1 lb. Philadelphia cream cheese, softened at room temperature
1 tablespoon chopped red pepper or canned pimento
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 oz. cashew nuts, chopped
8 oz extra tasty Cracker Barrel Cheese, shredded
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
pinch cayenne pepper
Method: Beat the cream cheese until smooth, blend in shredded cheese. Add red pepper or canned pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and cayenne pepper; mix well. Chill for at least 2 hours. Shape into a ball and roll in chopped cashew nuts. Chill. Serve surrounded with cracker biscuits or Melba toast, providing a small knife for spreading. Variation: Omit cashew nuts and roll in toasted chopped almonds or in chopped parsley.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.
1 tablespoon chopped red pepper or canned pimento
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
2 oz. cashew nuts, chopped
8 oz extra tasty Cracker Barrel Cheese, shredded
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion
1 teaspoon lemon juice
pinch cayenne pepper
Method: Beat the cream cheese until smooth, blend in shredded cheese. Add red pepper or canned pimento, green pepper, onion, Worcestershire sauce, lemon juice, salt and cayenne pepper; mix well. Chill for at least 2 hours. Shape into a ball and roll in chopped cashew nuts. Chill. Serve surrounded with cracker biscuits or Melba toast, providing a small knife for spreading. Variation: Omit cashew nuts and roll in toasted chopped almonds or in chopped parsley.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.16.
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