INGREDIENTS

INSTRUCTIONS

FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!)  Food
for people who've accomplished great things.  The Scene: the  crew has
accomplished projects like cleaning out the gargage, layhing  the tile
floor in the kitchen, freezing 12 bushels of peaches. Now  theydeserve
a long soak and a special treat. You have just the righ  combination of
food and ricnk to revive them as they enjoy the hot  water.  ~=> Menu
Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian  Liptauer
Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato  juice
(purchased)  ~=> Sweet and Sour Onions (NOTE: this must be made 2 or
more days in  advance)  Boil water.  Add onions.  Boil rapidly one
minute. Remove the onions  from the heat and drain in a colander. Rinse
in cold water. When they  are cool, trim the stem and root ends and
slip off the outer skins.  Combine the sherry syrup vinegar (or
brandy/vinegar) with olive oil,  brown sugar, salt and pepper in a
sauce pan. Add peeled onions, cover  and cook over medium low heat
about 25 minutes until the onions are  tender. Cool in liquid. If there
is too much liquid remaining after  the onions have cooled, remove the
cover and boil again until the  liquid is a syrup. Cool, ocver and
refrigerate for 2 days ro more to  mellow and blend the flavors. Turn
onions in the syrup 2 3 times per  day. Serve either hot or at room
temperature with toothpicks in each  onion  ~=> Beer Cheese Dip 8 oz
cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp  garlic powder 1/3 cup
diced dill pickle 8 oz cheddar cheese, cubed  Blend the cream cheese
with the 1/2 cup beer on high speed in a  blender for 7 seconds. Add
garlic powder, the 1/4 cup beer and dill  pickle. Blend 10 seconds
more. Add the chedar cheese and blend  another 10 seconds. Refrigerate
until ready to use.  ~=> Austria Liptauer Cheese 8 oz dry curd cottage
cheese 8 oz feta  cheese 8 oz softened unsalted butter OR cream cheese
1/2 small grated  or pureed onion 1 tsp anchovy paste 2 tsp caraway
seeds salt/pepper  to taste 2 tsp Hungarian paprika 1 tsp dry mustard
Put the cottage cheese and feta cheese through a sieve, then beat in
the butter/cream cheese.  Blend in onion, anchovy paste, caraway  seeds
& salt/pepper, paprika & mustard. Packthe mixture into a crock  or
shape it into a roll decorated with chopped parsley. Serve chilled.
~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2
Tbspmayonnaise 3 Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp  curry
powder 1 tsp brandy OR dry vermouth salt/pepper to taste black  rye
bread or crisp bread for serving  Mix the liverwurst, cream cheese ,
mayonnaise and cream. Add the  Worchestershire sauce, curry powder,
brandy/dry vermouth and  salt/pepper. Store the pate well covered with
plastic wrap or  aluminum foil. Refrigerate until ready to serve.
Spread on thin  slices of black rye bread or crips bread.  [ Food for
Wet Fingers, Sharon R. Hines. 11/81. ]  ** -=> this comes from the
bottom of the files of Shelley Rodgers <=-  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 193
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 411.9mg
Potassium: 112.7mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 14.5g
Protein: <1g