Sherry Cheese Ball
|Pecans||4 Ounce (1 Package)|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Crumbled blue cheese||2⁄3 Cup (10.67 tbs)|
|Cream cheese||4 Ounce (1 Package)|
|Parmesan cheese||2 Tablespoon|
|Hot red pepper sauce||1 Dash|
Empty the nuts into blender; blend for 3 or 4 seconds or until finely chopped.
Scrape nuts onto a square of waxed paper.
Measure sherry and butter into blender; blend until smooth; then gradually add remaining ingredients, blending after each addition.
Stop the blender occasionally and scrape down the sides.
When smooth, turn out onto the nuts and shape into a log.
Coat well with the nuts.
Roll up in the paper to smooth the shape; set in refrigerator to chill.
To serve: unwrap, place on serving platter and surround with melba-toast circles and accompany with serving knife.