Cheese Mountain with Jezebel Sauce
|Pineapple preserves||18 Ounce|
|Apple jelly||18 Ounce|
|Prepared horseradish||5 Ounce|
|Canned dry mustard||1 Ounce|
|Cracked black pepper||1 Tablespoon|
|Cream cheese||16 Ounce|
|Crackers/Melba toast rounds||1 Cup (16 tbs)|
In a large mixing bowl, combine pineapple preserves, apple jelly, horseradish, dry mustard and pepper, mix well.
Transfer to an airtight container and refrigerate.
To serve, put cream cheese in a mixing bowl, beat with an electric mixer on medium speed until fluffy.
Mound cream cheese onto a serving plate; use the back of a spoon to make indentations or valleys in the cream cheese.
Spoon a generous portion of the pineapple sauce over the mountains and valleys of cheese.
Serve with crackers or melba toast rounds.
Note: Sauce keeps well in the refrigerator.
It is also a marvelous basting sauce for pork or poultry.