Monday, February 02, 2009

Ama B's Cheese Ball

Ama B always make these cheese balls at Christmas, but they're good anytime. Don't roll these in parsley if you want to store them for more than a few days. Don't get too hung up on proportions. If you don't like blue cheese, reduce it or eliminate it and substitute some good Extra sharp, white cheddar, grated. I have changed this recipe a little. My additions are in parentheses. I also added some sharp, Canadian cheddar to the recipe.

1 small jar Kraft Old English
4 oz blue cheese
4 small pkgs cream cheese
1 C chopped pecans
1/2 C chopped parsley
1 Tbl worcestershire
1 tsp cayenne
1/4 tsp salt
dash garlic powder (I sub 1 small glove garlic, put thru a garlic press)
(1/2 tsp dry mustard)
(1 tbl dry white wine)

Reserve 1/2 the pecans & 1/2 the parsley to roll the balls in. Mix all remaining ingredients together and form into balls. Roll balls in reserved pecans & parsley (Don't use the parsley if you want to store them for more than a few days.) Wrap in plastic wrap & refrigerate.

1 comment:

  1. I have been unable to find the Borden's VeraSharp cheese for several years, but you can use Kraft Old English sold in small jars. It works just fine. Usually this is just on the shelf, but at Kroger's I have found it in the refrigerated section with other cheeses. (Ama B) Luv2Cook