| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Spreads |
25 |
Servings |
INGREDIENTS
| 2 |
pk |
(8 oz) cream cheese; softened |
| 2 |
|
Jars (5 oz) process cheese spread with pimientos |
| 1/2 |
lb |
Blue cheese; crumbled |
| 1/4 |
c |
Minced green onion |
| 1/2 |
ts |
Worcestershire sauce |
| 2 |
c |
Blue Diamond® blanched whole almonds, toasted |
|
|
Pine sprigs; for garnish |
|
|
Crackers |
INSTRUCTIONS
In a large bowl, with mixer at medium speed, beat cream cheese, cheese
spread with pimiento and blue cheese until smooth. With a spoon, stir in
green onions and Worcestershire sauce. Cover and refrigerate about 1 hour.
On a work surface, with hands, shape cheese mixture into the shape of a
large pinecone. Arrange on a wooden board. Beginning at the narrow end of
the pinecone, carefully press almonds about 1/4 inch deep into cheese
mixture in rows, making sure that the pointed end of each almond extends at
a slight angle. Continue pressing almonds into cheese mixture in rows, with
rows slightly overlapping, until all of the cheese is covered. Garnish with
pine sprigs. Serve with crackers.
Recipe by: Favorite Brand Names Recipes Cookbook, 1981
Posted to MC-Recipe Digest V1 #877 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Nov 1, 1997
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