2 8-ounce packages Philadelphia Cream Cheese
1 7-ounce can crushed pineapple, drained
1 cup pecans/walnuts
1 tablespoon minced onions
1 tablespoon Lowry’s Seasoned Salt
Combine cheese, pineapple, onions, and salt in a large bowl. Make into ball and place in aluminum foil, chill.
Remove and cover the ball with crushed nuts.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.
