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1 (8 oz.) pkg. cream cheese
1 (4 oz.) pkg. blue cheese
1 (5 oz.) jar Old English Cheddar cheese
1 (6 oz.) roll smoked cheese
Garlic powder to taste
1/8 tsp. Tabasco
1 c. parsley, finely snipped
1 c. pecans, finely chopped
Pretzel sticks

Have cheese at room temperature. Blend well with garlic powder and Tabasco. Add 1/3 cup parsley and 1/2 cup chopped pecans; blend. Chill cheese mixture until it is easy to handle. Mix remaining parsley and nuts together.

Form cheese into tiny balls about 1 inch in diameter and roll in reserved parsley-nut mixture. Refrigerate. Cheese balls will keep several days. Insert a pretzel stick in each cheese ball just before serving. Yields: 7 1/2 dozen.

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