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

Cheese Balls Recipe

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

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Thursday, March 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. cream cheese (8 oz. each)
1/2 lb. sharp cheddar cheese
2 tsp grated onion
2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1/2 tsp paprika
1/2 tsp. seasoned salt
1 2/3 c finely chopped pecans

Directions:
Directions:
Into small bowl, place cream cheese and beat until smooth. Add cheddar cheese, onion, Worcestershire sauce, lemon juice, mustard, paprika and seasoned salt. Stir until well blended. Cover and refrigerate until mixture is firm enough to handle. Then shape until a ball and coat evenly in chopped pecans. Wrap in plastic wrap and refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
3 cups of mixture or 2 cheese balls about 3 1/2 inches in diameter.
Personal Notes:
Personal Notes:
This recipe came from my sister, Phyllis Borzi.

 

 

 

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