Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Cheese Ball

A classic old-fashioned cheese ball from Evelyn Pearson of Pilot’s Grill. Cold pack cheese and cream cheese are blended with onion, green pepper, pimento and Worcestershire sauce for a rich, savory appetizer that’s perfect with crackers.

Cheese Ball

Yield: 1 large cheese ball or 2 smaller cheese balls

Prep Time: About 15 minutes, plus chilling time

Ingredients:

  • 2 (8-ounce) packages cold pack cheese
  • 2 (8-ounce) packages cream cheese, softened
  • 4 tablespoons butter, softened
  • 4 teaspoons finely chopped onion
  • 4 teaspoons finely chopped green bell pepper
  • 4 teaspoons chopped pimento
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice

Instructions:

  1. Place the cold pack cheese, softened cream cheese and butter in a large mixing bowl.
  2. Add the chopped onion, green bell pepper and pimento.
  3. Add the Worcestershire sauce and lemon juice.
  4. Mix until all the ingredients are thoroughly combined and evenly distributed.
  5. Form the mixture into one large ball or two smaller cheese balls.
  6. Wrap and refrigerate until firm and thoroughly chilled.
  7. Remove from the refrigerator shortly before serving and serve with crackers.

Tip: The original recipe calls for “oleo,” the older term commonly used for margarine. Butter can be used in its place. For the most authentic version, use margarine if that is how Evelyn made it. This is a double recipe so it can be cut in half for smaller parties

Source: Evelyn Pearson, Pilot’s Grill