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Beer Cheese


      2 pounds sharp Cheddar cheese -- at room temp.
      2 cloves garlic -- mashed
      3 tablespoons Worcestershire sauce
      1 teaspoon dry mustard
      Tabasco to taste
      1/2 bottle beer -- or more as rec.
      1 teaspoon salt -- to taste


    Cut the cheese into cubes and place them in a food processor or electric mixer. Process  until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well.  Add the beer, a little at a time, while continuing to beat the cheese, until the mixture  is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.)  Stir in the salt, and refrigerate. (This is a superb keeper.) Serve on small slices of rye  or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20

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