Best 1950s Cheese Ball Recipes

OLD SCHOOL CHEESE BALL

Old School Cheese Ball image

Gotta love this recipe. . .totally from a past generation, but not forgotten. I make this frequently and got the recipe from a co-worker named Karen about 8 years ago. Simple, yet a crowd-pleaser; the kids will even eat it! I have frozen this cheese ball with great results, so feel free to make 1 for now and 1 for later - just don't roll it in nuts until it has been thawed out.

Provided by januarybride

Categories < 15 Mins

Time 10m

Yield 15 serving(s)

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese (not low fat or non-fat because it needs to be thick)
1 (5 ounce) jar Kraft Old English cheese spread (sometimes I add an extra jar of this and make it into 2 balls)
1 (5 ounce) jar Kraft roka blue spread
1 teaspoon garlic powder (or more to taste)
1 tablespoon Worcestershire sauce
1 cup chopped pecans

Steps:

Let all three cheeses get to room temperature.
With a blender, mix together all ingredients EXCEPT the nuts.
Shape into 1 or 2 balls (I always do 2 so that there are more nuts to go around).
Roll each cheese ball in nuts, place on a piece of waxed paper and put in the fridge to set up.
Serve with buttery crackers on the side.

CHEESE BALL

Cheese Ball image

Enjoy crackers with these cheese balls for a tasty appetizer.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 10h50m

Yield 16

Number Of Ingredients 7

Ingredients

2 packages (8 oz each) cream cheese
3/4 cup crumbled blue, Gorgonzola or feta cheese (4 oz)
1 cup shredded sharp Cheddar cheese (4 oz)
1 small onion, finely chopped (1/4 cup)
1 tablespoon Worcestershire sauce
1/2 cup chopped fresh parsley
Assorted crackers, if desired

Steps:

Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.

Nutrition Facts : Calories 160, Carbohydrate 2 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, ServingSize 2 Tablespoons, Sodium 240 mg, Sugar 1 g, TransFat 0 g

1950'S CHEESE BALL

1950's Cheese Ball image

This recipe was in a Beaumont, Texas, utility company Christmas recipe leaflet from 1951. We've been making it in our family ever since then. I broke many a wooden spoon over the years trying to mix it all together - now the food processor makes it a snap to mix in 15 minutes or less!

Provided by Nancy Helpinstill

Categories Spreads

Time 15m

Number Of Ingredients 8

Ingredients

2 - 8 oz pkg shredded sharp cheddar cheese
4 oz softened cream cheese
1/2 c mayonnaise
3 green onions, roughly chopped
2-3 tsp minced garlic
1/4 c sweet pickle relish
1 small jar(s) diced pimento
1/2 c chopped nuts (pecans or walnuts)

Steps:

1. Mix all ingredients except cheddar in bowl of food processor until smooth. Add cheddar and pulse until well combined. Chill at least overnight in plastic container (a Cool Whip container is a perfect fit) that has been sprayed with Pam. After chilling, unmold and cover top with chopped parsley or nuts. Allow to come to room temperature before serving to be able to spread on crackers. (P.S. After years of experimenting, we find the perfect cracker complement is Nabisco Sociables!)