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    Potted Cheese


    Source of Recipe


    Gourmet Magazine April 1968

    Recipe Introduction


    I have been making this recipe for Christmas every year since 1968.

    List of Ingredients




    Grate 1 lb. of cheddar cheese into a bowl.
    Season it with 3 tbsp. each offinely chopped scallions and parsley.
    1 tsp. Dijon mustard
    salt to taste
    2 tbsp ofsoft butter and sherry
    add a dash of Tobasco and Worcestershire

    Recipe



    Mix until creamy.
    Pack in a crock.
    Serve at room temperature.

 

 

 

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