Pineapple Cheese Ball recipe
For a 1960's themed potluck lunch, I made a pineapple cheese ball. The most work went into taking apart a fresh pineapple (so that I could make a fake pineapple - so meta!); this could be made with canned pineapple and topped with green onions/scallions or bay leaves instead of a fresh pineapple crown.
The fresh pineapple version tastes better but the canned pineapple is more period accurate, for what it's worth. The 1960's recipes I used for research tend to use whole pecan halves to decorate the cheese ball; I chose to use more economical pecan bits.
Pineapple Cheese Ball
1 (8 oz) package cream cheese
1 cup (8 oz) shredded cheese (cheddar or colby jack are good)
1/2 cup - 1 cup (4 - 8 oz) finely chopped fresh pineapple or canned crushed pineapple
1 teaspoon seasoning salt (such as Lawry's)
2 Tbs thinly sliced green onion (both top and bottom)
1 cup (8 oz) pecan bits
Mix cream cheese, shredded cheese, pineapple, seasoning salt together in a bowl. Stir in green onion. Mound onto a plate and shape into an oval (I used the back of a spoon). Cover with plastic wrap and let sit overnight, or at least for a few hours to firm up. Before serving, gently press pecan bits into the surface. If you have the fresh pineapple top, trim so part of it will lay flat on the plate and scrub the base well to remove any soil.