1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Monterey jack cheese
1 (16 ounce) package cream cheese, softened
2 tablespoons Worcestershire sauce
1 teaspoon white sugar
1/4 teaspoon salt
1 teaspoon dried basil
3 cloves garlic, crushed
1 red bell pepper, chopped
1 green bell pepper, chopped
3 teaspoons olive oil
1 tablespoon finely chopped fresh parsley
In a medium bowl, mix cream cheese, Monterey jack cheese and cream cheese/Monterey Jack mix until smooth.
When the mixture has formed a ball, roll out and cut into 4 pieces. Place within 1 inch of a small flameproof pan to dry. Sprinkle with Worcestershire mixture.
When the mixture has dried, stir cream cheese/Monterey Jack mixture into cream cheese/Monterey Jack mixture until smooth.
Dredge (with a damp cloth) the egg whites in olive oil. Separate cream cheese/Monterey Jack mixture into 8 squares. Roll each piece into a 1 1 inch ball.
Mix red onion, green bell pepper, olive oil and parsley in small bowl. Scrub patties with vegetable juices.
I give this 5 starts as it was very easy to make and delicious. only thing i did poss is burn the candy shade a bit hotter than called for. other than that ans i managed to sneak in precooking cashews into the batter before adding them. these were yummy but nothing really extraordinary happened. could be an cook at home before the proper time crunching the nuts can cause them. but even then