Combine 2 packages of beef, onion, cream cheese, Accent and Worcestershire sauce in a bowl.
Mix well and form into a ball. Roll ball in the remaining package of beef that has been chopped. Serve at room temperature.
Makes 1 very large cheese ball or 2 small cheese balls.
Two-thirds of this recipe makes a good size ball for a tray of crackers.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
In a medium-sized mixing bowl, combine cream cheese, 2/3 of the beef, onion, green bell pepper, Worcestershire sauce, and onion juice. Mix well and shape mixture into a ball. Using the reserved beef, coat the rest of the ball with beef.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Mix cream cheese, Worcestershire sauce, dried beef (chopped fine) and garlic well.
Roll into round ball.
Mix pecans and parsley and then roll cheese ball into the mixture.
Great for a party.
Allow cream cheese to soften.
Finely chop 1 1/2 packages of dried beef, reserving 4 or 5 pieces to wrap around cheese ball. Mix all ingredients together except 4 or 5 pieces of beef.
Wrap 4 or 5 pieces of dried beef around cheese ball.
Let stand for 4 hours or overnight.
Serve on crackers.
Reserve one cup of cheese.
In a medium bowl,
In a mixing bowl, beat cheeses, onion and Worcestershire sauce until well mixed.
Shape into a ball and roll in parsley.
Chill. Serve with crackers.
Yield: 1 (4-inch) cheese ball.
In a medium bowl, combine all ingredients except nuts and radish slices.
Chill until slightly firm.
Form into desired shape and garnish with radish slices and pecan halves.
Chill several hours or overnight.
Serve with assorted crackers. Especially good with Stoned Wheat Thin crackers.
Yields 1 large cheese ball (approximately 3 1/3 cups of mixture).
Beat cream cheese and butter together in a
Cheese ball: Place all ingredients in a
Mix the ingredients well.
Form into a ball.
Roll the cheese ball in the remaining 1 1/2 cups of Almond Delight cereal.
Let set and refrigerate.
Place 2 packages cream cheese, butter and milk in
Chop onions and beef, saving 1/4 cup beef for top of cheese ball.
Combine all ingredients except the 1/4 cup beef and shape into ball.
A double recipe makes a better size ball.
Place cheeses in small mixing bowl; let stand at room temperature until softened.
Cream cheeses together.
Mix all remaining ingredients, except for dried beef, into cheese mixture until smooth.
Put on waxed paper and form into a ball.
Refrigerate for 30 minutes.
Spread dried beef out on waxed paper, and roll the cheese ball in it.
Grate Cheddar cheese.
Mix softened cheeses and onion together.
Form into ball.
Heat chopped beef in water and drain. Roll cheese ball in chopped beef.
Mix cream cheese; add Accent and garlic salt.
Mix 3/4 of green onions and beef with
cheese.
Form ball.
Spread rest of green onion and beef on waxed paper and roll cheese ball on it. Wrap in wax paper and refrigerate.
Serve with crackers.
Mix the cream cheese, beef, olives, onion, and Worcestershire sauce together in a bowl until evenly blended. Keeping the mixture in the bowl, scrape it into a semi-ball shape. Cover, and refrigerate until firm, at least 2 hours.
Place a large sheet of waxed paper on a flat surface. Sprinkle with walnuts. Roll the cheese ball in the walnuts until completely covered. Transfer the cheese ball to a serving plate, or rewrap with waxed paper and refrigerate until needed.
In small bowl, add water to minced onion.
Set aside.
Put cream cheese in large bowl.
Chop smoked beef in small pieces. Add to cream cheese.
Pour minced onion in.
Mix thoroughly with hands.
Form into ball.
Roll or sprinkle parsley on cheese ball. Refrigerate.
Chop beef.
(Food processor works great.)
Chop onion.
Reserve 1/3 of chopped beef.
Mix remaining beef, cream cheese, onion, Accent and sauce; form into a ball.
Roll in reserved beef. Refrigerate overnight before serving.