"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Homemade Veggie Cream Cheese Recipe

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This recipe for Homemade Veggie Cream Cheese, by , is from The Jones Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Jones

Category:
Category:

Ingredients:  
Ingredients:  
1˝ lbs. cream cheese, softened
˝ c. red cabbage, diced
˝ c. red onions, diced
˝ c. carrots, diced
˝ c. green pepper, diced
˝ c. cucumber, diced
1 T. Worcestershire sauce
1 tsp. garlic powder
˝ c. chives, chopped
Pinch basil

Can chop veggies with food processor.

Directions:
Directions:
Combine all ingredients and fold until smooth.

Serve with cracker and bagels.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is an original from Bushnell’s Turtle, a restaurant that was on the ped mall in downtown Iowa City. One of my favorite places to eat for lunch way back when.

 

 

 

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