"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Pineapple Cheese Ball, by Karen Ball, is from The Relay for Life Recipe Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
16 oz. cream cheese 4 oz. cheddar cheese 1/4 c. finely chopped green pepper 1/4 c. finely chopped onion 1 Tbsp. Season-all 1 (8 oz) can crushed pineapple (well drained) 1 c. chopped pecans
Soften cream cheese and cheddar cheese; add spices and pineapple. Mix well and refrigerate until solid. Roll into a ball; spread the pecans on a flat surface and roll cheese ball over pecans until completely covered. Wrap in plastic wrap and refrigerate until ready to use.
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