Pineapple Cheese Spread
This makes 5 cups.

2 8 oz. cream cheese
1 8 1/2 oz. can crushed pineapple, drained
1 c. chopped pecans
1/2 c. chopped green bell pepper
2 T. chopped green onion
1 t. Lawrey's Seasoned Salt

Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.
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Spicy Sugared Pecans (Previously Posted by Gina/FL)

1 egg white
1 T water
1/2 t. salt
1 1/4 t., cinnamon
1 c. sugar
1 lb. pecan halves
Beat egg white and water til foamy. Add salt, cinnamon and sugar and mix
well. Add pecans and stir til well coated. Spread on cookie sheet. Bake
at 200 for 45 mts. Stir every 15 mts. Let cool. Store in glass canning jar, when ready to serve tie a festive plaid ribbon around the neck and let the guests help themselves.Spinach Dip in

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