CHEESE PUFF BALLS This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Kale Estate in Arlington, Texas in 1986. 5 ounce jar pasteurized process cheese spread with bacon 2 cups bread crumbs 4 eggs separated 1/2 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon cayenne Soften process cheese spread at room temperature then cream until smooth. Mix 3/4 of the crumbs with slightly beaten egg yolks. Add seasonings and cheese spread then fold in stiffly beaten egg whites. Using tablespoonful for each puff ball shape into balls then coat with remaining crumbs and fry in deep fat at 360 until lightly browned. Drain and serve hot.