I recently discovered the Algonquin cookbook Party Receipts from the Charleston Junior League. Published in 1993, this comb-bound gem is the third in a series of entertaining guides put together by the women of the Charleston Junior League as a fund-raising project, starting with Charleston Receipts in 1950.
As a misplaced Yankee, I absolutely fell in love with this cookbook. As I page through the recipes for Cocktail Meatballs for a Crowd (Makes 250 meatballs. “Try these when you need lots of a sure thing”), Southern Comfort Punch, and Boiled Peanuts, I feel like I’m reading a top-secret manual on Southern Entertaining. To celebrate my first Thanksgiving back up North since I moved, I decided I should bring a traditional treat from Party Receipts to share with my Philadelphia family. My selection? “Libby’s Christmas Gift.” Says contributor Rebecca Player Bonner, “We look forward to this gift from our friend Libby James every Christmas.”
My trusty sous chef, Tennessee, was ready to handle any wayward cheese scraps.
I combined the grated cheese and 2 blocks of room-temperature cream cheese in the KitchenAid bowl and creamed together.
Here is the full recipe from Party Receipts from the Charleston Junior League.
Libby’s Christmas Gift
Yield: 2 cheese balls
16 ounces cream cheese, at room temperature
½ pound sharp Cheddar cheese, grated
2 teaspoons Worcestershire sauce, or more, to taste
2 teaspoons grated onion
Cayenne pepper, to taste
1 cup chopped pecans or walnuts
1. Cream together the cheese in a large bowl. Add the Worcestershire, onion and cayenne and mix well.
2. Shape the mixture into 2 balls and roll each in the chopped nuts to coat. Serve with crackers.