Cheese Stuffed Pineappleappetizers, cheese 1 pineapple, ripe 1 pkg cream cheese (8-oz) 1/2 cup well-aged cheddar, grated 1 tablespoon chives, minced 1/4 teaspoon dry mustard 1 tablespoon white rum 1/4 teaspoon salt (optional) 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 |
