Post by chief_cook2 on May 17, 2003 16:50:25 GMT -6
4 cups shredded sharp cheddar cheese
2 3-ounce packages cream cheese
1/4 cup milk
1/4 cup port wine
1/4 teaspoon ground mace
1/4 teaspoon ground red pepper
1 cup finely chopped walnuts
Let cheeses stand at room temperature until softened.
In large mixer bowl, beat cheese at low speed of electric
mixer until smooth. Beat in milk, mace and ground red
pepper. Stir in walnuts. Turn cheese mixture into
several small containers. Sprinkle with additional ground
red pepper and garnish with walnut halves, if desired.
Cover and chill.
Makes 5 cups.
Note: Store in refrigerator. Let stand at room temperature
for 30 minutes before serving
2 3-ounce packages cream cheese
1/4 cup milk
1/4 cup port wine
1/4 teaspoon ground mace
1/4 teaspoon ground red pepper
1 cup finely chopped walnuts
Let cheeses stand at room temperature until softened.
In large mixer bowl, beat cheese at low speed of electric
mixer until smooth. Beat in milk, mace and ground red
pepper. Stir in walnuts. Turn cheese mixture into
several small containers. Sprinkle with additional ground
red pepper and garnish with walnut halves, if desired.
Cover and chill.
Makes 5 cups.
Note: Store in refrigerator. Let stand at room temperature
for 30 minutes before serving