The bee cheese

Yield: 6 servings

Measure Ingredient
\N \N Jim Vorheis
10 ounces Sharp cheese, grated
10 ounces Butter, softened
2 tablespoons Sherry
1 tablespoon Horseradish
½ teaspoon Garlic salt

Blend all ingredients well and pack in a crock. Serve with crackers.

This is better if it is made several days before serving.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

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