Soften cheese and stir in drained pineapple.
Add 1 1/4 cups pecans and\tremaining
ingredients.
Chill.
Roll
into a ball, then roll in remaining pecans.
Mix cream cheese, pineapple and green pepper. Sprinkle with Lawry's seasoned salt. Shape into a ball and serve with crackers.
Combine all ingredients in a bowl, mixing well.
Shape into a ball.
Chill until serving time.
Mix together all ingredients except nuts.
Set in refrigerator until it hardens.
Form into a ball and roll in chopped nuts to cover.
Makes 2 balls.
Can be frozen.
Mix
cheese,
pineapple
chunks
and
marshmallows in a large bowl
and
store
in
refrigerator.
Mix sugar and flour together; then add other ingredients.
Cook in a double boiler until mixture thickens.\tCool
and
pour
over top of cheese, pineapple and marshmallows.
The sauce will cover up to 8 cups of the cheese mixture.
Mix the first 3 ingredients.
Cool until half stiffened.
Add the milk, cottage cheese, pineapple
and almonds.
Fold in the mayonnaise.
I usually add a few cut up maraschino cherries.
A little horseradish is good, too.
Combine cream cheese, pineapple, green pepper and seasoned salt.
Form into a ball and roll into chopped pecans.
Serve with assorted crackers.
Mix ingredients together using half of the beef.
Taste, add more accent if needed a little at a time.
Then forml into a ball.
roll the ball in the rest of the beef.
Refrigerate until firm about a hour.
Serve with crackers.
**Verygood with low fat cream cheese.
this recipe makes a small ball.
If doubling cream cheese just save 1/4 of the meat for outside.
**easierrolling-You may also want to let the ball firm up in fridge before placing meat on the outside.
Let cheese soften at room temperature.
Mix cream cheese, pineapple, onion, peppers, 1/2 cup of pecans and other ingredients.
Place in refrigerator to firm; then roll into ball, covering with remaining pecans.
Place a cherry in center of ball for color.
Serve with fancy crackers.
ntil combined. Shape into a ball; wrap in plastic wrap. Refrigerate
Mix cream cheese, pineapple, bell pepper, onion, salt and half of the pecans.
Spread other half of the pecans on wax paper and after the ball is formed, roll the ball in the pecans.
Makes 1 large cheese ball.
Combine cheese, pineapple, onion and pepper.
Mix well.
Chill until firm enough to form into ball.
Roll ball in finely chopped walnuts.
Chill until ready to serve.
Best served with unsalted crackers.
Combine cream cheese, pineapple, seasoned salt, green pepper and onion in mixer bowl; mix well.
Shape into ball; roll in pecans to coat well.
May add additional 2 tablespoons green pepper, 2 tablespoons green onion and 3/4 cup pineapple if desired.
Yields 1 cheese ball.
Mix cream cheese, pineapple, bell pepper, onion and seasoning salt (by hand) until well blended.
Add 1 cup pecans and mix well. Shape into ball.
Roll in 1/2 cup pecans and refrigerate.
Place chopped pepper, onion and pineapple on paper towel to absorb liquid.
Mix all ingredients well together in large bowl. Reserve 3/4 cup pecans.
Shape cheese into ball.
Roll in reserved pecans.
Chill until 1/2 hour before serving.
Cheddar cheese is optional but makes ball more solid.
Use red and green peppers for holidays.
Combine cream cheese, pineapple, green pepper, onion and salt; mix well. Chill.
Shape into a 4-inch ball and roll in chopped pecans.
Serve with assorted crackers.
Combine cream cheese, pineapple, green pepper, onion, garlic powder and celery salt.
Mix well.
Set in refrigerator overnight. Make round balls and roll in chopped nuts.
(Optional:
Roll one large ball in nuts.)
ugh cut all blocks of cheese into chunks about the size
Soften cheese to room temperature.
Drain pineapple and cherries (if they are not drained well it will not make a ball). Mix cheese, pineapple and cherries.
Shape into a ball and roll in pecans.
Refrigerate overnight.
Mix cream cheese, pineapple, cheese, onions and Worcestershire sauce.
Form into a ball and cover with nuts.
Chill for at least 2 hours before serving.