Thursday, 23 November 2006

Cheese Balls

Cheese balls are always popular as appetizers or at potluck gatherings. I like to spread them on a good cracker like Ryvitas,
but they go well with other crispy items and raw vegetables. They are worth making just for yourself, and are a nice lunch time treat along with a salad. The salmon cheese ball was introduced to us by my sister-in-law at a Christmas gathering, and the second recipe is for my daughter who will not eat fish!

Salmon Cheese Ball

8 oz cream cheese (light is fine)
2-213 gram (about 7 oz) cans of salmon, drained and deboned
1 tablespoon lemon juice
Pepper and seasoning to taste
finely chopped onion (optional)

Mix ingredients together thoroughly. If desired, roll the cheese ball in chopped walnuts.
(I made half a recipe with 4oz cream cheese and one tin of salmon for the photo above)

Jewelled Cheese Ball

8 ounces cream cheese (light is fine)
1-2 cups grated cheddar cheese, preferrably medium or old cheddar
(I am not entirely sure how much cheddar we put in with the cream cheese. Add enough to make it "look right"!)

Mix together and form into a ball. Dice some red and green pepper into 1/4 inch squares. Press the peppers in alternate colours on the outside of the cheese ball.

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