2 cups of finely shredded sharp and/or jack cheese
1 bunch green onions chopped
˝ cup finely chopped pecans
Red Raspberry Preserves
Mix the cheese, onions and pecans in a bowl. Add mayonnaise until it clumps together. You can do more or less according to taste (I don’t use that much and prefer it that way). Make sure it’s not too dry as it is hard to spread that way. Line a small container, such as a Tupperware square container, with plastic wrap and place the mixture in it and mold to container, cover and refrigerate overnight or for a few hours.
Once you are ready to serve, remove from the “mold” and place on serving dish. Spread your preferred amount of preserves on the top of the spread and serve with crackers, Melba toast or French baguette oven toasted crispy.
Tip: Sherry says she prefers to shred her own cheese, but you can use the fine pre-shredded cheese also. She usually uses a blend of yellow and white cheeses, like a Sharp Cheddar, Monterrey Jack or Mozzarella.
She used mostly the green portion of the chopped green onions, very little white.
She also prefers the Red Raspberry preserves with the seeds in it!
Bacon Chestnut Curls
Fresh Crabmeat with parmesan cheese in a tangy dressing with lemon. This is perfect for a formal dinner served in courses. It is beautiful if served in individual shell shaped dishes.