| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
English |
Appetizers, Cheese/eggs |
4 |
Servings |
INGREDIENTS
| 2 |
|
(5-ounce) jars of Kraft Roka |
|
|
Blue |
|
|
Cheese spread |
| 2 |
|
(5 ounce) jars Old English |
|
|
Cheese spread |
| 2 |
|
(8-ounce) packages cream |
|
|
Cheese, softened |
| 2 |
tb |
Chopped onion, fresh or |
|
|
Dried |
| 1/2 |
ts |
Seasoned salt |
| 1 |
ts |
Worcestershire sauce |
| 1 |
c |
Pecans, finely chopped |
| 1 |
|
Jalapeno, chopped fine |
|
|
Paprika, cayenne or parsley |
|
|
For garnish |
|
|
Crackers |
INSTRUCTIONS
Mix cheeses, onion, salt and Worcestershire, blending thoroughly. Fold in
pecans and jalapeno.
Place cheese mixture in round-bottom foil-lined bowl and press down to make
a firm half-sphere. Chill overnight.
About 1 hour before serving, remove from refrigerator to soften. Place
plate over bowl, invert and gently loosen cheese ball from foil. Garnish
with paprika, cayenne or parsley, if desired. Serve with crackers. Makes 12
to 16 servings.
Per serving: Calories 187 Fat 19g Cholesterol 41mg Sodium 275 mg Percent
calories from fat 87%
Source: Tina Larimer, Dallas Dallas Morning News 7/17/96 Typos by Bobbie
Beers
Posted to MM-Recipes Digest V3 #255
Date: Tue, 17 Sep 1996 23:55:50 -0400
From: BobbieB1@aol.com
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