Ingredients
- 12 bushels of peaches
- 3 times per day
- 2 ro more to mellow
- 2 more in advance
- 1/2 brand
- 2,800 ml water
- 700 gr onions (white)
- 350 ml sherry syrup vinegar
- 240 ml wine vinegar (red)
- 130 ml olive oil
- 230 ml cream cheese
- 120 ml beer
- 120 ml beer on high speed in a blender
- 110 gr cheddar cheese
- 85 gr brown sugar
- 26 gr dill pickle (diced)
- 3 gr salt
- 1 gr pepper (freshly ground)
- 1 gr garlic powder
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 half 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 Tablespoonmayonnaise 3 Tablespoon cream 1 Tablespoon Worchestershire sauce half 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. 1.375
1. ] -=> this comes from the bottom of the files of Shelley Rodgers <=