Cheese Ball

We are having an entirely entertaining week here. Ok, not entirely…the house is a mess, work is crazy, technology is failing. Other than that though, the entertainment factor of this week is high!

So what better to serve on the blog than a Cheese Ball recipe from a Junior League of Montclair cookbook titled “Entirely Entertaining” from 1968? We are nutty enough in this family without the pecans, so generally skip them. I am all about simplicity and go with the crock packing method as well. Ok, and my cheese balls/cheese logs always end up looking distorted/defective-anyone have any tips there?

Nice served with some good crackers. Our current favorite: Wheat Thins Fiber Selects 5 grain or 7 grain-whatever they are–not the veggie ones, though I hear the veggie ones are tasty too.

Cheese Ball

8 oz package cream cheese
1/4 lb Bleu cheese
1/4 lb sharp cheddar cheese, grated
1 small onion, minced
1 tablespoon Worcestershire sauce
1/2 cup pecans, chopped
1/2 cup chopped parsley

Mix all ingredients except the parsley. Roll into a ball and roll ball in parsley. Chill. (Note: This may also be packed in a crock without the parsley.)

Comments

  1. Oh, I have made this one before. Pretty good!

    I usually line a cereal bowl with plastic wrap, pack the mixture in, and chill. Then I turn it upside down onto the serving platter and peel off the plastic.

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