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Cheese Ball

Cheese Ball

M. Blakely

M. Blakely

There are 2 recipes here for this appetizer staple, each with a different flavor.

The one from the BETTER HOMES & GARDENS NEW COOK BOOK (1982 ed.) makes about 1 3/4-c. of actual spread.

The one in FOOD FROM AFAR (1973 ed.) was submitted by Connie Stubbs of Brandon, Florida. Hers should be allowed to sit for 24-hrs. after you make it to get the best flavor. She also says that it keeps well for long periods in the refrigerator or freezer.

Ingredients

  • 8 oz cream cheese (softened)

  • Food From Afar

  • 5 oz blue cheese (softened)
  • 8 oz Cheddar (sharp; grated & softened)
  • 1 tsp onion juice
  • ½ tsp garlic juice
  • 1 tbsp Worcestershire
  • 1 dash hot pepper powder
  • 1 dash curry powder
  • parsley (fresh [Option 1a])
  • nuts (Option 1b)

  • Better Homes & Gardens New Cook Book

  • ½ c. sour cream
  • ¼ c. butter (softened)
  • 2 tbsps peppers, whole (finely chopped pimientos)
  • parsley (fresh; snipped)
  • 1 tsp onion (grated)
  • ⅓ c. nuts (finely chopped)

Instructions

Keep screen awake
  • 1
    BETTER HOMES & GARDENS NEW COOK BOOK: With electric mixer, mix together cream cheese, sour cream, & butter till fluffy. Stir in pepper, onion, & 1-tbsp. parsley. Put spread in refrigerator to chill. Take out refrigerator & shape into ball. Roll ball in nuts & 1/3-c. parsley.
  • 2
    FOOD FROM AFAR: Mash together blue cheese & cream cheese. Mix in remaining ingredients except parsley/nuts. Shape into round ball with hands. Roll in chopped parsley or ground nuts.

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