Categories: Appetizers, Cheese/eggs 
      Yield: 1 servings 
  
      1 pk (3 ounces) cream cheese, 
           -cubed and softened 
    1/2 lb Sharp cheddar cheese, cubed 
      1 ds Onion salt 
      6 ea Pitted ripe olives 
      1 ds Garlic salt or powder 
      3 T  Dry sherry 
      1 ds Celery salt 
    1/2 ts Worcestershire sauce 
    1/2 c  Parsley sprigs 
  
  Put cream cheese and olives into blender container.  Cover; blend at high 
  speed until well mixed.  Add sherry and Worcestershire sauce. Cover; blend 
  at high speed until smooth.  Add cheddar cheese and seasoned salts. Cover; 
  blend at high speed until smooth.  If necessary , stop blender during 
  processing and push ingredients toward blades with rubber spatula. Turn 
  mixture onto aluminum foil or waxed paper. Refrigerate several hours or 
  overnight.  About 30 minutes before serving time, put parsley sprigs into 
  blender container.  Cover; blend at medium speed until finely chopped. 
  Empty onto waxed paper.  Shape cheese mixture into ball; roll in parsley to 
  coat competely. Serving suggestion: Serve with crackers or small rye bread 
  slices. Makes one 3-inch ball