Rice Krispie Cheese Balls

Snap, crackle, pop–sharp cheddar! Those Krispies are some swingin’ cats!

Given that they’re flattened with a fork, I’m not sure you can call these cheese balls. They had a different name when they appeared with slightly different proportions in the December 22, 1976 edition of the Aiken (South Carolina) Standard:

Rice Krispie Cheese Thins

2 sticks margarine, room temperature
2 c. flour
1 tsp. salt
1/4 tsp. red pepper
1/2 lb. sharp cheese, grated
2 c. Rice Krispies

Mix margarine and cheese with flour; add Rice Krispies and mix well. Roll in small ball and mash with fork very thin. They may also be made into little bite-size sticks.

Bake at 350 degrees for 12-15 minutes. Submitted by Hazel Cumbee.

For another, more spherical take on the Rice Krispie Cheese Ball, here’s a pan-fried version from the January 30, 1958 edition of the Pampa (Texas) Daily News:

Cheese Balls With Tomato Sauce

3 eggs, separated
1 (3-ounce) package cream cheese
2 cups (1/2 lb.) grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
5 cups Rice Krispies (oven-toasted rice cereal)
1/3 cup butter or margarine
1/3 cup flour
2 cups milk
1 cup (1 8-oz. can) tomato sauce
1 bay leaf
1 teaspoon sugar
2 Tablespoons chopped parsley
1/8 teaspoon baking soda

Beat egg yolks slightly. Blend with cheese, salt, paprika, and Worcestershire sauce. Crush Rice Krispies into fine crumbs. Add half the crumbs to the cheese mixture, mixing well. Beat egg whites until stiff but not dry. Fold in half the egg whites, shape into balls about 1-1/2 inches in diameter. Roll balls first in remaining egg whites, then in remaining Rice Krispies crumbs. Set aside until shortly before serving time. Fry cheese balls in heated shallow fat turning until balls are browned on all sides. Serve immediately accompanied by tomato sauce.

To make sauce, melt butter in saucepan; stir in flour. Add milk gradually, stirring constantly over low heat until thickened. Set aside. Combine tomato sauce, bay leaf, sugar and parsley; simmer about 15-20 minutes. Remove bay leaf. Just before serving, stir in soda. Add to hot white sauce and serve at once.

Yield: 6 servings, 3 balls each.

One more tidbit about Krispies–lots of sources mention the existence of a fourth brother in clan Krispie named Pow (for the nutritional punch), but they’re fuzzy on the timelines, and while it seems like concept art exists, I can’t find a single instance of Pow ever appearing in anything, ever. So sadly, this is not really the Shemp of the Krispies.

From the box of L.R. from Winston-Salem, North Carolina.

Rice Krispie Cheese Balls

  • 1-3/4 sticks oleo
  • 1/2 lb. sharp cheese
    Leave in bowl to soften, then by hand mix thoroughly–add
  • 2 cups plain flour
    1 tsp. cayenne pepper

Work all above with hands until very pliable without sticking to hands. Then add 2 cups Rice Krispies. Work together well; form in small balls–put on ungreased pan.

Dip fork in cold water; press to imprint.

Bake 10-15 minutes — 350 deg. Do Not Brown.

(No Taste if brown)

(Stores Well)



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