Yield: 1 servings
|1 pack||(8 ounces) cream cheese, softened|
|2 tablespoons||Minced parsley|
|1 teaspoon||Lea & Perrins Worcestershire|
|1 cup||(4 ounces) shredded sharp cheddar cheese|
|\N \N||1/4 ts Salt|
|¼ cup||Minced onion|
In a bowl, blend cream and cheddar cheeses. Add onion, parsley. Lea & Perrins, and salt; blend well. Shape into a ball. Chill and serve with assorted crackers, if desired. HARLEQUIN CHEESE BALL: Add 2 tablespoons finely diced pimiento, 1 teaspoon prepared brown mustard, and 1 clove garlic, crushed, to basic cheese mixture. Shape into a ball. Garnish with pimiento stars, if desired. HOLIDAY CHEESE BALL: Add 1 tablespoon caraway to basic cheese mixture. Shape into a ball.
Chill. Sprinkle ribbons of paprika and chopped parsley around ball.
FRUIT AND NUT CHEESE BALL: Add 1 can (8¼ ounces) crushed pineapple, well drained, and ⅓ cup finely chopped nuts to basic cheese mixture. Shape into a ball; roll in ⅓ cup finely chopped nuts. Chill.