CHEESE BALL

MAKES 1 LARGE OR 2 SMALL BALLS

This is the best I've had. We like to use extra sharp cheese, preferably 'Cabot Vermont'. But you can use any grade of sharp to suit your taste. The paprika and parsley coating makes this especially nice for festive parties, served with your favorite mild-flavored crackers.

INGREDIENTS

1 8-ounce cream cheese, softened

2 ounces blue cheese, softened

2 ounces sharp cheese, grated

1-1/2 teaspoons Worcestershire sauce

1 large garlic clove, finely minced

1/8 teaspoon cayenne pepper

3 dashes Tabasco sauce

3/4 cup pecan nuts, finely chopped

Paprika and chopped parsley

Cream the cream cheese; blend in all other ingredients except paprika and parsley, and reserve half of the nuts. Form into 1 large or 2 small balls. Roll the ball into a mixture of the remaining nuts, paprika and parsley.

Notes: Cheese ball may be made ahead and refrigerated for up to 1 week, or frozen for several months. Recipe can be easily halved or doubled.

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