Potted Cheddar And Beer Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Extrasharp Cheddar cheese |
| shredded 6cups | ||
| 1 | 12 ounces beer | |
| 6 | T | Margarine or butter |
| softened | ||
| 1 | T | Dijon mustard |
| 1 | T | Worcestershire Sauce |
| 1/8 | t | Cayenne pepper |
| 1/8 | t | Ground nutmeg |
INSTRUCTIONS
From the November Good Housekeeping: Do-Ahead Gifts from the Kitchen In a large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens. In food processor with knife blade atttached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth. Pack cheese into crocks or decorative air tight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread. Makes about 5 cups. Posted to recipelu-digest Volume 01 Number 236 by EABoz@aol.com on Nov 10, 1997
A Message from our Provider:
“JOY – Jesus first, Others next, You last forever!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 791
Calories From Fat: 614
Total Fat: 69.9g
Cholesterol: 183.2mg
Sodium: 378.1mg
Potassium: 277.6mg
Carbohydrates: 17.2g
Fiber: <1g
Sugar: 1.9g
Protein: 3.1g