Favorite Cheese Ball

The Record’s “Recipe of the Week”:
Favorite Cheese Ball by Julia Helvey

4-6 cups (16-24 oz.) cheddar cheese, finely shredded, softened
8 oz. cream cheese, softened
1/3 cup mayonnaise
1 T. onion, finely grated
1/3 cup ripe olives, chopped
1 T. red wine
1 T. Worcestershire sauce
Finely minced parsley

Combine all ingredients except parsley in a large bowl. Mix well. It is best to use your hands. Shape into one 4-5 inch ball, or make 4 smaller balls or logs. Roll in the finely minced parsley. Cover and chill.

This will keep for at least a week in the refrigerator.