2 (5-ounce) jars of kraft roka
1 blue
1 cheese spread
2 (5 ounce) jars old english
1 cheese spread
2 (8-ounce) packages cream
1 cheese, softened
2 tbsp chopped onion, fresh or
1 dried
1/2 tsp seasoned salt
1 tsp worcestershire sauce
1 cup pecans, finely chopped
1 jalapeno, chopped fine
1 paprika, cayenne or parsley
1 for garnish
1 crackers
Directions
Mix cheeses, onion, salt and Worcestershire, blending thoroughly.
Fold in pecans and jalapeno.
Place cheese mixture in round-bottom foil-lined bowl and press down
to make a firm half-sphere. Chill overnight.
About 1 hour before serving, remove from refrigerator to soften. Place
plate over bowl, invert and gently loosen cheese ball from foil.
Garnish with paprika, cayenne or parsley, if desired. Serve with
crackers. Makes 12 to 16 servings.
Per serving: Calories 187 Fat 19g Cholesterol 41mg Sodium 275 mg
Percent calories from fat 87%
Source: Tina Larimer, Dallas Dallas Morning News 7/17/96 Typos by
Bobbie Beers
Servings: 4 servings
Olympic Cheese Ball Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese
The History of Recipes
It is quite possible to trace the history of recipes way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, mostly, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe found, according to experts is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times made use of a wide range of aromatic flavours, including a few you will know such as basil, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like parsley and basil. The introduction of these new tastes was responsible for an eruption in manuscripts on cookery, many of which are now in private collections. Like it or not, the introduction of television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Olympic Cheese Ball recipe.
