INGREDIENTS

INSTRUCTIONS

CHEESE CROCK  "THE MOTHER
A pound of sharp, aged cheddar cheese, should be grated, and to it add 1
small package of cream cheese and enough good olive oil to make a think
paste. Whirl in blender. If you have no blender, pound away at it in a
wooden bowl until it is of a velvety spreading consistency. This takes a
little work. Hope you all have a blender. Now add 1 teaspoon of dry
mustard, a few caraway seeds (optional) and 2 jiggers of of brandy, or wine
or both. This is where your own talents come into play. Brandy and kirsch
are a fine combination, or bourbon and port, or just Madeira.
The fun from now on is that whenever you have a piece of cheese left around
you grate it into the crock. The last drops left in wine or liquor bottle
meet a similar end. Some of the old cheese should always be saved to act as
the mother when you renew the crock. A variety of cheese may be used.
Roquefort is good, but use it sparingly. Keep the cheese spread in
refrigerator in a covered stoneware crock with a few hefty spreading
knives.
"This is really a wonderful spread and its always nice to have on hand for
unexpected guests." Dorothy's note: A collection of recipes tested in the
kitchen of Jo Parodi in a cookbook created with love for her family and
friends. A colleague has allowed me to borrow his mother's present to him,
and lucky for us, Mrs. Parodi has given her permission for me to post some
of the family recipes from her 1973 cookbook.
From: Dorothy Hair                    Date: 05 Jun 94
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Jan
30, 99

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