Cut into small cubes:
Let stand 2 hours at room temperature.
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
This recipe serves 32.
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.
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
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