Beat cream cheese till smooth. Add rest of ingredients and beat till all is completely combined. Place into serving bowl; cover and chill 2 hours to let flavors merry. Serve with pretzels.
- If you like your dip really cheesy you may add one more 5 oz. jar of Old English cheese. Also, you may add 3-5 strips of cooked and crumbled crispy bacon and can even put it into a little dipper crock pot and serve it warm. All ways are delicious!
Let all three cheeses get to room temperature.
With a blender, mix together all ingredients EXCEPT the nuts.
Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around).
Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
Serve with buttery crackers on the side.
Mix together cream cheese and Old English cheese.
Then crumble in Blue cheese.
Only use a small portion at a time, not to make it too strong. Use nuts or cracker crumbs for topping after you roll into a ball.
Combine Bleu cheese, Old English cheese, cream cheese, mayonnaise, onion, Worcestershire sauce and garlic salt in bowl; mix well.
Shape into ball; roll in pecans.
Yield: 32 servings.
Cream Blue cheese, Old English cheese and cream cheese together.
Add Cheddar cheese.
Roll into ball; roll in mixture of onion soup and nuts.
Can be divided into 2 or 3 smaller balls. Each will serve 30 to 40 people.
Mix all with hands.
Roll in saran wrap overnight in refrigerator in ball shape.
Then roll in your favorite chopped nuts.
Grind together Old English cheese, cream cheese, pecans and garlic.
Form cheese into a roll.
Sprinkle chili powder on waxed paper.
Roll cheese roll in chili powder until well coated.
Wrap coated cheese roll in foil.
Chill and then slice.
Line bottom of 9 x 12-inch Pyrex baking dish with buttered bread which has had the crust removed and cut into 9 pieces. Sprinkle with Old English cheese.
Brown Owens hot sausage.
Drain and thoroughly blot until no grease remains.
Sprinkle over cheese. Blend eggs, half and half, salt, Spice Islands Beau Monde, dry mustard and Worcestershire sauce.
Pour over sausage and cheese. Sprinkle with paprika.
Chill.
Bake in 350\u00b0 oven for 40 minutes. Great for brunch!
Put jar of English cheese in pan of hot water for 10 minutes to soften.
Cream together Philadelphia cheese and English cheese. Add 3 tablespoons pecans, onions and most of parsley.
Form into ball.
Sprinkle with remainder of nuts and parsley.
Put into the refrigerator and chill.
Serve on Ritz crackers.
Grate Cheddar cheese.
Blend Cheddar, cream and Old English thoroughly.
Add Worcestershire, onion salt and garlic salt.
Mix well.
Form ball.
Roll in pecans.
Chill.
Cream the cream cheese, Old English cheese, pineapple spread, garlic powder and onion.
Refrigerate 1 hour, then roll in a ball and roll in bacon bits.
Let cream cheese and Old English soften at room temperature. Cream together and add remaining ingredients.
Cream until uniform in color.
Form ball and refrigerate.
Spread on crackers.
Soften all the cheeses at room temperature.
Mix all ingredients, except for the pecans.
Chill the cheese mixture several hours or overnight is best.
Take mixture out and form the cheese ball.
Roll cheese ball in the chopped pecans.
Serve. Very good served with Pepperidge Farm Butterfly crackers.
Makes 1 large ball.
Cream the cream cheese, Roka and English cheese together.
Add vinegar and garlic powder.
Roll into a ball.
Chill.
Serve with crackers of your choice.
Let cheeses get soft and beat all together.
Add chipped meat. Then shape into ball and put nuts on outside of cheese ball.
Bring all cheeses to room temperature.
Mix all ingredients together with a fork.
Roll into a ball and cover with plastic wrap.
Refrigerate 1 hour or until ready to use.
Soften all cheeses.
Mix with electric beaters with Worcestershire and garlic salt.
Add parsley flakes (2 tablespoons, more or less to taste).
Add 1/2 package of pecans. Spread remaining pecans and parsley on wax paper.
Roll cheese ball in mixture.
Chill.
Serve with crackers.
Let the cheeses reach room temperature.
Mix together, adding the onion, Worcestershire sauce and 1/2 cup of the pecans.
After mixing well, place in the refrigerator until firm enough to handle, then form into a ball and roll in a mixture of the remaining 1/2 cup of pecans and parsley.
Let cheese ball reach room temperature before serving.
Makes 1 large ball or 2 small ones.
Reserve 1/2 cup of parsley and 1/2 cup of pecans in which to roll the cheese ball.
Mix all other ingredients well and place in refrigerator to harden.
Mold into ball and roll in reserved parsley and nuts.
Serve surrounded by crisp crackers.
Ideal for large parties.
Mix all ingredients, except nuts, together.
Put the mixture in the refrigerator for about half an hour, and when it is stiff enough to handle easily, make it into a ball.
Roll the cheese ball in your choice of chopped nuts. Cover with plastic wrap and then aluminum foil. Keep in refrigerator. It also freezes well.