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packed into small crocks, jam pots, apothecary jars, coffee cups, even small baking dishes.
Blue cheese nut spread
1/2 lb. Danish blue cheese (2 c. crumbled)
1/2 lb. unsalted butter
1/4 c. or more Sherry
1 c. chopped nuts
Soften cheese and butter at room temperature. Blend and beat until light and creamy. Add sherry to make spreadable mixture; fold in nuts. Press into crock and cover. Makes 4 cups. Milk may be substituted for sherry.
Hungarian cheese
1 tub (1/2-lb.) soft-type, safflower oil margarine
1 c. creamed cottage cheese
1 tsp. anchovy paste (optional)
1 Tbsp. each paprika, dry mustard, caraway seeds, minced chives and drained capers
Beat cottage cheese smooth, then blend all ingredients together. Turn into two margarine tubs. Cover and chill overnight. Makes 2 cups.
Note: The little plastic tubs that the soft-type margarine comes in make excellent containers for chicken liver pate or other spreads.
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