*  Exported from  MasterCook  *
 
                            Double Cheese Wheel
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       Lb           Cheese -- *
    3       Oz           Cream Cheese -- Softened, 1 pk
      1/4   C            Marinated Artichoke Hearts**
      1/4   C            Pine Nuts -- Toasted, 1 oz
    1 1/2   T            Fresh Basil Leaves -- OR ***
      1/2   T            Basil Leaves -- Dried.***
 
   *     You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese
         that weighs 1 lb.
   **    Artichoke Hearts should be drained and chopped.
   ***   Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be
         crumbled.
   
   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.
  
 
 
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