Thursday, December 20th 2007, 5:46 pm
Directions:
Let cream cheese sit for two hours at room temperature, then blend together cream cheese, onions, ham, and Accent. Shape and mold in the form of a ball. Roll in finely chopped nuts, cover entire cheese ball.
Refrigerate before serving. You may decorate with holly berry leaves on top. Serve with Wheat Thins.
Source:
Ronnye Perry Sharp and Joan Sharp, Recipe from Oklahoma's Historical Centennial Cookbook
December 20th, 2007
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