Cheese Balls

Eloda Berkin

This recipe is more of an appetizer than a cookie but because Mom would make and freeze these bite-sized balls around Christmas with the cookies, I've added them to this section. Aunt Elaine told me that Uncle Tom used to make large cheese balls with chunks of ham and sweet peppers in them that could be sliced with a knife and served with crackers.

2 lb. block Velveeta Cheese, except 1 inch
1-8 oz. Philadelphia cream cheese
garlic salt
pecans, chopped fine

Combine Velveeta, cream cheese and garlic salt.
Roll into palm sized balls.

Put pecan chunks in dish and cover balls on all sides with nuts. Place in refrigerator on cookie sheet overnight.