12 cups (3 lb.) grated cheddar
12 oz. cream cheese
1 - 4 oz. can deviled ham
1 - 4 oz. jar pimento
1 Tbsp. Worcestershire sauce
3/4 tsp. garlic powder
1/4 cup minced onion
1/2 tsp. onion powder
1/2 tsp. celery salt
Directions:
1. Combine all ingredients above and form into 3 balls.
2. Roll in mixture of 1 cup chopped pecans and 2 Tbsp. parsley
flakes to coat.
3. Wrap balls in plastic wrap and chill.
Yield: 3 balls
1 - 8 oz. cream cheese with chive and onion
1 Tbsp. honey mustard
30 slices party pumpernickel
8 oz. thinly sliced ham
8 oz. thinly sliced Swiss cheese
ripe and/or pimiento stuffed olives
toothpicks
Directions:
1. Mix cream cheese and mustard.
2. Place 10 bread slices on a cookie sheet.
3. Spread about 1 tsp. cream cheese mixture on each slice.
4. Top each slice with a piece of ham and cheese
5. Place bread on top and layer again with cream cheese, ham and Swiss.
End with bread slice.
6. Cover with plastic wrap and freeze at least 1 hour.
7. Cut each sandwich diagonally into halves.
8. Spear each sandwich half with a toothpick topped with olive.
Yield: 20
Dough:
3 oz. Cream cheese
1/2 cup margarine
1 cup sifted flour
Directions:
1. Let cream cheese and margarine soften at room temperature
2. Blend together.
3. Stir in flour
4. Chill about 1 hour.
5. Press dough into bottom and sides of cups.
Pecan Filling:
1 egg 1 tsp. vanilla
3/4 cup brown sugar dash of salt
1 Tbsp. margarine, soft 2/3 cup pecans, chopped
Directions:
1. Beat egg, sugar, margarine, vanilla, and salt until smooth.
2. Divide half of pecans among pastry-lined cups
3. Add egg mixture and top with remaining pecans
4. Bake at 325 degrees for 25 min. or until filling sets
5. Cool before removing from pan.
Yield: 2 dozen