Recipe - Cheese Stuffed Pineapple

1 Pineapple, ripe
1 pack Cream cheese (8oz)
One half cup Wellaged Cheddar, grated
1 tablespoon Chives, minced
One fourth teaspoon Dry mustard
1 tablespoon White rum
One fourth 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, 1One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini