Bottomless Cheese Crock Btvc62a Recipe

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Bottomless Cheese Crock Btvc62a Ingredients

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

A Recipe for
Bottomless Cheese Crock Btvc62a

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This Recipe for Bottomless Cheese Crock Btvc62a is one of thousands in the Recipes-to-go Cheese Cookbook.

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Bottomless Cheese Crock Btvc62a Recipe
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Bottomless Cheese Crock Btvc62a

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Bottomless Cheese Crock Btvc62a Directions

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

Serves: 3

Bottomless Cheese Crock Btvc62a Recipe brought to you by Recipes To-Go

Bottomless Cheese Crock Btvc62a Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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