Great Hot Recipes
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PINEAPPLE CHEESE BALL
2 (8 oz.) pkgs. cream cheese
1 sm. can crushed pineapple, drained
1/4 c. finely chopped green pepper
2 tbsp. green onions
3/4 tbsp. seasoning salt
Dash or two of Worcestershire sauce
2 c. finely chopped pecans (put 1 c.
aside)
Mix together all ingredients (except 1 cup chopped pecans). Form into a ball and wrap in plastic wrap. Chill. Roll cheese ball in 1 cup chopped pecans and chill again. Serve with crackers.
PINEAPPLE CHEESE BALL
2 (8 oz.) pkgs. cream cheese, softened
1 (8 1/2 oz.) can crushed pineapple,
drained
2 c. chopped pecans
2 tbsp. finely chopped onion
1 tbsp. seasoned salt
Canned pineapple slices
Maraschino cherries
Parsley sprigs
Assorted crackers
In medium bowl beat cream cheese with fork until smooth. Gradually stir in crushed pineapple, 1 cup pecans, onions and salt. Shape into ball. Roll in remaining nuts. Wrap in plastic. Refrigerate until chilled. To serve, place cheese ball on serving board, garnish with pineapple slices, cherries and parsley. Makes about 40 servings. Left overs may be re-shaped and used later.