"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Cheese & Apricot Spread, by Holly Ruli, is from The Ruli Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 Pillsbury pie crusts (2 should come in 1 box) 8 oz. Monterrey jack cheese 8 oz. Pepper jack cheese 1 jar of apricot preserves
Place one of the pie crusts in the bottom of a pie pan. Shred the cheese and scatter over the bottom of the pan. Spoon the apricot preserves over the shredded cheese, and top with the other pie crust. Crimp the edges of the crust and vent.
Bake in the oven at 375º for 20 minutes or until browned on top. Serve with wheat thins.
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