In a large serving bowl, mix together the onion, garlic, mustard, red wine vinegar, and olive oil until well blended. Add the blue cheese and head cheese; toss until well coated. Season with salt and pepper to taste. Chill until serving.
br>Now time for the cheese sauce! Add 4 tbsp butter
Blend lemon juice into milk [or use buttermilk if you have that on hand].
Mix mayo and sour cream and then add milk.
Add finely minced garlic to taste [you can also leave this out].
Add a splash of Worcestershire, or more to taste.
Add all the cheese you want, to taste [i always heaped in a lot of the best imported cheese i could find].
Refrigerate.
This will keep in the refrigerator for a month, but it probably won't last that long.
cook and stir the cream cheese and salsa over medium heat
ish.
Assembling your best Fish Taco - Recipe works best as a communal
*Deli ham and cheese work best for this recipe, but are not required.
The ham should be sliced \"sandwich thick.\"
Brown beef and onions in frying pan.
Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour.
When ready to serve, top with cheese and dip with tortilla chips.
an; add blue cheese.
Stir until blue cheese is melted and
Grate cheese and butter; let stand at room temperature until soft.
Mix dry ingredients.
Mix cheese and butter, then gradually add dry mixture.
Use a cookie press to make straws onto ungreased cookie sheets.
The bar and the star plates work best for this recipe.
Bake at 375\u00b0 for 10 to 12 minutes.
ooking spray.
Add soy cheese, Egg Beaters, soy milk, salt
eat, and whisk in the cheese, chicken, salt, and pepper until
Mash cheese in a bowl.
Add flavoring and coloring.
Mix in sugar.
Combine and knead with hands until like pie dough.
Roll in balls the size of marbles.
Place one side in small amount of granulated sugar.
Press sugar side in mold.
Unmold at once. (Soft flexible rubber molds are best for this recipe.)
ube pan (Bundt is best for this recipe).
Combine sugar, oil
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Boil florets for 3 minutes or until just tender.
Mix beaten egg, milk, onion, mayonnaise, cheese, mushroom soup, salt and pepper. Lightly fold in florets into this mixture.
Pour into a greased 3 quart casserole dish. Sprinkle crushed crackers on top and drizzle with melted butter.
Bake in a 325 degree oven for 30 minutes or until bubbly. Careful not to overbrown cracker crumbs.
Scald and scrape pig's head.
Cook pig head in a large kettle until meat falls off the bone.
Reserve the broth or juice.
Finely cut up meat.
Dissolve head meat juice, vinegar, sugar and gelatin in a saucepan.
Add salt, pepper and mixed spice to taste.
Simmer until thoroughly hot.
Place cut up meat in a bread loaf pan.
Pour mixture over the meat and let stand until it is cool.
Wrap and freeze.
Thaw and slice to eat like luncheon meat.
Have butcher clean hog's head.
Boil the head in water to cover until meat falls off bones.
Mince the hog's head meat (fine), removing all small bones.
Take water the head was boiled in and add to meat until consistency of thin pudding.
Season and pour into molds.
This will harden into a jelly which can be sliced.
Serves 12 or more.
Remove eyes and brains from head and split head in half.
Wash and scrape head thoroughly, removing excess fat.
Singe pig feet; wash and scrape.
Singe, wash and clean ears with hot water.
Clean
hog
head.
Be
sure to
Have the hog's head cut into quarters by the