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Inquiring minds wanna know: <BR><BR>
<DIV>Digby p. 228/177<BR><FONT size=-1>Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye, Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten melted Butter, that hath served for Sparages or the like, or pease, or other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to melt upon a Chafing-dish of Coals, and stir all well together, to Incorporate them; and when all is of an equal consistence, strew some gross White-Pepper on it, and eat it with tosts or crusts of White-bread. You may scorch it at the top with a hot Fire-Shovel. </FONT></DIV>
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<DIV>My version:</DIV>
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<DIV>2 boxes of cream cheese</DIV>
<DIV>1 Queso Fresco (or Brie is what you usually see at SCA events but I like Queso Fresco)</DIV>
<DIV>1 stick of butter</DIV>
<DIV>(double these for a larger group)</DIV>
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<DIV>I have made this in a pan after doing a pan fried meat (pork chops, steak) and onions to get the tasty brown bits mixed in. I have specifically fried up finely chopped beef, onions, and garlic and then melted all this into it. This past weekend we tossed pre-cooked meatballs in there and Seraphina puts pre-cooked bacon in hers. I just bought some of the HEB Philly Cheesesteak with onions and peppers to mix in mine. </DIV>
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<DIV>To make this a bit fancier, you can put it in an oven-proof pan and broil it to get the top toasty brown. </DIV>
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<DIV>I've also made it up and put it in little mini loaf pans and given it as gifts. The gift of cheese goo! ;-)</DIV>
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<DIV>Cheers!<BR>Mirabelis</DIV> <br /><hr />Chat with Messenger straight from your Hotmail inbox. <a href='http://www.microsoft.com/windows/windowslive/hotmail_bl1/hotmail_bl1.aspx?ocid=PID23879::T:WLMTAGL:ON:WL:en-ww:WM_IMHM_4:092009' target='_new'>Check it out</a></body>
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