Thursday, April 23, 2009

Chili Cheese Log

Here's more from the GH Appetizer Book. In this phto: Avocado Creme Cheese Dip, Ham-Grape Pickups and Chili-Cheese Log. Yum yum, this of course looks fabulous, right?
Who would ever think of putting ham and grapes together? Clearly someone tasted it by accident by mixing these flavors on their fork and thought of a recipe.
It was of course hard to decide which of these delicacies to post the recipe for, but I chose Chili-Cheese Log as the worst...
3/4 lb. natural Cheddar cheese, grated (as opposed to unnatural...)
1 3 oz. pkg. cream cheese, softened
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic salt
1 1/2 tsp. Worcestershire
Chili powder
Three to four days ahead (I'm serious, that's what it says): With an electric mixer, thoroughly combine Cheddar and cream cheeses, salt, pepper, garlic salt, Worcest. Shape into 2 thin logs.
On waxed paper, sprinkled with chili powder, roll each cheese log until thoroughly coated with chili powder.
Wrap logs in waxed paper, saran or foil, refrigerate for 3 - 4 days to ripen.
Um, ripen? Is that why it's so brown in the picture?
Deb Baker over at the Cozy Chicks blog (check out what I'm following on the left there) is looking for honey recipes. Deb is doing a new series. She's a really fun author of a doll series and an Upper Michigan cozy series as well. Busy lady.

1 comment:

Miss CherryBubbles said...

Oh, I don't know, it doesn't sound too bad. I usually make a cheddar cheese ball a day or so ahead to let it will "flavor through" ;) Thanks again for sharing your vintage cookbook collection!