photograph by Matt Hulsman

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.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.