Recipe - Green Oaks Cheese Spread

Jim Vorheis
16 ounce Cream cheese
1 pound Jar sharp Cheddar cheese
One fourth pound Soft butter
One fourth cup Dry sherry
2 tablespoon Dry vermouth
One half teaspoon Dry mustard
One half teaspoon Worcestershire sauce
2 dr To 3 dr Tabasco sauce
One half teaspoon Seasoned salt
One half teaspoon Celery salt
One fourth teaspoon Oregano

Mix cheese with butter until thoroughly blended. Add remaining ingredients
and stir until well mixed. Pack in a crock, cover and refrigerate. Bring
to room temperature to serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini