Love is Cheesey

For the Super Bowl, we planned a green cheese ball. Looking at the recipes for the Green Balls and Green Cheese Ball — I got mixed up with the ingredients and the grocery list reflected that.

The morning of the Super Bowl, Rebecca offered to help. I pulled up the recipe and realized my mistake. So, we combined the two recipes- 4 oz of grated swiss, 4 oz softened cream cheese, a container of crumbled blue cheese. She mixed it and made it into a ball, then rolled in fresh parsley. It wasn’t the recipe for either–but it came out fantastic.

More fantastic: You can shape it into a heart instead of a ball and roll in dried cranberries or smoked paprika. Then you have a loving and delicious way to express your love for Valentine’s Day or any other anniversary. Think of the romance: heart shaped cheese, a cheese knife (or if you live in this house, a table knife), some crackers or nice bread. Cheese and bread=instant romance. Try it.

Creamy Liver-Sausage Ball

Now, this combines foods I tend to associate with Wisconsin, not Illinois. But, the recipe comes from a Mrs. Harvey W. Wienke from Wheaton, Illinois. I think it straddles the line for a perfect Bears/Packers game. Use garlic instead of garlic salt to reduce the salt a bit. The peanuts add a nice touch for a game!

Creamy Liver-Sausage Ball

1 lb liver sausage (I like Usingers)
1/4 cup mayonnaise
2 tbsp dill pickle juice
1 tsp Worcestershire sauce
3 drops Tabasco sauce
1/3 tsp. garlic salt
1 8 oz package cream cheese, softened
1/2 cup dill pickle, chopped
1/4 onion, finely chopped (opt)
1/2 c. salted peanuts, chopped

Mash liver sausage with fork. Blend with mayonnaise, pickle juice, Worcestershire sauce, Tabasco sauce, garlic salt, and one third of the cream cheese. Stir in pickle and onion. Pack firmly into a 2-cup mixing bowl lined with plastic wrap or foil. CHill for several hours or until firm. Turn out and frost with remaining cream cheese; chill well. COver with peanuts, just before serving. Serve with crackers. Yield: 16-20 servings

From Favorite American Recipes 1966

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Cannibal Canapes

I have to let this one speak for itself. It’s another “Illinois” recipe from America Cooks – Favorite Recipes from the 48 states. This is one of those recipes that while you might want to try it–the food safety aspects keep me from recommending it or trying it myself. Raw hamburger and raw eggs sound like a party in the bathroom rather than in front of the tv.

Mushroom Marinade California

My love is off to California for a bit of a business trip. I hope all goes well and productively for everyone but most of all I hope the hours speed by until she is home again.

In her honor…a California retro recipe from the “Fresh Mushroom Cookbook”, Sybil Henderson, 1967. No idea what is California about this but I do know that mushrooms are always a hit here at home. Add to that this is quick and easy and we likely always have the ingredients and you have a hit!
Mushroom Marinade California Recipe

Mushroom Marinade California

1 pound small mushrooms
3/4 cup salad oil
1/3 cup red wine vinegar
2 tablespoons lemon juice
3 teaspoons chopped chives
1 teaspoon tarragon
1 small clove garlic, chopped
1 teaspoon salt
1/2 teaspoon sugar

Combine all ingredients except mushrooms. Pour over the mushrooms and marinate several hours, turning occasionally. Drain and serve.

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