2 (8-ounce) packages cream cheese
1 (20-ounce) can crushed pineapple, drained
¼ cup green pepper, finely chopped
2 tablespoons onion, finely chopped
1 tablespoon Worcestershire sauce
2 cups toasted pecans, chopped and divided
Crackers and sliced peppers, for serving
Drain pineapple. Mix together all ingredients, reserving 1 cup of pecans. 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 slices, if desired.
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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
