1 lb. Sharp cheddar cheese, grated
Mayonnaise to moisten
Dash of worchestershire sauce
Pinch of salt & pepper
Very finely chopped celery
1 button of garlic (grated or put through squeeze)
Chopped green olives
Pimiento (if olives are not stuffed)
8 oz. Cream cheese
Mix all ingredients well and serve with chips or crackers.
This recipe was given to me in 1965 by Mrs. Althea Ethridge.