2 (8-ounce) packages cream cheese
1 (20-ounce) can crushed pineapple
¼ cup green pepper, finely chopped
2 cups toasted pecans, chopped and divided
2 tablespoons onion, finely chopped
1 tablespoon Worcestershire sauce
Drain pineapple. Mix together all ingredients including 1 cup of pecans. Save the other cup of pecans for later use. Knead mixture until smooth. Shape into one large ball or into three smaller balls. Cover and chill until firm. When firm, roll balls in remaining pecans. Serve on a platter with crackers and pepper strips if desired.
Order a copy
To purchase North Carolina’s 4-H Centennial Cookbook, call (919) 515-1680 or visit go.ncsu.edu/4-h_centennial_cookbook.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
