Vicki's Cream Cheese Balls Recipe

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Vicki's Cream Cheese Balls Ingredients

4 package cream cheese
1 ; 8 oz each
1 armour dried beef
1 ; jar, in small pieces
1 bunch green onions
1 ; sliced thin
3 tsp accent
1 green olives
1 ; diced
1 black olives
1 ; diced

A Recipe for
Vicki's Cream Cheese Balls

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This is a recipe for Vicki's Cream Cheese Balls from the recipe cookbook of Recipes-to-go (Cheese)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Vicki's Cream Cheese Balls

A dessert without cheese is like a beautiful woman with only one eye.
Anthelme Brillat-Savarin

Vicki's Cream Cheese Balls Directions

Soften cream cheese. Mix with cut up meat and onions and accent.
Seperate into thirds. in one third, mix black olives, the green in
another third. Form all three into balls. May roll "plain" third in
nuts.

Source: Joan Mershon

Serves: 3

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Vicki's Cream Cheese Balls Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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