Title: Cheese stuffed pineapple
 Categories: Appetizers, Cheese/eggs
      Yield: 2 Servings
 
      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.
  
  From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
  
  Shared