*  Exported from  MasterCook II  *
 
                            Double Cheese Wheel
 
 Recipe By     :
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cheese/Eggs                      Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Cheese -- *
    3      ounces        Cream Cheese; Softened -- 1 pk
      1/4  cup           Marinated Artichoke Hearts**
      1/4  cup           Pine Nuts; Toasted -- 1 oz
    1 1/2  teaspoons     Fresh Basil Leaves -- OR ***
      1/2  teaspoon      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.
 
                    - - - - - - - - - - - - - - - - - -