"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cheese Ball Recipe

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This recipe for Cheese Ball, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amelia Scarlett, Infant Room Sister, CDL
Added: Thursday, January 31, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 (8oz.) packages of cream cheese
1 (5 oz.) jar Kraft Pimento Cheese
1 (5 oz.) jar Kraft Old English Cheddar Cheese
1 tablespoon of Worcestershire sauce
minced onion 2 tablespoons to ľ cup (optional Ö add to taste)
dash of salt (optional)

Directions:
Directions:
Allow cheese to soften on the counter. Mix all ingredients thoroughly. This will make 1 large cheese ball or can be divided into 2 or 3 smaller ones. Roll in chopped pecans or other nuts if desired. Serve with crackers of your choice. This cheese ball recipe is best when made and refrigerated at least one night before serving. Iíve found that making at least 2 smaller cheese balls works best because one can remain in the refrigerator while the other is being served.

 

 

 

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