Wednesday, December 18, 2013

The Sixth Day of Kitschmas: Cheese Stuff

Red Christmas Cheese Ball/
Green Christmas Cheese "Ball"
from Southern Living Party Snacks Cookbook (1974)
I suppose the first thing you'll notice in the above photo is that there is only one thing that can accurately be described as a cheese ball - though I followed to the letter the directions in the 1974 Southern Living Party Snacks Cookbook, the "Green Christmas Cheese Ball" essentially turned to sludge. Think it's o easy to spoil my party, Southern Living?  WELL THINK AGAIN.

Here are the recipes, as they appear on pages 62 and 63, respectively:

Red Christmas Ball
1/2 pound natural Cheddar cheese, finely shredded
1 (3-ounce) package cream cheese, softened
3 tablespoons sherry (I used Lillet Blanc, since it's what I had on hand.)
1/4 cup coarsely chopped pitted ripe olives
Dash onion salt (didn't have any, so feel free to omit)
Dash celery salt
Dash garlic salt (used garlic powder)
1/2 teaspoon Worcestershire sauce
1/2 cup coarsely chopped dried beef
Combine cheeses, sherry, olives, salts, and Worcestershire sauce; mix on medium speed of electric mixer. Shape mixture into a ball; wrap in heavy-duty aluminum foil; refrigerate overnight or until needed. About 30 minutes before serving time, remove foil; reshape into a ball; roll ball in dried beef, coating well.

Green Christmas Ball
1 (1/4 pound) wedge natural blue cheese, crumbled
1 tablespoon minced celery
2 or 3 scallions, including tops, finely chopped
2 tablespoons commercial sour cream
3 (5-ounce) jars blue cheese spread
1 cup coarsely chopped parsley
Combine blue cheese, celery, scallions, sour cream, and blue cheese spread until fluffy; mix on medium speed of electric mixer. Shape into a ball, wrap in heavy-duty aluminum foil, and refrigerate overnight. At serving time, remove foil and reshape into a ball; roll in parsley until completely coated.

As noted above, the green variety never was a ball, and could not be coaxed into being one. Still delicious, though, so I served it as a dip, topping it with a wreath made of parsley and pimientos. Here's what Dr. Husband thinks!

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