ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Blend together the cream cheese and mayonnaise.
Add remaining ingredients; mix well.
Form into a ball.
Chill for at least 3 hours.
Serve with crackers.
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.
Preheat oven to 450\u00b0.
In shallow baking pan, thoroughly blend all ingredients except potatoes.
(It is possible to do these with less oil and margarine than the recipe calls for.
I use only enough to coat the bottom of the pan I'm using.)
Add potatoes and turn to coat.
Bake, turning occasionally, 60 minutes (usually less) or until potatoes are tender and golden brown.
Garnish, if desired, with parsley.
Makes about 8 servings.
Preheat oven to 375\u00b0.
In saucepan bring water to boil; stir in onion-mushroom recipe soup mix and simmer, covered, 5 minutes. Stir in flour blended with cream and Worcestershire sauce. Bring just to the boiling point, then simmer, stirring constantly until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
Preheat oven to 375\u00b0.
In saucepan, bring water to a boil; stir in onion-mushroom recipe soup mix.
Simmer, covered, for 5 minutes.
Stir in flour, blended with cream and Worcestershire sauce.
Bring just to the boiling point, then simmer, stirring constantly, until sauce is thickened, about 5 minutes.
Stir in cheese until melted.
In a 2-quart casserole, arrange broccoli; top with cheese sauce, then bread crumbs and butter pats.
Bake for 15 minutes, or until heated through.
Makes 6 servings.
he diagonal and serve with onion marmalade. ( Recipe Below).
----------------------------------------------------------------------------------.
Balsamic
Crumble raw sausage.
Add grated cheese and onion.
Mix in Bisquick.
Make small balls and bake on foil covered pan at 350\u00b0 for 20 to 30 minutes.
To make the matzo ball dough using a food processor
ough for No-Knead Flatbreads Recipe #387518.
Twenty minutes before
orm the dough into a ball then grease your hands with
olonial: After preparing the previous recipe (let cool first), add 1
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.
Let braunschweiger and cream cheese set at room temperature until softened.
Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
Form into a ball and refrigerate for 1 hour to firm ball.
After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
Lay sliced olives over the surface.
Chill then serve with crackers.
When cream cheese is softened, place in a bowl with the salad dressing, onion soup mix and dash of Worcestershire sauce.
Mix well (using hands).
Shape into a ball and place on a sheet of wax paper, covered with nuts.
Coat ball well and top with maraschino cherry.
Serve with crackers.
Recipe can be doubled to make 2 balls.
Combine 2 packages of beef, onion, cream cheese, Accent and Worcestershire sauce in a bowl.
Mix well and form into a ball. Roll ball in the remaining package of beef that has been chopped. Serve at room temperature.
Makes 1 very large cheese ball or 2 small cheese balls.
Two-thirds of this recipe makes a good size ball for a tray of crackers.
) preheat enough fat to onion rings in a deep heavy
Mix all together and shape into a ball.
Chill 1/2 hour.
Roll ball in nuts and parsley.
\"This recipe is good served on Triscuits crackers.
Serves 8 but sometimes I use 3 to 4 packages of cream cheese to stretch the recipe.\"
am into small pieces like onion.
Mix together cream cheese
Grab a mixing bowl and tear cream cheese into chunks.
Dice the ham and place ham into the bowl with the cream cheese.
Add the onions and spices.
With your hands mix the cheese, spice, ham, and onion together thoroughly and form into a ball.
Sprinkle the ball with poppy seeds and serve with wheat thins for dipping.