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| Picture from my Mom's blog |
2-8 oz packages cream cheese
2 C grated sharp cheddar
2 tsp Worcestershire sauce
1 tsp lemon juice
1 C finely chopped walnuts
1/2 C parsley
Combine all ingredients, except nuts & parsley, in a medium bowl and mix until well blended. Divide the mixture in half and spoon into 2 small bowls lined with waxed paper. Refrigerate for several hours. Lift out waxed paper from each bowl, and mold cheese into a ball, using waxed paper to protect hands. Roll each ball in chopped nuts and parsley. Refrigerate. Remove about 15 minutes before serving; serve with a variety of crackers. Makes 2 small cheese balls
This recipe is from the Lion House Cook book, but it's my sister Melissa's to me! She always makes this for Thanksgiving and Christmas, it's the best by far! I can't even eat a store bought cheese ball.
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