Having a '60's cocktail party and everyone insists that a cheese ball covered w/nuts is a must. There are sooo many recipes, many of them strange sounding. Also, green jello w/cream cheese and/or tiny marshmallows? Can you help?
Sarah
Nov 26, 2007 08:34PM
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My mother used to make one with cream cheese, chopped green olives, horseradish all mixed together and rolled in sliced dried beef......I used to love that thing!
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Here's a couple of cheese ball recipes from my family recipe book:
Beer Cheese
1 lb. cheddar cheese, grated
1 pkg. (8 oz.) cream cheese, softened
1 c. stale beer
2 T. grated onion or onion flakes
1/2 c. chopped pecans
Paprika
Combine first five ingredients. Chill until cheese can be shaped into a ball. Roll in paprika. May be frozen if desired.
Seasoned Cheese Ball
2 8-oz. pkgs. cream cheese
1 8 1/2-oz. can crushed pineapple, well draind
2 T. green onion, finely chopped
1/4 c. green pepper, finely chopped
1 T. seasoned salt
2 c. chopped pecans, divided
Combine all ingredients except 1 cup of the pecans. Form into 1 or 2 balls, and roll in remaining cup of nuts. May be frozen.
I used to get a cheese ball from a friend of mine every year at Christmas that I don't think had anything in it but shredded cheddar, cream cheese, onions and an abundance of garlic. That thing was good. And one of the men in my church makes amazing cheese balls involving blue cheese. Sells them at the annual Christmas bake sale for $5 each, and they go like hot cakes. (I bought two of them last year--one to give as a gift, and one for me.)
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The blue cheese one sounds interesting. Any details/recipe?
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Here's a recipe I use:
1 lb. bacon, cooked and broken into pieces
2 8 oz. pkgs cream cheese
3 TBSP mayo
2 scallions, chopped
Mix together and roll in chopped pecans. Then shape into 1 ball or 2 - I think 2 is best for this recipe. I serve it w/crackers.
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It's not my recipe to share, I'm afraid.
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Rev Sharkie: Re the Beer Cheese recipe...far be it from me to correct a fellow cleric, but 'stale' beer!!! No, not ever!!! Truly stale beer is nasty and has an overpowering smell. However, a regular fresh ale does very well. Lagers don't work as well for some reason and Guiness Stout is ideal but not a staple of most homes, even beer drinking ones. Just open, pour and allow the head to subside and add to your recipe.It will fizz a bit but not for long.
I once worked with a cemetery company that had its offices over a bar and this was their most popular snack (minus the pecans). When I left, they gave me the recipe and it never fails especially with Ritz crackers.
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My mom says you pour it out and let it sit for about half an hour. She sure didn't mean beer from last night. I'm reasonably sure she used Coors, since that's what we generall had on hand.
Interestingly, this is my grandma's recipe, originally...my Southern Baptist, teetotaling grandma. Not sure where she got the beer, actually, since she didn't drink and Papa's beverage of choice was Canadian whiskey and 7-Up.
Never thought to try it with Guinness, but it sounds good.
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The recipe for Seasoned Cheese Ball is identical to the "secret family recipe" a friend always uses except they use walnuts. I was really surprised there is pineapple in it, as it's not detectable. They always serve with Ritz crackers and I admit, it may be really trashy food, but I love it once a year.
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My mother is our family's cheese ball/log specialist...she uses equal parts cream cheese & grated cheeses (sharp cheddar, gruyere, gouda...she usually cleans out her cheese stash when making these), a few shakes of garlic powder (not fresh, the flavor of fresh quickly goes off), onion powder, and cayenne pepper, generous grindings of black pepper, and sometimes dried dill or chili powder. Beat the hell out of the cream cheese in a food processor or mixer, add the cheese & seasonings, and mix until it is as smooth or chunky as you like. These days, she doesn't form it into a ball or log, but rather layers it with pecans in a glass storage jar (the kind with the rubber gasket). Pretty, easier to serve, and stays fresh better than the shaped ones.
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my cheese ball is only 4 ingredients total. 2 packages of cream cheese softened, 2 cups of any kind of shredded cheese, 1 packet of ranch mix and pecans for the outside. i usually mix the cream cheese with ranch first then add the shredded cheese. then roll the outside with the pecans. but sometimes i add pecans into the mixture since a lot of people like the pecans throughout the entire cheese ball. usually i served it with wheat thins. but i had someone that couldn't take wheat gluten, so i found the japanese rice crackers and that actually went better with the cheese ball then the wheat thins in a lot of people opinions.
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This was in our local paper last week and it looks very good. Interesting article, also. It is an updated cheese ball recipe;
http://www.chron.com/disp/story.mpl/l...
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I think this is the one! Now, about that green jello thing...
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I was once allocated to supply the cheese course at a dinner party... I bought several lovely (expensive) cheeses well in advance so they could mature, and I took them to the hosts house in the morning so they could sit out and be at room temperature in the evening.
When I returned, I found a houseguest had mixed all my cheeses together and made a 'cheeseball' of them. It still makes me angry when I think of it, all of 25 years later.
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my aunt's recipe- a family favorite
Aunt Cathy’s Cheese Ball
Makes two balls
1 stick margarine
1 block of cream cheese
1 5-oz. jar Kraft ROKA (found in the dairy section of the supermarket)
1 8-oz. cup Kaukauna port wine cheese spread
Soften all ingredients and combine well. Chill. Serve with crackers.
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Sigh---we were all hoping you didn't really mean it about the green Jello. But I will admit I do know how to do this...even in layers!
Take out 1 small (3 oz) package cream cheese and bring to room temperature. Cream and set aside. Start with doubling the amount of Jello packets you would normally use, add the amount of boiling water and then cold water you would for ONE package and set the bowl in the fridge,chilling to the stage you would normally add fruit (not quite set, still somewhat liquidy). Add the creamed cream cheese and blend in blender or food processor and return to fridge. You can then add a layer of another colour with marshmallows added at the fruit stage, or, as my sainted great aunt did, add a layer of another colour with sour cream and icing sugar added. Its all very 60's and fun with the right audience.
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How perfect for Christmas with red and green layers! One question: does the second layer have to be thickened like the first (twice amt of jello) or just normal jello?
Sorry, but I think I'm really going to make it. Thank you!
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The one with the marshmallows can be the regular amount...the version with sour cream needs two jello packages to one boiling water cold water ratio...is it something about dairy-based products? I don't know, but have fun anyway. (Now, I have to confess we will be making our usual Christmas dinner "vegetable" salad: lime jellow with carrots, celery, and radishes...its tradition!
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My mom always made a blue cheese ball for parties -- and I still love the flavors together -- blue cheese, olives, and walnuts.
The original (from memory) was crumbled blue cheese, softened cream cheese and butter -- then when combined, mixed with chopped black olives. Make into a ball and then roll in chopped walnuts.
With better quality ingredients, this 60s classic can be really tasty! Keep it heavy on the actual cheese and just use the cream cheese and butter to give it a spreadable texture.
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