Recipe - Cheddar Crock

1 One half cup Shredded Cheddar cheese
(6oz.)
One half teaspoon Dijonstyle mustard
1 pack (3oz.) cream cheese
One fourth teaspoon Worcestershire sauce
One fourth cup Butter or margarine
Few dashes bottled hot
pepper sauce
1/3 cup Milk
Assorted crackers
1 tablespoon Chopped green onion

Bring cheeses and butt or margarine to room temperature. In a small mixer
bowl, beat cheeses and butter or margarine with an electric mixer till
combined. Add milk, green onion, mustard, Worcestershire sauce, and hot
pepper sauce. Beat till smooth. Pack into a 16oz. crock or jar.
Refrigerate at least 6 hours. Serve at room temperature with crackers.
Makes about 2 cups.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
slea@hightowerservices.com (Shawn Zehnder Lea) on Nov 24, 1997