Cheese Ball I
Cut into small cubes:
- 1/2 lb. American cheese
- 1/4 lb. sharp cheddar cheese
Let stand 2 hours at room temperature.
- 1/2 c. mayonnaise
- 2 T. Worcestershire sauce
- 1 T sweet pickle relish
- 1 T. finely chopped onion
Combine with softened cheese chunks. Place in small bowl, cover with waxed paper and refrigerate about 6 hours. When aged, roll into a ball. On a bread board combine 1/2 C. finely chopped pecans and 1/2 C. chopped parsley. Roll cheese ball in mixture to cover. Serve with crackers. Keeps about 2 weeks in refrigerator. Serves about 25
Cheese Ball II
This recipe serves 32.
- 2 (8 ounce) packages cream cheese, softened
- 3 1/2 cups shredded sharp Cheddar cheese
- 1 (1 ounce) package Ranch-style dressing mix
- 2 cups chopped pecans
- 4 pecan halves
In a large bowl, mix together cream cheese, Cheddar cheese,
and dressing mix. Form into one large ball or two smaller balls.
Roll in chopped pecans to coat surface. Decorate the top with
pecan halves. Refrigerate for at least 2 hours, or overnight.
Cheese Ball III
- 1/2 stick margarine
- 1 (8 oz.) cream cheese
- 1 cup Cheddar cheese, shredded
- 1 tsp. lemon juice
- 1 Tbsp. onion, minced
- 1 Tbsp. Worcestershire sauce
- Dried parsley flakes
- Chopped pecans, optional
- Bacon bits, optional
Combine all ingredients and chill well. Shape into roll or a ball. Then roll into chopped pecans or bacon bits and dried parsley.
By Terri from NV
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
In This Article
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by ThriftyFun
generated on October 19, 2016 at 6:02:05 PM on 10.0.1.90 in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer
. If you have any problems or suggestions feel free to Contact Us