Recipe#9619

Title: Cheese Ball

Newsgroups: rec.food.recipes 
 From: bkatona@magnus.acs.ohio-state.edu (Bonni L Katona) 
 Subject: Cheeseball Recipe 
 Sender: paradigm@metronet.com (PARADIGM) 
 Message-ID: <2v1qk1$rq9@charm.magnus.acs.ohio-state.edu> 
 Date: Wed, 6 Jul 1994 22:14:59 GMT 
 References: <2tisgp$onf@coranto.ucs.mun.ca> 

This recipe is so big that my girlfriend and I used to split the cost of the 
 ingredients and put half in each of two food processor bowls.  Then we would 
 make smaller cheese balls to take to holiday party potlucks and save one for 
 use when entertaining at home.  The recipe is from my mom.
           CHEESE BALL
 3-8 oz. pkg. cream cheese, softened (lowfat works well)
 2 cans (4-1/2 oz. each) deviled ham
 1 lb. sharp Cheddar cheese, grated
 1/4 c. finely chopped stuffed olives
 1-1/2 tsp. msg
 1-1/2 tsp. prepared mustard
 1/2 tsp. dry mustard
 1-1/2 tsp. chopped chives
 1/2 tsp. celery seed or powder
 1/2 tsp. salt
 1/2 tsp. cayenne pepper
 Blend together all ingredients and form into a ball (or divide and make 
 several).  Roll in chopped walnuts.  Chill several hours.  Serve with
 crackers or cocktail breads.  Makes about 5-1/2 cups.
 Bonni L. Katona, Instructor
 bkatona@magnus.acs.ohio-state.edu