Rubenstein’s Cheese Ball

Makes a 3½-inch-diameter ball. Recipe is from “Delicious Heritage” cookbook by the late Nippy Carville, submitted by Marlene Rubenstein, and also in “The View From Our Kitchen” by the Baton Rouge Eye Bank Auxiliary, submitted by Joanna MacPherson. MacPherson says, “This recipe was served many years ago at Rubenstein’s on Government Street in Baton Rouge. It was offered to you as you stood in line waiting for a table for lunch.”

2 (8-oz.) pkgs. cream cheese

6 tbls. butter

5 green onions, chopped

3 sprigs fresh parsley, chopped

Seasoning Mix, to taste (see note)

¾ tsp. dill weed

¾ tsp. garlic powder

Garnish of chopped pecans, chopped parsley or paprika, if desired

Crackers or small toasts

Seasoning Mix:

3 tsps. red pepper

1 tsp. thyme

2 tsps. chili powder

2 tsps. oregano

2 tsps. white pepper

4 tsps. ground paprika

2 tsps. salt

1. With mixer, blend softened cream cheese and butter together.

2. Add onions, parsley, Seasoning Mix, dill weed and garlic powder, blending thoroughly. Chill well.

3. Roll into large ball or 2 small balls. If desired, garnish with pecans, parsley or paprika. Serve with crackers or toasts.

Note: For Seasoning Mix, combine ingredients. Store in sealed jar.