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Cheese Mountain with Jezebel Sauce Recipe
|Pineapple preserves||18 Ounce|
|Apple jelly||18 Ounce|
|Prepared horseradish||5 Ounce|
|Canned dry mustard||1 Ounce|
|Cracked black pepper||1 Tablespoon|
|Cream cheese||16 Ounce|
|Crackers/Melba toast rounds||1 Cup (16 tbs)|
Calories 1564 Calories from Fat 549
% Daily Value*
Total Fat 64 g98.5%
Saturated Fat 36.4 g182.1%
Trans Fat 0 g
Cholesterol 166.3 mg55.4%
Sodium 1176.2 mg49%
Total Carbohydrates 233 g77.7%
Dietary Fiber 9 g36%
Sugars 112 g
Protein 19 g37.7%
Vitamin A 38.6% Vitamin C 21.5%
Calcium 24.1% Iron 30.5%
*Based on a 2000 Calorie diet
Transfer to an airtight container and refrigerate.
To serve, put cream cheese in a mixing bowl, beat with an electric mixer on medium speed until fluffy.
Mound cream cheese onto a serving plate; use the back of a spoon to make indentations or valleys in the cream cheese.
Spoon a generous portion of the pineapple sauce over the mountains and valleys of cheese.
Serve with crackers or melba toast rounds.
Note: Sauce keeps well in the refrigerator.
It is also a marvelous basting sauce for pork or poultry.