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.
print it
Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
