| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese/eggs |
2 |
Servings |
INGREDIENTS
| 1 |
|
Pineapple, ripe |
| 1 |
pk |
Cream cheese (8-oz) |
| 1/2 |
c |
Well-aged Cheddar, grated |
| 1 |
tb |
Chives, minced |
| 1/4 |
ts |
Dry mustard |
| 1 |
tb |
White rum |
| 1/4 |
ts |
Salt (optional) |
INSTRUCTIONS
Cut off the top of the pineapple far enough down so that a wide rim is
formed. Scoop out the fruit and chop it fine. Blend together the cheeses,
chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile
mixture into pineapple shell. Serve with Triscuits, toast rounds or
squares. Makes about 2 cups.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 8/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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