* 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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