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Party Cheese Balls (From Philadelphia Cream Cheese) Recipe

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This recipe for Party Cheese Balls (From Philadelphia Cream Cheese), by , is from The Not So Secret Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelley Sullivan


2 8 oz. pkgs. Cream cheese, softened
1 TBspn chopped pimento
1 TBspn finely chopped onion
1 tspn lemon juice
Dash of salt
2 cups (8 oz.) sharp cheddar cheese
1 TBspn chopped green pepper
2 tspns worcestershire sauce
Dash of ground red pepper
Chopped pecans

Combine Cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended.
Add all remaining ingredients except pecans.
Mix well.
Chill several hours.
Shape into ball, Roll in pecans.
Serve with crackers.

Omit pecans, Roll in finely chopped parsley, toasted sesame seeds, dried beef or toasted chopped almonds.
Shape into log. Coat top and bottom of log with chopped parsley. Slice, serve with crackers or cucumber slices.
Shape into pyramid. Coast one side with chopped nuts, second side with chopped parsley and third side with chopped dried beef. Serve with party rye bread.
Shape into football, coat with pecans. Top with pimento strips to form lacing. I have found that trying to mix the cream cheese and other ingredients with a blender, food processor or mixer has burned out the motor, so I mix it by hand. I like to serve the cheese ball with Ritz crackers because it seems to taste best.




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