Wanted - Garden Vegetable Cheese Spread

Carol 'Damsel' Peterson said:

We received a catalog from Hickory Farms today, and Crash is all
jazzed up about their garden vegetable cheese spread/balls. I have no
idea what type of cheese is used in this stuff (nothing moldy), nor do
I have a clue what kinds of veggies are appropriate for this type of
thing.

Can anyone help? It'll save us a fortune, and it'll stop Crash's
whining. <EG> (Don't tell him I said that)

Among all the other varietals NYC bagel shops sell garden vegetable
cream cheese, in fact it's also sold in stupidmarkets in containers
from Breakstones, etal. But I prefer to make my own, it's very easy
and of course I like to know what/who's in it. Typically to softened
cream cheese (just let it come to room temperature) I blend in some
grated carrot, minced scallion, minced parsley, and finely diced bell
pepper, can add some grated radish too. Place back in fridge to firm
up. Thats all there is to it. Wanna get fancy schmancy let it firm up
a bit and then form into a ball and roll in chopped nuts, wrap in
plastic and return to fridge to fully harden. Some stupidmarket delis
save cheese scraps (all sorts) and whip em up in a food processor with
milk until it's the consistancy of cream cheese and then proceed as
above, but I would not buy that dreck nor would I ruin perfectly good
cheese to make something like that. I wouldn't ever buy store made
cheese balls either, who knows what mystery it beholds.... nope, my
garden veggie cream cheese works fine.

Sheldon

Sheldon said:

Among all the other varietals NYC bagel shops sell garden vegetable
cream cheese, in fact it's also sold in stupidmarkets in containers
from Breakstones, etal. But I prefer to make my own, it's very easy
and of course I like to know what/who's in it. Typically to softened
cream cheese (just let it come to room temperature) I blend in some
grated carrot, minced scallion, minced parsley, and finely diced bell
pepper, can add some grated radish too. Place back in fridge to firm
up. Thats all there is to it. Wanna get fancy schmancy let it firm up
a bit and then form into a ball and roll in chopped nuts, wrap in
plastic and return to fridge to fully harden. Some stupidmarket delis
save cheese scraps (all sorts) and whip em up in a food processor with
milk until it's the consistancy of cream cheese and then proceed as
above, but I would not buy that dreck nor would I ruin perfectly good
cheese to make something like that. I wouldn't ever buy store made
cheese balls either, who knows what mystery it beholds.... nope, my
garden veggie cream cheese works fine.

Thank you very much, kind sir! That sounds not only easy, but
delicious. I guarantee that we'll serve it on Christmas Eve. And
I'll even take pictures!

Carol

My veggie cream cheese spread has a lot of what Sheldon mentions -
carrot, scallion, parsley, red pepper - but i also use minced
waterchestnut, mushroom, and olives as well as a sprinkle of garlic
powder and white pepper. sometimes paprika to spice it up a little, but
it will turn slightly pink!

if you use paprika, you can roll the cheese ball in mind paprika as
well. very nice for the holidays. especially on a platter that includes
celery and cucumbers to spread it on! also include crackers of course.

my daughter loves this stuff for lunch, rolled up in a tortilla. i bet
it would make good pinwheels for hors d'oeuvres as well.

Jude said:

My veggie cream cheese spread has a lot of what Sheldon mentions -
carrot, scallion, parsley, red pepper - but i also use minced
waterchestnut, mushroom, and olives as well as a sprinkle of garlic
powder and white pepper. sometimes paprika to spice it up a little, but
it will turn slightly pink!

if you use paprika, you can roll the cheese ball in mind paprika as
well. very nice for the holidays. especially on a platter that includes
celery and cucumbers to spread it on! also include crackers of course.

my daughter loves this stuff for lunch, rolled up in a tortilla. i bet
it would make good pinwheels for hors d'oeuvres as well.

Hmmm, paprika and parsley rolled cheese balls... That's a colorful
idea...

Pete C.

Pete C. said:

Jude said:

My veggie cream cheese spread has a lot of what Sheldon mentions -
carrot, scallion, parsley, red pepper - but i also use minced
waterchestnut, mushroom, and olives as well as a sprinkle of garlic
powder and white pepper. sometimes paprika to spice it up a little, but
it will turn slightly pink!

if you use paprika, you can roll the cheese ball in mind paprika as
well. very nice for the holidays. especially on a platter that includes
celery and cucumbers to spread it on! also include crackers of course.

my daughter loves this stuff for lunch, rolled up in a tortilla. i bet
it would make good pinwheels for hors d'oeuvres as well.

Hmmm, paprika and parsley rolled cheese balls... That's a colorful
idea...

Yoose getting carried away, next thing you'll have head cheese with
blue balls.

Sheldon

In article <[email hidden]>,

Carol \'Damsel\' Peterson said:

We received a catalog from Hickory Farms today, and Crash is all
jazzed up about their garden vegetable cheese spread/balls. I have no
idea what type of cheese is used in this stuff (nothing moldy), nor do
I have a clue what kinds of veggies are appropriate for this type of
thing.

Can anyone help? It'll save us a fortune, and it'll stop Crash's
whining. <EG> (Don't tell him I said that)

Carol

E'd & p'd:
Take a look at a package of Knorr dried vegetable soup and see if they
have any recipes for cheese balls. JAT. Also, you *could* fake it with
some cream cheese and some dehydrated "vegetables for soup." Look at the
last one here and sub the dried veggies and seasoning mix (some of it,
to taste) from the Knorr veggie soup if you can't find dried soup
veggies. If you want some of the dried veggies to try it out with and
can't get them locally, I can easily send you some.

Googled on recipe + "vegetable cheese ball" and got some.

http://www.co-opliving.com/coopliving/issues/2005/July%202005/recipe.htm
CRUNCHY VEGETABLE CHEESE BALL
From Louise Irby of Gretna
Ingredients:

1 cup carrots (shredded)

8 oz. light cream cheese (softened)

1 cup low-fat cheddar cheese (shredded)

1 t onions (minced, instant)

1 cup fresh broccoli (finely chopped)
Directions: Place carrots between paper towels to remove moisture; set
aside. In large bowl, combine cheeses and onion. Stir in carrots and
broccoli. Cover tightly with plastic wrap. Refrigerate 2 hours before
serving. Shape into a ball.

http://www.homebasics.ca/viewrecipe.asp?recipeid=5173&search=1
Vegetable Cheese Ball

2 cups
grated mozzarella cheese
500 mL

2 cups
ricotta or pressed cottage cheese
500 mL

1 pkg
Knorr Vegetable, Leek or Asparagus Soup
1 pkg

1/2 cup
finely chopped parsley (or 1 tsp/5 mL paprika)
125 mL

In food processor or with electric mixer, blend mozzarella and ricotta
cheeses until smooth. Add Knorr Soup mix and mix until well blended.
Shape into ball on wax paper or plastic wrap; cover and chill 2-3 hours
or until firm.

Coat ball with parsley or paprika. Serve cut into wedges with crackers.

{ Exported from MasterCook Mac }

Formaggio al Boursini

Recipe By: posted again to r.f.c by Barb Schaller 10-17-05
Serving Size: 6
Preparation Time: 0:15
Categories: Appetizers/Nibblers Dips & Spreads

Amount Measure Ingredient Preparation Method
8 ounces cream cheese
1/4 pound butter softened
2 cloves garlic crushed
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon dill
1/4 teaspoon marjoram
1/2 teaspoon freshly ground black pepper

Mix together and "age" a day

Madeline

----------
Notes: From: [email hidden], r.f.c., 1/97
--
http://www.jamlady.eboard.com

Jude said:

My veggie cream cheese spread has a lot of what Sheldon mentions -
carrot, scallion, parsley, red pepper - but i also use minced
waterchestnut, mushroom, and olives as well as a sprinkle of garlic
powder and white pepper. sometimes paprika to spice it up a little, but
it will turn slightly pink!

if you use paprika, you can roll the cheese ball in mind paprika as
well. very nice for the holidays. especially on a platter that includes
celery and cucumbers to spread it on! also include crackers of course.

my daughter loves this stuff for lunch, rolled up in a tortilla. i bet
it would make good pinwheels for hors d'oeuvres as well.

Thank you! Crash won't eat any of the extra veggies you posted, but
the garlic should be a nice touch. 🙂

Carol

Melba's Jammin said:

{ Exported from MasterCook Mac }

Formaggio al Boursini

Recipe By: posted again to r.f.c by Barb Schaller 10-17-05
Serving Size: 6
Preparation Time: 0:15
Categories: Appetizers/Nibblers Dips & Spreads

Amount Measure Ingredient Preparation Method
8 ounces cream cheese
1/4 pound butter softened
2 cloves garlic crushed
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon dill
1/4 teaspoon marjoram
1/2 teaspoon freshly ground black pepper

Mix together and "age" a day

Madeline

----------
Notes: From: [email hidden], r.f.c., 1/97

Lots of great ideas! I'll for sure make this. I loved the jar you
gave me that day that we had lunch. And I liked the contents of said
jar, as well. <G>

Carol

Melba's Jammin' wrote on 17 Oct 2005 in rec.food.cooking

Quoted message said:

CRUNCHY VEGETABLE CHEESE BALL
From Louise Irby of Gretna

These recipes all look good, but I'm only trying this one as I've worked in
Gretna.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Carol 'Damsel' Peterson said:

Sheldon said:

Among all the other varietals NYC bagel shops sell garden vegetable
cream cheese, in fact it's also sold in stupidmarkets in containers
from Breakstones, etal. But I prefer to make my own, it's very easy
and of course I like to know what/who's in it. Typically to softened
cream cheese (just let it come to room temperature) I blend in some
grated carrot, minced scallion, minced parsley, and finely diced bell
pepper, can add some grated radish too. Place back in fridge to firm
up. Thats all there is to it. Wanna get fancy schmancy let it firm up
a bit and then form into a ball and roll in chopped nuts, wrap in
plastic and return to fridge to fully harden. Some stupidmarket delis
save cheese scraps (all sorts) and whip em up in a food processor with
milk until it's the consistancy of cream cheese and then proceed as
above, but I would not buy that dreck nor would I ruin perfectly good
cheese to make something like that. I wouldn't ever buy store made
cheese balls either, who knows what mystery it beholds.... nope, my
garden veggie cream cheese works fine.

Thank you very much, kind sir! That sounds not only easy, but
delicious. I guarantee that we'll serve it on Christmas Eve. And
I'll even take pictures!

Carol

If I make it myself, I do like Sheldon does, mostly ... but I chop the
veggies in my mini-chopper. After the veggies are chopped, I beat them
with my hand mixer into the cream cheese. But we have Bruegger's
Bagels here (supposed to be NY style) and they sell a wonderful veggie
cream cheese, both regular and low-fat, so usually I buy tubs of that.
I find the supermarket vegetable cream cheese not very good, when
compared with Bruegger's. Here's my recipe that I use it in:

Party Torte, by Nancy Dooley

(Can be made and assembled up to two days ahead of serving)

1 lb. cream cheese
2 T. grated onion
1 T. minced garlic
½ tsp. pepper
1 C. sour cream
5 oz. dried beef (chopped fine)
1/4 C. finely diced green peppers
1/4 C. finely diced celery
1/4 C. finely diced scallions
2 T. finely diced radishes
20 crepes, about 6-8" in diameter (Use any recipe you like - I use
BH&G's.)

1 C. pecan halves (optional)
1/4 C. butter (optional)

(The chopped items should be VERY finely chopped. Instead of making the
filling from scratch, I often use Brueggers Garden Veggie Cream
Cheese.)

Mix cream cheese, garlic, veggies, sour cream, and beef. Saute pecans
in butter and drain on paper towel. Layer crepes with cream cheese
mixture, stacking 10 crepes per torte and ending with a crepe. Chill
thoroughly. Cut each crepe into 32 wedges. Garnish the top of each
piece with a rosette of cream cheese (using pastry tip) and top with a
pecan half. Sprinkle with paprika, if desired. (These are fairly
narrow wedges, but perfectly adequate for an appetizer.) Two tortes
make 64 wedges. These are fantastic nibbles and very popular with my
foodie friends.

N.

On 18 Oct 2005 07:43:31 -0700, "Nancy1" <[email hidden]>

Quoted message said:

If I make it myself, I do like Sheldon does, mostly ... but I chop the
veggies in my mini-chopper. After the veggies are chopped, I beat them
with my hand mixer into the cream cheese.

Party Torte, by Nancy Dooley

(Can be made and assembled up to two days ahead of serving)

1 lb. cream cheese
2 T. grated onion
1 T. minced garlic
½ tsp. pepper
1 C. sour cream
5 oz. dried beef (chopped fine)
1/4 C. finely diced green peppers
1/4 C. finely diced celery
1/4 C. finely diced scallions
2 T. finely diced radishes
20 crepes, about 6-8" in diameter (Use any recipe you like - I use
BH&G's.)

1 C. pecan halves (optional)
1/4 C. butter (optional)

(The chopped items should be VERY finely chopped. Instead of making the
filling from scratch, I often use Brueggers Garden Veggie Cream
Cheese.)

Mix cream cheese, garlic, veggies, sour cream, and beef. Saute pecans
in butter and drain on paper towel. Layer crepes with cream cheese
mixture, stacking 10 crepes per torte and ending with a crepe. Chill
thoroughly. Cut each crepe into 32 wedges. Garnish the top of each
piece with a rosette of cream cheese (using pastry tip) and top with a
pecan half. Sprinkle with paprika, if desired. (These are fairly
narrow wedges, but perfectly adequate for an appetizer.) Two tortes
make 64 wedges. These are fantastic nibbles and very popular with my
foodie friends.

Dried beef! Great idea! We're veering off the garden vegetable thing,
but I'm thinking maybe soft cream cheese, grated cheddar, dried beef,
a shot of Worcestershire (we put it in nearly everything), etc., etc.

We're going to be making at least 2 or 3 spreads. Everyone has such
good ideas and recipes.

Thanks!
Carol

"Carol "Damsel" Peterson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We received a catalog from Hickory Farms today, and Crash is all
jazzed up about their garden vegetable cheese spread/balls. I have no
idea what type of cheese is used in this stuff (nothing moldy), nor do
I have a clue what kinds of veggies are appropriate for this type of
thing.

Can anyone help? It'll save us a fortune, and it'll stop Crash's
whining. <EG> (Don't tell him I said that)

Carol

This might be the ticket: Use the recipe as the base - I'll bet a cheddar can
be easily subbed for the swiss

Dimtiri

FOUR CHEESE SPREAD

1 package (8 oz.) cream cheese, softened
1 cup shredded Swiss cheese (about 4 oz.)
1 cup shredded Fontina or Monterey Jack cheese (about 3 oz.)
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil leaves*
1 Tbsp. finely chopped fresh parsley
1 Tbsp. lemon juice
1 envelope Lipton ® Recipe Secrets ® Vegetable Soup Mix

1. Line 4-cup mold or bowl with waxed paper or dampened cheese cloth; set aside.

2. With food processor or electric mixer, combine all ingredients until smooth.
Pack into prepared mold; cover and chill. To serve, unmold onto serving platter
and remove waxed paper. Garnish, if desired, with additional chopped parsley and
basil. Serve with assorted crackers, bagel chips or cucumber slices.

*Substitution: Use 1-1/2 teaspoons dried basil leaves, crushed.
Makes:3-1/2 cups spread
Preparation Time:10 Minute(s)

On Tue, 18 Oct 2005 15:26:22 GMT, "Dimitri" <[email hidden]>

Quoted message said:

FOUR CHEESE SPREAD

<snip great recipe>

We're really going to have a rough time deciding on the cheese spreads
we'll serve for Christmas Eve. So many delicious-sounding
combinations! I'll post a report shortly before, during, or after our
casual meal.

Thanks everyone!
Carol

"Carol "Damsel" Peterson" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Dried beef! Great idea! We're veering off the garden vegetable thing,
but I'm thinking maybe soft cream cheese, grated cheddar, dried beef,
a shot of Worcestershire (we put it in nearly everything), etc., etc.

We're going to be making at least 2 or 3 spreads. Everyone has such
good ideas and recipes.

Thanks!
Carol

I think the dried beef and cheddar would fight with each other, maybe not,
although I don't think I would like the mouth feel of grated cheddar in
cream cheese. The dried beef is such a strong and salty taste. Maybe a
smidge of horseradish in the cream cheese with the beef instead of the
Worcestershire, as the sauce and the beef are both salty. But then I'm a
minimalist. I like all the veggie spreads that have been suggested. I
haven't had something like that in years. I think I may do something like
this for the holidays instead of wedges of different cheeses. Green olives
and roasted pecans is good too.
Janet

Janet Bostwick said:

I think the dried beef and cheddar would fight with each other, maybe not,
although I don't think I would like the mouth feel of grated cheddar in
cream cheese. The dried beef is such a strong and salty taste. Maybe a
smidge of horseradish in the cream cheese with the beef instead of the
Worcestershire, as the sauce and the beef are both salty. But then I'm a
minimalist. I like all the veggie spreads that have been suggested. I
haven't had something like that in years. I think I may do something like
this for the holidays instead of wedges of different cheeses. Green olives
and roasted pecans is good too.
Janet

I hadn't thought of the salt factor. Dang! I'm gonna print out every
single recipe and Crash and I can pull something together from them
that fits our tastes. Thanks for the salt observation!

Carol

"Carol "Damsel" Peterson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

I think the dried beef and cheddar would fight with each other, maybe
not,
although I don't think I would like the mouth feel of grated cheddar in
cream cheese. The dried beef is such a strong and salty taste. Maybe a
smidge of horseradish in the cream cheese with the beef instead of the
Worcestershire, as the sauce and the beef are both salty. But then I'm a
minimalist. I like all the veggie spreads that have been suggested. I
haven't had something like that in years. I think I may do something
like
this for the holidays instead of wedges of different cheeses. Green
olives
and roasted pecans is good too.
Janet

I hadn't thought of the salt factor. Dang! I'm gonna print out every
single recipe and Crash and I can pull something together from them
that fits our tastes. Thanks for the salt observation!

Carol

I see you and Crash as Mr. and Mrs. Frankenstein, surrounded by bubbling
vats--sorry, I guess the season got to me. ;o}

"Sheldon" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Carol 'Damsel' Peterson said:

We received a catalog from Hickory Farms today, and Crash is all
jazzed up about their garden vegetable cheese spread/balls. I have no
idea what type of cheese is used in this stuff (nothing moldy), nor do
I have a clue what kinds of veggies are appropriate for this type of
thing.

Can anyone help? It'll save us a fortune, and it'll stop Crash's
whining. <EG> (Don't tell him I said that)

Among all the other varietals NYC bagel shops sell garden vegetable
cream cheese, in fact it's also sold in stupidmarkets in containers
from Breakstones, etal. But I prefer to make my own, it's very easy
and of course I like to know what/who's in it. Typically to softened
cream cheese (just let it come to room temperature) I blend in some
grated carrot, minced scallion, minced parsley, and finely diced bell
pepper, can add some grated radish too. Place back in fridge to firm
up.

Sheldon, we do about the same thing. I'll also do other things with the
cream cheese besides veggies. I make a 'leftover' spread with diced ham,
chives and/or scallions and throw some shredded cheddar into the mix. Using
the imagination using cream cheese. If a spread is needed, I make it a bit
thinner with cream or whole milk, adding small amounts at a time, until
the mixture is the right consistency. The nut rolling is too much trouble
😉

Michael

--
Send email to dog30 at charter dot net

Dog3 said:

"Sheldon" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

Carol 'Damsel' Peterson said:

We received a catalog from Hickory Farms today, and Crash is all
jazzed up about their garden vegetable cheese spread/balls. I have no
idea what type of cheese is used in this stuff (nothing moldy), nor do
I have a clue what kinds of veggies are appropriate for this type of
thing.

Can anyone help? It'll save us a fortune, and it'll stop Crash's
whining. <EG> (Don't tell him I said that)

Among all the other varietals NYC bagel shops sell garden vegetable
cream cheese, in fact it's also sold in stupidmarkets in containers
from Breakstones, etal. But I prefer to make my own, it's very easy
and of course I like to know what/who's in it. Typically to softened
cream cheese (just let it come to room temperature) I blend in some
grated carrot, minced scallion, minced parsley, and finely diced bell
pepper, can add some grated radish too. Place back in fridge to firm
up.

Sheldon, we do about the same thing. I'll also do other things with the
cream cheese besides veggies. I make a 'leftover' spread with diced ham,
chives and/or scallions and throw some shredded cheddar into the mix. Using
the imagination using cream cheese. If a spread is needed, I make it a bit
thinner with cream or whole milk, adding small amounts at a time, until
the mixture is the right consistency.

The nut rolling is too much trouble.

You're kidding... I thought that's what you lived for! <G>

Sheldon

Everyone's been so helpful with my request, I thought I'd share my
mom's recipe for cheese balls. I think the Olde English has been
discontinued and I use two Americans instead. Or the other way
around. My memory is shot. <G>

* Exported from MasterCook *

Cheese Balls

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : appetizers cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
2 tablespoons heavy cream
2 jars Kraft Olive-Pimiento cheese spread
1 jar Kraft American cheese spread
1 jar Kraft Bleu cheese spread
1 jar Kraft Olde English cheese spread
6 ounces cream cheese -- softened
1 dash Tabasco sauce
1 granulated garlic -- to taste

Blend all together and let set in refrigerator to harden so it can be
handled.

Divide into 3 or 4 portions (dust your hands lightly with flour) and
roll balls in ground pecans.

To store, wrap tightly with plastic wrap.

Source:
"Pat Zastera (Carol's Mom)"
Yield:
"3 balls"

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