Ingredients
1 package (8 ounces) cream cheese, softened1 cup ricotta cheese1 cup sour cream2 packages (2-1/2 ounces each) thinly sliced dried beef, finely chopped2 cups finely shredded cheddar cheese1-1/4 cups crisp rice cereal, crushed1/4 cup finely chopped white onion1 tablespoon Worcestershire sauceTOPPINGS:Blue paste food coloring1/2 cup finely shredded Swiss cheese, chopped1/2 cup finely chopped white onion1 can (4-1/4 ounces) chopped ripe olives1/2 cup finely shredded cheddar cheese1 package (2-1/2 ounces) thinly sliced dried beef1/2 cup finely chopped red onion1/2 cup finely chopped green onions (green tops only)1/2 cup diced sweet yellow pepper1/2 cup diced sweet red pepper15 small water chestnut slices2 tablespoons cream cheese, softened1 teaspoon whole milkBlack paste food coloring2 breadsticksAssorted crackers
Preparation
In a large bowl, beat the cream cheese, ricotta and sour cream; add beef. Beat in the cheddar cheese, cereal, onion and Worcestershire sauce. Cover and chill for 30 minutes.
In a small shallow bowl, combine blue food coloring and Swiss cheese; set aside. Shape cheese mixture into 16 balls. Roll one ball in white onion for the cue ball. Roll another cheese ball in olives for the eight ball. Roll a third ball in colored Swiss cheese; make a stripe of colored Swiss cheese on a fourth ball.
With remaining cheese balls, make six solid-colored balls and six striped balls by rolling in the cheddar cheese, beef, red onion, green onions, yellow pepper and red pepper. Cover and refrigerate until serving.
Thoroughly pat water chestnuts dry with paper towels. In a small bowl, combine the cream cheese, milk and black food coloring. Cut a small hole in a corner of a pastry or plastic bag; insert round tip #4. Fill bag with cream cheese mixture. Write numbers on water chestnuts; lightly press one water chestnut onto each ball (except cue ball).
Arrange pool balls on a wooden cutting board. Use breadsticks for pool cues. Serve with crackers.
