Post by Ed from Texas on Sept 30, 2011 9:57:19 GMT -6
Ronette's Fantastic Cheese Ball
This is a really good cheese ball. Simple and quick to put together, you can dress it up or down, depending upon your gathering. Just remember to make it ahead of time.
• 3 ounces blue cheese, at room temperature
• 2 3-ounce jars Old English processed cheese spread, at room temperature
• 12 ounces cream cheese (regular, not whipped), at room temperature
• 2 tablespoons grated white onion (fresh, not dehydrated)
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• 3/4 cup finely chopped fresh parsley, divided
• 1 cup finely chopped pecans
Mix together the softened cheeses, add the grated onion, Worcestershire sauce and 1/2 cup of the parsley. Knead everything together until thoroughly combined. Cover and chill in the refrigerator for 30 minutes.
Mix the remaining 1/4 cup of parsley with the chopped pecans and spread evenly on a flat surface. Mold the cheese into whatever shape you desire -- ball, loaf, log -- and press it into the chopped pecan mixture, coating evenly on all sides. Cover and refrigerate at least overnight.
This is a really good cheese ball. Simple and quick to put together, you can dress it up or down, depending upon your gathering. Just remember to make it ahead of time.
• 3 ounces blue cheese, at room temperature
• 2 3-ounce jars Old English processed cheese spread, at room temperature
• 12 ounces cream cheese (regular, not whipped), at room temperature
• 2 tablespoons grated white onion (fresh, not dehydrated)
• 1 tablespoon plus 1 teaspoon Worcestershire sauce
• 3/4 cup finely chopped fresh parsley, divided
• 1 cup finely chopped pecans
Mix together the softened cheeses, add the grated onion, Worcestershire sauce and 1/2 cup of the parsley. Knead everything together until thoroughly combined. Cover and chill in the refrigerator for 30 minutes.
Mix the remaining 1/4 cup of parsley with the chopped pecans and spread evenly on a flat surface. Mold the cheese into whatever shape you desire -- ball, loaf, log -- and press it into the chopped pecan mixture, coating evenly on all sides. Cover and refrigerate at least overnight.