Cheddar Cheese Ball
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 14. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup finely shredded cheddar cheese
- 1 3-ounce package cream cheese
- 2 tablespoons margarine or butter
- 2 tablespoons milk or dry white wine
- 1 tablespoon finely chopped green onion
- 1 tablespoon diced pimiento
- 1 teaspoon Worcestershire sauce
- Dash bottled hot pepper sauce
- 1/3 to 1/2 cup snipped parsley or finely chopped walnuts or pecans
- Pimiento strips (optional)
- Assorted crackers
Instructions
- Bring cheddar cheese, cream cheese, and margarine to room temperature. Add milk, onion, pimiento, Worcestershire sauce, and hot sauce. Beat till combined. Cover and chill 4 to 24 hours.
- To serve, shape mixture into a ball. Roll in parsley or nuts. Let stand 15 minutes. Garnish with pimiento strips, if desired. Serve with crackers.
- Blue Cheese Ball: Prepare as above, except omit diced pimiento and parsley, walnuts or pecans. Add 1/4 cup crumbled blue cheese to cheese mixture. Roll in chopped toasted almonds.
- Deviled-Ham-and-Cheese Ball: Prepare as above, except substitute Swiss cheese for cheddar cheese and omit Worcestershire sauce. Add one 3-ounce can deviled ham to cheese mixture.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Cheese ball.jpg" by Valereee; license: CC0 (http://creativecommons.org/publicdomain/zero/1.0/deed.en); source: https://commons.wikimedia.org/wiki/File:Cheese_ball.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.