"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Beer Cheese, by Fran Critchfield, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Fran Critchfield Added: Thursday, December 15, 2005
¼ c beer ½ c mayonaise ½ c sour cream ½ tsp salt 3 to 5 shakes Texas Pete (or any hot sauce) ½ tsp cayenne pepper ¼ tsp garlic powder 1 ½ tsp worchestire sauce 1 ½ pkg (10 oz) kraft extra sharp cheese (grated) 2 TBSP chopped chives (fresh or dried) 2 TBSP chopped parsley
Mix all above in food processor. Store in refrigerator. Good with crackers, raw vegetables. Good to stuff celery.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.