"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Joan's Cheese Ball Recipe

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This recipe for Joan's Cheese Ball, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Woods Calder
Added: Wednesday, July 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 8 oz. packages cream cheese, softened
1/2 of a 1 1/4 oz. package Roquefort cheese
1 tsp. + 1 squirt Worcestershire sauce
1/4 tsp. onion salt with parsley
2 5 oz. jars Kraft Old English cheese
chopped pecans

Directions:
Directions:
Blend all ingredients together until smooth and refrigerate 30 to 40 minutes, until firm enough to handle. Roll into desired size balls (makes enough for 4 medium sized balls). Roll cheese balls in chopped pecans and top with a sprig of parsley or half of a maraschino cherry. To freeze, place cheese balls on a cookie sheet. Once frozen, wrap in plastic wrap and store in freezer. Defrost in refrigerator before serving. Keep in refrigerator once defrosted.

 

 

 

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