"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Yummy Cheeseball, by LaZell Allen, is from The LaRue Wood Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 8 oz. pkg. Philadelphia Cream Cheese 1 jar Roka Blue Cheese 1 jar Old English Cheese 1/4 C. chopped nuts 1 Tbsp. minced onion Parsley Flakes "Accent"
Let the cheeses set out to room temperature then mix in bowl (I use my mixer), then add 1/4 C. chopped nuts, 1 Tbsp. minced onion, add parsley flakes and "Accent" to taste then let set in fridge until set up -- 1 to 2 hours. Roll in more chopped nuts and parsley flakes then serve.
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