Cheese Ball – A Vintage Church Cookbook Recipe Test

Posted on May 8 2013 - 6:09am by RetroRuth

Even though I have an amazing cheese ball recipe already (and a reasonable backup one as well), I can’t keep myself from trying new cheese ball recipes I randomly come across. Recently I stumbled on one in a church cookbook called The Queen’s Book from 1967.  Is it scary to say that I was intrigued because it contained a lot of pasteurized, processed cheese?

Actually, the main ingredients that excited me the most were the Kraft Nippy Cheese and Garlic Cheese, which were products that Kraft used to sell in rolls (and maybe little glass jars? Am I remembering this right?) in the cheese section.  I remember liking those products as a child, and so I was excited to see if they still made it.

Alas, they do not. So, we substituted Kraft Old English Cheese, which they do still make, for both and added some garlic.

Cheese Ball
 
Ingredients
  • 4 oz. pkg. Kraft Bleu Cheese
  • 1 8 oz. pkg. Philadelphia Cream Cheese
  • 1 6 oz. pkg. Kraft Nippy Cheese
  • 1 6 oz. pkg. Kraft Garlic Cheese
  • 12 oz. Wisconsin Sharp Cheddar Cheese
  • 1 t. Worcestershire sauce
  • 1 t. onion juice (Spanish. Cut the onion in half and scrape off juice with a sharp knife.)
Instructions
  1. Leave above ingredients set for 24 hours at room temperature.* see note* Put everything together in an electric food mixer. Beat until smooth. Serve on crackers. You may put above in individual glass glasses, covered with foil. You can also roll into a ball, then roll ball in parsley flakes.
Notes
It is probably best that you DO NOT leave your cheese out for 24 hours! Bringing it to room temp. is just fine.

 

e2IMG_1189

Turned out pretty, don’t you think?  Oh, and I totally DID NOT leave the cheese out for 24 hours before mixing it. I just let it come to room temp.  I DO NOT recommend that you leave the cheese out for extended periods of time. Some of the recipes we post are bad enough without the threat of deathly illness.

But I digress.

A little note on cheese ball shaping: If you want a neat looking ball or log, put mixture in a piece of plastic wrap about three times the size of the amount of cheese ball you are shaping. Then you can just wrap it up and use the plastic wrap to shape your log or ball, then just stick the whole thing in the fridge to chill all wrapped up!

Tom was a little less than excited about this one. He is, as you know, not a big fan of fake cheese. But he soldiered on like…well…a good soldier and took one for the team.

How’s that for a crazy metaphor?

Tom Tasting CheeseballIMG_1272

“Yeck.”

“Aww. Is it that bad?”

“This thing reeks like garlic. The only thing good about this is the cracker.”

The Verdict: Not Good.

From the Tasting Notes:

Had a very pronounced processed cheese taste and the added garlic just didn’t taste right. It might be because we had to substitute for discontinued products, or it just might be that the whole thing was a bad idea. I think this would be better with a real cheese spread type product, like Merkt’s cheese. Or you could just steer clear of the whole debacle and make a ball with real cheese and fresh veggies, like the Party Cheese Ball, which has never been anything but completely delicious.

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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7 Comments so far. Feel free to join this conversation.

  1. Patrick M. May 8, 2013 at 12:04 pm - Reply

    I loved Kraft Nippy and Garlic cheeses! I’d forgotten about them. They had this little spout on them (which was oddly not at the end of the roll but sort of off center on the side) that made a star shape with the cheese (think Easy Cheese). Like many products of that era, garlic wasn’t at all garlicky and nippy meant a very slightly sharp flavor.

  2. veg-o-matic May 8, 2013 at 1:42 pm - Reply

    Wow, poor Tom. He looks like he’s having a really, really bad time there.

    Awesome T-shirt, though.

  3. Sara In AZ May 8, 2013 at 5:16 pm - Reply

    hee! Tom looks quite annoyed to be eating processed cheese. :)

  4. Ruth May 8, 2013 at 7:32 pm - Reply

    I always liked the cheese/cream cheese in jars the best. Especially cream cheese with pineapple, yummy on crackers and toast but it never lasts long enough. I make be wrong but I think Hickory Farms makes a similar soft cheese in roll product?

  5. Steve Gaffney May 14, 2013 at 9:39 am - Reply

    Yuck! thanks for posting this, now I know not to try this! :D

  6. David May 19, 2013 at 6:06 pm - Reply

    Oh, I remember Nippy cheese now! Kind of like a Jimmy Dean sausage roll. Ah, Kraft Old English! My grandmother used to add it to her mac & cheese and it was AWESOME. By the way, I would have dug your cheese ball, because I love garlic… and I mean lots of it!

  7. Michael June 1, 2013 at 5:44 pm - Reply

    Found some substitute recipes out there. http://www.deepsouthdish.com/2009/11/kraft-garlic-cheese-roll-substitute.html

    I might make a difference to Tom! LOL

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