1 c. blanched almonds
3 tbsp. butter
3 oz. cream cheese
1/2 lb. sharp cheddar cheese, grated
1 pimento, chopped
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. grated onion
Dash of paprika

Saute almonds until golden in the 3 tablespoons butter. Chop fine. Set aside.

Cream together the cream cheese and cheddar cheese; add half of the chopped almonds. Add the rest of the ingredients and mix well. Shape into a roll. Roll in the remaining nuts. Wrap in waxed paper. Refrigerate or freeze. To serve, defrost and cut into thin slices, serve with crackers.