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| 1 lb |
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cracker Barrel extra sharpe cheese |
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| 8 oz |
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cream cheese |
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| 1 Tbs |
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worchestershire sauce |
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| 1 tsp |
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garlic salt |
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| 1 cup |
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chopped pecans |
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| Grate cheese in bowl, add cream cheese, worchestershire sauce, and garlic salt. Mix together and mold into balls. Refrigerate, chop up pecans and roll chilled cheese balls in nuts. Keep refrigerated until served. |
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| Servings: 1 |
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| Recipe Source |
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Source: Alice Carter Ottone
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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