Cream Cheese Balls Jewish Recipes

Steps:

• In a dry frying pan over medium heat, toast together the sesame, coriander, cumin & nigella seeds 3 to 4 minutes or until fragrant, stirring or shaking the pan often.
• Grind the seeds with a mortar & pestle or process BRIEFLY in a coffee grinder (but not so long that the sesame seeds release a lot of oil).
• Oil your hands to prevent the cheese from sticking, then roll the cheese into 1-inch balls & chill uncovered on a greased baking sheet.
• In a small bowl, mix the sesame seasoning with the salt & chopped pistachio nuts, then roll the cheese balls in the mixture until well covered.
• Serve immediately, or cover & chill on a wax-paper-lined baking sheet until ready to serve.

Steps:

• Mix together the cream cheese, pineapple, onion, bell pepper and seasoning salt.
• Form into a ball and roll in chopped pecans. Chill and serve with butter crackers.

Steps:

• With a mixer, cream the two cheeses and parkay together until well blended.
• Add remaining ingredients with the exception of the nuts. Blend well.
• Put the nuts on a sheet of waxed paper and spread evenly. Put the cheese mixture in the middle of sheet and roll the cheese in the nuts with the aid of the waxed paper.
• Refrigerate in waxed paper covered with plastic wrap over night.
• Serve with crackers.