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Thread: Recipe for Win Schuler's Cheese Spread

  1. #1
    Join Date
    Jul 2006
    Georgetown TX

    Default Recipe for Win Schuler's Cheese Spread

    Does anyone have this recipe? It has horseradish and cheddar cheese.
    It was from a very popular restaurant in MI (I think). My hasband and I were talking about it recently and now we have a taste for it.I haven't been able to buy it down here in Texas. Can you help me? Thanks

  2. #2
    Join Date
    Jun 2006
    Northern California

    Default no recipe but....

    found this for you.. you can order it

    We have a mail order company that handles our products. Their information is provided below. If you would like to ship the product yourself, we recommend sending the product via overnight delivery in a box containing blue ice pack(s) (not dry ice) or small doubled plastic bags with ice cubes.

    Wicker and Wine (formerly The Giving Spirit)
    633 S. Main St
    Plymouth, MI 48170

    9. Where are the Schuler's restaurants?

    The original Schuler's restaurant is still open and doing very well in Marshall, Michigan. It is the only Schuler's location.

    Schuler's Restaurant
    115 E Eagle
    Marshall MI 49068

  3. #3
    Join Date
    Jun 2006


    Here are 2 recipes from the restaurant.

    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
    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
    cup unsalted butter, softened
    1 tablespoon white vinegar
    2 teaspoons salt
    1 tablespoon sugar
    1 tablespoon paprika
    cup mayonnaise
    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.

  4. #4
    Join Date
    Jun 2006



    Oh my gosh!!!!!! I love this stuff too. Unfortunately I haven't any place here
    in Houston where I can buy it. I have a son that lives in Indiana and when
    he comes he always brings it to me. Did you ever eat their garlic crackers?
    They are great too! It's making me hungry for them right now. Son won't
    come in the summer!!!! He says it's too hot. Not now, they are as hot as
    we are right now. Will have to wait until November. Good luck!


  5. #5
    Join Date
    Jun 2006


    A couple more recipes. I just may order the cookbook!

    Schuler's Famous Prime Rib with Yorkshire Pudding

    1 oven-ready rib roast (the best you can find; ask the butcher for help)

    3 tablespoons Schuler's Seasoning Salt (see following recipe)

    1 pound (total) coarsely chopped onions, celery and carrots

    2 quarts beef broth

    salt and pepper, to taste

    For Yorkshire Pudding:

    1 cup plus two tablespoons milk

    2 large eggs

    1 cup all-purpose flour

    1 teaspoon salt

    freshly ground black pepper to taste

    Season the rib roast with Schuler's Seasoning Salt. Place vegetables in bottom of roasting pan, then place roast on top of vegetables.

    Roast at 350 F for approximately 30-45 minutes, or until surface of the meat is brown. Then turn down heat to 275 F and cook for about 2 hours more or until internal temperature of the meat (middle of the rib) reaches 125 F; at that point, immediately remove from oven.

    Remove roast from pan and let it rest for at least 30 minutes in a warm place (covered with aluminum foil) until carving. The juices need a chance to return to the middle of the roast, but the meat will continue to cook until it is perfectly done. Remove excess fat from roasting pan (reserve for making Yorkshire Pudding).

    Heat roasting pan on the stovetop until vegetables are browned and the liquid in the pan has evaporated. Add the beef broth and scrape the bottom of the pan, making sure to get the entire flavor into the broth.

    Simmer a bit so that the vegetables can release their flavors into the broth, too. Add salt and pepper as necessary. Strain broth - now au jus - into a gravy boat for service and slice roast.

    To make Yorkshire Pudding: Blend milk, eggs, flour, salt and pepper in a blender until smooth and transfer to a bowl. Let batter stand uncovered for 1 hour.

    Turn up oven to 425 F after prime rib is removed. Put a 12-cup muffin tin on a baking sheet and spoon 1 teaspoon of roasting pan fat into each cup. Place muffin tin and baking sheet into oven on the middle rack to get the tin and fat hot.

    Working quickly, spoon 2 tablespoons of batter into each cup and bake 15-18 minutes or until all are golden and puffed.

    Schuler's Seasoning Salt

    1 cup kosher salt

    1 tablespoon black pepper

    1 tablespoon ground rosemary

    1 teaspoon garlic powder

    1 teaspoon celery seed

    1 teaspoon dried thyme leaves

    Mix all ingredients together with a wire whisk and store in an airtight container. Makes 1 1/4 cup

  6. #6
    Join Date
    Jun 2006
    Palm Harbor, FL


    Bean - I had all the ingredients to make the Bar Cheese recipe you posted above (the one with 4 ingredients) and it worked - it chilled down having the correct texture and the flavor is very close.. cool!

  7. #7
    Join Date
    Jun 2006

    Default Win Shuler's Bar Cheese

    Win Shuler's Bar Cheese

    2 lb velveeta; no other chunk
    1/2 lb butter or margarine - cut into pieces
    1 5 ounche bottle pure horseradish
    1 8 ounce bottle catalina dressing
    1 tablespooon onion powder
    1 tablespoon heinz 57 sauce


    In a large double boiler place all the ingredients. Allow
    ingnredients to cook until completely melted and smooth. When smooth,
    put about 1 cup of the mixture at a time through ablender on high
    speed-using pulse-about 1 minute or until each cupful is satiny
    smooth. The mixture has a tendency to curdle as it is cooking, but
    this can be smoothed out with use of a blender. Store in a tight
    fitting jar and refrigerate to be used within a month. Freeze it to
    be used within 3 months.

    Yield; 6 servings

    Recipe By : Gloria Pitzer

  8. #8
    Join Date
    Jun 2006

    Default Win Shuler Cheese

    Just thought I would throw this one in also.

    Win Schuler's Meatballs In Barbecue Sauce

    1 1/2 lb. ground round or chuck
    1 envelope dry onion soup mix
    1/4 cup undrained pickle relish
    1/4 cup ketchup
    1 1/2 teaspoons soy sauce
    1/2 teaspoon A-1 steak sauce
    1/2 teaspoon Worcestershire sauce
    1/4 teaspoon garlic salt
    1 1/2 Tablespoons grated Parmesan cheese
    2 eggs, well beaten
    3 Tablespoons dark molasses
    1/2 cup wheat germ or quick oats
    3 cup very dry toast crumbs
    6 1/2 oz. canned Pet milk or coffee cream

    In order listed combine all ingredients and knead as you would bread dough til flavors have been well blended. Shape mixture into 1 inch balls and arrange on lightly oiled baking sheet or in very large roasting pan (or use 4 nine inch layer cake pans). Place balls in a preheated 450 oven to brown. Bake 8-10 minutes; cool 5 minutes and remove gently to a 6 quart kettle or into 2 or 3 smaller casseroles sufficient to fill with meatballs 2/3's full and bake in barbecue sauce.


    Open Pit Barbecue sauce (or your favorite)
    1 cup strawberry jelly
    1/2 cup bottled chili sauce
    3 Tablespoons dark molasses
    1 (28 oz.) can tomatoes (undrained)
    3 cups tomato juice or 2 (10 oz.) cans Campbell's beef broth. Water

    Combine 1 cup bottled Open Pit (or your favorite) barbecue sauce with 1 cup strawberry jelly, 1/2 cup bottled chili sauce, 3 Tablespoons dark molasses, 1 (28 oz.) can tomatoes (undrained), 3 cups tomato juice or 2 (10 oz.) cans Campbell's beef broth. Add enough water to each casserole or kettle to completely submerge meatballs. Bake covered for 1 hour at 325. Freeze unused meatballs in sauce in family sized containers for another time. Note: if you don't have the wheat germ use bread crumbs. Try adding finely ground pecans or another beaten egg.

    (serves 8)
    Aug. '99

    Gloria Pitzer

  9. #9
    Join Date
    Jun 2006


    [QUOTE=kiop]Bean - I had all the ingredients to make the Bar Cheese recipe you posted above (the one with 4 ingredients) and it worked - it chilled down having the correct texture and the flavor is very close.. cool![/QUOTE]

    Hey Steve! Glad it was good!

  10. #10
    Join Date
    Jul 2006
    Georgetown TX

    Default Recipe for Win Schuler's Cheese Spread

    Thanks you guys!
    I'm putting it together today.
    Drama, its funny how everyone wants to come down to TX in every other time of month except summer!
    Thanks to all of you. I'll try to help you out too. Mary

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