Saturday, October 26, 2013

Betty Feezor Cheese Ball

·       12 ounces cream cheese (11⁄2 8-ounce brick)
·        5-ounce jar processed American cheese (like Cheese Whiz)
·        5 ounces bleu cheese, crumbled
·        6 ounces processed cheese food (like Velveeta), grated
·        1 teaspoon onion juice
·        2 cups chopped pecans, finely chopped
·        1 cup chopped fresh parsley
Have cheeses at room temperature. Blend in a large bowl and work until well-blended and smooth. Add onion juice and mix well. Combine nuts and parsley; add half of the nut mixture to cheese and mix well. Chill until firm enough to shape into ball. Roll in remaining nut mixture and chill until firm. Place in center of large tray. Arrange the following accompaniments around the cheese ball: red apple wedges, clusters of red and green grapes, assorted crisp crackers and thin slices of rye toast. Garnish with watercress. (Note: I toast the nuts in this type of recipe.)