Molded Cheese Pineapple
|Cheddar cheese||6 Cup (96 tbs), grated|
|Grated swiss cheese||2 Cup (32 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Blue cheese||1 Cup (16 tbs), crumbled|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Whole cloves||1 Tablespoon|
1. Combine cheeses with butter or margarine in large bowl of an electric mixer. Slowly beat in wine, lemon juice and Worcestershire sauce; continue beating, scraping down sides of bowl often, 5 minutes, or until well blended; cover. Chill several hours, or until firm enough to handle.
2. Shape the cheese mixture with your hands into a "pineapple" on a plate; smooth top flat; cover with foil, plastic wrap or waxed paper. Chill several hours, or until very firm.
3. Before serving, mark the cheese all over with the tip of a teaspoon to resemble a pineapple; center each mark with a whole clove; lightly sprinkle the cheese with paprika. Lift mold onto serving plate with a pancake turner.
4. Place pineapple crown on top of mold; hold in place with several wooden picks, if necessary. Frame mold with party-size pumpernickel and your favorite crisp crackers, if you wish.
Serving size: Complete recipe
Calories 6525 Calories from Fat 4887
% Daily Value*
Total Fat 556 g855.5%
Saturated Fat 348.5 g1742.3%
Trans Fat 0 g
Cholesterol 1711 mg570.3%
Sodium 8213.5 mg342.2%
Total Carbohydrates 47 g15.7%
Dietary Fiber 1.3 g5.2%
Sugars 19.2 g
Protein 321 g641.8%
Vitamin A 355.9% Vitamin C 30.4%
Calcium 907.1% Iron 51%
*Based on a 2000 Calorie diet