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