Appetizers and Hors d'Oeuvresprinted page 3

THREE CHEESE BALL

Name: THREE CHEESE BALL
Ingredients: 8 oz. cream cheese; 4 oz. cheddar cheese; 4 oz. shredded blue cheese; 1 Tbsp. minced onion; 1 Tbsp. Worcestershire sauce; 1/2 cup chopped walnuts

Ingredients

8 oz. cream cheese
4 oz. cheddar cheese
4 oz. shredded blue cheese
1 Tbsp. minced onion
1 Tbsp. Worcestershire sauce
1/2 cup chopped walnuts

Method

Leave cheese at room temperature for approximately 2 hours. Place all ingredients except nuts in a mixing bowl. Whip with mixer until all ingredients are thoroughly combined. Shape into a ball and roll in chopped nuts. Wrap in wax paper and refrigerate until completely chilled.

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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