Recipe Detail Cheese Stuffed Pineapple

Cheese Stuffed Pineapple

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)
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. A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966. : June Hoffman, 8/93


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