Ex Cuzin June's Better Cheddar

No I don't have an ex cousin twice removed by that name, nor did the person who shared this recipe with me nearly 30 years ago.  There are several variations of this recipe, but mine is different.  When I had my restaurant and catering business a few years ago I did a monthly talk radio show.  Every time I was on the air we always had callers asking me what the secret ingredient in this cheese appetizer was.  Now that I'm out of the "biz" I am sharing with all of you!

 You can shape this into a ring and spoon strawberry preserves on top or in the middle of the ring.  At Christmas we shaped them into Christmas trees and topped with preserves and garnished with sliced almonds.  You can also make a ball and then gently push a well into the middle of the ball and spoon the preserves in.   This is a wonderful appetizer and always gets raves.

The secret ingredient is LIQUID SMOKE!

Ex Cuzin June's Better Cheddar

1- 8 oz package cheddar cheese
1 -8 oz package Monterrey jack cheese
1- 8 oz package extra sharp  chedda cheese
1/2 tsp Tabasco sauce
1 tsp garlic powder
3 bunches green onions -sliced thin using green and whites
1 cup of sliced almonds plus some to garnish with if desired
1/2 tsp cayenne pepper
1 tsp liquid smoke
2 teaspoons of worschestershire sauce
1&1/2 to 2 cusp real mayonnaise

Grate all cheeses. If you buy already grated cheese then you might have to adjust the mayo.  See notes below.   Add other ingredients. Mix well.  At this point you can shape into balls or logs.  Makes three good size balls or 2 large cheese logs.  Shape and refrigerate for several hours.   Top with your choice of preserves, and serve with Wheatsworth, Triscuits, or Ritz crackers.   You can also use peach preserves for a different flavor.

Notes: For weddings or showers, you can shape mixture into a heart, or at Christmas you can shape into a Christmas tree.  Let the creative juices flow!!  We usually topped this with strawberry preserves and garnished with fanned strawberries and sliced almonds.  Be sure and use heavy mayo, and add the mayo 1 cup at a time and stir.  You want the cheese ball to hold together well, but do not want it to be to mushy.  2 cups is usually the right amount, however depending on the quality of cheese sometimes I adjust a little.