RECIPE # 4241 - SNOWMAN CHEESE BALL - Wednesay, December 17, 2008
ANN COX EASTES / KROGER
3 (8-oz) pkg cream cheese, softened
2 (3-oz) pkg dried beef, chopped
1/2 c fresh chopped parsley or 3 T dried parsley
1/3 c finely chopped green pepper
2 T dried minced onion
1 T horseradish
1/2 t garlic salt
1 (8-oz) carton spreadable cream cheese, softened
Garnishes for snowman -2 fresh rosemary sprigs, 2 dried blueberries, 1 dried cranberry, 2 pretzel sticks, 2 ripe olives, 1 small carrot or orange peel, 1 green onion
In a large mixing bowl, combine cream cheese, dried beef, parsley, green pepper, onion, horseradish and garlic salt. Chill until firm enough to shape into 3 balls of graduated size, starting with a 5-inch diameter ball, a 3-inch ball and a 2 /2-inch. Place the 5-inch cream cheese ball in the center of a serving plate; top with 3-inch ball and then the 2 1/2-inch ball. Spread cream cheese with a smooth knife over each ball and remaining cream cheese at base of snowman. Cover and chill in refrigerator for a few hours. Arrange rosemary sprigs on snowman's head, forming a wreath. Place 2 dried blueberries on head for eyes. Slice small olives for buttons and place pretzel sticks for arms. Cut one cranberry in half for mouth and carrot for nose. Cut a 1/2-inch inch strip from top of green onion to make a scarf and tie around neck of snowman. Serve with crackers.
Yield: 15-18 servings.