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| 3/4 | pound | cheddar cheese | room temp. |
| 3 | tablespoons | butter | room temperature |
| 2 | tablespoons | brandy | |
| 1 | x | black pepper | to taste |
Grate cheese.
Put in bowl of mixer with butter and beat until blended.
Add brandy and a small amount of water, if necessary, until mixture is creamy and spreadable.
Add pepper and pack into well-washed container.
Makes about 6 ounces of spread, enough to fill one coffee mug.
Store the cheese in the refrigerator and use it promptly.
| % Daily Value* | |
| Total Fat 37.0g | 57% |
| Saturated Fat 23.0g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 589mg | 25% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 21.0g | 43% |
| Vitamin A | 22% | Vitamin C | 0% | |
| Calcium | 62% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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This is a very hearty and delicious cassarole!! My "fussy" eater who doesn't like tomato dishes, soups, gravies or just about anything else even loves it. My husband made it his special request for Father's Day. Definately worth trying. Oh, and there is no need to "doctor" it. I did add black pepper because we like a little more spice, but even this didn't bother Mr. Fussy. Thank you for sharing this!
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