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Almond Cheese Pinecone

   2 (8 oz) pkg cream cheese -- softened
   2 (5 oz) jars process cheese spread with pimientos
   1/2 pound blue cheese -- crumbled
   1/4 cup minced green onion
   1/2 teaspoon Worcestershire sauce
   2 cups blanched whole almonds, toasted
   crackers for accompaniment

     In a large bowl, with mixer at medium speed, beat cream cheese, cheese spread with pimiento and blue cheese until smooth. With a spoon, stir in green onions and Worcestershire sauce. Cover and refrigerate about 1 hour.

     On a work surface, with hands, shape cheese mixture into the shape of a large pinecone. Arrange on a wooden board. Beginning at the narrow end of the pinecone, carefully press almonds about 1/4 inch deep into cheese mixture in rows, making sure that the pointed end of each almond extends at a slight angle. Continue pressing almonds into cheese mixture in rows, with rows slightly overlapping, until all of the cheese is covered. Serve with crackers.

- contributed by Smokey Rose, Portland ME

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