Ed Petty’s Jalapeno Cheese Balls
2 lbs. mild and grated cheddar cheese
1 lb. prepared pimiento cheese
1 lb. softened cream cheese
1 7-oz. jar of chopped jalapeno peppers
2 medium chopped onions
6 cloves of minced garlic
4 tbs. lemon juice
4 tbs. Worcestershire sauce
1 4-oz. bottle of chili powder
Mix all ingredients except chili powder together and shape into 1-lb. balls. Put chili powder into a flat dish and roll each ball until all of them are covered. Wrap each ball in plastic wrap or tin foil and refrigerate until all of them are set. Makes four to five balls depending on size.
Contributed by Edward Petty, author of Four Flesh Feasts and an After Dinner Mint, and Naked.