| Cocktail Cheese balls
1 pound of Cheddar cheese
1 tablespoon of grated onion
1 teaspoon of Worcestershire sauce
1/2 teaspoon of paprika
chopped pecans
chopped parsley
chopped chip beef |
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Grate cheese and allow to come to room temperature. Beat cheese until creamy, then add onion, Worcestershire and paprika. Continue to beat until completely blended. Shape into balls about 1 inch in size. Divide balls into three equal amounts (approximately 16 inch each) Roll 1/3 of the balls in pecans, finely chopped, 1/3 in finely chopped parsley, 1/3 in finely chopped chip beef. Refrigerate. Makes 48 cheese balls.
When ready to serve spear with cocktail picks. Use an apple or 1/2 grapefruit placed cut side down on a bed of lettuce as a holder. This can also be shaped as a large cheese ball and rolled in either pecans, parsley or chip beef. Serve with crackers. |
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