Prep 30 mins
Cook 0 mins
It's probably been 25 years since my father discovered this yummy appetizer in the IGA store in Mexico, MO. One of the butchers made the logs to sell in the meat department, and I think his name was Meng (could be first name or last name). From the kitchen of Howard Thornburg, Moberly MO
- 16 ounces finely shredded or ground American cheese (not Velveeta)
- 16 ounces Philadelphia Cream Cheese, softened to room temp
- 1 teaspoon ground red pepper
- 1 cup pecans, chopped fine
- 1 teaspoon garlic powder
- Blend the cheeses together in food processor until they are smooth in consistency and become one color. Add the remaining indredients mix thoroughly. Divide into 3 logs about 2" in diameter and place on 3 sheets of wax paper. Sprinkle each log liberally with chili powder making certain that the logs are covered with it. Wrap up the logs so they are air tight and place in refrigerator for at least 24 hours. Slice and serve with Ritz crackers.
- Depending on how much "heat" you like, try increasing the garlic and pepper. Or you could give it a shot of Texas Kicker or Worchestershire Sauce.
Great stuff here! Thanks for the memories & for sharing!
One of the best cheese logs ever. Simple to make. Freezes well. I wrap each log in saran wrap, then put in rubbermaid containers in my freezer.
Just had something similar from our local butcher but maybe with a little Worchesteshire Sauce and hot sauce. Ground, roasted pecans on top too.