Cooperstown Cheese Ball

10 oz. Cheddar cheese, shredded
8 oz. cream cheese, softened
4 oz. bleu cheese, crumbled
1/4 cup onion, finely chopped
1/2 cup mayonnaise
1/2 tsp. garlic powder (not garlic salt)
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. horseradish
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. salt
4 drops Tabasco sauce
1/2 cup dried parsley (for garnish)

Combine all ingredients except parsley; refrigerate 2 hours or until firm enough to hold a shape. Form mixture into a ball. To serve, coat the cheese ball with dried parsley.

Variation from Anita at Carnegie: The recipe calls for bleu cheese but Mother didn't use it as none of us cared for it. She added additional cheddar I believe. We also rolled ours in a mixture of cayenne and paprika into more of a log.