"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.