| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Creamcheese | 1 | Lrg. ball | |
INGREDIENTS
| 16 | oz | Pkg. Cream Cheese (NOTE: Fat-free or 1/3 fat) |
| 7 | oz | Can crushed pineapple, very |
| Well drained | ||
| 2 | c | Crushed pecans |
| 1/4 | c | Chopped green pepper |
| 2 | tb | Chopped onion |
| 1 | ts | Seasoned salt |
INSTRUCTIONS
While cream cheese is softening, drain the pineapple in a sieve. It must be very dry or the ball will be hard to work with. Mix cheese with dry pineapple, green pepper, onion, seasoned salt and one cup of the pecans. Place in the refrigerator, cover with saran wrap overnight to allow to harden. With a spatula force the cheese up into the shape of a ball. Place the remaining cup of pecans on a sheet of waxed paper and roll the ball shape out onto them, rolling and shaping the ball as you cover the entire ball with pecans. Place on a large platter and surround with half slices of sliced pineapple or just crackers. Posted to Digest eat-lf.v097.n005 From: Sandra McGuire <kd6hci@gte.net> Date: Sun, 05 Jan 1997 11:48:48 -0800
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