During the holidays, it’s always fun when our children, now grown, come home to visit. Usually, each of them asks my wife, Janis, to prepare their favorite holiday side dish -- a food they fondly remember from their childhood.
We can still laugh at one side dish disaster from many years ago: The infamous tuna Jell-O mold that turned gray and our kids immediately named “the slug mold.”
Andrea Edwards, a Certified Culinary Scientist in Frito-Lay Research and Development, also has fond memories of her mother's holiday cooking. One of her favorites is a Horseradish Cheese Ball that goes great with Tostitos Rounds, Tostitos Scoops or Stacy's Pita Chips.
"My mom used to make the cheese ball every Christmas," Andrea (pictured below) told me. "She always loved how it looked too because the ingredients are red, green and white -- Christmas colors. So it always seemed to fit with the season."
In early September, I blogged about two recipes that Andrea created, and shared her interesting background -- studying food science at Texas A&M University and becoming a certified chef.
The recipes she provided were great party snack ideas, so I thought you'd enjoy trying another one of her favorites for the holidays.
Horseradish Cheese Ball
Recipe provided by Andrea Edwards, Certified Culinary Scientist, Frito-Lay
1 8-oz package cream cheese, softened
½ Tbsp horseradish
½ tsp celery salt
¼ tsp onion salt
½ c. dried beef, chopped (you can find this is the canned meat section of your grocery store)
1/3 c fresh flat-leaf parsley, chopped
• Mix all the ingredients, except the parsley, in a medium-size bowl.
• Form mixture into a ball and roll in parsley.
• Chill in refrigerator until 30 minutes before serving. Recommended chill time: 24 hours.
• Serve with Tostitos Rounds, Scoops or Stacy’s Pita Chips.
This recipe looks awesome! My mom used to make a cheese ball very similar to this one and we ate it up!
Posted by: Diane Fit to the Finish | December 16, 2009 at 01:22 PM