Recipe information
Yield
serves 12
Ingredients
1 cup shredded sharp Cheddar cheese, at room temperature
One 8-ounce package cream cheese, at room temperature
One 4 1/2-ounce can deviled ham
1/2 cup chopped pitted green olives
1/2 cup finely chopped pecans
Preparation
Step 1
In a small bowl, blend together the Cheddar and cream cheeses. Beat in the deviled ham, then stir in the olives.
Step 2
Refrigerate the mixture for at least 2 hours so it’s firm enough to slice.
Step 3
Shape the cheese mixture into two 8-inch logs. Roll the cheese logs in chopped nuts. Serve with crackers.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
