Yield: 10 Servings
|2 cups||Shredded Cheddar cheese|
|¼ cup||Solid pack pumpkin|
|¼ cup||Pineapple preserves|
|¼ teaspoon||Ground allspice|
|¼ teaspoon||Ground nutmeg|
|1 large||Pretzel rod, broken in half|
|½ \N||8 0z pkg cream cheese|
|\N \N||Dark rye bread|
|\N \N||Red pepper|
|\N \N||Black olive slices|
|\N \N||Parsley sprigs|
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@...> on Oct 3, 1998