Blue Cheese Ball

1/2 lb blue cheese, or cheddar cheese or half and half.
1/4 lb butter
1/2 lb cream cheese
2 Tbsp Sherry (or cooking sherry or none)
1/2 tsp dry mustard

Blend in food processor. Chill for several hours. Roll in fresh parsley, chives and chopped pecans.

from Helen Macfarlane

Party Cheese Ball

8 oz softened cream cheese
8 oz shredded sharp cheddar cheese
1 Tbsp finely chopped onion
1 Tbsp chopped red bell pepper
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash ground red pepper (cayenne)
1 cup chopped pecans (toasted if desired)

Beat cream cheese and Cheddar in small bowl with mixer until well blended. Add all remaining ingredients except nuts. Mix well. Refrigerate several hours. Shape into ball; roll in nuts. Serve with crackers.

from Helen Macfarlane

Cheese Fondue

1 tbsp butter
2 green onions, sliced thin
2 Tbsp flour
1 ½ C milk
1 C grated sharp cheddar cheese
½ C grated parmesan cheese
1-2 tsp Dijon mustard
1 pinch cayenne pepper
1 pinch salt

In a saucepan, heat butter. Cook green onions in butter for 5 minutes or until soft, remove from heat. Make a thickening paste with some milk and flour; stir into butter and green onions. Then add the rest of the milk. Return to heat; bring to a boil, and then bring down to a simmer. Stir for 2 minutes. Stir in all the cheeses gradually. Once melted, add Dijon, salt, and cayenne pepper.

Once done, transfer to a fondue pot. Serve with sourdough bread, steamed veggies, grapes, and green apples.

From Sarah E. Bybee

Gail’s Cheese Ball

3 4oz packages cream cheese
1/3 C parmesan cheese
1/4 C mayonaise
1/4 tsp garlic powder
1/2 tsp oregano

Mix all together and shape into a ball.

Refrigerate until firm and then roll in chopped nuts!


from Sarah E. Bybee (and I'm assuming that's Gail Tilley?)

Broccoli and Cheese Soup

2/3 cup broccoli, chopped
1 ½ cup grated carrots
½ cup celery, chopped
1 small onion, diced
2 tsp chicken bouillon
8 cups water
1 ½ cups flour
6 cups water
2 lbs Velveeta, cubed
3/4 tsp salt

Boil vegetables, bouillon and salt in 8 cups water until tender. Mix flour and 6 cups water until smooth and lump free. Add to boiling vegetables and turn down to simmer, stirring until thickened. Add cubed cheese. Salt and pepper to taste.

From Helen Macfarlane and her friend Kelly Wilde