It's time to start thinking about what to serve, or bring along with you, for holiday gatherings.

Cheese and crackers are a great stand-by, popular with most everybody. A cheese ball rolled in pecans takes it up a notch.

This lightly sweet cheese ball is very creamy and nice to keep on hand for the holidays. You can make it up to 10 days ahead, keeping it tightly wrapped in the refrigerator.

It makes a great hostess gift. I have wrapped the cheese ball in tissue paper, tied with a ribbon, and placed in a small basket with a couple sleeves of crackers and a cheese-spreader knife. It's even nicer if you attach a copy of recipe.

PECAN-DATE CHEESE BALL

Yields 31âÑ2 cups

Ingredients:

1 teaspoon ground dried mustard

1 teaspoon water

2 packages (8 ounce each) cream cheese, softened

1âÑ4 cup mayonnaise

1âÑ4 teaspoon ground nutmeg

Sharp cheddar cheese, finely shredded, to make 2 cups (for the most flavor, buy a block of cheddar and shred/grate yourself).

3âÑ4 cup finely chopped dates

1 cup chopped pecans

In a small bowl, dissolve the mustard in water; let stand for 10 minutes. In a mixing bowl, beat cream cheese and mayonnaise until smooth. Add nutmeg and mustard mixture. Stir in cheese and dates. Chill for at least 15 minutes. Shape into 2 or 3 balls and roll in pecans until well covered. Wrap tightly in plastic wrap, keep refrigerated. Remove 20 minutes before serving to develop flavor. Serve with choice of crackers.

Dear Readers,

In anticipation of Thanksgiving this month, my columns in November will focus on recipes for the holiday. If you are looking for any specific recipes, please e-mail me or mail to the office.

Cordially, Pat

ÔÇæÔÇæÔÇæ

Pat Altomare's "Pat's Kitchen" runs weekly in the Wednesday Home section of The Eagle-Tribune. She invites your questions and comments. E-mail patakitchen@yahoo.com, or write c/o The Eagle-Tribune, 100 Turnpike St., North Andover, MA 01845.