1 package (3 ounces) cream cheese, cubed and, softened
1/2 lb sharp cheddar cheese, cubed
1 dash onion salt
6 each pitted ripe olives
1 dash garlic salt or powder
3 tbsp dry sherry
1 dash celery salt
1/2 tsp worcestershire sauce
1/2 cup parsley sprigs
Directions
Put cream cheese and olives into blender container. Cover; blend at
high speed until well mixed. Add sherry and Worcestershire sauce.
Cover; blend at high speed until smooth. Add cheddar cheese and
seasoned salts. Cover; blend at high speed until smooth. If
necessary , stop blender during processing and push ingredients
toward blades with rubber spatula. Turn mixture onto aluminum foil or
waxed paper. Refrigerate several hours or overnight. About 30
minutes before serving time, put parsley sprigs into blender
container. Cover; blend at medium speed until finely chopped. Empty
onto waxed paper. Shape cheese mixture into ball; roll in parsley to
coat competely. Serving suggestion: Serve with crackers or small rye
bread slices. Makes one 3-inch ball
Servings: 1 servings
Parsley Cheese Ball Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Vegetable
The History of Recipes
Food historians have found proof that recipes existed way back into the distant past, in truth as far into history as the Egyptians, and maybe even further. In practice though, in the main part, these ancient records were just basic pictorial instructions for preparing food.
Closer to modern times, there are two interesting recipe books from the 1300s ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that is served today, but instead recipes for the types of meals cooked for the rich. By the arrival of the 1900s, recipe books are starting to become popular due to increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Parsley Cheese Ball recipe.
