Rubenstein’s Cheese Ball Rubenstein’s Cheese Ball Advocate staff photo by ARTHUR D. LAUCK -- Rubenstein's Cheese Ball comes from the old Rubenstein's on Government Street, where it was prepared for diners waiting for a table. Marlene Rubenstein, Joanna MacPherson Nov. 07, 2012 Comments ADVOCATE-TESTED RECIPE Rubenstein’s Cheese Ball Makes a 3½-inch-diameter ball. Recipe is from “Delicious Heritage” cookbook by the late Nippy Carville, submitted by Marlene Rubenstein, and also in “The View From Our Kitchen” by the Baton Rouge Eye Bank Auxiliary, submitted by Joanna MacPherson. MacPherson says, “This recipe was served many years ago at Rubenstein’s on Government Street in Baton Rouge. It was offered to you as you stood in line waiting for a table for lunch.” 2 (8-oz.) pkgs. cream cheese 6 tbls. butter 5 green onions, chopped 3 sprigs fresh parsley, chopped Seasoning Mix, to taste (see note) ¾ tsp. dill weed ¾ tsp. garlic powder Garnish of chopped pecans, chopped parsley or paprika, if desired Crackers or small toasts Seasoning Mix: 3 tsps. red pepper 1 tsp. thyme 2 tsps. chili powder 2 tsps. oregano 2 tsps. white pepper 4 tsps. ground paprika 2 tsps. salt 1. With mixer, blend softened cream cheese and butter together. 2. Add onions, parsley, Seasoning Mix, dill weed and garlic powder, blending thoroughly. Chill well. 3. Roll into large ball or 2 small balls. If desired, garnish with pecans, parsley or paprika. Serve with crackers or toasts. Note: For Seasoning Mix, combine ingredients. Store in sealed jar.