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“Pretty old cheese spread recipe. They used a grinder but a food processor could be used. From Sally Grosserode; recipe was probably used at lent; it needs to chill overnight in refrigerator.”
READY IN:
24hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put onions, hard boiled eggs, and cheese through grinder; set aside.
  2. Boil together milk, sugar, vinegar, flour, salt, and butter until thickened.
  3. Pour immediately over cheese mixure while hot; beat with a mixer.
  4. Let set in refrigerator.
  5. Better to spread next day.

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