On Fri, 14 Oct 2005 11:34:17 -0400, ~patches~
> wrote:

>I love cream cheese and am particularly fond of it on melba toast topped
>with some type of jelly - hot pepper, port wine, mint, etc.
>The cooking here was done awhile ago in the form of the hot pepper
>jelly. Hot pepper jelly is something I can each year then enjoy the
>rest of the year :

Our Christmas spread at school almost always contains an unwrapped
brick of cream cheese topped with pepper jelly. You can use red
pepper jelly over one and green pepper jelly over another for a cute
Christmas touch.

Tara