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Chili - Cheese Mold

1 envelope unflavored gelatin
1 c. chili sauce
1 c. cottage cheese
1/2 c. mayonnaise
1/2 tsp. salt
1/2 c. whipped cream

Soften gelatin in 3/4 cup cold water, dissolve over hot water. Combine chili sauce, cottage cheese, mayonnaise and salt; add gelatin.
Fold in whipped cream.
Pour into 1 quart mold and chill until firm.
Unmold on greens.
Serve with shrimp or ham.

Based on

1. Information found at Tex-Mex-Recipes

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Beer Cheese

8 ounces cream cheese
1 clove garlic
1 tablespoon worchershire sauce
8 ounces sharp cheddar cheese (shredded)
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper (see what I mean)
1/4 cup beer -- (1/4 to 1/2)
Put it all in a blender and blend until creamy and well mixed. Use to spread on crackers.

I tried mine in a blender and it didn't work too well ( I think mine is about worn out from grinding all those peppers). Next time I will try the food processor. I used more pepper and also more beer (for the cheese and me). I got the cheese too runny, so it was more like a dip instead of a spread, but still good.

Recipe submitted by Jim Catanich