Text 21112, 77 rader
Skriven 2009-02-21 00:20:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Spreadable cheese
=============================
 -=> On 02-19-09  22:40,  Jim Weller <=-
 -=> spoke to Dale Shipp about Re: Spreadable cheese <=-

 DS> WisPride... comes in a variety of flavors, including cheddar
 DS> and port wine mix... The web page seems to imply "only in USA",
 DS> but maybe they do export.

 JW> I checked around and it doesn't seem to be available here. My only
 JW> option is too make my own.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crock Cheese
 Categories: Cheese, Party, Microwave, Appetizer, Cheddar
      Yield: 4 Servings
 
      1 lb Cheddar, Colby or Monterey
           Jack Cheese
    1/2 c  Butter
      3 oz Cream cheese
      2 tb Finely chopped onion
  1 1/2 tb Butter or margarine, melted
 
  Cut cheese, butter, and cream cheese into 1 inch pieces.  Microwave
  at 30% (Med-Low) 1 to 3-1/2 min. or until slightly softened.  Stir
  every 30 seconds.  Do not melt.  Mash cheese and butter until smooth.
  Stir in onion. Add flavors.  Pack mix in crock,  Cellophane lined
  clay pot, mug or pitcher. Pour melted butter over cheese to seal
  (1/8") layer.  Refrigerate up to 2 weeks.
  
  Port Wine Flavor (if using)
  
  Add 1/4 cup port or sherry, 2 tbsp. garlic powder to softened cheese &
  butter mix.
  
  Pepper Cheese
  
  Add 1 tbsp. finely chopped fresh or canned Jalapeno pepper and 1/2
  tsp. dried crushed red pepper flakes to softened cheese and butter
  mix.
  
  Pepperoni Cheese
  
  Add 1/3 cup finely chopped pepperoni to the softened cheese and butter
  mix.
  
  Note:  Crock Cheese mix can be divided in half and given 2 flavors
  using half amounts.
  
  Cheese Ball or Log   2 Balls or 2 logs
  
        1    recipe for Crock Cheese
  
  Coatings:  1 cup finely chopped walnuts
      1/4    cup snipped fresh parsley 1 cup finely crushed corn chips
      1/4    cup toasted Sesame Seed
  
  Prepare Crock Cheese - do not pack- Divide in half.  Shape into two
  balls or 2 6 inch logs.  Roll in a coating.  Refrigerate 3 hours or
  until firm. Store 1 week.
  
  I made the crock cheese and it comes out well.  I'm not sure about
  these coatings though since I never made it.  I think its one or the
  other, not all mixed up.  -Pat
  
  From: Pat Stockett                    Date: 01-05-97
  Fido-National Cooking Echo
 
MMMMM
 


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