Let cream cheese soften at room temperature.
Mix well with 3/4 of chopped ham and dressing mix.
Shape into ball.
Roll in remainder of chopped ham to coat.
Cover tightly and refrigerate for at least 2 hours before serving.
Cream the cream cheese and mayonnaise and add rest of ingredients except pecans.
Chill 2 hours, then work into a ball and roll in chopped nuts.
Serve with Wheatsworth crackers or Sociables.
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.
Blend Cheddar cheese, cream cheese and deviled ham with a mixer on low speed.
Refrigerate for a while so mixture can be handled.
Turn out mixture onto a surface and shape into a ball. Roll ball into chopped nuts, coating the surface.
Keep cheese ball chilled until 1/2 hour before serving.
Serve with a variety of crackers.
Cream the cream cheese and mayonnaise and add rest of ingredients except pecans.
Chill 2 hours, then work into a ball and roll in chopped nuts.
Serve with Wheatsworth crackers or Sociables.
Mix ingredients when cheese softens.
Roll into a ball.
Then roll in chopped ham.
Place the cream cheese in a large, covered bowl
Form ingredients into a ball.
Chill; roll in chopped pecans. Refrigerate until serving.
Cut green onions and ham in small pieces.
Then mix cream cheese, onions, Nature's seasoning, Worcestershire sauce and 1/2 of ham.
Form into a ball.
Take remaining ham and roll onto outside of cheese ball.
Serve with crackers.
Put your cream cheese in a large bowl.
Chop up your ham in a processor.
Pour your ham in another bowl.
Chop green onions in food processor.
Mix together.
Put about 5 or 6 handfuls of chopped ham in the cream cheese and onion mixture.
Add Accent. Roll into 2 balls, then roll in ham that is left over.
Serve with crackers.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Beat cream cheese and mayonnaise until blended.
Mix in other ingredients except nuts. Chill for several hours.
Shape into ball and roll in chopped nuts.
Mix cream cheese and mayonnaise until smooth.
Then mix in the chopped ham, shredded Cheddar cheese and a few parsley flakes until all mixed up.
Then cover and refrigerate overnight.
Then form into a ball and roll in chopped nuts if desired.
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 cream cheese and chopped ham together.
Add dressing. Form into a ball.
Chill for 1 hour.
Serve with crackers.
Mix all ingredients together.
Roll cheese ball in chopped ham.
Let chill.
Let cream cheese soften to room temperature.
Cut ham and green onions into small pieces.
Mix all ingredients well.
Shape into a ball; garnish with 1 package of Eckrich chopped ham, cut into small pieces.
Chill and serve.
Mix all ingredients except 1 package ham.
Form into a mound on a plate.
Press remaining 1 package ham around cheese ball (all over until covered with ham).
Blend cream cheese and margarine until smooth.
Add chopped ham, parsley, mustard and Tabasco sauce.
Cover and keep refrigerated for 5 hours.
Form into ball and roll in peanuts.
Put all ingredients in large bowl and mix well with both hands.
Form into ball and roll in chopped pecans.
This recipe makes two cheese balls.