Cheese Spread - Two Ways

This week my cousin Becky reminded me of the cheese spreads my mother used to make. There was a period of time during which every meal or party involved one of these spreads/appetizers. Each starts with a container of MacLaren's Imperial sharp cold pack cheddar cheese (the one that comes in the red tub). Neither is particularly healthy. But they are good. And pretty much always a big hit with kids. I plan to make them over the next few weeks as I journey through my mother's culinary legacy.

Cheese Bread Spread

1 lb butter or margarine
1- 250 gram container of MacLaren's Imperial cheddar cheese
1/4 c grated romano cheese
1 tsp worcestershire sauce
1/4 tsp garlic powder
1/2 tsp paprika

Make sure all ingredients are at room temperature, and whip together with a hand mixer. Spread on bread and broil. Mixture can be stored in the refrigerator and used whenever you wish.

Crabmeat Special

1 7-oz tin of crabmeat
1-250 gram container of MacLaren's Imperial cheddar cheese
1/4 lb butter
1 1/2 tsp mayonaise
1/2 tsp seasoned salt
1/2 tsp garlic powder
English muffins

With all ingredients at room temperature, mix together by hand. Spread over english muffin halves. Place in freezer on cookie sheets for 15 minutes. Cut each muffin half into 4 quarters and then freeze fully in a freezer safe container, layering with parchment paper or waxed paper. To serve, place muffin bites directly from freezer onto a cookie sheet and broil until cheese is bubbly and starting to brown.