· 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.)
