1 lb Extra-sharp cheddar; grated
- or crumbled, room temp
8 oz Cream cheese; room temp
4 oz Treasure Cave bleu cheese
- crumbles, room temp
2 tb Mayonnaise
1 ts Colman's mustard powder
1 ts Worcestershire sauce
1/2 ts Salt
2 oz Dry red wine
+=OR=+
2 oz Ruby Port wine
1/2 c Chopped nuts; pecans or
- cashews or walnuts *
1 c Coarse chopped pecans or
- English walnuts
Cream the cheddar, bleu cheese, cream cheese, mayo,
mustard, Worcestershire, and salt in a mixer bowl and
beat at a low speed until well mixed.
Using a spatula fold in the 1/2 cup of chopped nuts and
the red wine. The nuts and wine shold streak through
the cheese. When the nuts and wine are combined into
the cheese put the result onto a sheet of waxed paper
and use your moistened hands to roll into two balls.
Roll the balls in the coarsely chopped walnuts or pecans
until well covered. Wrap in cling film and place in ice
box until serving time.
Serve with Ritz crackers or other snack crackers of your
choice. ENJOY!
Makes two nice-sized cheese balls.
This recipe will use up an entire 16 oz box (4 tubes) of
Ritz crackers.
Uncle Dirty Dave's Kitchen
MMMMM
... I think my bread machine has a yeast infection.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
