On Fri, 14 Oct 2005 12:54:09 -0400, ~patches~
> wrote:

>Curly Sue wrote:
>
>> On Fri, 14 Oct 2005 15:40:52 GMT, Tara > wrote:
>>
>>
>>>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
>>
>>
>> Unwrapped??? How does that work?
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>
>I unwrap the cream cheese then cut it in half then slice into small
>square to top each cracker then top with whatever jelly I want to use.
>Port wine jelly should be kept away from kind though if you don't want
>drunken little monsters running around. I discovered spreadable cream
>cheese so sometimes use that.

Oh, I get it. I don't know what I was thinking of!

Sue(tm)
Lead me not into temptation... I can find it myself!