Originally posted by monochrome Yes, PLEASE!
My MIL always started with a block of cheese and spent hours making this. This adaption is for lazy people with a small food processor.
As close to the original as possible where no written recipe existed.
1 - 8 ounce bag of fine shredded sharp cheddar
2 ounce (by weight) of finely diced onion
1/4 cup of real mayo ( you may add more later if desired).
1 TBS Worcestershire sauce
5 drops of Tabasco
1 rounded TBS of tomato ketchup (Heinz suggested)
Process
Run the onion (+ garlic if used) in food processor (knife blade) until as diced as much as possible for such a small amount.
Rinse bowl and dice half the cheese, remove and do the other half, add the wet stuff to the second half and mix well, pour into bowl and add the first batch of cheese.
** Crank it up!
3 jelly bean sized cloves of fresh garlic and double the Tabasco. Also many will like double the onion.
Best when aged overnight in a sealed container.
Great on your favorite cracker or crunchy snack. I like Ritz.
For those who might want the beer cheese recipe, here is one I found on the web (typos included):
Quote: Halls' beer cheese Recipe
This recipe for Halls' beer cheese, by Judge Kevin Horne (Gianni V.), is from Gianni V's Stolen Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:
Judge Kevin Horne (Gianni V.)
Created: Sunday, March 19, 2006
Category:
Appetizers & Beverages
Ingredients:
8 oz. sharp cheddar chees, longhorn style
1/4 cup warm beer
1/4 tsp. garlic powder
1/4 tsp cayenne pepper
1/4 tsp. Tobasco
Directions:
Add cheese chunks and spices to a food processor and mix.
Slowly drip in the beer until creamy. More beer makes the
cheese softer.
Serve with chips or chopped begetables.