Wash& scrape freshly dug potatoes and then rinse again thoroughly.
Use small potatoes that will fit inside wide mouth canning jars (DO NOT USE MAYO JARS).
Boil them 10 minutes, drain.
Add 1 teaspoon salt to each quart jar.
Cover with boiling water and leave 1\" head space.
Adjust caps.
Process pints 30 minutes, quarts 40 minutes at 10 lbs pressure.
Recipe on page 40 of the Ball Blue Book canning& freezing guide.
oth spinach and potatoes. Crumble blue cheese on top for the
ool completely.
Print the Blue's Cake Printable Templates, www
erries.).
Make sure your canning equipment is scrupulously clean, and
In a small mixer bowl at low speed, beat cheeses for 2 minutes.
Add green onion, optional wine or vermouth and mustard.
Beat at medium speed for 3 minutes or until fluffy.
Cover and chill for 2 hours.
With wet hands shape into a 3-inch ball and roll in nuts.
Place on a cheese plate; garnish with parsley.
Serve with crackers.
minute into a tight ball. Set dough balls on an
lastic wrap. Form into a ball; using a rubber spatula. Wrap
fresh ground pepper, paprika, Pabst Blue Ribbon, and water.
Cook
Combine Blue cheese, cream cheese and pineapple in bowl; mix well.
Form into ball.
Roll cheese ball in crushed pecans.
Chill until serving time.
Have all cheese at room temperature. Grate the Cheddar cheese and the sharp cheese. Add the soft cream cheese, Blue cheese and the horseradish. Mix well with hands or a big mixer. Roll into large ball. Use wax paper or counter top. Spread pecans (chopped fine) and roll the cheese ball until well covered. Use your thumb and make dent in top of the cheese ball. Put a red cherry in it.
Press a cavity in each ball with your thumb pressing halfway
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.
In a medium bowl, thoroughly mix cream cheese, blue cheese, black olives, butter and chives. Form into a ball shape.
On a piece of plastic wrap large enough to wrap the ball, pour the chopped pecans. Roll the ball in the pecans to cover. Wrap with the plastic. Chill in the refrigerator at least 1 hour before serving.
Mix cream cheese, pimento cheese spread and blue cheese togehter until they are combined well.
Refrigerate for 2-3 hours or overnight.
Form mixture into a ball and roll in the pecans.
Serve with crackers.
Soften cream cheese and Blue cheese with milk and mix thoroughly.
Add green pepper, pimento, garlic powder and salt. Mix well.
Form into a ball.
Roll cheese ball in finely ground nuts.
Mix first 5 ingredients.
Roll into a ball using Saran Wrap and chill until firm.
Roll ball in the chopped nuts.
Serve with crackers.
ogether the softened butter and blue cheese until well mixed. Roll
Get out a medium sized bowl. Measure the mayonnaise into the bowl. Gradually whisk in the evaporated milk. Add the sugar, garlic powder and celery salt. Mix well. Crumble up the blue cheese and stir it in too. Transfer the dressing to a pint sized canning jar. Store in the fridge. Makes about 1 2/3 cups of dressing. Very tasty.
Beat ingredients together.
Let set in refrigerator overnight and roll into ball.
Chop walnuts and roll cheese ball onto them. (If Roka Blue cheese is unavailable, use 2 jars of Old English.)
In a mixing bowl, beat cream cheese, Cheddar cheese, milk, onion and Worcestershire sauce until mix is fluffy.
If a smoother spread is needed, process in a food processor until creamy.
Divide into thirds (about 1 cup each).
Shape first portion into a ball, roll in cracked pepper.
Add Blue cheese to the second ball.
Add garlic powder to the third.
Mix well.
Shape into one ball.
Roll in bacon bits.
Cover and refrigerate.
Let stand at room temperature, then serve with crackers.