This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 pk (8 ounces) cream cheese, softened
2 T Minced parsley
1 ts Lea & Perrins Worcestershire
1 c (4 ounces) shredded sharp cheddar cheese
1/4 ts Salt
1/4 c Minced onion
In a bowl, blend cream and cheddar cheeses. Add onion, parsley. Lea & Perrins, and salt; blend well. Shape into a ball. Chill and serve with assorted crackers, if desired.
HARLEQUIN CHEESE BALL: Add 2 tablespoons finely diced pimiento, 1 teaspoon prepared brown mustard, and 1 clove garlic, crushed, to basic cheese mixture. Shape into a ball. Garnish with pimiento stars, if desired.
HOLIDAY CHEESE BALL: Add 1 tablespoon caraway to basic cheese mixture. Shape into a ball. Chill. Sprinkle ribbons of paprika and chopped parsley around ball.
FRUIT AND NUT CHEESE BALL: Add 1 can (8 1/4 ounces) crushed pineapple, well drained, and 1/3 cup finely chopped nuts to basic cheese mixture. Shape into a ball; roll in 1/3 cup finely chopped nuts. Chill.