Cooking With Jay
Spreaders IV
To I Philadelphia cream cheese, add enough milk to spread. Add 2 tbsp. chopped candied cherries and a pinch of salt.
To 1 package cream cheese, add 1 tbsp. finely sliced Maraschino cherries; I tbsp. finely chopped or grated almonds, and a pinch of salt. Soften with mayonnaise, cream or milk, to spread easily, or garnish with sliced cherry rings.
Pound to a paste equal parts of cheese and walnuts. Add 1 tbsp. Worcestershire sauce or A-1 sauce, a pinch of salt, and enough cream to moisten.
Melt equal parts of 'Roquefort and butter to a creamy consistency. Add a pinch of salt; few grains of cayenne; 1 tsp. Worces tershire, and I tbsp. of brandy. Beat until foamy.
Add chopped crisp bacon and chopped gherkins to mixed Roque- fort and cream cheese which has been thinned with mayonnaise or cream to spread easily.
Work cottage cheese with wooden spoon or fork until it is a smooth paste. Season. Add a little thick cream or mayonnaise. Chili sauce may also be used. Good on whole wheat crackers.
Grind or grate dried pieces of cheese and mix with thick cream sauce. Spread on bread or crackers. Toast and serve hot.
Mix 1 cup of grated mixed cheese with I/2 cup stale white bread crumbs, 1 tsp. Worcestershire, 1/2 tsp. prepared mustard, salt and paprika. Add 2 egg-yolks and 1 tbsp. butter. Spread on bread or crackers and bake in hot oven or brown under broiler.
