Eggnog Question 1577Wayne Boatwright Beat the egg whites quite stiff before folding. Also whip the cream before folding it in. The best eggnog I've ever had was years ago, made by my sister-in...
My mom began making this cheeseball in the early 1950s. Not sure where she got the recipe, but probably from one of her friends. I make this every Christmas and divide the recipe in half, making two medium-sized cheeseballs, one for Christmas and one for New Years. It's not gourmet fare, but it's very tasty.
* Exported from MasterCook *
Onion Herb Bread...help pleaseI want to make this onion bread from an old recipe of my Grandma's that she gave to my mom. I was wondering if it would be ok to sub dried minced onion, and...
Eggnog Question 1576On 31 Dec 2005 03:00:25 +0100, Wayne Boatwright Wayne, the DH makes the following eggnog every year to rave reviews (word of wisdom: in making an alcoholic batch and a...
Cheese Ball
Recipe By : Unknown Serving Size : 1 Preparation Time :0:00 Categories : Appetizers, Cheese
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CHEESEBALL----- 1 Jar Kraft Old English Cheese 1 Jar Kraft Roka Blue Cheese 2 8 oz. pkg. cream cheese 1 tb Dried onion flakes, crushed 1-4 ts Garlic powder 1 tb Worcestershire Sauce 1-4 ts Tobasco Sauce 2 tb Coarsely Chopped Pecans 2 tb Dried parsley flakes -----MIXTURE FOR ROLLING----- 1-3 c Coarsely Chopped Pecans 1-4 c Dried parsley flakes
Allow cheeses to come to room temperature. Blend cheese and all remaining ingredients using a fork and rubber spatula until mixture is smooth. (Do not be tempted to use electric mixer, blender, or food processor or mixture will remain too thin for rolling.) Turn cheese mixture into plastic wrap lined small mixing bowl. Cover and chill several hours or overnight until firm enough to roll. Combine remaining chopped pecans and parsley flakes in plate or pie pan. Remove cheese mixture from mixing bowl using the plastic wrap and shape into ball. Roll ball in pecan-parsley mixture and wrap in plastic wrap. Refrigerate until serving time. Note: Cheeseball will keep 2 weeks in refrigerator or 3 months in freezer. If frozen, thaw in refrigerator before serving. -- Wayne Boatwright *À* And if we enter a room full of manure, may we believe in the pony.
