And then there's Barbara.....
I received a lidded food container at Christmas. It was filled with a buttery cheese spread, made by Barbara. The recipe for this delicious spread had been safely carried around by her, for years and years. She indicated to me when I made my copy, that the copy she had, even survived a fire.
Now let me tell you, Barbara is a wonderful woman. She has worked hard her whole life and still in retirement works hard. She does all that she can for her neighbors in our little community and enjoys her granddaughter before and after school.Like I said, busy busy busy.
Years ago Barbara worked at a restaurant call:
Portland's favorite restaurant-lounge...across from the Lloyd Center.
All dinner entrees came with creamed spinach, and if you did not eat your spinach the waitress got to "shoot" you with her cap gun. Yes ladies and gentlemen those were the days! I hear tell that even though creamed spinach was on every plate (yes, every plate), not every diner enjoyed it. Either that or they loved that little cap gun. Honestly, knowing the Barbara of today, I think she would of had a real good time with that cap gun.
The Pantry closed many years ago, but it must have been very popular. There is a copykat recipe for the Chicken Bisque Soup listed on this weathered copy. You can find it here
Since being given that little container of cheesy goodness, I have come up with a lot of reasons to have toast with my dinner. It is that good.
On grocery shopping day I hope Honey will pick up a french roll, because I want to slice it down the middle, spread it thickly with this butter and run it under the broiler. What I might serve it with I haven't a clue, but I will be having some delicious, buttery, cheesy bread for my dinner!
When Barbara started at The Pantry, this was already a favorite of the patrons!
THE PANTRY Restaurant
1 pound butter
1/2 pound Sharp Cheddar Cheese - grated
1/4 pound Romano cheese - grated
1 t Worcestershire sauce
1/4 t garlic powder
1/2 t paprika
Have all ingredients at room temperature. Combine ingredients with a stand mixer, starting out slowly and increasing speed. Mix/whip until fluffy.
To use, spread on sourdough or French bread and toast under the broiler.
As always, thank you for taking a moment to stop by. I appreciate your time and your wonderful comments!
this post is shared with:
full plate thursday@ Miz Helens
foodie friday@rattlebridge farm