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whole or cut in half. John Kibler’s Fox Head 2 pounds sharp Cheddar cheese, grated 12 ounces cream cheese IVi cups English walnuts, chopped 1/2 teaspoon garlic salt 2 tablespoons Worcestershire 4 tablespoons minced onion 2 dashes cayenne pepper Touch of bourbon Pecan meal Paprika Ripe olives Mix together the cheeses, walnuts, garlic salt, Worcestershire, onion, cayenne pepper and bourbon until thoroughly blended. Now comes the hard part. Shape the mixture into a fox’s head. Chill; cover with pecan meal and dust all over with paprika. Add ripe olives for the eyes and nose. (For those unartistic souls who can’t trace a fox’s head, much less sculpt one from cheese, the mixture may be shaped into balls.) At the Old Dominion Races, Mrs. Joseph Barr’s tailgate draws almost as much attention as the horses. “My menu varies from year to year — sometimes ham, sometimes
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