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.
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
