Sherried Cheese Balls
|Sharp natural cheddar cheese||8 Ounce, cut into cubes (2 Cups)|
|Butter/Margarine||2 Tablespoon, softened|
|Dry mustard||1⁄2 Teaspoon|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Stemmed parsley sprigs||1⁄2 Cup (8 tbs) (Packed)|
|Sesame seeds||2 Tablespoon, toasted|
Put half the cheese in blender container; blend till chopped.
Remove and set aside.
Repeat with remaining cheese.
Put cheese, butter or margarine, dry mustard, dry sherry, and milk in blender container; blend till smooth.
Chill; divide into thirds.
Form each into a ball.
Put parsley in blender container; blend till chopped.
Roll one ball in chopped parsley, another in toasted sesame seed, and the third in paprika.
Serve with assorted crackers.