Wind Shooter’s Bar Cheese


BY GLORIA PITZER – first printed in her self-published “National Homemaker’s Newsletter” (August 1976)*

A national snack favorite… There are many derivations of this most popular Michigan specialty. The 1st recipe I developed to imitate Win Schuler’s product, required several more ingredients than I really wanted to work with. But the result was perfect! Eventually, I experimented in my Secret Recipes kitchen to streamline the ingredients down to only a few. Each version has its rightful place among the “Haute Cuisine” of fast foods and appreciable snacks. It depends on your personal taste preferences, which recipe to use.



1-pound Velveeta cheese (do not substitute on brand)

½ pound unsalted butter – at room temperature

2 tablespoons onion juice – bottled

(or use freshly-grated onion, put through blender to purée and diluted with equal parts water)

1/8 teaspoon Tabasco, hot pepper sauce

8-ounce package cream cheese, mashed with a fork

5-ounce bottle horseradish

a few drops each – red and yellow food coloring, sufficient to give a bright orange tint (optional)

¼ cup melted and strained bacon drippings


Place all ingredients, just as listed, in top of a double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will appear to be coarse in texture.

For best results, put it through the blender on high-speed, using an on/off agitation, for 2 or 3 minutes until satiny smooth.

Refrigerate up to 4 or 5 weeks. Freezes well up to 6 months. Makes about 1 quart.

*Also seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 257). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]










Also see… 

By TheRecipeDetective

Hi! I'm Laura Emerich and Gloria Pitzer, the ORIGINAL Secret Recipe Detective, is my mom. This website is lovingly dedicated to her memory and legacy.

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