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.
*To make cheese ball put in 1 cup of pecans and roll the ball in the other cup.
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.
Brown hamburger and onion; drain.
Mix meat, sauce, cottage cheese, eggs and other seasonings together.
Layer in a greased 10 x 13-inch pan as follows:
uncooked noodles, Mozzarella cheese and meat mixture; repeat.
Pour 1/4 cup water around edge.
Cover with foil and bake at 350\u00b0 in preheated oven.
Uncover; garnish with more grated Mozzarella cheese and bake 15 minutes.
Remove from oven and let set 15 or 20 minutes.
(Easy to make one-half recipe.)
Have cheese and butter soft, add onion.
Chill slightly to make it easy to form a ball.
After formed into a ball, roll in beef. Serve with crackers.
ixer blend the cream cheese and butter together until light
Reserve one cup of cheese.
In a medium bowl,
Mix with a fork to make a ball.
Roll in chopped nuts.
Easy and tasty.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Use food processor to combine all ingredients.
Make a ball. Roll ball in paprika or chili powder or chopped pecans.
Make into ball.
Chill
until
firm.
Then
add chopped pecans until well covered.
Keep in refrigerator.
Take out of refrigerator about 1 hour before serving.
Chop green onions using half of green tops.
Cut beef fine or chop fine.
Soften cream cheese and add onions, beef and accent. Put small amount of pecans in and keep the rest to roll cheese ball in.
Mix thoroughly; then roll ball in remaining nuts. Refrigerate.
Will make 2 small balls or 1 large ball.
Let cheese get to room temperature before making mixture. Make mixture with 1 cup of pecans, using 1 1/2 cups to roll cheese ball in.
This will make 2 cheese balls.
Allow cream cheese to soften to room temperature.
Grate Cheddar, Bleu and American cheese.
Add cream cheese and all other ingredients except pecans.
Mix until well blended.
Shape into a ball.
Roll in pecans and wrap in plastic wrap.
Make cheese ball several days before you plan to serve.
Flavor improves with age.
Blend all together.
Reserve 1/2 of beef to roll cheese ball in.
Refrigerate overnight.
Add enough mayonnaise to make pliable ball.
Roll ball in chili powder or nuts.
Leave cream cheese at room temperature.
Make sure pineapple is well drained.
Mix all ingredients well.
Roll in nuts.
Place in refrigerator until time to serve.
Serve on crackers.
Cheese ball: Place all ingredients in a food processor and pulse to combine.
Mix all together and roll in pecans.
Will make 2 good size balls.
Mix cornmeal and cheese together to make a ball. Pinch off a tablespoon of cheese mixture; dip in milk then in cracker crumbs. Fry in frying pan until lightly brown.