Yield: 12 servings
|¾ pounds||Mild Cheddar cheese, shredded|
|½||8-oz package cream cheese|
|2 tablespoons||Butter, softened|
|2 tablespoons||Finely chopped onion|
|1 tablespoon||Low-sodium Worcestershire sauce|
|1 tablespoon||Bourbon or Tennessee whiskey|
|1 teaspoon||Dry mustard|
|3 tablespoons||Finely chopped fresh|
|Benne-Seed Wafers (opt.)|
1. In food processor with chopping blade, process the Cheddar and cream cheeses, butter, onion, Worcestershire, bourbon, mustard, and paprika until smooth. Refrigerate until firm enough to handle.
2. When cheese mixture is manageable, shape into ball. Roll ball in chopped parsley and place on serving platter. Surround ball with Benne-Seed Wafers, if desired, and serve or refrigerate until ready to serve.
Country Living/Dec/91 Scanned & fixed by DP and GG