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Hi Cathy:-) Here are several recipes that I found for you to try. The first two were previously posted here. The others are recipes that I found on the internet. I haven't tried any of them so I hope you find one that is close to Hall's.
BEER-CHEESE SPREAD
Posted by Gladys, PR
Use with crackers, toast, chips or vegetables. Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.
1 lb. mild Cheddar cheese, shredded
1 lb. sharp Cheddar cheese, shredded
2 cloves garlic, minced
3 Tbsp. Worcestershire sauce
1 tsp. seasoned salt
1 tsp. dry mustard
Dash of hot pepper sauce
Dash of garlic powder
1 (12 oz.) can beer (at room temperature)
Shred cheeses. Combine with garlic; soften to room temperature. Add Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, garlic powder, and enough beer to make a spreadable mixture.
Makes about 8 cups (you can halve the recipe, or freeze some for later).
BEER CHEESE SPREAD
Previously posted here at Recipelink
Newsgroups: rec.food.cooking/sgjg6566
1 pound sharp Cheddar cheese, shredded
1 small onion, chopped fine
2 cloves garlic, chopped fine
1 bottle beer (usually I use it flat but not always)
1 (8 oz) package cream cheese, softened
1 tsp Worcestershire sauce
1/4 tsp red pepper
Tabasco sauce to taste (I use about 10 drops or so)
salt to taste
TO SERVE:
1 sourdough round hollowed out or crackers to spread
In a large bowl, blend together the cheese, onion, and garlic.
Boil the beer and let cool. Add beer to cheese slowly and whip. When it is fluffy, add remaining ingredients.
TO SERVE:
Hollow out bread loaf and fill with cheese mixture or place mixture in a crock or other small container and serve with crackers.
BEER CHEESE SPREAD
Makes about 8 cups
4 cups (16-ounces) shredded mild cheddar cheese
4 cups (16-ounces) shredded sharp cheddar cheese
2 cloves garlic, finely minced
3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon dry mustard
1/4 teaspoon hot pepper sauce
1 (12-ounce) can beer, at room temperature
In a mixing bowl, combine the cheeses with garlic; set aside to soften to room temperature.
Add the Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, and enough beer to make a spreadable mixture. Place in a crock or serving dish; cover and refrigerate for several hours or overnight before serving.
Serve with an assortment of crackers, chips or crudites.
BEER CHEESE SPREAD
Makes about 3 cups
16 ounces Cheddar cheese, shredded
16 ounces Swiss cheese, shredded
1 cup (8 ounces) beer
1 clove garlic, crushed and minced
1 tablespoon dry mustard
2 teaspoons Worcestershire sauce
In a mixing bowl or food processor, combine all ingredients; mix well. Store in the refrigerator in a covered jar or crock. You'll get the best results if you refrigerate the finished spread for several days to give the flavors more time to blend.
Serve with crackers or give as a gift.
BEER CHEESE SPREAD
Source: McCormick® & Company
Makes 2 cups
8 ounces Cheddar cheese, shredded
4 ounces cream cheese, softened
1/3 cup beer
1 teaspoon Worcestershire sauce
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® Ground Mustard
1/4 teaspoon McCormick® Ground Red Pepper
1 teaspoon McCormick® Parsley Flakes
Combine all ingredients, except parsley, in food processor*. Blend until smooth.
Add parsley and mix just to blend. Cover and refrigerate at least 2 hours.
*A mixer may be used in place of the food processor. Follow above directions except blend for about 10 minutes, or until smooth, and then add parsley.
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