Cheese Balls - cooking recipe

Ingredients

3 lb. box Velveeta cheese
1 lb. Philadelphia cream cheese
3/4 or 1 lb. sharp Cheddar cheese

Preparation

Cut up Velveeta and cream cheese; let stand until soft.
Grate in Cheddar.
Season with garlic salt, onion salt and 2 teaspoons Lea & Perrins Worcestershire sauce.
Mix well with hands and form into balls or logs and roll in chopped pecans.
Wrap in plastic wrap.
Wrap again in foil.
Store in refrigerator; will keep for weeks.