Updated Thursday, May 23rd, 2002
Yield: 10 to 12 servings
When time is at a premium, this easy-to-make pineapple-cheese ball recipe is a perfect option. If by some chance there are leftovers, just reshape it, wrap it tightly in plastic wrap, and refrigerate it until you're ready to serve it again.
In a food processor or by hand with a fork, beat the cream cheese until smooth. Mix in the pineapple, green pepper, and onion. Reserve 1 cup of the nuts and mix in the remaining 1 cup of nuts. Shape the mixture into a ball, roll it in the reserved nuts, and refrigerate until well chilled. Serve with crackers.
We prefer to use both cream cheese and shredded cheddar cheese, but you may use all cream cheese if you like.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111