CHEESE CROCK BLEND                     Servings:

1/4 lb.       shredded cheddar cheese  1/4 lb.    crumbled bleu cheese
3   oz.       soft cream cheese        2-4 T.     brandy, sherry or Port
1/2 tsp.      cayenne                  1/2 c.     walnuts, chopped fine

    Mix cheeses.  Gradually add liquor to make it creamy.  Add cayenne,
stir in nuts.  Pack into crock.  Cover tightly.
Store in refrigerator 4-5 days.