CHEESE BALL
1/2 pound sharp cheddar cheese, shredded
1 (8 ounce) package cream cheese
1/4 pound Roquefort or blue cheese
1 clove garlic, crushed
2 teaspoons grated onion
Cayenne pepper to taste
1 teaspoon Worcestershire sauce
1 cup finely minced parsley
1 cup chopped pecans
Thoroughly mix all ingredients except parsley and pecans. Combine parsley
and pecans and blend half of them into cheese mixture. Spread remaining
parsley mixture on sheet of waxed paper. Form cheese into a ball and roll it
in parsley mixture until well coated. Chill before serving. Freezes well.
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