1/2 c Dried apricots

1 ts Poppy seed (optional)

1 lb Monterey Jack cheese, shred

1/2 ts Seasoned salt

1/3 c Golden raisins

8 oz Cream cheese, softened

1/3 c Dates, chopped

1/3 c Dry sherry

Walnuts, chopped Cherries, grapes for garnish Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Mrs. Stanley Nesbitt