Anonymous
Sausage Cheese Balls2 lbs fully cooked pork sausage1 1/2 cups all purpose baking biscuit mix16 oz Sharp Cheedar cheese(4cupsshredded)1/2 cup finely chopped onions1/2 tsp garlic powderPreheat oven to 375, shred cheese and mix all ingredients. Form 1" balls and bake 15 mins on an ungreased cookie sheet. Makes about 6 dozen. Sausage balls can be frozen.
Showing posts with label balls. Show all posts
Showing posts with label balls. Show all posts
Monday, November 12, 2007
Wednesday, November 7, 2007
AB's Cheeseballs
AB said...
Cheese Ball6 ounces (3/4 cup) cream cheese, softened4 ounces sharp Cheddar, shredded (1 cup)3 tablespoons dry sherry3/4 teaspoon teaspoon curry powder1/4 teaspoon dry mustard1/4 teaspoon salt5 scallions, trimmed and finely chopped10 fresh chives, minced1/2 cup mango chutneyScallion curls, for garnish (see Note)Place the cream cheese, Cheddar, sherry, curry, mustard and salt in the work bowl of a food processor fitted with a steel blade. Blend until well combined and smooth. Remove the cheese mixture from the bowl and wrap it in waxpaper or plastic wrap, shaping it into a ball or another desired shape. Refrigerate for at least 30 minutes. Mix the scallions and chives on a sheet of waxed paper or plastic wrap. Roll the chilled cheese in the scallions and chives, gently pressing them into the surface. Refrigerate for 1 hour before serving.At serving time, spread the chutney on a serving platter. Place the cheese ball on top of the chutney. Garnish withscallion curls. Serve with crackers. Note: To make scallion curls, trim the root end off each scallion and remove and discard all but 1-1/2 inches of the green part. Using a sharp knife, "feather" the green part, thinly slicing it lengthwise. Drop the scallions into a bowl of ice water and soak for 15 to 20 minutes, or until the green ends are curled.
Cheese Ball6 ounces (3/4 cup) cream cheese, softened4 ounces sharp Cheddar, shredded (1 cup)3 tablespoons dry sherry3/4 teaspoon teaspoon curry powder1/4 teaspoon dry mustard1/4 teaspoon salt5 scallions, trimmed and finely chopped10 fresh chives, minced1/2 cup mango chutneyScallion curls, for garnish (see Note)Place the cream cheese, Cheddar, sherry, curry, mustard and salt in the work bowl of a food processor fitted with a steel blade. Blend until well combined and smooth. Remove the cheese mixture from the bowl and wrap it in waxpaper or plastic wrap, shaping it into a ball or another desired shape. Refrigerate for at least 30 minutes. Mix the scallions and chives on a sheet of waxed paper or plastic wrap. Roll the chilled cheese in the scallions and chives, gently pressing them into the surface. Refrigerate for 1 hour before serving.At serving time, spread the chutney on a serving platter. Place the cheese ball on top of the chutney. Garnish withscallion curls. Serve with crackers. Note: To make scallion curls, trim the root end off each scallion and remove and discard all but 1-1/2 inches of the green part. Using a sharp knife, "feather" the green part, thinly slicing it lengthwise. Drop the scallions into a bowl of ice water and soak for 15 to 20 minutes, or until the green ends are curled.
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