Title: Melange catering's raspberry cheese torte
 Categories: Appetizers, Cheese/eggs, Typed
      Yield: 15 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
  1 1/2 lb Cheddar cheese; grated
    1/4 c  Finely minced onion
    3/4 c  Chopped pecans
    1/4 ts Cayenne pepper
    1/3 c  (To 1/2) mayonnaise
    1/4 ts (To 1/2) hot red pepper sauc
      1 c  Raspberry preserves
           Assorted unflavored crackers

MMMMM--------------------------GARNISH-------------------------------
           Fresh raspberries OR
           Lemon "rose"
 
  This is a specialty of Linda West's Melange Catering and one of the
  Chronicle's most requested recipes. The recipe was developed with
  Hellman's brand mayonnaise.
  
  DIRECTIONS: Place grated cheese in a large bowl and let stand at room
  temperature until soft and slightly oily. Stir in onion, pecans,
  cayenne, mayonnaise and pepper sauce. Knead with hands until well
  blended.
  
  Line a 10-inch pan with plastic wrap. An indented flan pan is best,
  but any pan that will unmold to form a flat surface on top may be
  used.
  
  Press cheese mixture firmly into pan. Cover top with additional
  plastic wrap and press mixture again to mold firmly. Refrigerate at
  least 4 hours, or until cheese is firm again.
  
  To serve, unmold torte onto serving dish. Spread top with preserves
  and garnish with fresh raspberries or a lemon rose. Serve with
  assorted crackers (best if unflavored style).
  
  The torte can be made ahead, but preserves should not be spread on
  top more than 1 hour before serving. Makes 15 to 20 appetizer
  portions.