Francis' Cheese Ball


  • 8 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 1/2 cup parmesan cheese, freshly grated
  • garlic to taste, pressed
  • 1/4 teaspoon oregano, dried
  • lots cracked pepper, to cover


  • Blend all ingredients together and roll into two balls. Cover with cracked pepper and refrigerate 2-3 hours.


  • NOTES:
  • Serving Ideas : Serve with French baquette or crackers.NOTES : This recipe will forever remind me of our good friend, Francis Risdon, who died at a much too young age of cancer. Everyone loved Francis and she loved us all. When I think of Francis, I think of two things: she played flute in the Spokane Symphony Orchestra and she played just like the most melodic of birds; and her wonderful reputation of cooking hords of great food. There was nothing greater than piling into Francis's home with a bunch of other musicians to enjoy some of the very best cooking in Spokane...hers! This so simple and so fabulous. I've always called it "Francis's Cheeseball"! It never fails me...neither did she. Love to her.
  • SOURCE: Francis Risdon