CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Cheese/eggs |
10 |
Servings |
INGREDIENTS
2 |
c |
Shredded Cheddar cheese |
1/4 |
c |
Solid pack pumpkin |
1/4 |
c |
Pineapple preserves |
1/4 |
ts |
Ground allspice |
1/4 |
ts |
Ground nutmeg |
1 |
lg |
Pretzel rod, broken in half |
1/2 |
|
8 0z pkg cream cheese |
|
|
Dark rye bread |
|
|
Red pepper |
|
|
Black olive slices |
|
|
Parsley sprigs |
INSTRUCTIONS
Beat cheses, pumpkin, preserves and spices in medium bowl until smooth.
Cover refrigerate 2-3 hours until cheese is firm enough to shape.
Shape mixture into round pumpkin, place on serving plate.Using a knife,
score vertical lines down pumpkin. Place pretzel rod in top for stem.
Cut bread into triangles for eyes, cut red pepper into triangle , for
nose, and cut olives in half to make the mouth. Surround with parsley
Formatted for MM by Jeannie Allen
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Oct 3, 1998
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