Cheese Ball

Nick Sundberg

Make these easy cheese balls for your holiday parties

1/2 pound Cream cheese
2 Tablespoons Gorgonzola cheese
1/2 pound Cheddar cheese
1/2 teaspoon Garlic, minced
1/4 cup Almonds, toasted, chopped
1/4 cup Parsley, chopped

Place the cream cheese, Gorgonzola, cheddar and garlic in a mixer bowl.
Blend with the paddle attachment until well mixed. Refrigerate for 1 1/2
hours. Roll in the almonds and parsley. Wrap in plastic and refrigerate.
Bring to room temperature before serving.



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Honor the memory of Grandma with this dish by utilizing her good
silver soup tureen and her great grandchildren (crawfish, crab or
lobster will work just as well, however this dish is classically
made with crawfish).

Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells;
make patties if shell or head is not available
(such as with packaged crawfish, crab, or headless baby).
Flour
oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil

First stuff the heads, or make the patties (see index)
then fry or bake.
Set aside to drain on paper towels.
Make a roux with butter, oil and flour,
brown vegetables in the roux, then add chicken stock and
allow to simmer for 20 minutes.
Add the patties or stuffed heads, and some loose crawfish,
lobster, long piglet, or what have you.
Cook on low for 15 minutes, then allow it to set for at least
15 minutes more.
Serve over steamed rice; this dish is very impress