Mom's cheese ball recipe
My mother made this pretty much any time she hosted a dinner party. After she passed away, I taught myself to make it, and it quickly became a staple of the annual Christmas party at the book shop where I worked. This will be the first time I've made it for family.
1/2 lb sharp cheddar
1/4 lb roquefort
1 medium onion
A dash of worcestershire sauce
A dash of tabasco
1 1/2 cups pecans
12 oz. cream cheese
Optional: 1 cup of chopped parsley
Grind cheddar, roquefort & onion together in a food processor. Blend in cream cheese, 1/2 cup pecans, 1/2 cup parsley (if using) tabasco & worcestershire. Put in fridge and allow to set for several hours or overnight. Form into a ball and roll in remaining pecans & parsley until coated.
I usually serve it on a big plate surrounded by crackers; Mom always used Ritz, but I prefer water crackers. This year, I plan to fancy it up a bit with a fresh parsley garnish.
1/2 lb sharp cheddar
1/4 lb roquefort
1 medium onion
A dash of worcestershire sauce
A dash of tabasco
1 1/2 cups pecans
12 oz. cream cheese
Optional: 1 cup of chopped parsley
Grind cheddar, roquefort & onion together in a food processor. Blend in cream cheese, 1/2 cup pecans, 1/2 cup parsley (if using) tabasco & worcestershire. Put in fridge and allow to set for several hours or overnight. Form into a ball and roll in remaining pecans & parsley until coated.
I usually serve it on a big plate surrounded by crackers; Mom always used Ritz, but I prefer water crackers. This year, I plan to fancy it up a bit with a fresh parsley garnish.