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