Cheese Ball & Chili Cheese Log
CHEESE BALL:
- 2 packages 8oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 2 teaspoons worcestershire sauce
- 1 teaspoon onion flakes
- 1 teaspoon lemon juice
- 1/8 teaspoon ground red pepper cayenne
- 1/8 teaspoon salt
- peacans or walnuts, finely chopped Measure first seven ingredients into bowl. Mash and mix together. Shape into ball. Roll ball in nuts. Leftovers may be reshaped, rewrapped and frozen if not going to be used within a week. Makes about 3½ cups.
CHILI CHEESE LOG:
- 4 oz cream cheese, softened
- 3 cups shredded sharp cheddar cheese
- 3/4 teaspoon worcestershire sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- chili powder
Put cheddar cheese, cream cheese, Worcestershire sauce, garlic salt and pepper into mixing bowl. Beat until soft and smooth. Roll into two rolls. Make diameter a bit smaller than round cracker so slices will fit on top. Sprinkle waxed paper liberally with chili powder. Roll to coat each log well. Wrap in waxed paper. Chill in refrigerator for three or four days to blend. Put slices on round crackers or serve with a cheese knife and assorted crackers. Freezes well. Makes 4-5 dozen slices.