Title: VIRGINIA’S CHEESE BALL
Categories: Appetizers
Yield: 3 servings
2 pkg CREAM CHEESE (8 oz)
1 pkg CRACKER BARREL(extra sharp)CHEDDAR (10 oz)
2 tsp WORCESTERSHIRE
1 tsp LEMON JUICE
1 dash SALT & PEPPER
1 tsp CHOPPED/GRATED ONION
1 dash TABASCO SAUCE
2 T CHOPPED/STUFFED OLIVES
Grate cheddar (you can use any sharp cheddar) or run through a grinder for smoother consistency. Soften cream cheese. Blend the two together. Add all other ingredients. Blend well. Shape into 2 or 3 balls and roll in finely chopped pecans. May be frozen, and actually tastes better after freezing.
Best when eaten with TOWN HOUSE CRACKERS.
This recipe is one my Mother used for many years and I have been using it for over 40 years. I have yet to find anyone who doesn’t like it.
Get vegetables into your diet and satisfy cheesy Mexican cravings.
Do day-ahead; pop into oven next day. Creamy filling satisfies even the carnivorous.
Roasted Butternut Squash Enchiladas
PREP Roast butternut squash halves tender flesh side down on parchmented sheetpan 400 deg 40 min. Let cool.
FILLING Mash squash, 2 tb ea cr/cheese, chp cilantro, minced green onion, 1-2 minced canned
chipotles in sauce, 1/2 tsp cumin, tsp adobo sauce; s/p.
ASSEMBLY Center 2 large spoonfuls on 6 corn tortilla (first microed in damp paper towel 20 sec to soften); roll up.
FINAL Set seam-side down 8x8" sprayed baker. Blanket w/ can enchilada sauce, grated mozz, cheddar, jack.
Bake/melt 400 deg 15 min (til bubbly).
SERVE w/ guacamole, salsa, green salad. 1-2 margaritas wouldn't hurt.