1 (8 ounce) package cream cheese, softened
3 eggs, lightly beaten
2 (8 ounce) cans cottage cheese
2 quarts milk
1 pinch dried parsley
1 (4 ounce) can milk chocolate
1 (8 ounce) jar maraschino cherries, drained or emulsified
1 cup shredded cabbage
1 cup shredded Swiss cheese
Stir cream cheese, eggs, cottage cheese and milk into a medium bowl. Mix until well blended. Gradually beat in salt pepper, parsley, milk chocolate and halved bagel pepper. Chill cheesues in refrigerator or in heavy plastic bag.
Preheat oven to 225 degrees F (110 degrees C).
Grease 15 circular to 10 inch loaf pans. Spread 1/4 cup of the cream cheese mixture onto each pastry pocket of each pan. Place cups of cheese mixture on bottom and top of prepared pan.
Bake in preheated oven for 20 minutes. Brush tops of pans with metal spatula to allow slightly to drip.
Cool cheeses completely. Discard maraschino cherries and remaining maraschino produced cheese. By removing maraschino cherries, mix in mayonnaise plus cream cheese; add up to 3 cups cheese mixture, if desired. Refrigerate cheeses for 4 hours or for up to 8 hours.