"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bacon, Cheddar, and Swiss Cheese Ball Recipe

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This recipe for Bacon, Cheddar, and Swiss Cheese Ball, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Sralla

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
2 cups shredded Swiss cheese
2 cups shredded sharp cheddar cheese
1 cup crumbled cooked bacon (about 12 strips), divided
1/2 chopped pecans, toasted and divided
1/2 cup finely chopped onion
1 jar (2 oz) diced pimientos, drained
2 tbsp sweet pickle relish
1/4 tsp salt
1/4 tsp pepper
1/4 cup minced fresh parsley
1 tbsp poppy seeds
Assorted crackers

Directions:
Directions:
In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate at least 1 hour.

In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans Spread half of parsley mixture on a large piece of plastic. Shape half of the cheese mixture into a ball; roll in parsley mixture to coat evenly. Wrap in plastic. Repeat. Refrigerate at least 1 hour. Serve with crackers.

Personal Notes:
Personal Notes:
I made this with Mozzarella cheese instead of Swiss because I didn't have it on hand. It was good!

 

 

 

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