Cheese Roll

Very rarely will we get a response on a recipe. Imagine our surprise when we got several emails about the Chipped Beef Recipe. Janet said

"it was one of the favorites I would eat at Grandma’s house. Had forgotten about it so have put the chipped beef on my grocery list…."

Candi adds frozen green peas and serves over steamed cabbage.

My husband refused to eat yellow cheeses, yet one of his favorite cheese balls is one with yellow cheese. His mother, Margaret Feyh, makes this cheese roll every holiday and it has become a tradition at our house also.

Cheese Roll

  • 1 large box Velveeta Cheese
  • 1 8 ounce package of cream cheese, softened slightly
  • 1/2 tsp garlic powder
  • 1 tsp. dried salad herbs (I use an Italian herb blend)
  • 1 cup pecans, chopped fine
  • Chili Powder (used in last step, not mixed in with above)

If you have a food grinder, that works the best to put everything through the grinder and then mix well. You can use a food processor, but be sure to stop and scrap the sides often to get it mixed together. On a sheet of plastic wrap, create several logs about an 1 1/2" thick. Roll the logs into chili powder, coating the logs well. Wrap rolls in plastic wrap and refrigerate. Slice thin and serve with crackers.

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