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Red and Green Cheddar Balls

Source of Recipe


From "Encyclopedia of Cheese and Cheese Cookery"






List of Ingredients



• 1/2 lb. Cheddar cheese, shredded (2 cups)
  
• 4 Tbsp butter, softened (1/2 stick)
  
• 2 Tbsp sherry or beer
  
• Paprika
  
• Fresh minced parsley
  






Instructions



1. Combine cheese and butter; beat until smooth. Gradually beat in sherry or beer.
   
   
2. Form cheese mixture into 24 tiny balls. Roll half the balls in paprika and half in parsley. Chill. (Cheese balls can be stored in refrigerator for up to 3 days.)
   
   Serve alone or on crackers.
   
   Makes 24 small balls.