Cheese ball: Place all ingredients in a
In a bowl, combine chutney, cream cheese and cherries.
Chill until firm.
Shape into a ball and roll in pecans.
Serve with assorted crackers, fruits and vegetables.
Yield: 1 cheese ball.
Put 1 cup pecans to the side for covering cheese ball.
Put remaining ingredients in blender.
blend well.
Form into a ball
Freeze for 10 minutes.
Roll ball in cup of roasted pecans.
Wrap in wax paper and chill till ready to use.
Can freeze till ready to use or give as gift.
Serve with crackers
Also good with Jalapino pepper jelly on top or on the side.
Reserve one cup of cheese.
In a medium bowl,
b>cheese.
Dice sliced cheese very fine.
Mix all ingredients together with
Press shredded carrot, zucchini and yellow squash between paper towels to remove excess moisture.
Combine cheeses, grated onion and garlic in a large bowl.
Stir well.
Stir in shredded vegetables.
Cover and chill at least 2 hours.
Shape chilled cheese mixture into a ball.
Combine cereal nuggets and parsley, stirring well.
Coat cheese ball with cereal mixture.
Wrap in wax paper and chill thoroughly.
Serve with unsalted crackers.
Yields 3 cups (23 calories per tablespoon).
Mix together with an electric mixer the cream cheese, cheddar cheese, sherry, and curry powder.
Refrigerate until it has firmed up- about 2-3 hours.
Shape into a ball and place on serving plate.
This may be made ahead and kept refrigerated.
When ready to serve, pour some of the mango chutney over the cheese ball and serve.
Mix all ingredients together and form ball.
Roll ball with remaining 1/2 nuts.
For best results, place dried beef in freezer until nearly frozen.
Tear into several pieces and blend in the blender.
Use half of the pecans, parsley flakes and beef in the cheese ball and the other half as a coating.
For best results in forming the ball, refrigerate several hours.
Form a ball in Saran Wrap and then coat with the items listed.
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).
Mix cheeses, sherry, and curry.
Form into flat ball. Cover and refrigerate 3-4 days before serving.
Spread chutney over cheese ball.
Mix fried bacon with the chopped green onion.
Sprinkle over chutney and press it into the ball.
Beat the cheeses in small mixer bowl until smooth. Refrigerate, covered, until firm.
Form cheese mixture into ball. Place on serving plate.
Coat cheese ball with sour cream.
Press caviar into surface of ball.
Do not break grain of caviar. Served with sliced rye bread.
Makes 12 to 16 servings.
Blend softened cream cheese with drained pineapple.
Add onion and green pepper.
Form into ball.
Refrigerate for 1/2 hour.
Mix cherries and walnuts together.
Cover cheese ball with mixture. Enjoy with favorite crackers and pretzel sticks.
Combine cream cheese, pineapple, cherries, orange peel and ginger.
Refrigerate until firm enough to shape into a ball.
Fold in finely chopped walnuts.
Refrigerate several hours to blend flavors.
Serve with sliced pears or apples.
Dip the slices in lemon juice to retard discoloration.
Serve cheese ball at room temperature.
Encircle the cheese ball with the fruit slices to serve.
Mix together, cheese, green pepper, garlic, parsley, green onions and ham.
Add mayo to bind and shape into a ball, being careful not to make mixture too wet.
Roll in crushed walnuts and cover.
Refrigerate for a couple of hours before serving.
Serve with assorted crackers.
I decorate ball with lots of fresh parsley.
Looks and tastes yummy.
Let cheese warm to room temperature and cream with cream cheese.
Add onion powder, garlic sauce and Worcestershire sauce. Form into small ball and roll in chopped pecans.
Sprinkle cheese ball with chili powder and refrigerate overnight.
Mix cream cheese, sour cream and Parmesan cheese together. Add dip mix.
Cut beef into small pieces.
Add 1/2 of meat to cheese mixture.
Form into cone shape and add almonds or form into ball and coat outside of cheese ball with remaining beef.
Bring cream and Feta cheeses to room temperature.
Cut the Feta cheese into chunks.
In a blender container or food processor bowl, combine cheeses.
Cover and blend or process until smooth. Reserve 1 tablespoon of the olives and 1 tablespoon of the onion. Chop remaining olives.
Stir the chopped olives, remaining onion and basil into cheese mixture.
Shape into a ball.
Cover and chill until serving time.
Sprinkle cheese ball with reserved green onion and black olive slices.
Serve with pita bread triangles.
Mix together.
Roll in parsley flakes.
Makes one cheese ball. Wrap in waxed paper, then in foil.
Refrigerate.
Serve with snack crackers.
Set aside 1 package of chopped beef.
Cream together remaining ingredients.
Shape into a ball.
Cover the cheese ball with the remaining chopped beef.
Serve with carrot sticks, celery sticks and crackers.
Refrigerate any leftovers.