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Cheese Ball


1 stick margarine
8 oz. Cream cheese
2 oz. Blue cheese (I know, but you forget it's there)
1 LB Velvetta cheese
1 tsp. garlic salt
pecan meal. (Finely chopped pecans)

Set all out to soften. ( Or warm cheeses up in microwave) Put all but pecan meal in a large bowl and mix thoroughly. Divide into 3 parts, put into 3 containers and cover. Refrigerate over night. Next day shape each part into a ball, rolling it into the meal. Wrap in heavy aluminum foil and refrigerate. Keeps well.

I slice a small piece off the bottom before setting it on a plate..it helps to hold it in place..(And of course lets me sneak a taste..lol)

Makes 3




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.