Today I needed to make some food to take to our County's Extension Office Open House. What to make? Knowing that many people take cookies and other sweets, I decided to go the savory route. So I pulled out my cookbook (really, I wrote it) and got out the ingredients for our family's cheese ball recipe. Somewhere along the way I remembered that one of the Extension Agents is a vegetarian, so I decided to split the recipe to accommodate vegetarians.
The recipe calls for two 8 ounce blocks of cream cheese, 1-1/2 teaspoons garlic salt, 1-1/2 teaspoons Worcestershire sauce, 1 teaspoon Accent (msg), two 2 ounce packages of sliced beef (we use Buddig Beef) and two green onions.
If you don't wish to use msg, you can experiment with adding more Worcestershire sauce, or you can add some salt or soy sauce to add that elusive umami to the recipe.
The honey roasted pecans are for the vegetarian version. Since I split the recipe, I only used one package of the beef. Heh, Buddig Beef used to come in 2.5 ounce packages. Guess that's why the price hasn't 'seemed' to go up. Sneaky.
I had pulled the cream cheese out of the refrigerator earlier this morning so they could soften. Add the garlic salt, Accent and Worcestershire sauce. Stir with a fork. This takes a while to incorporate. It is much easier to do with softened cream cheese, so do yourself a favor and remember to allow the cream cheese to sit out for a bit beforehand.
Thinly slice the green onions before chopping finely.
I mixed in about 2/3 of the meat. The rest will coat the cheese ball.