Cheese Pumpkins

8 ounces cream cheese
16 ounces American cheese

Cut cheeses into 1/2" cubes and let stand at room
temperature until softened.
Blend together. Shape into 1" balls. Place a raisin
or slice of green pepper on the top for a pumpkin stem.

Vegetable Cheese Soup

10 ounces frozen mixed vegetables
16 1/2 ounce can condensed cream of chicken soup
1 soup can milk
1 cup shredded cheddar cheese

Cook vegetables as directed on package. Drain.
Stir milk and soup into vegetables. Heat, stirring occasionally.
Sprinkle with cheese.

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