SAVOURY BALLS
Grate Jib tasty Cheddar cheese and mix with half tin drained crushed pineapple. Blend until well mixed and smooth, add a few drops of Worcestershire sauce and roll teaspoonfuls into balls, then toss in dried breadcrumbs or finely, chopped parsley. Impale on cocktail picks.
A very little finely grated onion or onion juice can be added to liverwurst sausage, a squeeze of lemon juice and if liked a few drops of Worcestershire or Tobasco sauce. Blend very well and form into small balls which can be rolled in finely chopped walnuts and impaled on a cocktail pick.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19710622.2.39.6
Bibliographic details
Press, Volume CXI, Issue 32639, 22 June 1971, Page 5
Word Count
99SAVOURY BALLS Press, Volume CXI, Issue 32639, 22 June 1971, Page 5
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.