Cheese Ball - cooking recipe

Ingredients

2 (8 oz.) pkg. cream cheese
2 c. sharp Cheddar cheese, shredded
1 Tbsp. pimento, chopped
1 Tbsp. green pepper, chopped
pecans, finely chopped
1 Tbsp. onion, finely chopped
2 tsp. Worcestershire sauce
1 tsp. lemon juice
dash of cayenne
dash of salt
4 hard-cooked eggs
1 avocado
lemon juice
2 tsp. prepared horseradish mustard
1 tsp. lemon juice
1 tsp. salt
1 Tbsp. finely chopped onion
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 c. milk
1/2 c. water
1/4 c. chopped fully cooked ham
1 tsp. cayenne powder
1 tsp. Dijon-style mustard
1 (8 oz.) pkg. cream cheese
1/4 c. white wine
1/4 c. grated onion
1/4 c. minced fresh parsley
1/2 lb. cooked crabmeat, flaked

Preparation

Combine all ingredients, except the crab, and simmer over low heat until thoroughly heated.
Stir in the crabmeat and serve. Yields 2 cups.