Cheese Ball IV
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981.
Ingredients
- 85 grams Roquefort cheese, crumbled, room temp, (3 oz)
- 1 jar Kraft Old English Sharp Cheddar cheese, (5 oz / 140 g)
- 113 grams cream cheese, room temp, (4 oz)
- 1 tablespoon onion, finely minced
- ½ teaspoon Worcestershire sauce
- ½ cup pecans, finely chopped, divided
- ¼ cup fresh parsley, finely chopped, divided
- assorted crackers, for serving
Instructions
- In a mixing bowl, add the first 5 ingredients.
- Mix together well.
- Add ¼ cup of the pecans and ⅛ cup of the parsley, and mix in.
- Shape into a ball and place in a parchment lined bowl. Place in the fridge for 2 hours to firm up.
- Before serving, mix together the remaining pecans and parsley in a shallow bowl. Roll the cheese ball in mixture to coat. Place on a serving tray.
- Serve with assorted crackers, enjoy.
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