Cheese Ball, Della Mae's Recipe
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Contributor: |
Contributor: Della Mae Pearson
Added: Monday, June 13, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups sharp Cheddar cheese
2 ounces cream cheese
1 cup Monterey Jack cheese
1 cup Colby cheese
2 tablespoons Worcestershire sauce
2 tablespoons pimento, chopped fine
2 tablespoons onion, chopped fine
2 tablespoons bell pepper, chopped fine
2 tablespoons lemon juice
1 cup pecans pecans
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Directions: |
Directions:Crush the pecans into small pieces about 1/4 inch in size.
All the refrigerated ingredients should be at room temperature.
Shred all the hard cheeses; the Cheddar, Monterey Jack, and Colby.
In a microwave safe bowl, stir to blend the pimento, onion, and bell pepper. Mostly seal the bowl, but don't seal it completely. This will allow heat retention (desired) while allowing excess steam and hot air to escape during the cooking process. Microwave this mixture for about 60 seconds (depending on your microwave oven's wattage level) so that the veggies are soft. (You may need to cook them a little bit more) Combine the Worcestershire sauce and lemon juice into the bowl with the softened veggies; set aside, uncovered, to cool a bit.
Mix the Cheddar & cream cheeses together. Mix the Monterey Jack & Colby cheeses together.
Mix the veggie mixture with the cheese mixture to blend well.
Shape the cheese mixture into one or two balls and then roll the ball(s) into the crushed pecans to coat evenly.
Wrap the ball(s) with plastic wrap.
Chill in the refrigerator for 2 hours or overnight. |
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Personal
Notes: |
Personal
Notes: Shredding the cheeses yourself, usually yields better results. Shred the cheeses cold, then bring them up to room temperature.
It's recommended to use a food processor to finely chop the veggies.
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