Worcestershire Cheese Ball

[Guest guest]

This is an adaptation of a recipe my grandma made, Beef Cheese Ball. I tried

it this weekend without the dried beef (which is too salty sometimes). I had

some Smart Life fake bacon ready to sub for it if needed, but it didn't need

it. The only difference in taste was that it was slightly less salty -- I

think the worcestershire gives it most of it's flavor, so now I call it my:

 

Worcestershire Cheese Ball

 

1 8-oz package cream cheese or neufchatel cheese, softened

1/2 of a bunch of green onions, sliced

2 tsp vegetarian worcestershire sauce

chopped pecans or walnuts for outside of ball

 

The flavors blend best if it sits, tightly covered, in the fridge,

overnight. I make a double or even quadruple batch for parties, it goes

fast. Great with multigrain crackers.

 

Audrey S.

 

 

 

[Guest guest]

This sounds great, Audrey.

Thanks for the nice holiday idea.

 

~ PT ~

 

 

, " Audrey Snyder " <AudeeBird wrote:

>

> This is an adaptation of a recipe my grandma made, Beef Cheese Ball. I tried

> it this weekend without the dried beef (which is too salty sometimes). I had

> some Smart Life fake bacon ready to sub for it if needed, but it didn't need

> it. The only difference in taste was that it was slightly less salty -- I

> think the worcestershire gives it most of it's flavor, so now I call it my:

>

> Worcestershire Cheese Ball

>

> 1 8-oz package cream cheese or neufchatel cheese, softened

> 1/2 of a bunch of green onions, sliced

> 2 tsp vegetarian worcestershire sauce

> chopped pecans or walnuts for outside of ball

>

> The flavors blend best if it sits, tightly covered, in the fridge,

> overnight. I make a double or even quadruple batch for parties, it goes

> fast. Great with multigrain crackers.

>

> Audrey S.

>

>

>