Recipe - Potted Cheddar And Beer Spread

1 One half pound Extrasharp Cheddar cheese;
shredded (6cups)
1 cn (12 ounces) beer
6 tablespoon Margarine or butter;
softened
1 tablespoon Dijon mustard
1 tablespoon Worcestershire Sauce
1/8 teaspoon Cayenne pepper
1/8 teaspoon Ground nutmeg

From the November Good Housekeeping: DoAhead Gifts from the Kitchen

1. In a large bowl, combine cheese and beer. Let stand 30 minutes or until
cheese softens.

2. In food processor with knife blade atttached, blend cheese mixture,
margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.

3. Pack cheese into crocks or decorative air tight containers and store in
refrigerator up to 1 month or in freezer up to 3 months. To serve, let
cheese stand at room temperature 30 minutes or until soft enough to spread.
Makes about 5 cups.

Posted to recipeludigest Volume 01 Number 236 by EABoz@aol.com on Nov 10,
1997