This recipe is from a handwritten family cookbook we treasure. It (this recipe, not the cookbook) is from my late grandfather, whom I miss very much. The spread makes a fine hors d'oeuvre served on thin-sliced toast or crackers, but it's also pretty great on crispy fried fish patties (try it on some good Southern catfish!). The yield will vary depending upon how you use the spread-what I provided is for use on medium-large fish patties.