Smoky cheese ball
Source of Recipe
Aunt Saunny
2 8-ounce packages cream cheese
2 cups finely shredded smoked cheddar, Swiss, or Gouda cheese
1/2 cup butter or margarine
2 tablespoons milk
2 teaspoons steak sauce
1 cup finely chopped nuts, toasted
assorted crackers
1. Let cream cheese, shredded cheese, and butter stand at room
temperature for 30 minutes. Add milk and steak sauce; beat until
fluffy. Cover and chill for 4 to 24 hours.
2. Shape mixture into a ball; roll in nuts. Let stand for 15 minutes.
Serve with crackers.
Make-ahead directions: Prepare as above, except do not roll in nuts.
Wrap cheese ball in moisture- and vaporproof plastic wrap. Freeze for
up to 1 month. To serve, thaw the cheese ball in the refrigerator
overnight. Roll in nuts. Let stand 30 minutes at room temperature
before serving.
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