This is another recipe from the way-back file. It’s from way before there were food blogs. Even before there was an internet. Back when people shared recipes freely and happily without arguing over who they “belonged” to. <sigh> …I just need to stop before I get started on that.
I got this recipe years ago from my friend Judy. Judy and I went all the way through school together. Right from first grade through graduation. However, we didn’t become really good friends until later. After she and I both became single moms as adults and were working at the same place. Now going to school with the same kids all the way from start to finish was nothing unusual where I grew up. What was unusual was having a new student in class. That was a big deal. I only remember it happening two, maybe three times, during our whole 12 years of school.
I’ve been thinking about our graduating class a lot the past few weeks. We were a class of around 100. Small by comparison with many schools. But because of our size and the small town where we grew up, we all knew each other. We also knew each other’s families. We spent time in each other’s homes. We went to church together. We dated each other’s brothers and sisters.
Recently, one of our classmates passed away. Scott. I had not seen Scott since we were in school together, but I remember his vibrant personality and good looks. To hear that he was no longer with us gave me pause. The death of someone you used to know, I think, always brings about reflection. Brings home the very real fragility of life. According to classmates who had stayed in touch, Scott lived life on his own terms and enjoyed every minute of it. So, instead of being sad about losing a classmate, I’m choosing to remember the fun days we all had together at Miller County High School.
Here’s to all the Class of 1972! Although we may be scattered across the world now, those years when we grew up together will always be precious memories we hold in common.
Enough reflection. Now, on to the recipe. It’s a simple, but delicious, cheese spread that is great for any occasion. Serve it with cocktails, during the football game, while watching a movie, or just eat it at the kitchen counter on a Saturday afternoon because you were too busy to cook lunch. Oops…yeah, I did.
- 8 oz. cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 1/2 tblsp. chopped green onion
- 1/2 tsp. garlic salt
- 1 1/2 tsp. caraway seed
- 1 tsp. capers
- 1 tsp. prepared mustard
- Cream all ingredients together. Serve with assorted crackers or rye toasts.
Other cheese spread recipes you might enjoy from around the internet:
- Parmesan Cheese Spread from 101 Cookbooks
- Sun Dried Tomato and Basil Cream Cheese Spread from Cookin’ Canuck
- Three Cheese Spread from Buns in My Oven
- Rosemary Fig Goat Cheese Spread from The Naptime Chef
- Cheddar Ale Spread from Brown Eyed Baker
- Zucchini Cheese Spread from Angie’s Recipes
What I was up to…