Jim Vorheis 1/2 lb Butter 1 lb Cream cheese 1 1/2 ts Caraway seeds 1 tb Grated onion 2 ts Chopped parsley 2 ts Chopped capers 1 1/2 ts Prepared mustard Soften butter and cream cheese. Combine all ingredients. Pack in a crock and sprinkle with parsley. This can be made into a ball and rolled in parsley. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
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