Northwoods Inn Cheese Bread Spread Recipes

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NORTHWOODS INN CHEESE BREAD SPREAD

The Northwoods Inn here in California has the best cheese spread. It can be made ahead and refrigerated until you crave a recipe of gooey broiled cheese bread. The restaurant shared the recipe years ago and I want to save it safely here. I've added Parmesan to the recipe because I like the nutty flavor. I've been making it for 30 years.

Provided by windywood

Categories     Spreads

Time 12m

Yield 16 ounces, 12 serving(s)

Number Of Ingredients 9



Northwoods Inn Cheese Bread Spread image

Steps:

  • Soften butter to room temperature and mix in all ingredients except cheese. When well mixed, fold in grated cheddar cheese and optional Parmesan, if using.
  • Spread over bread and broil until bubbly - watch carefully! Cheese does not melt completely. Mixture will turn golden brown in about a minutes or so.
  • I make ahead and store in refrigerator for 4 weeks. I suppose you could store it longer, but it just doesn't last past snack time at my house.

1 lb cheddar cheese, grated
3 ounces romano cheese, grated
1/2 lb butter or 1/2 lb margarine
1/2 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons Worcestershire sauce
4 drops Tabasco sauce
12 slices French bread or 12 slices sourdough bread, day old works great
3 ounces shredded parmesan cheese (optional)

NORTHWOODS BLUE CHEESE SPREAD

Blue cheese spreads usually contain port, or bacon as another option, but at a party with those who abstain from meat or alcohol, those may not be the best choices. This spread is wonderful for everyone. Bring this out to soften before serving. To extend serving time, you may want to set a dish of this in another dish of crushed ice.

Provided by PalatablePastime

Categories     Spreads

Time 10m

Yield 2 1/2 cups approximate

Number Of Ingredients 9



Northwoods Blue Cheese Spread image

Steps:

  • Pulse together cream cheese, mayonnaise, salt, pepper, and hot sauce in a food processor until smooth.
  • Fold in cranberries, bleu cheese and walnuts.
  • Chill several hours.
  • Allow to soften at room temperature before serving.
  • Serve on toasted split bagels, or with crackers, crudites or grapes.

Nutrition Facts : Calories 1254.8, Fat 117.4, SaturatedFat 54.4, Cholesterol 252.3, Sodium 2103.6, Carbohydrate 26.9, Fiber 4.2, Sugar 6.1, Protein 31.2

16 ounces cream cheese
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce
1 cup dried cranberries
1 cup quality blue cheese, crumbled
3/4 cup toasted walnuts, coarsely chopped
cut raw vegetables (crudites) (optional) or red seedless grapes (optional)

CANADIAN NORTH WOODS VENISON MINCEMEAT

"An Old Canadian North Woods recipe enough for 20 pies with modifications" Freeze. This is from the UK Explorers Club. Richard Dominick is the submitter. The recipe was obtained around 1947.

Provided by drhousespcatcher

Categories     Deer

Time 2h

Yield 20 Pies, 120 serving(s)

Number Of Ingredients 19



Canadian North Woods Venison Mincemeat image

Steps:

  • Cook the venison by boiling until lightly cooked.
  • Mix the ingredients together in order to the meat stock. Stir and bring to a boil, then simmer for 2 slow hours.
  • Add the remaining ingredients. Mix all together well. Cool slowly. Keeps very well in the freezer and can be taken out to make your favorite pie. Suggest freezing in portions for pie.
  • Notes: in place of the 1 qt vinegar they found that their favorite variation was 1 pint of tarragon vinegar or 1 pint of port wine vinegar.
  • In place of the molasses you can use pancake syrup or a good maple syrup [real]. They choice was the molasses.

Nutrition Facts : Calories 327.7, Fat 7.8, SaturatedFat 4.2, Cholesterol 17.9, Sodium 136.4, Carbohydrate 54.8, Fiber 3.1, Sugar 45.7, Protein 4.6

4 lbs cold fine ground lean venison
12 lbs uncooked apples, peeled and fine ground
2 lbs suet, fine ground
2 lbs seedless currants
4 lbs seedless raisins
6 tablespoons grated lemon peel
5 lbs brown sugar
1 teaspoon black pepper
6 teaspoons salt
1 quart vinegar, see note
1 quart molasses, see note
2 lemons, juice of
1 -2 cup meat stock
3 tablespoons ground cloves
12 tablespoons cinnamon
5 teaspoons nutmeg
2 cups port wine
3 cups brandy
3 cups rum

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