8 oz old cheddar cheese, grated
8 oz cream cheese, softened
125 ml ale or beer
1 tsp dry mustard
1/4 tsp cayenne pepper
1/2 cup finely chopped toasted pecans
1/2 cup chopped parsley (fresh)
A Recipe for
Cheddar-Ale Pub Spread
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
This Recipe for Cheddar-Ale Pub Spread is one of thousands in the Recipes-to-go Cheese Cookbook.
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
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| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
This is a recipe for Cheddar-Ale Pub Spread from the recipe cookbook of Recipes-to-go (Cheese)
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Place cheeses in food processor or blender, process until smooth. (I
used a combination of by hand and an electric mixer) Gradually add
ale, mustard and cayenne pepper. If mixture is soft, refrigerate
until firm enough to hold shape. Mould into a disc shape ( a sphere
or ball!!). Combine pecans and parsley. Pat the mixture onto the
ball or roll the ball in the mixture until the cheese mixture is
covered completely. Place on a serving plate or board and surround
with crackers or flatbreads. Slices of apple are nice with this too.
This is an easy thing to make and is very tasty.
Margaret Miller
Serves: 1
Cheddar-Ale Pub Spread Recipe brought to you by Recipes To-Go