Friday, June 5, 2009

Beef Cheese Ball

My mom has made this for as long as I can remember. I LOVE it!

4 pkgs. cream cheese (8 oz. size)
2 bunches green onions
1 lg. pkg. dried beef
Garlic salt
Worcestershire sauce
Chopped nuts

Put your cream cheese in a bowl to soften. Rinse the dried beef and pat dry on a paper towel. Clean up the green onions and cut off the ends. Chop onions in small pieces. Chop up dried beef, in a food processor if available. Mix cream cheese, dried beef, and onions together. Add Worcestershire sauce and garlic salt to taste. Shape into a ball and roll in nuts. Refrigerate. Makes 1 large or 2 small cheese balls. Serve with crackers.

Nirvana Sauce (AKA Cashew Gravy)

One of my student's parents invited Trey and I over for dinner before we move to Nashville. We had a delicious meal of grilled chicken, grilled squash, zucchini, corn, and bell peppers, and rice. Kristen served it with a sauce she called Nirvana sauce. I think it is mostly known as Cashew Gravy. Here is the recipe:


6 tablespoons margarine
1 medium onion
6 tablespoons whole wheat pastry flour
1 1/4 cup finely ground cashews (raw)
3 vegetarian bouillon cubes dissolved in 4 cups boiling water
5 tablespoons tamari or soy sauce (or Braggs Liquid Aminos)
1/2 teaspoon garlic powder
pepper to taste


Saute onions in margarine until golden. Stir in flour and cashews, cook for 3 minutes, stirring all the while. Add bouillion gradually, whisking constantly until smooth. Add soy sauce, garlic powder and pepper. Bring to boil, then turn down heat and simmer until thick. Puree in batches in blender until smooth. Great on mashed potatoes.

Serves: 4 cups

Preparation time: 30 min