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Double Cheese Wheel

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Cheese/eggs, Appetizers 24 Servings

INGREDIENTS

1 lb Cheese; *
3 oz Cream Cheese; Softened, 1 pk
1/4 c Marinated Artichoke Hearts**
1/4 c Pine Nuts; Toasted, 1 oz
1 1/2 ts Fresh Basil Leaves; OR ***
1/2 ts Basil Leaves; Dried.***

INSTRUCTIONS

*     You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese **
Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves
should be snipped OR Dried Basil Leaves should be
~-------------------------------------------------------------------------
Remove any wax coating or rind from Chihuahua cheese.  Hollow out cheese
with knife or spoon, leaving a 1/2-inch thick shell on the sides and
bottom; reserve cheese shell.  Finely chop enough of the scooped-out cheese
to measure 1 cup (reserve any extra for another use).  Place 1 cup chopped
cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the
basil in the workbowl of food processor fitted with the steel blade, cover
and process until well mixed.  Pack mixture into cheese shell. Sprinkle
with remaining 1 T pine nuts; press lightly.  Cover and refrigerate until
filling is firm, about 3 hours.  Cut into thin wedges. Serve with assorted
crackers if desired.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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