Holiday Cheeseball - 1970's Style

Makes several large cheeseballs. 

1 - 16 oz package Monterey Jack
1 - 16 oz package Sharp Cheddar
1 - 15 oz jar of Cheez Whiz
2 - 8 oz packages of Cream Cheese
1/2 jar green olives, chopped fine
5-7 green onions, tops only - sliced
2 T worcestershire sauce

Before attempting to combine, ensure that all Monterey Jack, Cheddar and Cream Cheese are fully at room temperature. Combine all very well. Shape into Balls, roll in chopped walnuts. Wrap in saran wrap. Chill at least overnight. 

Serve with Ritz (of course!)

Pasta with Fresh Spinach, Garlic, Olive Oil, Lemon & Tomatoes

Serving size: 6

Ingredients:

• Pasta for 6 as measured by box directions (cooked al dente)
• 12 tablespoons olive oil
• 1 small head of garlic, (or 6-8 cloves) minced
• 6 plum tomatoes,  diced (1/2-3/4 inch) OR 1 large can of diced tomatoes (I use petite)
• 1 lb fresh baby spinach leaves
• ¼ teaspoon red pepper flakes (optional)
• salt & freshly cracked black pepper to taste
• juice of 1-1/2 lemons
• ½ cup grated Parmesan or Pecorino cheese (optional)

Directions:
Cook the pasta al dente according to the instructions on the package.
While the pasta is cooking, heat olive oil in sauté pan over medium heat.  Sauté  garlic in the olive oil for about a minute being careful not to burn the garlic by using excessive heat, add tomatoes until heated thoroughly (if canned) or until they start to break down a little (if fresh).  Season with salt, pepper.  Add red pepper flakes.   Add juice of lemon. 

Transfer the tomato mixture to a larger pot (I reuse the pasta pot if my pasta is done by now) and bring to a simmer.  Add spinach leaves stir until they wilt down.  Add cooked pasta to the pot.

The pasta is flavorful as is however, grated Parmesan or Pecorino cheese can be added just before serving.