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Cheese Balls

Cheese Ball I

Cut into small cubes:

  • 1/2 lb. American cheese
  • 1/4 lb. sharp cheddar cheese
  • 2-4 oz. Bleu cheese

Let stand 2 hours at room temperature.

Cream together:

  • 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


By Robin

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.

By Anna

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

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