Still recovering from being gone for a week at a conference (South by Southwest in Austin-otherwise known as SXSW), so thought I’d toss up a quick recipe post.
This cheese spread used to be served at a local bar-hence the name “Bar Cheese”. Someone in Yankee Bill’s family begged the recipe off the owner. The rest-as they say-is history.
While this isn’t exactly the most healthy recipe, it sure is yummy! Serve it on some crackers or warm it up and dip your pretzels in it. Think about making up a batch to keep in the fridge for late night tv snacks, or to bring to your next party or BBQ.
Bar Cheese
2LB block of Velvetta
6 oz of Horseradish
3tsp Tabasco
1C Miracle Whip
Melt Cheese in a double boiler or microwave. Add the horseradish and tabasco. Remove from heat and add Miracle Whip. Refridgerate.
I usually make this with the Aldi’s version of Velvetta, our homemade horseradish and Aldi’s brand “Sandwich Spread”.
Thanks! Could you give us your horseradish recipe?
You always have such original recipes ideas! Can’t wait to try this one. And ditto on the horseradish recipe – thanks!
No recipe really-just dug up the horseradish roots from Mom’s backyard, used the Sausage grinder attachment on my kitchenaide (outside!) and then added some vinegar to the ground up horseradish to prevent it from getting too hot.
Actually I think I overdid the vinegar-it didn’t come out very spicy. I was worried though-this is the first time we ever made it.
You get to control the “hotness” by ‘timing’ how soon you add the vinegar to the just ground horseradish. The vinegar stops the chemical reaction that begins when the ground up root is exposed to the air.
We looked it up and as I recall the sites we looked at said you really didn’t want to wait much more than a minute, as it would get so hot it wouldn’t be enjoyable.
It was fun – and yummy!
YB