REC - Lou's Cheeseball / Spicy Pineapple Chunks - RFC Cookbook page10
 

REC - Lou's Cheeseball / Spicy Pineapple Chunks - RFC Cookbook page 10

rec.food.cooking - cookbook - page 10
Appetizers & Beverages

Lou's Cheeseball

4 - 8-ounce (224 g) packages cream cheese
2 cups (about 460 g) butter, softened
4 tablespoons whipping cream
2 teaspoons paprika
4 teaspoons Worcestershire sauce
4 teaspoons dry onion soup mix
1 teaspoon celery salt
1/2 teaspoon garlic powder
4 tablespoons pimiento, minced
4 tablespoons bell pepper, minced
1 teaspoon Tabasco sauce
8 ounces (225 g) pecans, chopped

Beat cream cheese and butter until fluffy. Add cream, paprika
Worcestershire sauce, soup mix, celery salt, garlic powder, pimiento,
bell
pepper, and Tabasco sauce. Mix well. Chill in refrigerator. Shape into
balls and roll in chopped pecans. Makes 2 large cheese balls. If you
don't
want to make cheese balls, stir the pecans into the cheese mixture and
serve as a spread for crackers.

Source: daughter of one of my friends - Sally C. Wallace -
Mississippi, USA


Spicy Pineapple Chunks

These are great for parties or pot lucks. Less than 10 minutes to
prepare.
You just have to remember to do it at least a day ahead.

12 ounces (340 g) pineapple chunks in juice
1 tablespoon sugar
1 tablespoon vinegar
6-inch (15 cm) stick cinnamon
6 whole cloves

Drain pineapple, reserving juice. Set pineapple aside. In small
saucepan,
heat juice, sugar, vinegar, cinnamon and cloves. Simmer 5 minutes. Add
pineapple and heat through. Store in covered container in the
refrigerator
at least 24 hours. Serve on wooden picks. Makes about 20.

Source: Vickie Canfield (LADYVMH2000) Utah, USA