Cheese Ball

• 2 (8 oz.) pkg. cream cheese
• 2 c. sharp Cheddar cheese, shredded
• 1 Tbsp. pimento, chopped
• 1 Tbsp. green pepper, chopped
• pecans, finely chopped
• 1 Tbsp. onion, finely chopped
• 2 tsp. Worcestershire sauce
• 1 tsp. lemon juice
• dash of cayenne
• dash of salt
• 4 hard-cooked eggs
• 1 avocado
• lemon juice
• 2 tsp. prepared horseradish mustard
• 1 tsp. lemon juice
• 1 tsp. salt
• 1 Tbsp. finely chopped onion
• 2 Tbsp. butter or margarine
• 2 Tbsp. all-purpose flour
• 1 tsp. instant chicken bouillon granules
• 1 tsp. dried parsley flakes
• 1/2 c. milk
• 1/2 c. water
• 1/4 c. chopped fully cooked ham
• 1 tsp. cayenne powder
• 1 tsp. Dijon-style mustard
• 1 (8 oz.) pkg. cream cheese
• 1/4 c. white wine
• 1/4 c. grated onion
• 1/4 c. minced fresh parsley
• 1/2 lb. cooked crabmeat, flaked

1. Combine all ingredients, except the crab, and simmer over low heat until thoroughly heated.
2. Stir in the crabmeat and serve. Yields 2 cups.

cream cheese, cheddar cheese, pimento, green pepper, pecans, onion, worcestershire sauce, lemon juice, cayenne, salt, eggs, avocado, lemon juice, horseradish, lemon juice, salt, onion, butter, flour, instant chicken, parsley flakes, milk, water, fully cooked ham, cayenne powder, mustard, cream cheese, white wine, onion, fresh parsley, cooked crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=824307 (may not work)