beer and cheese spread
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| 3/4 lb. | shredded cheddar cheese |
| 3 oz. | cream cheese |
| 2 Tbsp | butter |
| 1/3 cup | beer |
| 1 tsp | dry mustard |
| 1/4 cup | dried parsley |
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| beat cheddar cheese, cream cheese and butter in food processor or |
| mixer until smooth. gradually add beer and mustard. refrigerate until |
| stiff enough to be rolled into a ball. (approx 2 hours) roll into ball |
| and place in a bowl. cover and refrigerate till just before serving. |
| chop parsley very fine and roll cheese ball in parsley. serve with |
| crackers or french bread. |
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| (ID: 73951) Mirror: rec.food.recipes: Thu, Jun 23, 2005 |