RECIPE FROM "SANDY'S
Pineapple Cheese Ball
(From the Tuscon Treasures, Tucson Medical Center Auxiliary fund-raising cookbook)
16 ounces cream cheese, softened
1 (8-ounce) can crushed pineapple, drained
2 cups chopped pecans
1/4 cup finely chopped green bell pepper
2 teaspoons finely chopped onion
1 teaspoon seasoned salt
Beat the cream cheese in a medium bowl until smooth. Stir in the pineapple, 1 cup of the pecans, green pepper, onion and seasoned salt gradually.
Shape the cheese mixture into a ball. Roll in the remaining 1 cup pecans. Wrap in plastic wrap or foil. Refrigerate for 8 to 10 hours.
Place the cheese ball on a large serving board or plate and surround with crackers. Garnish with pineapple slices, maraschino cherries or parsley.
Sandy's Note: This is quick and easy and will get you rave reviews ... and probably requests for the recipe.
You can purchaseTuscan Treasures hardcover fund-raising cookbook for $21.95 each and $3.05 S&H per book.
Mail your check or money order to Tucson Medical
Center Auxiliary, 5301 East Grant Road, Tucson, Arizona 85712,