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Tequila Margarita Cheeseball

   1 pound extra-sharp Cheddar cheese
   4 to 6 garlic cloves -- chopped
   1 bunch green onions, including tops -- chopped
   2 tablespoons softened butter
   4 ounces cream cheese -- room temp.
   grated zest of 2 oranges
   1 1/2 teaspoons curry powder
   1 1/2 teaspoons mustard powder
   1 teaspoon ground coriander
   1/2 teaspoon cayenne, or more to taste
   2 tablespoons gold tequila
   2 tablespoons Cointreau liqueur
   2 to 3 stemmed, seeded dried ancho chilies, ground lightly in a spice grinder (or crushed red dried red pepper or pure chile powder)
   Garnishes: cilantro, small dried red peppers, garlicky croutons

      Grate cheese; blend in garlic and green onion. Add butter, cream cheese, zest, curry powder, mustard powder, coriander and cayenne. Mix well. With food processor running, slowly add tequila and Cointreau. Form Mixture into a rough ball, wrap in plastic and refrigerate. When ball is slightly firm, form into desired shape and roll in finely chopped or crushed dried chilies. Arrange on a plate garnished with fresh cilantro and clusters of small, dried red peppers. Serve with crusty, garlicky croutons.

Cheeseball improves with age and keeps well several weeks, covered, in the refrigerator. - contributed by Celine T., Greensboro, NC

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