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Tangy potted cheese

Yield: 6 Servings

Ingredients:

• 4 oz Cheddar cheese
• 1/4 c Butter softened
• 1 tb Port or sherry
• 4 Green onions finely chopped
• 1/2 ts Caraway seeds
• 1 ts Coarsely ground mustard
• 1/4 ts Worcestershire sauce
• 1/4 c Walnuts

Instructions:

coarsely chopped Crackers or melba toast Fresh parsley sprigs (opt) Finely grate cheese into a bowl. Add butter and mix well. Stir in port green onions caraway seeds mustard and Worcestershire sauce. Mix thoroughly until well combined. Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs if desired. VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste. NOTE: This spread will keep in a refrigerator for up to 5 days.

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