2 (8 ounces) packages cream cheese
8 1/2 ounces can drained crushed pineapple
1 cup chopped pecans
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 tablespoon seasoned salt

Combine the previous ingredients.

Roll in a ball and wrap in waxed paper.

Chill overnight.

Roll in 1 cup chopped pecans.

Note: If ball is too soft to roll, pat pecans on ball until covered.

Great for parties with crackers.

2 (8 ounces) packages cream cheese
10 ounce package cheddar cheese
8 1/2 ounces can crushed pineapple, drained
2 tablespoons chopped green onions
2 teaspoons Worcestershire sauce
2/3 cup chopped pecans

Blend together the cream cheese and cheddar cheese (not with a blender).

Fold in pineapple, onions, and Worcestershire sauce.

Refrigerate several hours.

Shape in 1 large or 2 small balls and roll in pecans.

Delicious on Triscuits or firm crackers.

8 ounce package cream cheese
1 small jar Old English cheese
1/8 teaspoon garlic powder
Chili powder
Chopped pecans

Mix cheeses until soft and smooth.

Add garlic powder; mix.

Roll cheese into ball.

Roll ball in chili powder.

Then roll ball in chopped nuts.,

Makes 1 large ball or 2 small balls.

8 ounces cream cheese, softened
1/2 teaspoon Worcestershire sauce
1 teaspoon horseradish
Shake of pepper

Mix together.

Shape in balls.

Roll in parsley flakes or nuts or paprika.

2 (8 ounces) packages cream
1 small can crushed pineapple
1/4 cup finely chopped onion
1/4 cup finely chopped bell pepper
1 teaspoon Accent
1 cup chopped walnuts or pecans

Combine all ingredients and mix well.

This can on also be a cheese ball, just by shaping the above into a ball and rolling into 1 cup of nuts.

By adding enough mayonnaise to make this a spreading consistency, this can be used as a spread for open-face sandwiches.

Better made the day before.