Fiesta Crush

Fiesta Crush
4 c. sugar
6 c. water
5 ripe bananas, peeled and mashed
2 ½ c. orange juice
4 c. pineapple juice
½ c. lemon juice
2 12 oz. cans lemon-lime soda
Maraschino cherries for garnishing

Combine sugar and water in a large saucepan and heat over medium heat until sugar is dissolved. Set aside to cool. In a large bowl, mask bananas, then stir in orange juice, pineapple juice, lemon juice, and cooled sugar syrup. Pour mixture into a shallow pan and freeze. When ready to serve, remove from freezer to thaw slightly. Break mixture into chunks and fill cups two-thirds full. Pour lemon-lime soda over slush. Garnish each serving with a maraschino cherry or sprig of holly. Makes 25 half-cup servings.
Pineapple Cheese Roll
2 8oz. packages cream cheese, softened
1 8½ oz. can crushed pineapple, drained well
1 2 T. finely chopped green onion
2 ¼ cup minced green pepper
1 T. seasoned salt
1 c. chopped pecans

In a large bowl, combine cream cheese, pineapple, onions, green pepper, and seasoned salt. Mix well with a wooden spoon and refrigerate for several hours. Once firm and chilled, shape mixture into a log and roll in chopped pecans. Refrigerate until ready to serve. Makes 1 roll.
Festive Cheese Ball
2 8 oz. packages cream cheese, softened
2 c. grated sharp cheddar cheese
2 T. finely chopped green onion
2 t. Worcestershire sauce
1 t. lemon juice
½ t. lemon pepper
1 c. finely chopped nuts
½ c. chopped parsley

Combine all ingredients, except nuts and parsley, in a medium bowl and mix until well blended. Divide the mixture in half and spoon into 2 small bowls lined with waxed paper. Refrigerate for several hours. Lift out waxed paper from each bowl, and mold cheese into a ball, using waxed paper to protect hands. Roll each ball in chopped nuts and parsley. Refrigerate. Remove about 15 minutes before serving; serve with a variety of crackers. Makes 2 small cheese balls.