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Sunday, January 8, 2012

Cheese ball

I found this at Beverely's Back Porch cooking blog. http://beverlysbackporch.blogspot.com/ Go by and see her blog - there's lots of good stuff there! I made it the day before, wrapped it plastic wrap and then rolled it in the pecans and let it get room temp before serving it. That's slices of summer sausage and green olive on the platter around it. I added some black pepper and some Old Bay. I think some liquid smoke may be good in it too.
Cheese Ball
about 2 pounds
1/2 pound sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese
1/4 pound Roquefort or blue cheese (I used crumbles)
1 clove garlic, crushed
2 teaspoons grated onion ( I used green onion sliced thin)
Cayenne pepper to taste
1 teaspoon Worcestershire sauce
1 cup finely minced parsley
1 cup chopped pecans

Thoroughly mix all ingredients except parsley and pecans. Combine parsley and pecans and blend half of them into cheese mixture. Spread remaining parsley mixture on sheet of waxed paper. Form cheese into a ball and roll it in parsley mixture until well coated. Chill before serving. Freezes beautifully. Thanks Beverly!

1 comment:

  1. Your cheeseball looks better than mine! Glad you enjoyed it.

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