Fried Chicken and Cheesesteaks

 Adapted from the Colonial Williamsburg Chowning Tavern recipe to feed less than a tavern full of people  mix together well: 1 quart mayo 8 oz cream cheese, softened  1 T salt 1 T black pepper 1 tsp cayenne pepper 2 oz horseradish 1 oz Worcestershire sauce 1 T hot sauce (like Texas Pete) 1 lemon, zested and juiced   couple tablespoons chopped shallots or finely chopped sweet onion ~ 1/2 jar of roasted red peppers, drained and chopped stir in: 1.5 pounds shredded cheddar cheese - I prefer a mix of yellow and white extra sharp cheddar, maybe with a bit of smoked cheddar or dubliner as well   Serve with crackers and/or veggie slices.   Could easily be converted into a cheeseball.   

Brown and then cool 5 sticks of butter soften 4 sticks of butter    Preheat oven to 300 Cream combined butter with 3 C brown sugar Once well creamed (color light), add 10 cups of flour, 1 cup at a time Press into ungreased 1/2 sheet pan, as evenly as possible. use fork to pierce all over shortbread.    Bake approx 50 minutes.    Cut immediately, but do not try to remove from pan until completely cool. Brew a pot of tea and enjoy!