Ginger Almond Cheese Ball Food

GINGER ALMOND CHEESE BALL

Steps:

• Mix cream cheese at room temperature with ginger, place on wax paper and shape into ball and refg. for a couple of hours. Then roll in almonds serve with crackers.

ALMOND AND GINGER MATZO BALLS

Steps:

• Place margarine in medium bowl.
• Blend almonds, salt, sugar, ginger and pepper in food processor until nuts are finely chopped; mix into margarine.
• Whisk in eggs and ginger ale; stir in matzo meal.
• Cover and chill 1 day.
• Bring large pot of salted water to boil; add fresh ginger.
• Drop batter onto sheet of foil in 16 equal mounds.
• Using wet hands, shape mounds into smooth balls and drop into boiling water.
• Cover pot tightly.
• Reduce heat to medium.
• Cook matzo balls until very tender throughout, about 1 hour 15 minutes.
• Using slotted spoon, transfer matzo balls in single layer to 13 x 9 x 2-inch baking dish.
• *Can be made 2 days ahead.
• Cover and refrigerate.
• Rewarm by steaming for 20 minutes on vegetable steamer rack over boiling water.

SOUTHERN CHEESE BALL

Steps:

• Mix all ingredients together, except for pecans, to make 2 softball size balls or one large ball.
• Roll balls in pecans to cover completely.
• Refrigerate until ready to eat.

ALMOND CREAM CHEESE BALLS

Steps:

• In a medium bowl, mix together cream cheese, chopped almonds, apricots and raisins. Form into balls.
• Spread sliced almonds into a shallow dish. Roll balls in almonds to coat.
• Place on baking sheet and refridgerate until firm, about 1 hour.