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Cook’s Corner
Hors d’oeuvres
CHEESE NUT BALLS Vi lb. blue cheese 3 oz. cream cheese Vi lb. cheddar cheese (soft) 1 onion—grated 1 tsp. Worchestershire sauce Vi lb. shelled pecans, coarsely
chopped 2 tbsps. chopped parsley Mix all ingredients except nuts and parsley with Electric mixer until well blendecf Add half the pecans. Form into large ball, wrap in waxed paper and refrigerate overnight. Remove cheese Hall from refrigerator about 1 hour before serving and roll in remaining nuts and chopped parsley, completely covering the eutside. Serve with crackers surrounding the ball. (Can use the dry parsley if unable to get fresh)
Makes about 1*4 cups; a ball about the size of a grapefruit.
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