Directions

• 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. Yield: 16 cheese balls (about 1/3
• cup each).