STUFFED GOUDA CHEESE
1 10 oz. Gouda cheese (round)
2 Tbsp. butter
1 small wedge Roquefort cheese (1-1/4 oz.)
cup grated processed cheddar cheese
Dash tabasco
1 tsp. bottled thick meat sauce
1 tsp. Worcestershire
1 tsp. prepared mustard
2 Tbsp. Sherry
With a sharp knife, cut a very thin slice from top of Gouda. Scoop out enough cheese to leave 1/2- inch shell; then grate 1 cup of this cheese.
In a bowl, with mixer at low speed, cream butter. Beat in Gouda, Roquefort, and cheddar, then tabasco, meat sauce, Worcestershire, and mustard. Add sherry. Heap hollowed Gouda with mixture and refrigerate.
One hour before serving, let Gouda soften at room temperature. Then center Gouda on serving dish with crisp crackers. Can be made 1 to 2 days ahead of time.
1 10 oz. Gouda cheese (round)
2 Tbsp. butter
1 small wedge Roquefort cheese (1-1/4 oz.)
cup grated processed cheddar cheese
Dash tabasco
1 tsp. bottled thick meat sauce
1 tsp. Worcestershire
1 tsp. prepared mustard
2 Tbsp. Sherry
With a sharp knife, cut a very thin slice from top of Gouda. Scoop out enough cheese to leave 1/2- inch shell; then grate 1 cup of this cheese.
In a bowl, with mixer at low speed, cream butter. Beat in Gouda, Roquefort, and cheddar, then tabasco, meat sauce, Worcestershire, and mustard. Add sherry. Heap hollowed Gouda with mixture and refrigerate.
One hour before serving, let Gouda soften at room temperature. Then center Gouda on serving dish with crisp crackers. Can be made 1 to 2 days ahead of time.
