Friday, July 31, 2009


This is an old Hoosier recipe.

2 8-oz pkgs cream cheese, softened
1 can crushed pineapple, drained
2 cups chopped pecans, divided
1/4 green onion, finely chopped, optional
2 tsp finely chopped onion
1/2 tsp garlic salt

Reserve one cup of the chopped pecans; set aside.

In a medium mixing bowl, combine all the remaining ingredients. Use hands to mix well. Shape mixture into 2 balls. Rolls balls in the reserved pecans. Chill until serving time. May be store in the refrigerator for a few days if wrapped tightly in plastic wrap or tightly sealed in a zip-top plastic bag.

No comments: