Bar Cheez, Julia Child, kitch recipes, Velveeta

So, my husband is half Hungarian….

My husband, Tim is half Hungarian.  And although I have yet to visit there, I try to cook Hungarian food as much as I can for him because he loves it!  There are many, many recipes that include wonderful things like real Hungarian paprika, and also lots and lots and LOTS of sour cream.  So, when I am watching the calories, I don’t make that stuff.  In the future, I will post the wonderful recipe I found in Julia Child’s baking book for Hungarian Shortbread.  It’s lovely, and more cakey than you would think for being a shortbread, but it uses a wonderful homemade rhubarb filling that is typically Hungarian and just wonderful!

For now I am posting something that I suspect came from Hungary, but isn’t classically Hungarian that I can tell.  Tim’s mom, Pauline was a great cook and although she was gone, sadly, long before met Tim, I hear she was a great feeder of people.  When she passed away, Tim and his cousins paid tribute to her by publishing a cook book of her many recipes, titled Pudge’s Kitchen.  The majority of the recipe’s are not vegetarian, so most of them I can’t cook for Tim.  But I will tell she has the BEST bar cheese recipe I have ever had.  If you don’t know what bar cheese is, you are clearly, like me, not from the Midwest, and you are also missing something that just so darn tasty!  Now, I admit to make this you have to buy the plastic log that is Velveeta, so don’t bother ragging on me about that, just don’t make it!  I haven’t found an alternative that works, but rest assured, if I do, I’ll change this recipe.  OH, and if you are in Ireland, Galtee cheese works wonderfully for this, probably 4 or 5 boxes.

Pudge’s Bar-Cheez

One 2 lb box of Velveeta cheese, cut into small cubes
1/2 6oz jar of horseradish
dash of Tabasco sauce (or your favorite hot sauce)
1 c. mayonnaise (NOT Miracle Whip)

Melt the Velveeta in the top of a double boiler.  Remove from the head and add in the mayonnaise, hot sauce and horseradish and stir well.  Pour into the serving dishes you will be using and let stand at room temperature.  Once it is completely cooled and set, cover with plastic wrap and store in the fridge.

Spread on toasts or crackers, or dip crudite’s into it.  It is delicious and packs a mild punch with the horseradish and hot sauce!  This will last for up to a week well covered in the fridge.

Enjoy, and let me know how it comes out.

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