"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Nippy Cheese Dunk Recipe

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This recipe for Nippy Cheese Dunk, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Harding
Added: Wednesday, August 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf round pumpernickel bread, 1 cup stale beer, 3 rolls Nippy Kraft Cheese, 1 wedge Roquefort cheese (3 oz or blue cheese), 1 tsp Worcestershire sauce, 1/2 tsp tabasco sauce, 1 tsp instant onion, 1/4 tsp garlic flakes or 1/2 tsp garlic salt, and 2 tsp soft butter.

Directions:
Directions:
Heat beer, then cool. In electric mixer, blend cheese at room temperature. Add seasonings. Beat in beer. Cut top from bread. Carve out inside and tear into pieces or cut into squares.

 

 

 

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