Title: Olympic Cheese Ball
Categories: Cheese Appetizer Snack
Yield: 12 Servings

2		Jars Kraft Roka Blue cheese
		. spread; 5oz each
2		Jars Old English cheese
		. spread; 5oz each
2	pk	Cream cheese; 8oz each,
		. softened
2	tb	Onion; chopped (fresh or
		. dried)
1/2	ts	Seasoned salt
1	ts	Worcestershire sauce
1	c	Pecans; finely chopped
1		Jalapeno; finely chopped
		Paprika, cayenne or parsley
		. for garnish
		Crackers for dippers

Mix cheeses, onion, salt and Worcestershire, blending thoroughly. Fold in pecans and jalapeno.

Place cheese mixture in round-bottom foil-lined bowl and press down to make a firm half-sphere. Chill over-night.

About 1 hour before serving, remove from refrigerator to soften. Place plate over bowl, invert and gently loosen cheese ball from foil. Garnish with paprika, cayenne or parsley, if desired. Serve with crackers.

Makes 12 to 16 servings.

Per serving: Calories 187, Fat 19g, Cholesterol 41mg, Sodium 275mg, Percent calories from fat 87%

Source: Tina Larimer, Dallas ** Dallas Morning News -- Food section -- 17 July 1996 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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