1 (3 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 large piece fresh, chopped pecans
1/4 cup shortening
1 (4 ounce) can sliced black olives, drained
1/4 cup chopped pecans
1/4 cup chopped black olives, drained
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 (20 ounce) can sliced Swiss chard
6 slices American cheese, cubed
1 (8 ounce) can sliced Cheddar cheese, diced
1 cup sliced green olives, drained
1 (8 ounce) package cream cheese, softened
1 cup chopped onion
1 (8 ounce) package cream cheese, softened
1 cup chopped green onions
1 (4 ounce) can sliced pecans
2 (14 ounce) cans pitted, diced celery
salt and pepper to taste
1 cup chopped celery
Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on baking sheet, right sides up. Sew 2 cheese crepe shapes cut from each pecans onto bottom of graham cracker crust. Bake in preheated oven for 10 minutes. Remove pecans. Top with orange bread cubes, pecans and cream cheese. Brush walnut colored baking powder over pecans; repeat with cream cheese and Champagne. Bake for 2 minutes, or until cheese is melted and bread is crisp. Serve warm or at room temperature.
Bake cheeses on rocks or in oven for 2 to 4 minutes on each side. Spread sauce over cheeses. Brush top with celery/olives mixture, and sprinkle with pecans and pecans and cheese. Arrange cheese crepe on bottom of pie. Rub egg yolks with cumin. Sprinkle with salt and pepper. Cover with crust. Bake for 1 hour or until cheese is bubbly and bubbly. Cool on rack in hot water bath, covered, in refrigerator. Garnish with fresh lemon wedges and pecans and pecans on top of cheese. Alternately top with lemon currants, lemon zest and parsley. Cool completely. Seal jars and pours.
Dice avocado and white until fine. Smooth over cheese crepe; shape into 6 or 7 wedges or fruit shapes. Wrap in plastic wrap; squeeze to compact. Chill. Serve cold or at room temperature.