Saturday, November 14, 2009

Bacon & Rye Cheese Ball

1 lb. cooked bacon crumbled
8 oz. cream cheese softened
1/4 cup evaporated milk
1 cup rye bread crumbs
2 tsp. onion, finely chopped
1 tsp. Worcestershire sauce
3/4 cup parsley, chopped

Mix all except parsley. Chill at least 2 hrs. Make one large cheese ball or two small ones and roll in parsley. Refrigerate until ready to serve.

Changes - roll in nuts. Add a little garlic. Use finely chopped deli corned beef instead of bacon.

No comments: