In 1922, Lagenstein’s Grocery opened in uptown New Orleans. At some point in the next 91 years, the family-run store concocted Better Cheddar Dip, a delightful cheese and spice spread that has been a staple at New Orleans parties for longer than anybody can remember. It’s available every day in the cold foods case at the store.
After Hurricane Katrina wiped out many people’s recipe files, the Picayune did every cook in the city a huge favor by gathering local favorites in Cooking Up a Storm: Recipes Lost and Found from The Times Picayune. That book called the recipe “Better Than Better Cheddar.”
I adapted the recipe for my own use. It whips together in minutes without turning on a stove.
purchase cialis online
sample of report format assignment
critical essay on machiavelli
terrorism research paper
abstract algebra homework help
ssrn academic papers
where can i buy a essay
half the sky essay
how to write thesis
creative writing fireplace
thesis statement essay salvation langston hughes
viagra shop in dubai
a sample research paper
cialis viagra uk
free term papers
where to buy viagra toronto
azithromycin antibiotic buy in australia
dissertation formatting software
8 oz. sharp white cheddar cheese
8 oz. Gouda cheese
3 tablespoons finely chopped green onion, using white and green parts
¾ teaspoon fresh garlic, minced fine
¾ cup chopped walnuts
¾ cup mayonnaise
½ tablespoon Grey Poupon mustard
STEP BY STEP:
1) Grate cheese and mix together until well blended. I use an electric mixer for this.
2) Chop onion, garlic and walnuts.
3) Mix mayonnaise, mustard, garlic, onion and walnuts in small bowl.
4) Add mayo mixture to cheese. Mix by hand until well blended. Form into a ball or put in an attractive serving bowl.
5) Refrigerate until ready to serve.