Potted cheddar and beer spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Extrasharp Cheddar cheese; shredded (6cups) |
| 1 | can | (12 ounces) beer |
| 6 | tablespoons | Margarine or butter; softened |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | Worcestershire Sauce |
| ⅛ | teaspoon | Cayenne pepper |
| ⅛ | teaspoon | Ground nutmeg |
Directions
>From the November Good Housekeeping: Do-Ahead Gifts from the Kitchen 1. In a large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
2. In food processor with knife blade atttached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.
3. 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@... on Nov 10, 1997