16 oz cream cheese
4 oz crumbled blue cheese
4 oz shredded sharp theddar cheese
1 small onion, finely chopped
1 tbsp worcestershire sauce
1 finely snipped parsley
Directions
Place cheeses in 1 1/2-quart bowl; let stand at room temperature until
softened. Beat in onion and Worcestershire sauce on low speed. Beat on
medium speed, scraping bowl frequently, until fluffy. Cover and
refrigerate at least 8 hours.
Shape mixture into 1 large ball. Roll in parsley; place on serving
plate. Cover and refrigerate until firm, about 2 hours. About 12
servings; 205 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 12 servings
Cheese Ball (Crocker) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese
The History of Recipes
Written cooking instructions as an idea can be observed back into ancient history, in fact as far as the early Egyptians, and maybe even further. Having said that, generally, these old recipes were just basic hieroglyphic or cunieform recipes for preparing food.
Continuing our culinary historical journey, we have two books dating from the 1300s : a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of food cooked for the rich and powerful. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as basil and rosemary. These new foods and spices prompted an outbreak in recipe books, some of which are now in private libraries. The TV revolution brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cheese Ball (Crocker) recipe.
