Cheddar Cheese Ring With Raspberries
Serves a crowd. Recipe is by Sheryl Campbell, of Baton Rouge.
2 (8-ounce) Cracker Barrel Sharp Cheddar logs, hand grated
1 cup chopped pecans
1 tablespoon grated yellow or white onion
4 shakes (¼ teaspoon) Worcestershire sauce
4 shakes (¼ teaspoon) Louisiana Hot Sauce
1 cup Blue Plate mayonnaise
1 (10-ounce) jar red raspberry preserves (Campbell uses St. Dalfour brand)
Plain wafers, such as water crackers, for serving
1. Place grated cheese, pecans, onion and two sauces in a bowl and stir by hand, then work in mayonnaise with a fork.
2. Press the mixture onto serving dish and form into an 8-inch round. Using your fingers, press a deep well about 3½ inches in diameter in the center of the mixture.
3. Refrigerate until time to serve. Add raspberry preserves in the well just before serving. Serve with water crackers and a cheese spreader.