Easy Cheese Ball
"This is my mother's recipe, simple to make, but folks always think I really went to some trouble. I usually make 3 or more of these just after Thanksgiving to have on hand to take to potlucks etc. They keep really well. Also, you can put this in a mold, like at Christmas - a tree mold etc, for a festive touch."
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
25
ingredients
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) can water chestnuts, finely minced
- garlic granules (or fresh minced)
- dried parsley, as garnish
directions
- Let cream cheese soften at least an hour at room temperature.
- Add water chestnuts and garlic - I've never measured this, but my guess is about 2 heaping teaspoons.
- Mix well (ok - I admit it, I use my hands, it's just easier).
- Shape into a ball and place in airtight container.
- Chill at least one hour.
- Before serving coat outside with with parsley.
- Serve with bland crackers - pretty much anything works, but well -- everything tastes better on a Ritz.
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RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
