Bottomless Cheese Crock Btvc62a Recipe
4 cup cheddar cheese, shred;softene
3 oz cream cheese, softened
2 tbsp olive oil
1 tsp dry mustard
1 tsp garlic salt
2 tsp brandy
In a large bowl, combine Cheddar cheese, cream cheese, oil, mustard,
garlic salt, and brandy; beat until well blended. Pack into a
container, cover, and refrigerate for a week before serving. Makes
about 3 cups. To add to the crock, use firm cheeses, such as Swiss,
jack, and Cheddar. Shred and beat in, adding small amounts of olive
oil or cream cheese for good consistency. Add 1 1/2 tsp brandy,
sherry, port, beer, or kirsch for each cup of cheese added. Cover
and refrigerate for several days before serving. Use every week or
two, reserving some of the original mixture to keep the crock going.
Rita Taule BTVC62A
to Cheese Recipes
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Bottomless Cheese Crock Btvc62a Recipe Collection
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