Recipe - Pepper Catfish

3 pack (8oz) cream cheese;
softened
2 Sticks margarine; softened,
do not use butter
4 Cloves garlic; pressed
1 ds Worcestershire sauce
Coarsely ground pepper

Mix cream cheese and margarine together until well blended. Add garlic and
Worcestershire and mix again. Form into 1 large ball or 2 average size
balls and cover with ground pepper. Chill in refrigerator until serving
time. Serve with plain melba rounds.

If entire ball is not used, remold leftover and cover again with pepper.
Serve again!

BETTY JEAN HOWELL (MRS. GILBERT)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.