---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Double Cheese Wheel
  Categories: Cheese/eggs, Appetizers
       Yield: 24 servings
  
       1 lb Cheese; *                         1/4 c  Pine nuts; toasted, 1 oz
       3 oz Cream cheese; softened, 1 pk    1 1/2 ts Fresh basil leaves; or ***
     1/4 c  Marinated artichoke hearts**      1/2 ts Basil leaves; dried.***
  
   *     You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese **
   Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves
   should be snipped OR Dried Basil Leaves should be
   ~--- Remove any wax coating or rind from Chihuahua cheese.  Hollow out
   cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and
   bottom; reserve cheese shell.  Finely chop enough of the scooped-out cheese
   to measure 1 cup (reserve any extra for another use). Place 1 cup chopped
   cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the
   basil in the workbowl of food processor fitted with the steel blade, cover
   and process until well mixed.  Pack mixture into cheese shell. Sprinkle
   with remaining 1 T pine nuts; press lightly. Cover and refrigerate until
   filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted
   crackers if desired.
  
 -----