Ingredients
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16
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2
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1
-
2
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1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Grandmama’s Cheese Ball, This has more cheddar cheese than some other recipes, which I like My grandmother used to make this frequently Once when I was returning to college, she gave me part of a ball so that I could share it with my roommates They thought it was fantastic and promptly asked for the recipe! Cooking time is approximate chilling time , 3 Stars, because I would make changes This made a very pleasant cheese ball I recommend wearing latex gloves when you mix the ingredients (which I allowed to chill 24 hours before I formed and coated the cheese ball) and when you roll the ball in chopped nuts I chopped 1 cup of walnut halves in my food processor and had 3/16 cup left after I coated this 4-inch diameter cheese ball; a pasta dish was the perfect size for the ball coating step The cream cheese predominated, and I admit a personal bias for a higher proportion of cheddar cheese I wanted to add some extra zing to it, so I would consider adding 1/4 cup chutney, thinly sliced stuffed green olives, or thinly sliced green onions — but wouldn’t it be even better to prepare this cheese ball as it is and surround it with a relish tray with each of the additions as an optional garnish for your guests!
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Steps
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1
Done
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Combine Softened Cream Cheese and Cheddar, Mixing Until Well Blended. (my Grandmother Did This With Her Hands, and That's What I Have Done, Too.). |
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2
Done
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Add Remaining Ingredients Except Nuts. Mix Well. Chill. |
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3
Done
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Shape Into Ball. Roll in Nuts. Serve With Crackers. |
