Appetizers & Dips Pineapple Cheese Ball Serves 8 2 cans crushed pineapple 2 8-ounce packages cream cheese 2 cups chopped pecans 2 to 3 cups shredded cheese dash of Season All crackers
Drain crushed pineapple well. Soften cream cheese to room temperature. Mix cream cheese, pineapple, Season All, and shredded cheese together. Form a ball. Place it in the freezer for 10 minutes to firm it up. Spread pecans on a cookie sheet. Roll cheese ball in pecans. It doesn’t have to be totally round. Form to the shape you want. Place crackers around it and enjoy! From Jaye Blanton Kitty Bauer
Prudy’s Pecans Makes 2 cups 2 cups pecan halves 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce ¼ cup butter ½ teaspoon hot sauce
Preheat oven to 300 degrees. Stir together butter, soy sauce, hot sauce, and Worcestershire. Add pecans and stir well. Spread pecans in a single layer on a 15” X 10” cookie sheet. Bake at 300 degrees stirring often, for 25 minutes or until toasted. Christ Church Member
28