| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizers, Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(3 ounces) cream cheese, cubed and softened |
| 1/2 |
lb |
Sharp cheddar cheese, cubed |
| 1 |
ds |
Onion salt |
| 6 |
|
Pitted ripe olives |
| 1 |
ds |
Garlic salt or powder |
| 3 |
tb |
Dry sherry |
| 1 |
ds |
Celery salt |
| 1/2 |
ts |
Worcestershire sauce |
| 1/2 |
c |
Parsley sprigs |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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