Hi! I'm Betty. Welcome to Betty’s Kitchen. Today we’re going to do a cheese ball. It's a creamy cheese ball and I think you will really enjoy it. It is probably my favorite. I get more compliments on this cheese ball than any of the others that I’ve tried.
First, we need eight ounces of creamy cheese. So, you want full box here of creamy cheese and it’s basically at room temperature. You will put it in a mixing bowl. It should be a shallow bowls such us in just a regular Pyrex pot light. The first thing to do is just mash that off because it’s very soft and that’s because it being at room temperature. If you get it up right out of the refrigerator you will probably had trouble with the stiff.
But if you want that completely mash up and you might have notice that I have got on the fat free already. You can use regular cream cheese and probably that would be a little bit better tasting but I’ll just give up a little bit of the taste there in order to save on fat and calories a little bit. Next thing I’m going to add is dried beef and you can say that this is our brand. It’s 2.25 ounces but I haven’t used all of it and you could say that deep fry right to that. I have used the circles but probably a little over half of it has been used and I’ll save the rest of it later.
And what I need to is just use kitchen shears and do long slices and then cross slices. You will have these little squares. That will be our next ingredient. Added to that will be the tops of green onions. This is one bunch and you can see I’m not using the entire bunch. I’ve just washed them and then dried them and start it at the end, cut off the today the ends and then I start it with the kitchen shears. Just snip them as you can see into this dish until it was too my taste.
If you like green onions a lot then put more in. If you don’t want it so much then you might want have had lessen that. So, let’s start mixing this. So, I’m going to put the dried beef and with the mash cream cheese. And then before we even blend that, we’re going to put the onions. The green onions and I’ll just use the green part. If you like lots of onions or you are doubling with it for something that you can go on and I have to use the white part as well.
So this one is looking light so far, you put this out of your way. We will just mash this and it starts to come together. It does have a couple more ingredients. I’m not going to completely prepare it but I think we will ready to add those ingredients. So, I’m going to move down here where I have accent. Now you're just going to use one teaspoon and I’ve mentioned that about here to sprinkle that all red and I will try to sprinkle pretty evenly. So, to mix it won’t be so necessary and then I have one teaspoon of Worcestershire sauce. So, that’s going to go in next. I’ve measure it out and just flash that in. Those are all the ingredients that we actually did. So, let me get this together and you will see what it looks like and then I’ll show you how to serve it.
This is a very simple tip to make. It's quick and it doesn’t require a lot of ingredients. It's not immensely expensive and it has loads of taste. You can see that it's almost finish and it will be finish when the brown of the Worcestershire sauce gets blended in. Then you all know that you are finish with the mixing. Serve us is something like over the words who said that hundred times that I know it but still doesn’t come easy of the time.
So, we are ready to serve this up and I just have chosen a small dish. I actually prefer to have this shape and to do that you would have to refrigerate it. And then you can use a spreading knife or something of that nature that it will not take the time for that if it's not necessary usually that you’ll have it sitting out and it will get to room temperature in anyway. So, it doesn’t really matter what form it takes on. So, this is my complete tip and the way I’m going to serve it today is to place it in the center of a large flat plate.
And then I like Townhouse crackers with it. You can use the reduce Fat Townhouse crackers or what I’ve chosen is just the regular for this. I think you’ve taste this a little bit. Now there’s the one on top here and I just have messed up a while ago. It is broken so I’m going to put it aside. The others, I’m just going to place around the dish and then I will arrange them until we have a complete circle. Well, that will look very nice and when you can arrange to your liking then it's ready to serve. You can take a bite and see how it turned out. Just make sure I get a little bit of chippy, a little bit of green onion, and half of it binder and have a good taste of it. It’s just like usual. This is great.
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