Jarvis Family Cheese Ball

Family friends used to give us one of these every Christmas. Mrs. Jarvis kindly gave me the recipe before she died, and now I pass them out, as liberally as I can afford.

8 oz cream cheese
4 oz crumbled Bleu cheese
4 oz (jar)Old English cheese spread
1 Tablespoon Worchestershice sauce
1 Tablespoon grated onion
1/2 teaspoon + or - Hot Sauce (Tobasco, etc.)
1/2 cup finely chopped pecans
1/2 cup dried parsley--use fine snipped fresh if you have it.

Have cheeses at room temperature--about 70 F. The cream cheese must be soft. Mix into the cheeses the Worchestershire, onion, hot sauce, and half of the pecans and parsley. (Um, this actually works best with clean hands......) Refrigerate until cheese is firm again. Mix the remaining pecans and parsley together on a plate. Form cheese into ball or logs and roll in parsley/pecans. Keep refrigerated until just before serving when it should be allowed to come to room temperature. Best when made 24 hours before serving to allow flavors to "blend". Serve with any crackers, but the "buttery" ones are best...Club, Ritz, etc.