Wisconsin Cheese Razz-Ma-Tazz

My mother has been making this cheese spread for as long as I can remember.  I love it and so does my husband.  It’s a family holiday favorite.  Based on the print of the original recipe, I think it may have come from a newspaper, but I don’t know which.  Here’s the Original Recipe: Wisconsin Cheese Razzmatazz.

Wisconsin Cheese Razz-Ma-Tazz

Ingredients:

• 1 1/2 pounds grated Cheddar cheese
• 1 1/2 cups mayonnaise
• 3 green onions, minced
• 3/4 cup chopped pecan pieces
• Dash of Tabasco
• 1 jar Raspberry or Strawberry preserves

Directions:

To grated cheese, add mayonnaise, onions, pecan pieces and Tabasco. Blend well.  Pour into a 6 1/2 inch Springform pan and refrigerate at least 3 to 4 hours or overnight. Unmold onto a plate and cover with preserves. Serve with crackers.

My Tips:

1. Use finely shredded cheese – it holds together better, thereby making it easier to mold.
2. Mix up your cheeses. Cheddar’s great, but play with it.
3. You can use light mayo if you prefer.
4. If you like things spicy use more Tabasco or your favorite hot sauce. Adjust to your taste.
5. I leave out the green onions because I hate mincing them.
6. I serve the preserves on the side in a decorative glass bowl.
7. You can mold this into just about anything fairly well. I’ve used meatloaf tins, Christmas tree shaped tins, bundt cake pans.
8. While it’s great on crackers as an appetizer, it also spreads well onto toast/bread for a sandwich or snack.  I know this well, as I just had some!

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