Better than better cheddar from Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans by Marcelle Bienvenu and Judy Walker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cheri on October 23, 2011

    Ok, this has good flavor, but looks WEIRD. Lots of comments about it being a good "creepy" looking "halloween" dish -which would be ok, IF it was Halloween... Served for Oktoberfest, with dark nutty crackers (Mary's Gone Crackers) - which it needs to hold up. Good with beer. I made the "mayo" - which turned out very thin in the food processor, added the green onions, and grated cheese into processor, then mixed with a spoon. Next time, I would re-insert the regular blade and process whole mixture for a more cheese like spread. Mustards and white cheeses combo give a bit of an off putting color. Maybe adding a little cream cheese would also help to make more spreadable.

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