1950s Cheese Ball Food

CHEESE BALL

Cheese Ball image

Enjoy crackers with these cheese balls for a tasty appetizer.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 10h50m

Yield 16

Number Of Ingredients 7

Ingredients

2 packages (8 oz each) cream cheese
3/4 cup crumbled blue, Gorgonzola or feta cheese (4 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
1 small onion, finely chopped (1/4 cup)
1 tablespoon Worcestershire sauce
1/2 cup chopped fresh parsley
Assorted crackers, if desired

Steps:

Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.

Nutrition Facts : Calories 160, Carbohydrate 2 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, ServingSize 2 Tablespoons, Sodium 240 mg, Sugar 1 g, TransFat 0 g

CLASSIC CHEESEBALL

Classic Cheeseball image

This Classic Cheese Ball recipe makes the perfect party appetizer. A cheese ball made with cheddar cheese, cream cheese, green onion and spices, and coated in chopped pecans.

Provided by Lauren Allen

Categories Appetizer

Time 15m

Number Of Ingredients 10

Ingredients

16 ounces cream cheese (, softened)
2 cups freshly grated sharp cheddar cheese ((avoid pre-shredded cheese))
2 green onion (, chopped)
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
dash freshly ground black pepper
2/3 cup pecans (, finely chopped)

Steps:

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

Nutrition Facts : Calories 101 kcal, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 125 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

1950'S CHEESE BALL

1950's Cheese Ball image

This recipe was in a Beaumont, Texas, utility company Christmas recipe leaflet from 1951. We've been making it in our family ever since then. I broke many a wooden spoon over the years trying to mix it all together - now the food processor makes it a snap to mix in 15 minutes or less!

Provided by Nancy Helpinstill

Categories Spreads

Time 15m

Number Of Ingredients 8

Ingredients

2 - 8 oz pkg shredded sharp cheddar cheese
4 oz softened cream cheese
1/2 c mayonnaise
3 green onions, roughly chopped
2-3 tsp minced garlic
1/4 c sweet pickle relish
1 small jar(s) diced pimento
1/2 c chopped nuts (pecans or walnuts)

Steps:

1. Mix all ingredients except cheddar in bowl of food processor until smooth. Add cheddar and pulse until well combined. Chill at least overnight in plastic container (a Cool Whip container is a perfect fit) that has been sprayed with Pam. After chilling, unmold and cover top with chopped parsley or nuts. Allow to come to room temperature before serving to be able to spread on crackers. (P.S. After years of experimenting, we find the perfect cracker complement is Nabisco Sociables!)

CHEESE BALL

Cheese Ball image

Make and share this Cheese Ball recipe from Food.com.

Provided by kzbhansen

Categories Spreads

Time 15m

Yield 1 Ball, 15 serving(s)

Number Of Ingredients 4

Ingredients

2 (8 ounce) packages cream cheese, softened
3 green onions, chopped fine
1 (4 ounce) jar Hormel dried beef, chopped fine
2 teaspoons Worcestershire sauce

Steps:

Mix all of the above ingredients together well. Put into Saran Wrap and roll into a ball.
Refrigerate for a couple of hours before serving.
Serve with club crackers or any kind of crackers.

Nutrition Facts : Calories 118.6, Fat 10.7, SaturatedFat 6.7, Cholesterol 39.2, Sodium 308.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 4.7

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