Parsonage Cheese Ball Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz cream cheese (1 package)
4 oz blue cheese, crumbled (1 package)
1 c cheddar cheese, shredded
3 tbls green onion (or minced)
1 tbls Worcestershire sauce
1/2 tsp salt
1/2 c pecans, finely chopped
1/4 c parsley, finely chopped
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Directions: |
Directions:Put all ingredients, except pecans and parsley, in a bowl. Beat with a mixer at medium speed until mixture is fluffy. (You can also hand stir with a wooden spoon. Not as fluffy, but just as good.) Stir in 3 tablespoons or half of pecans; cover and refrigerate 4 hours. Mix remaining pecans and parsley in a small bowl. Form cheese into one large ball or several small balls. Roll each in pecan/parsley mixture. Return to the refrigerator until thoroughly chilled. About 30 minutes before serving, un-wrap cheese. They also freeze well wrapped in plastic wrap so they are always ready for the unannounced parishioner, guest or family member. I usually serve it with Triscuits, celery and sliced pears. |
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Personal
Notes: |
Personal
Notes: “Jim and I discovered this recipe on a weekend getaway at the Inn at Cedar Falls in the Hocking Hills of Southwestern Ohio at which we celebrated our 10th anniversary in 1997. It was the first fall day of my pastorate at Broad St. UMC. It has become a standard when we entertain at the parsonage. Everyone loves it, especially with the pears.!” David
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