1950s Cheese Ball Recipes
1950'S CHEESE BALL
This recipe was in a Beaumont, Texas, utility company Christmas recipe leaflet from 1951. We've been making it in our family ever since then. I broke many a wooden spoon over the years trying to mix it all together - now the food processor makes it a snap to mix in 15 minutes or less!
Provided by Nancy Helpinstill
Categories Spreads
Time 15m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients except cheddar in bowl of food processor until smooth. Add cheddar and pulse until well combined. Chill at least overnight in plastic container (a Cool Whip container is a perfect fit) that has been sprayed with Pam. After chilling, unmold and cover top with chopped parsley or nuts. Allow to come to room temperature before serving to be able to spread on crackers. (P.S. After years of experimenting, we find the perfect cracker complement is Nabisco Sociables!)
CHEESE BALL
Enjoy crackers with these cheese balls for a tasty appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 10h50m
Yield 16
Number Of Ingredients 7
Steps:
- Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
- Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.
Nutrition Facts : Calories 160, Carbohydrate 2 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, ServingSize 2 Tablespoons, Sodium 240 mg, Sugar 1 g, TransFat 0 g
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