Cheese Ball #2
Yield
1 servingsPrep
10 minCook
?Ready
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cheddar cheese
|
|
| ½ | pound |
swiss cheese
|
|
| ¼ | pound |
roquefort cheese
|
|
| 1 | clove |
garlic
|
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | x |
mayonnaise
(enough to hold together) |
*
|
| 1 | x |
parsley leaves
chopped, or paprika, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cheddar cheese
|
|
| 226.8 | g |
swiss cheese
|
|
| 113.4 | g |
roquefort cheese
|
|
| 1 | clove |
garlic
|
|
| 1 | dash |
worcestershire sauce
|
*
|
| 1 | x |
mayonnaise
(enough to hold together) |
*
|
| 1 | x |
parsley leaves
chopped, or paprika, for garnish |
*
|
Directions
Have cheese at room temperature.
Put in food grinder with garlic, worcestershire and just enough mayonnaise to hold it together.
Form into one large or two small balls and roll in paprika or parsley.
Chill.
