Sherry Cheese Ball Recipe
Ingredients
| Pecans package | 1 | |
| 3 tbs sherry or brandy | ||
| 1/2 cup soft butter or margarine | ||
| Blue cheese | 2/3 Cup (16 tbs), crumbled | |
| Cream cheese package | 1 | |
| Parmesan cheese | 2 Tablespoon | |
| Dash hot red-pepper sauce | ||
Directions
Empty the nuts into blender; blend for 3 or 4 seconds or until finely chopped.
Scrape nuts onto a square of waxed paper.
Measure sherry and butter into blender; blend until smooth; then gradually add remaining ingredients, blending after each addition.
Stop the blender occasionally and scrape down the sides.
When smooth, turn out onto the nuts and shape into a log.
Coat well with the nuts.
Roll up in the paper to smooth the shape; set in refrigerator to chill.
To serve: unwrap, place on serving platter and surround with melba-toast circles and accompany with serving knife.
Scrape nuts onto a square of waxed paper.
Measure sherry and butter into blender; blend until smooth; then gradually add remaining ingredients, blending after each addition.
Stop the blender occasionally and scrape down the sides.
When smooth, turn out onto the nuts and shape into a log.
Coat well with the nuts.
Roll up in the paper to smooth the shape; set in refrigerator to chill.
To serve: unwrap, place on serving platter and surround with melba-toast circles and accompany with serving knife.
Chef
