Pineapple and Pecan Cheese Ball |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Dolores Jones. Ingredients:
16 ounces cream cheese |
8 1/2 ounces crushed pineapple, canned |
1/4 cup pecans, chopped |
1/4 cup green pepper, finely chopped |
2 teaspoons onions, finely chopped |
1 teaspoon seasoning salt |
Directions:
1. Cream the cream cheese.
2. Add remaining ingredients, reserving 1/4 cup of the chopped pecans. Chill.
3. Form into a ball and roll in the reserved pecans.
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