Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
This newspaper has run hundreds, maybe even thousands, of recipes over the years themed around the Grey Cup.
The annual Canadian football spectacle, billed as Canada’s Largest Annual Sporting Event, provides the perfect excuse to get together with family and friends in order to eat one’s weight in snacks, enjoy a few beverages, and watch the game.
Of all the recipes that have landed in our print pages, this Paprika Cheese Football from the beloved Sun food column Edith Adams stands out as perhaps one of the wackiest. Why, you may ask?
While its basically an artistically formed cheese log shaped into a football, the recipe combines cream cheese, paprika and the very divisive blue cheese. Unlike the more appealing Italian Heroes — oversized sandwiches stacked with cured meats and provolone cheese — that ran alongside this recipe in our pages 56 years ago on Nov. 27, 1968, this creamy, tangy cheese ball may not find everyone to be a fan.
2 x 8 oz (226 g) package cream cheese, softened
1 x 8 oz (226 g) package blue cheese, crumbled
2 tbsp (30 mL) instant (freeze dried) minced onion
1/4 tsp (1 mL) garlic powder
1-3 tbsp (15-45 mL) paprika
Set aside 2 tbsp cream cheese. Combine remaining cream and blue cheeses, minced onion and garlic powder. Mix well.
Using your hands, shape the cheese mixture to resemble the shape of a football. Chill in the refrigerator until firm.
Sprinkle desired amount of paprika (recommended: “heavily”) over the entire cheese football surface. Place reserved cream cheese in a pastry containing a tip with a small round opening. Squeeze cheese out to form “laces” on the top of the cheese football creation.
Serve with crisp crackers or potato chips.
Serves: 4-6.
With research by Postmedia librarian Carolyn Soltau
English