Recipe: Cheese Balls (2)

I found these for you, Karen. I haven't made either one, but maybe they'll be of help...
(This first one doesn't mention freezing the mixture, so I'm not sure if it can be done. Probably it can, but maybe not?)

CHEESE BALL

1 pkg. (2 lb.) Velveeta cheese
1 pkg. (8 oz.) Old English sharp cheese slices
1 pkg. (8 oz.) cream cheese
1/4 lb. margarine or butter
1 med. onion, very finely grated
Dash Worcestershire sauce
Dash of salt

Let cheese and margarine stand at room temperature couple hours. Cut cheese into small pieces before mixing. Mix all ingredients thoroughly, using an electric mixer, adding the Velveeta and Old English a little at a time to ease mixing. Place mixture in refrigerator until it begins to stiffen, then form into whatever size balls you prefer. Roll in chopped nuts.

CHEESE BALL

1/4 lb. Roquefort
1/3 lb. Old English (processed, like Velveeta)
1 1/2 lg. pkg. cream cheese
1 tsp. Worcestershire
1/4 tsp. onion juice
1/3 clove garlic, fine
Dash paprika
1/3 c. walnuts, crushed

Mix all ingredients together. Roll to form ball. Roll in walnuts. Wrap in Saran Wrap or aluminum foil. Store in refrigerator or freeze.