Instructions: Beat together cheese spread, garlic salt, Worcestershire, mustard, hot pepper sauce and shredded cheddar cheese in bowl of heavy-duty mixer at low to medium speed. Chill mixture 1 to 2 hours or until firm.

Shape mixture into 1-inch balls. Flatten each ball slightly to resemble a pumpkin. Cut thin, 1/2-inch-long strips of jalapeno and insert in top of each "pumpkin" for stem.

Arrange alfalfa sprouts on serving plate. Top with pumpkins.

NOTES :
*Jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch the eyes.

Makes 12 servings.

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