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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 250 |
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I used to have a stained glass studio in MD and shared studio space with several other artists. We had a pig-themed art show one year that was a blast! Covered by TV, radio, and newspapers, too. We called the show Pig Out! Read more ! A Smorgasbord of Pig Art and Collectibles. I first came up with this recipe for the opening in Ellicott City on October 21, 1982 at our Upstairs 8173 Gallery. Ingredients:
10 pounds sharp cheddar cheese, grated |
3 pounds cream cheese, softened |
1 small onion, grated |
3 cups pecans, chopped |
1/4 cup ginger |
1/4 cup garlic salt |
2 cups cooking sherry |
Directions:
1. With large, heavy duty mixer, blend cream cheese with sherry and onion until smooth. In large bowl ( I use a crab pot), using hands, mix cream cheese mixture and cheddar thoroughly. Then add remaining ingredients continuing to work with hands until the consistency of clay.
2. Form or sculpt into whatever suits the occasion and surround with fruit and crackers.
3. NOTE: Obviously this was sculpted into a pig - first for the Pig Out and next for a wedding reception in Pittsburgh, which was casual pig roast. YOU can sculpt the mixture into anything you want - it is quite maleable. Also feel free to scale this back as necessary. As the quantities read, it makes a nice life-sized piglet. Awwwwwww.
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