Cheese Ball Recipes

Festive Cheese Ball

 2 pkg. 8-oz. cream cheese

2 cups grated sharp cheddar cheese

2 tbsp. grated fresh green onions

2 tbsp. Worchestershire sauce

1 tsp. lemon juice

½ tsp. lemon pepper

Chopped nuts

Blue cheese can be added (optional – I like it.)

Mix all ingredients except for chopped nuts thoroughly. Form into a ball and roll in the chopped nuts.

Variation: Roll cheese bal l in ½ cup chopped parsley instead of chopped nuts.

Cheese Ball

8 oz. cream cheese

8 oz. Cheddar Cheese, grated

½ cup mayonnaise

1 bottle of Kraft Old English cheese (5-oz.)

½ tsp. onion salt

½ tsp. garlic salt

½ c. Bleu Cheese

Green onions, chopped

Mix everything together. Make and ball and roll it in chopped pecan nuts or chopped parsley. Chill. Serve with crackers and raw vegetables.

 Grandma Emily Drake always made a cheese ball for Christmas and for New Year's Eve.

Deviled Eggs

6 hard-cooked eggs, halved lengthwise
2 tsp. prepared mustard
1 ½ tsp. Worcestershire sauce
2 tsp. lemon juice
¼ tsp. salt
1/8 tsp. pepper
¼ cup mayonnaise (I use Miracle Whip Salad Dressing)

If you want the eggs to be tender, do not hard boil them. “Coddle” them instead by placing them in a sauce pan and covering them with cold water. Heat until the water boils. Then remove from heat. Cover the pan. Let stand off heat 25-30 minutes. Cool eggs under cold water. Crack the shells slightly and let them set in the cold water for about ten minutes. This stops them from overcooking and getting dark yolks and also makes them easier to peel. After peeling, cut them in half lengthwise and scoop out the yolks. Set the whites aside.

Mash the yolks and mix with the rest of the ingredients. A potato masher works well. Then spoon the mixture back into the egg white halves. Garnish with parsley and/or sprinkle with paprika for more color and better presentation.

Optional ingredients: flaked tuna, sour cream in place of mayonnaise, chopped shrimp, crisp cooked bacon bits, deviled ham, shredded cheese, flaked salmon.

12 servings

Frozen Peach Cocktail

Frozen Peach Cocktail
6 cups sliced fresh peaches
2 cups sugar
1 lb. seedless green grapes
2 cups crushed pineapple
Juice of 2 lemons
5 tbsp. frozen orange juice concentrate
Sprite, to taste

Mix peaches and sugar together. Let stand until sugar dissolves and juice flows. Mix in grapes, pineapple, lemon juice, and orange juice concentrate. Freeze in small containers or quart freezer bags. To serve, thaw until you can break it up into chunks. Place in individual bowls and pour Sprite over the fruit.

Frappe

Frappe
2 quarts vanilla ice cream
1 quart lime sherbet
1 quart pineapple sherbet
1 (46 oz.) can pineapple juice
2 quarts 7-Up

Mix sherbets and pineapple juice; add 7-Up. Add ice cream last. Stir and serve.

Lime Freeze

Lime Freeze
6 oz. limeade
½ cup sugar
28 ice cubes
In blender, crush ice. Add limeade and sugar. Blend; freeze. Makes about 5 cups.
(Grandchildren Landon Crandall and Elizabeth Drake used this recipe in the 4-H State Meal Preparation Contest.)

Fruit Siesta -- Appetizer

Fruit Siesta – Appetizer

3 packages frozen raspberries
2 (10-oz.) packages frozen blueberries
6 bananas, sliced
2 large cans pineapple tidbits
2 quarts lemon ice (entire recipe)

Place lemon ice in bottom of punch bowl. Add frozen fruit and pineapple. Allow to thaw for one hour. Mix gently with a fork. Add bananas just before serving.

Lemon Ice

4 cups sugar
4 cups hot water
4 cups cold water
¾ cup lemon juice

Combine sugar and hot water. Boil 5 minutes. Take off heat and add cold water and lemon juice. Freeze. Keeps indefinitely.

Frozen Fruit Cocktail -- "Green Stuff"

Frozen Fruit Cocktail – "Green Stuff"

1 cup warm water
1 cup sugar
1 can grapefruit sections (#303)
1 can crushed pineapple (#2)
Juice of one lemon
Few drops green food coloring

Dissolve water and sugar. Add fruit. Cut grapefruit sections into smaller pieces. Add lemon juice. Freeze in freezer. When ready to serve, spoon the frozen mixture into small bowls and add 7-up or Sprite. Use as an appetizer.