Parsley Cheese Ball Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (3 ounces) cream cheese, cubed and softened
1/2 lbs: Sharp cheddar cheese, cubed
1 dash: Onion salt,
6 each: Pitted ripe olives,
1 dash: Garlic salt or powder,
3 tbsp: Dry sherry,
1 dash: Celery salt,
1/2 tsp: Worcestershire sauce,
1/2 cup: Parsley sprigs,
Directions:
Put cream cheese and olives into blender container. Cover; blend at
high speed until well mixed. Add sherry and Worcestershire sauce.
Cover; blend at high speed until smooth. Add cheddar cheese and
seasoned salts. Cover; blend at high speed until smooth. If
necessary , stop blender during processing and push ingredients
toward blades with rubber spatula. Turn mixture onto aluminum foil or
waxed paper. Refrigerate several hours or overnight. About 30
minutes before serving time, put parsley sprigs into blender
container. Cover; blend at medium speed until finely chopped. Empty
onto waxed paper. Shape cheese mixture into ball; roll in parsley to
coat competely. Serving suggestion: Serve with crackers or small rye
bread slices. Makes one 3-inch ball
Source from luhu.jp
high speed until well mixed. Add sherry and Worcestershire sauce.
Cover; blend at high speed until smooth. Add cheddar cheese and
seasoned salts. Cover; blend at high speed until smooth. If
necessary , stop blender during processing and push ingredients
toward blades with rubber spatula. Turn mixture onto aluminum foil or
waxed paper. Refrigerate several hours or overnight. About 30
minutes before serving time, put parsley sprigs into blender
container. Cover; blend at medium speed until finely chopped. Empty
onto waxed paper. Shape cheese mixture into ball; roll in parsley to
coat competely. Serving suggestion: Serve with crackers or small rye
bread slices. Makes one 3-inch ball
Source from luhu.jp