T's Kick@ss Cheeseball

[Thanks to Terri Roberts (www.myspace.com/tei321) for this recipe]

T's Kick@ss Cheeseball

[Notes]
This is best when made a day ahead of time and allowed to rest overnight prior to serving.

[Ingredients]
2 8-oz pkgs cream cheese, softened
~1/3 - 1/4 of a bunch of fresh regular parsley, well-washed, then finely chopped
~1/2 medium yellow onion, finely chopped
2 "glugs" of Lea & Perrins Worchestshire sauce
1-2 generous dashes of either
-Mrs Dash (regular flavor) *or*
- Nature's Seasons'
~1/3 c. of finely shredded cheddar cheese
1 3-oz pkg of deli sliced beef (I use Carl Buddig brand found in the lunchmeat section of groc in the little hanging plastic bags)
Paprika
Parsley branches to garnish
Fresh Box of Town House or Ritz crackers (or any cracker of your choice. I like Town House because their buttery flavor is a nice contrast to the cheese ball. Some people prefer Triscuits. I don't recommend saltines or flavored crackers.)

[Instructions]
Chop deli sliced beef into approx 1/4" (or slightly smaller) squares. Place cream cheese into a large mixing bowl and add other ingredients (not paprika or parsley branches yet). Mix well by hand (use latex or vinyl gloves if you have long nails. If using gloves, place on hands and wash & rinse well using hand soap). [I just 'slice' the cream cheese and mix it with two spoons]

Form into a ball and smack the surface to make "little spikes" on the surface of cheese ball. Place on the center of a serving plate, now sprinkle top of your ball (hahaha!) lightly with paprika. Garnish w fresh parsley branches--I stuff the "trunks" of the parsley under the cheese ball and all around the bottom like a ring.)

Refrigerate (ideally overnight). Remove from fridge ~30-45 min prior to serving for best spreading consistency. Serve with multiple cheese knives and lots of crispy, fresh crackers--YUM. And bask in the compliments but remember to give due credit to the recipes "creator"!