[nopardons]

LOL...sorry we never talked about Liptauer, I would have given you the recipe.:-)

But at least now you have the recipe!

It's really good, especially when spread on pumpernickel/black bread ( more of an open faced sandwich, when eaten on a full slice, than an appetizer or Hors d'oeuvre; for the latter, use small rounds or triangles of the bread or crackers ) and when used as a filling in a piece of celery!

[miss marmelstein]

Yes, NP! Laurie Colwin wrote from a New York Jewish-perspective but like most “Jewish” food in the US, it is actually Eastern European or at least a variation.

Thanks for the recipe!

[miss marmelstein]

I’m going to look up Colwin’s recipe and maybe reprint it. But, first, I’m off to our local curb market for some eggs!

Here, in AL, of course, we do the abominable Pimento Cheese, which is a staple here at parties.