BLEU CHEESE BALL
Thelma Nekoba
12 oz. softened cream cheese
6 oz. cheddar cheese
6 oz. Bleu cheese
¼ tsp. ajinomoto
2 Tbsp. finely chopped onion
2 tsp. worchestershire sauce
1/2 c. finely chopped parsley
Combine everything except parsley, mix well. Then stir in a little parsley. Shape cheese into a ball or a log and roll in parsley. Refrigerate over night, remove half an hour before serving.
