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Mildred’s Cheese Balls

Mildred Lloyd-Henderson has served as a loyal contributor to this publication for years, so on account of her recent submission, the South Philly Review has the conviction to call her “The Belle of the Balls.”

The resident of the 2400 block of Manton Street certainly does not skimp on the chief ingredient in her cheese balls, crafting them with five kinds of the milky goodie. With a great assortment of seasonings, too, this creation from the Point Breeze inhabitant is certainly worth placing on grain-based products and spreading the news of among relatives, friends, and neighbors who cherish cheese. ■


8 ounces of white cheddar cheese

8 ounces of yellow cheddar cheese

8 ounces of extra sharp cheddar cheese

8 ounces of mozzarella

8 ounces of Philadelphia cream cheese

1 pound of butter, softened

1 can of black olives, drained

2 cups of bacon bits

1 tablespoon of minced garlic

1 tablespoon of minced onion

1 tablespoon of brown mustard

1 tablespoon of horseradish

1 tablespoon of lemon pepper

1 tablespoon of oregano

1 tablespoon of parsley


Let the butter and cheeses stand at room temperature for 30 minutes, pulsing them together in a food processor after the wait. Pulse in the seasonings, the bacon bits, and the olives. Thoroughly mix the result into the blended contents.

Shape the mixture into cheese balls, and chill the output for 24 hours. Spread the balls, which will serve four to six people generously, on slices of hearty rye or pumpernickel bread or saltine crackers.

Photo from: recipehub.com

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