Cheeseballs require few ingredients, and you probably have them

Christmas countdown

December 12, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Cheeseballs make great holiday gifts and hostess presents. They require few ingredients, most of which are in your cupboard, and they can be prepared very quickly.

Serve with crackers and/or fresh vegetables. Makes 3 cups.

-- Better Homes and Gardens Magazine

Silky Roquefort Spread

6 ounces blue cheese

1 (3-ounce) package cream cheese

1/4 pound (1 stick) butter or margarine

Dash of Worcestershire sauce

Place both kinds of cheese and butter in the bowl of an electric mixer and allow to come to room temperature. Add the Worcestershire sauce and beat until the mixture is very fluffy. Transfer to individual containers. Serve at room temperature as a spread for flatbread or crackers.

May be stored for up to one month in the refrigerator. Do not freeze.

The spread must be stored and presented in a container. Pottery crocks, custard cups or miniature souffle dishes covered with plastic wrap are ideal. A small, spotlessly clean flower pot would do if you covered the bottom of the container with foil.

This recipe makes about two cups of spread, enough for three or four gifts.

Herbed Cheese

1/2 of an 8-ounce package cream cheese

1 small clove garlic, crushed

2 teaspoons snipped chives

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh thyme

1/4 teaspoon ground black pepper

Bay leaves and 1 teaspoon green peppercorns, for garnish

Combine one-third of the cream cheese, garlic, herbs and black pepper until well blended. Shape remaining cheese in a ball and flatten in a thin round. Shape herb mixture in a ball and place in center of cheese round. Press plain cheese over herbed mixture and form in a ball. Garnish with bay leaves and peppercorns.

;/ Refrigerate until firm. Use within 10 days.

-- "The Book of Christmas Foods"

by Janice Murfitt, HPBooks, a divi-

sion of Price Stern Sloan Inc. 1989 $9.95

Greek-Style Cheese Ball

4 ounces dry-pack feta cheese

One 8-ounce package soft-style cream cheese

1/3 cup chopped ripe olives

3 tablespoons thinly sliced green onions

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

Bring cheeses to room temperature; cut into chunks. In blender container or food processor bowl, process until smooth. Reserve one tablespoon chopped olives and one tablespoon green onion for garnish. Stir remaining olives and onion and basil into cheese mixture. Shape into ball. Cover and chill until serving time. Sprinkle with reserved olives and onion. Serve, if desired, with toasted pita-bread wedges, chips or French bread slices. Makes

12 servings.

-- Better Homes and Gardens Magazine

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