Recipe#9612

Title: Cheddar Ale Spread

From: margmiller@kean.ucs.mun.ca 
 Newsgroups: rec.food.recipes 
 Subject: Nut Cheese Ball 
 Message-ID: bURd9t8ac@ms.uky.edu 
 Date: Sat, 28 May 1994 14:18:04 -0400 (EDT) 
 References: ba&~~7tk_e@ms.uky.edu 
 Organization: Memorial University. St.John's Nfld, Canada 

I have given amounts in metric and imperial measure (approx)
 1 pkg (8 oz./227 g.) Old Cheddar Cheese, GRATED
 1 pkg (8 oz./250 g.) Cream Cheese, SOFTENED
 1/2 cup ale or beer  (125 ml)
 1 tsp dry mustard  (5 ml)
 1/4 tsp. cayenne pepper  (1 ml)
 1/2 cup finely chopped toasted pecans  (125 ml)
 1/2 cup chopped parsley (fresh)  (125 ml)
 Place cheeses in food processor or blender, process until smooth.  (I used
 a combination of by hand and an electric mixer)  Gradually add ale, mustard
 and cayenne pepper.  If mixture is soft, refrigerate until firm enough to
 hold shape.  Mould into a disc shape ( a sphere or ball!!).  Combine pecans
 and parsley.  Pat the mixture onto the ball or roll the ball in the mixture
 until the cheese mixture is covered completely.  Place on a serving plate
 or board and surround with crackers or flatbreads.  Slices of apple are
 nice with this too.
 This is an easy thing to make and is very tasty.
 Margaret Miller