Readers' Recipes: Schuler's puts out a fine spread

By Janet Holoweiko
For the Lansing State Journal
Originally published Monday, May 9, 2005
Reprinted with permission

Almost a century ago, Albert Schuler Sr. opened a restaurant in the town of Marshall. Four generations later, the family-owned Schuler's Restaurant and Pub is still going strong.

Winston Schuler, Albert's son, took over the business from his father, and over the course of 50 years, he turned the restaurant into an institution.

One of their most successful menu items is Bar-Scheeze, a spicy cheese spread. A number of readers supplied their versions of this easy-to-make appetizer. Our version follows but, if you have a little more time, you might also want to try the recipe for Schuler's Heritage Cheese Spread. That recipe comes from "Schuler's: Fresh Recipes & Warm Memories," by Hans Schuler and chef Jonathan Schuler (Huron River Press, $35).

You can order the cookbook by visiting Schuler's Web site at www.schulersrestaurant.com.

Thanks to these readers for the recipes they submitted: Valarie Wheeler of DeWitt; Susan Miller and Vivian Sheneman, East Lansing; Marlyce Bursch and Bonnie Schulert, Grand Ledge; Cathy LaMothe, Haslett; Leslie Kindel, Holt; Pam Hale and Pamela Kiersey, Mason; Nadean Hillary, Okemos; Jeanne Davis, Onondaga; Diane Millis, Perry; Sheryl Thomas, Potterville; LaRene Smith and Kathy Voisinet, St. Johns; Gayle Ward, Bloomfield Hills; Phyllis Chipman and Judy Clark, Lansing.

Timothy Lebel of Lansing makes this week's request. Several years ago, he found a recipe for lemon pie in an Ann Landers column. Vinegar was among the ingredients, and he says it was one of the best lemon pies he's ever had. His wife accidentally tossed out the recipe a few years ago, and they've been unable to replace it. Did anyone else hang on to it?

Bar Cheese

• 1 pound Velveeta
• ½ cup mayonnaise
• 8 drops Tabasco sauce
• 4 ounces prepared horseradish
  
  Melt Velveeta in microwave or in double boiler. Combine with remaining ingredients. Chill. Serve with crackers, celery sticks, etc.

Schuler's Heritage Cheese Spread

• 4 ounces sharp cheddar cheese
• 8 ounces garbanzo beans
• 8 ounces cream cheese
• 5 ounces sour cream
• ¼ cup unsalted butter, softened
• 1 tablespoon white vinegar
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 tablespoon paprika
• ½ cup mayonnaise
• ¼ cup buttermilk
• 1 ounce prepared horseradish
• Dash of brown ale
  
  In a food processor with a steel blade, grind the cheddar cheese and garbanzo beans. Transfer the ingredients to a mixing bowl. Mix in the cream cheese, sour cream and butter; beat until smooth.

Add the vinegar, salt, sugar, paprika, mayonnaise, buttermilk, horseradish and ale. Beat until the cheese has a well-mixed, spreadable consistency.

Chill until serving time. Serve with whole-wheat crackers or small slices of bread.

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