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  • From: Greg Cox <glcox AT pobox.com>
  • To: InterNetWorkers <internetworkers AT franklin.oit.unc.edu>
  • Subject: Re: food drive, call for recipies
  • Date: Mon, 18 Dec 2000 00:33:58 -0500 (EST)


> And so, I'd like to try to coax the Cheese Ball recipe out of the
> person who brought it. You know who you are. Will you please share
> it with everyone. Do it for the sake of us now suffering through
> withdrawal symptoms....

Oh, let's not have people suffering for want of one of my simplest recipes.


Greg's Cheese Ball Which Doesn't Have a Glitzy Name

Ingredients:
3 8oz packages of Philly cream cheese, left out to soften
2 Tbsp Accent
2 Tbsp Worchestershire sauce
3 Tbsp minced onion (more if you use a weak onion, like a Vidalia.
Toss in some onion powder if you want a more oniony taste)
1 package thin sliced beef, chopped into small pieces
(I mean those 3/$1 things usually located in the fridge case between the
bacon and the hot dogs at the Teeter; not those cans of dried beef on
the shelves: they're too salty)
Chopped pecans

Directions:
Mix the ingredients together until consistent. Chill 12-24 hours. This
lets the flavors mix and the cheese reach a shapeable consistency. Split
into 2 balls. Roll in chopped pecans. Chill at least another hour before
serving.

Serving:
Slather on Town House crackers. Schedule double-bypass.


Research and funding for this recipe was made possible by a grant from the
"GREGORY LYN! I'm not gonna let you stay underfoot in this kitchen! Come
here, stir this. You're going to be useful if you're gonna stay in here"
School of the Culinary Arts.





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