||Tangy Potted Cheese
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, 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.