On Wed 26 Apr 2006 07:37:41p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article . com>,
> "Nancy2" > wrote:
>
>> A secret vice of mine are those little jars of cream cheese spread
>
> And secret no more. :0-)
>
>
> { Exported from MasterCook Mac }
>
> Holiday Ham and Cheese Ball/s
>

Sounds good, Barb.

This is another cheeseball recipe, one that uses those little jars of
cheese. My mom began making this in the 1950a...


* Exported from MasterCook *

Cheese Ball

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CHEESEBALL-----
1 Jar Kraft Old English Cheese
1 Jar Kraft Roka Blue Cheese
2 8 oz. pkg. cream cheese
1 t Dried onion flakes, crushed
1/4 ts Garlic powder
1 t Worcestershire Sauce
1/4 ts Tobasco Sauce
2 tb Coarsely Chopped Pecans
2 tb Dried parsley flakes
-----MIXTURE FOR ROLLING-----
1/3 c Coarsely Chopped Pecans
1/4 c Dried parsley flakes

Allow cheeses to come to room temperature. Blend cheese and all
remaining ingredients using a fork and rubber spatula until mixture is
smooth. (Do not use electric mixer, blender, or food processor or
mixture will remain too thin for rolling.)

Turn cheese mixture into plastic wrap lined small mixing bowl. Cover
and chill several hours or overnight until firm enough to roll.

Combine remaining chopped pecans and parsley flakes in plate or pie pan.
Remove cheese mixture from mixing bowl using the plastic wrap and shape
into ball. Roll ball in pecan/parsley mixture and wrap in plastic wrap.
Refrigerate until serving time.

Note: Cheeseball will keep 2 weeks in refrigerator or 3 months in
freezer. If frozen, thaw in refrigerator before serving.


--
Wayne Boatwright @¿@¬
_____________________