seconds more. Add the chedar cheese and blend another 10 seconds. Refrigerate until ready to use. ~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta cheese 8 oz softened unsalted butter OR cream cheese 1/2 small grated or pureed onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper to taste 2 tsp Hungarian paprika 1 tsp dry mustard Put the cottage cheese and feta cheese through a sieve, then beat in the butter/cream cheese. Blend in onion, anchovy paste, caraway seeds & salt/pepper, paprika & mustard. Packthe mixture into a crock or shape it into a roll decorated with chopped parsley. Serve chilled. ~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3 Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp curry powder 1 tsp brandy OR dry vermouth salt/pepper to taste black rye bread or crisp bread for serving Mix the liverwurst, cream cheese , mayonnaise and cream. Add the Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper. Store the pate well covered with plastic wrap or aluminum foil. Refrigerate until ready to serve. Spread on thin slices of black rye bread or crips bread. [ Food for Wet Fingers, Sharon R. Hines. 11/8
1. ] ** -=> this comes from the bottom of the files of Shelley Rodgers <=