Post by KD7LBR on Nov 6, 2002 15:03:01 GMT -6
Red Cheese Ball
3 tblsp. cooking sherry
1/2 tsp. Worcestershire sauce
1 3 oz. pkg. cream cheese, cubed
6 pitted ripe olives
1/2 lb. sharp Cheddar cheese, cubed
Dash each of onion salt, garlic salt and celery salt
1/2 cup dried beef, coarsely snipped
Directions:
Put sherry, Worcestershire sauce, cream cheese, and olives in blender container. Cover and run on high until smooth. Add Cheddar cheese and salts and run on high until smooth. If necessary, stop blender during processing and push ingredients toward blades with a rubber spatula.
Turn into out onto foil or waxed paper and use hands to round it into a ball. Wrap in the foil or waxed paper and refrigerate (for several days if possible, so the flavors will blend).
About 30 minutes before serving time, unwrap and reshape ball, if necessary. Then roll in dried beef until completely coated. Serve with crackers or small rye bread slices.
Makes a ball about 3 inches in diameter.
3 tblsp. cooking sherry
1/2 tsp. Worcestershire sauce
1 3 oz. pkg. cream cheese, cubed
6 pitted ripe olives
1/2 lb. sharp Cheddar cheese, cubed
Dash each of onion salt, garlic salt and celery salt
1/2 cup dried beef, coarsely snipped
Directions:
Put sherry, Worcestershire sauce, cream cheese, and olives in blender container. Cover and run on high until smooth. Add Cheddar cheese and salts and run on high until smooth. If necessary, stop blender during processing and push ingredients toward blades with a rubber spatula.
Turn into out onto foil or waxed paper and use hands to round it into a ball. Wrap in the foil or waxed paper and refrigerate (for several days if possible, so the flavors will blend).
About 30 minutes before serving time, unwrap and reshape ball, if necessary. Then roll in dried beef until completely coated. Serve with crackers or small rye bread slices.
Makes a ball about 3 inches in diameter.