Nutty cheese pinecones - Cheese balls from December 1970 (1)

Nutsnacker holiday appetizer: How to make pinecone-shaped cheese balls covered with nuts

Nutty cheese pinecones - Cheese balls from December 1970 (1)

Cheese cones: Shape up cheese for holiday spreading (1970)

Here’s a festive new way to serves spreads made with Best Foods mayonnaise… it blends deliciously with cheese.

Parmesan cheese spread appetizer recipe

Ingredients

4 (3-ounce) packages cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 cup mayonnaise
1/2 teaspoon oregano leaves, crushed
1/8 teaspoon garlic powder

Directions

Combine all ingredients. Chill. Shape on serving board to resemble a pine cone. Garnish with nuts. Serve with fruit and crackers. Makes 1-3/4 cups of Parmesan cheese spread.

Retro party food: 12 classic cheese ball recipes from the ’70s


Cheddar cheese spread appetizer recipe

Ingredients

4 cups finely-shredded cheddar cheese (1 pound)
2/3 cup Best Foods mayonnaise
2 tablespoons horseradish
Dash Tobasco
Salt
Pepper

Directions

Combine all ingredients. Chill. Shape on serving board to resemble pine cone. Garnish with nuts. Serve with fruit and crackers. Makes 2 cups of Cheddar cheese spread with nuts.

Nutty cheese pinecones - Cheese balls from December 1970 (2)


The Nutsnacker: Almond Pinecones

Toast the season’s riches with this snappy new spread. Formed in a nutshell of crisp, crunchy Blue Diamond almonds and made especially creamy with Kraft real mayonnaise. As a holiday appetizer, its flavor is so scrumptious, your guests will go simply nutty.

The Nutsnacker: Almond Pinecones cheese

Almond pinecones recipe (1980)

Ingredients

1-1/4 cups almonds, whole
1 (8 oz.) package cream cheese
1/2 cup mayonnaise
5 crisply cooked bacon sliced, crumbled
1 tbsp. chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon pepper

Directions

Spread almonds in a single layer in shallow pan. Bake at 300 degrees for 15 minutes, stirring often until almonds just begin to turn color.

Combine softened cream cheese and mayonnaise; mix well. Add bacon, onions, dill and pepper; mix well. Cover and chill overnight. Form cheese mixture into shapes of two pinecones on serving platter. Beginning at narrow end, press almonds at slight angel into cheese mixture in rows. Continuing overlapping rows until all cheese is covered. Garnish with artificial pine sprigs. Serve with crackers.

Makes 1-1/2 cups

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