Review of last recipe - The meat phyllos were appreciated by my husband as something different to eat, but they were just ok for me. I used pork, and the filling was tasty enough, but working with phyllo isn't my favorite thing. It's a bit of a pain, and I never really care about how it looks, and I don't like it when I'm doing something that I don't care about.

TODAY'S RECIPE - SHERRY CHEESE SPREAD
...handwritten on a 3" x 5" notecard with unfamiliar writing

1 lb sharp cheddar, grated
2 tbsp butter, softened (it's been 85-90 degrees for the past week, so that shouldn't be too hard
to come by*
1 tsp sugar
1/2 tsp salt
grind of black pepper*
1/3 c dry sherry**

Let cheese stand at room temperature for about 10 minutes. Cream butter, and add all other ingredients except sherry. Gradually add sherry and mix until combined. Refrigerate.

Makes about 2 cups.

* - The recipe actually called for butter or margarine, but I never use margarine so I would never use the ingredient. It also called for a dash of pepper, but freshly ground pepper is the only thing I know.

** - I don't have any sherry (and don't plan to buy any) so may use Madeira or even a Cabernet to finish this off.