Recipe for...Cheese Ball II


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Cheese Ball II This recipe is rated : 0 Recipe Ingredients 8 ounces cream cheese 8 to 16 ounces sharp Cheddar cheese, grated 1 package Hidden Valley Ranch dressing 1/2 cup mayonnaise 1/2 cup skim milk Red pepper, optional Chopped green onions, optional Finely chopped celery, optional Finely chopped green pepper, optional Minced garlic, optional Cooking Procedures Mix Hidden Valley Ranch dressing, milk and mayonnaise. Add in cream cheese and Cheddar cheese. Mix well. Put into freezer for about 20 minutes. Shape into balls (makes 2 good size balls, 3 smaller). Put back into freezer just long enough to make the ball firm enough to roll. Roll cheese ball in pecan pieces or chopped parsley. (Unrolled cheese balls freeze well.) Serve with crackers (wheat, cracked pepper, Triscuits, etc).	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: is not liked. One or two eggs beaten up in some milk or cream will greatly improve the nourishing quality of a potato soup. By a simple process easily divined, a good many of the recipes for soups I have given you can be turned into water soups. Therefore, I will only add two more recipes. A Green Soup. Take one handful of garden sorrel and one of spinach the stripped leaves only. Wash them well; chop them, but not too fine, with a sprig of parsley and a few lettuce leaves ; toss them
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