In a large bowl, beat the cream cheese, ricotta and sour cream; add
beef. Beat in the cheddar cheese, cereal, onion and Worcestershire
sauce. Cover and chill for 30 minutes.
In a small shallow bowl, combine blue food coloring and Swiss
cheese; set aside. Shape cheese mixture into 16 balls. Roll one ball in
white onion for the cue ball. Roll another cheese ball in olives for the
eight ball. Roll a third ball in colored Swiss cheese; make a stripe of
colored Swiss cheese on a fourth ball. With remaining cheese balls,
make six solid-colored balls and six striped balls by rolling in the
cheddar cheese, beef, red onion, green onions, yellow pepper and
red pepper. Cover and refrigerate until serving.
Thoroughly pat water chestnuts dry with paper towels. In a small
bowl, combine the cream cheese, milk and black food coloring. Cut a
small hole in a corner of a pastry or plastic bag; insert round tip 4. Fill
bag with cream cheese mixture. Write numbers on water chestnuts;
lightly press one water chestnut onto each ball (except cue ball).
Arrange pool balls on a wooden cutting board. Use breadsticks for
pool cues. Serve with crackers.
Originally Submitted
7/16/2017
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