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Cocktail Cheese balls

Cocktail Cheese balls 1 pound of Cheddar cheese 1 tablespoon of grated onion 1 teaspoon of Worcestershire sauce 1/2 teaspoon of paprika chopped pecans chopped parsley chopped chip beef Grate cheese and allow to come to room temperature. Beat cheese until creamy, then add onion,  Worcestershire and paprika. Continue to beat until completely blended. Shape into balls about 1 inch  in size. Divide balls into three equal amounts (approximately 16 inch each) Roll 1/3 of the balls in pecans, finely chopped, 1/3 in finely chopped parsley, 1/3 in finely chopped chip beef. Refrigerate. Makes 48 cheese balls. When ready to serve spear with cocktail picks. Use an apple or 1/2 grapefruit placed cut side down on a bed of lettuce as a holder. This can also be shaped as a large cheese ball and rolled in either pecans, parsley or chip beef. Serve with crackers.