Margarets Cheese Ball Recipes

MARTHA'S CHEDDAR CHEESE BALL

Steps:

• Place cheddar, cream cheese, butter, milk, and chutney in the bowl of an electric mixer fitted with a paddle attachment; mix until well combined. Transfer mixture to refrigerator; let chill overnight. Roll cheese mixture into a ball. Place pecans in a shallow dish. Roll cheese ball in pecans to fully coat. Serve with crackers.

MARGARET'S KEFTEDES (GREEK MEATBALLS)

Steps:

• Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
• Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
• Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.

CHEESE BALL

Steps:

• In a large bowl, with an electric mixer, beat cream cheese with cheddar, mustard, Worcestershire sauce, and a generous pinch of pepper until well combined. Mix in 1/4 cup pecans. Cover cheese mixture with plastic wrap, and chill at least 2 1/2 hours or up to overnight.
• Divide the cheese mixture in half, and shape each half into a ball. Spread remaining 3/4 cup pecans on a plate, and roll balls in pecans to coat completely, pressing nuts to adhere. Serve chilled.

MARGARET'S CHEESE BALL

Steps:

• Combine first five ingredients, beating until smoothly blended.
• You can do this easily in a food processor.
• Shape into two small balls and roll in nuts.
• Chill several hours, or overnight, to let flavours blend.
• (You can also shape it into one big ball, but it's preferred to do two so you can whisk away the first one when it's almost gone and put out a fresh new one).

MARGARET'S CHEESE BALL

Steps:

• Mix all ingredients except Raspberry preserves together. Roll into a ball. Put on a large plate (dinner size) Flatten out to make a shallow bowl. Refrigerate until ready to serve. Add Raspberry Preserves at the last minute.

MARGARITA BALLS I

Steps:

• Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
• Melt four 1 oz squares white chocolate according to package directions.
• In blender, process tequila, orange marmalade, and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
• Shape into 1-inch balls and coat with sugar. Store in refrigerator.