Sue S Smashing Cheese Ball Food

SMOKY CHEESE BALL

Steps:

• Combine first 5 ingredients in a medium bowl; beat at medium speed with mixer until smooth.
• Cover and chill at least 3 hours.
• Shape mixture into a ball.
• Combine pecans and parsley; roll cheese ball in pecan mixture.
• Let stand at room temp at least 30 minutes before serving.

SUE'S CHEESEBALL

Steps:

• 1. Reserve approx. 1 package of diced meat for garnish.
• 2. Thoroughly mix all the other ingredients.
• 3. When thoroughly mixed place in a pretty bowl or shape into a ball. Depending on size you want, you can get 2 to 3 cheeseballs from one recipes.
• 4. Cover top with the reserved meat and then cover with plastic wrap.
• 5. Refrigerate until well chilled, over night is best, so the flavors all have time to blend.
• 6. Serve with a variety of crackers. ***My favorites are: Ritz, Club, and Townhouse..I personally do not care for the flavored crackers with this cheeseball..But you might like them very well..
• 7. **I like using the chipped ham luncheon meat also to make this recipe..these pkgs. of meat are the ones that usually hang in the lunch meat section of grocers' cooler dept...in my local Save-A-Lot they cost about $.45/pkg.
• 8. **This meat dices much easier when frozen, if you are dicing by hand as I do.
• 9. **I will be experimenting with my new food processor for doing all the chopping and dicing..should make this a very quick and easy recipe!!

AUNT ANNIE'S CHEESE BALL

Steps:

• Mix all ingredients except 1 1/2 c chopped pecans with mixer till throughly combined.
• Form into two medium balls or one large ball. Wrap in plastic wrap or wax paper and refrigerate till hardened (about 1 hour or so).
• Remove from fridge and undo wrap and roll in remaining crushed pecans.
• Enjoy with assorted cracker, we like Triscuits and Club crackers best.