Bottomless Cheese Crockappetizers, cheese/eggs 4 cup cheddar cheese; shred;softene 3 oz cream cheese; softened 2 tablespoon olive oil 1 teaspoon dry mustard 1 teaspoon garlic salt 2 teaspoon 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 |
