R. O. D. - Cheese Ball
I made this and took it to Dawn's on Saturday. I had copies of it there but forgot to tell everyone that I did.
Cheese Ball
1 large & another 1/2 of a large regular cream cheese (original recipe calls for 1/2 of a small cream cheese block - I use more) There wasn't any whipped cream cheese or in a tub back in the mid '70's when I got this recipe.
milk
2 paks of chipped beef (Buddig packages - might not be exactly called "chipped beef" that is what I call it) of the beef slices (recipe calls for the pieces to be torn into little pieces - see below and this is also a "to taste" item)
chopped fresh chives (to taste)
chopped onions (to taste)
firm crackers like Wheat Thins or Socialbles.
Soften the cream cheese and mash with a fork and add milk as needed to make it a little easier to combine with the beef, chives and onions. Cut the beef into small pieces about 1/4 to 1/3 inch pieces. I just stack the two paks of beef up on a cutting board and cut with a sharp knife. I find it easier then tearing apart and less labor intensive. Finely cut the fresh chives and then seperately the raw onion (I did this very finely). I put a small amount of the cut beef into the ball of cheese when creaming it. Save the majority of the beef for the outside of the ball. Form the cream cheese into a ball (no real science in this either - just use large spoons and plop onto a plate) and put the beef pieces on the outside of the ball. There isn't any real science for this recipe - do it to your tastes. I like onion and chives so I used a fair amount of chives and onions. I also feel the more the better on the Buddig beef. I let the whole ball sit overnight in the fridge before we drove to Dawn's so the flavors combined together.
Enjoy
Christine
Cheese Ball
1 large & another 1/2 of a large regular cream cheese (original recipe calls for 1/2 of a small cream cheese block - I use more) There wasn't any whipped cream cheese or in a tub back in the mid '70's when I got this recipe.
milk
2 paks of chipped beef (Buddig packages - might not be exactly called "chipped beef" that is what I call it) of the beef slices (recipe calls for the pieces to be torn into little pieces - see below and this is also a "to taste" item)
chopped fresh chives (to taste)
chopped onions (to taste)
firm crackers like Wheat Thins or Socialbles.
Soften the cream cheese and mash with a fork and add milk as needed to make it a little easier to combine with the beef, chives and onions. Cut the beef into small pieces about 1/4 to 1/3 inch pieces. I just stack the two paks of beef up on a cutting board and cut with a sharp knife. I find it easier then tearing apart and less labor intensive. Finely cut the fresh chives and then seperately the raw onion (I did this very finely). I put a small amount of the cut beef into the ball of cheese when creaming it. Save the majority of the beef for the outside of the ball. Form the cream cheese into a ball (no real science in this either - just use large spoons and plop onto a plate) and put the beef pieces on the outside of the ball. There isn't any real science for this recipe - do it to your tastes. I like onion and chives so I used a fair amount of chives and onions. I also feel the more the better on the Buddig beef. I let the whole ball sit overnight in the fridge before we drove to Dawn's so the flavors combined together.
Enjoy
Christine
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