Bev’s Savory Cheese Ball
By Beverly Hicks Burch
In the early 1970s I was beginning to build my cookbook collection. I have one cookbook that was published by Kraft in 1971 called The Complete Cheese Cookbook. I’m sure I must have written and sent off for this little jewel because I haven’t seen it anywhere else.
One family favorite from this little cookbook is a cheese ball that is without a doubt one of the best on the planet. Once you have this cheese ball you’ll never ever go back to those “cheesy” (sorry just couldn’t help that little pun) store bought jobs. 🙂
As usual I’ve made a few adjustments over the years…mostly to reduce calories and fat content…
© 2009 Beverly Hicks Burch All Rights Reserved.
Kraft’s Party Cheese Ball
2 8 ounce packages low-fat cream cheese
2 cups grated sharp cheddar cheese
1 tablespoon chopped pimiento
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash of cayenne pepper
Dash of kosher salt
Finely chopped pecans
Cream the softened cream cheese. Next mix in the cheddar cheese. Add the pimiento, bell pepper, onion, Worcestershire sauce, lemon juice, cayenne pepper and salt. Mix well. Chill and shape into a ball and then roll in the finely chopped pecans. Keep refrigerated.