My mother-in-law first introduced the Kraft cheese ball into our family years ago when she was selling Tupperware; it's my favorite out of all the many cheese balls I've tasted. I won't be making another one until Christmas next year because, like so many of my favorite home-made treats, it's notoriously loaded with sodium, cholesterol, and calories.
1 5-ounce jar of Kraft Roka Bleu cheese spread.
1 5-ounce jar of Kraft Old English cheese spread
1 5-ounce jar of Kraft pimento cheese spread
2 8-ounce packages of cream cheese
1 teaspoon worcestershire sauce
1/4 finely grated onions.
Mix it all up and chill a couple of hours or longer; I divide it into two parts because it's easier to handle that way. Form it into as much of a ball (or 2 balls) as possible, and roll in chopped pecans. It isn't easy to handle, since it isn't a real firm mixture, but it's worth the effort.
My mother-in-law would put a whole chopped onion in her cheese ball; it was delicious, but you could taste onion for days after eating it, brush your teeth and gargle as you might. I later found the recipe online and saw that it wasn't supposed to have so much onion. This year I used a little dried minced onion instead of fresh, thinking that would be less perishable. I also added some garlic powder and a little cayenne pepper. It turned out fine.
I can no longer find the Kraft roka blue cheese spread, so I replace it with a second jar of Old English.
I have a similar recipe but it only calls for one jar each of the Old English and pimento and one 8 oz block of cream cheese. I put it in a decorative bowl. The grocery store I use ran out of Old English at Thanksgiving but I found some elsewhere. I hoped they would restock by Christmas but instead seem to have eliminated the Kraft jarred cheeses altogether.
ReplyDeleteMy mother used to remove the label, wash the jars and we'd use them for juice glasses. They were always referred to as "cheese glasses" and I grew up calling them that for years without ever reasoning out why.
We used those cheese glasses for juice too! How funny. Thanks for this recipe, Donna. My dear mother-in-law used to make something MUCH like this. Will be trying this out with the supplies I can find. Happy New Year to you and yours! -Tammy
ReplyDeleteI wish I liked cheese. Well, I sort of do, but it has to be melted on food. I won't eat it plain. GAG.
ReplyDeleteI'm weird, I know.
I have been making this for 40 years. It is absolutely delicious! No others even come close! Thank goodness out local grocers still carry the Roka blue cheese. Thanks for sharing such a great recipe!
ReplyDeleteThank you for the recipe. Linda Chaney Bunch (RIP) made this or a very similar cheese ball. So glad to have it.
ReplyDelete