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Cheese Ball Recipe

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

Contributor:  
Contributor:  

Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 large packages of cream cheese.
1 1/2 pounds sharp cheddar cheese
1/2 pound blue cheese
1 pound pecans
1 small onion
Tabasco sauce, to taste
Worcestershire sauce, to taste

Directions:
Directions:
Soften and cream cream cheese. Grate cheddar cheese. Crumble blue cheese. Grind pecans and catch all of the juice. Grind onions and catch all of the juice. Season to taste with Tabasco and Worcestershire or other meat sauce. Mix all ingredients. Roll into a ball on wax paper and wrap. If using the next day or so, keep refrigerated. If using later, put into freezer. Take form freezer 1 hour before use, to thaw. On wax paper, sprinkle with a can of chopped parsley (or fresh parsley) and roll cheese ball around until it is covered with parsley. The cheese ball may be frozen and refrozen and refrozen. Punch in the parsley before refreezing (the parsley turns brown if left on outside of ball and seasons when it is inside the cheese). Since there is no mayonnaise in this recipe, it can be kept for months and taken out of freezer for guests.

 

 

 

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