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New Years Eve Beverage Guide ] Misc Recipes ] [ Appetizers 1 ]

Appetizer Recipes Disk 134


















































































































7-LAYER DIP      > Back to Top <

1-3/4 cups (16-ounce can)  Refried Beans
1 package (1.25 ounces)  Taco Seasoning Mix
1 cup (8-ounce container) sour cream
1 cup (8-ounce container) refrigerated guacamole
1 cup (4 ounces) shredded cheddar cheese
1 cup  Thick & Chunky Salsa
1/2 cup (4-ounce can)  Diced Green Chiles
1/3 cup (about 2) sliced green onions
Tortilla chips   

COMBINE beans and seasoning mix in small bowl. Spread bean mixture in 8-inch-square baking dish.
TOP with sour cream, guacamole, cheese, salsa, chilies and green onions. Serve with tortilla chips.   

NOTE: Can be prepared up to 2 hours ahead and refrigerated.      

ALMOND MUSHROOM PATE      > Back to Top <

2 tablespoons  margarine
1 small onion, chopped (1/4 c)
1 clove garlic, minced
1-1/2 cup  sliced mushrooms (4 ounce)
1/2 teaspoon  tarragon
1 cup  blanched whole almonds(6 ounce)
1 tablespoon  lemon juice
2 teaspoon  soy sauce
1 dash white pepper
2 tablespoon  cream cheese, optional*
*or kefir cheese, or Neufchatel cheese

GARNISH:  slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips, optional

In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Sauté until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice.      Makes 1-1/2 cups.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frounceen.

  ~ Substitute other vegetables for the mushrooms (maybe broccoli.)
  ~ Substitute 1/2 teaspoon fennel for the tarragon and 1 cup whole pecans for the almonds
  ~ vary the flavor by using other seasonings such as basil, oregano, dill weed, curry powder, or nutmeg.

APACHE DIP      > Back to Top <

1 (9-inch) Apache loaf
1 (16-ounce) package sharp cheddar cheese, grated
1 (8-ounce) package cream cheese
1 (8-ounce) container sour cream
1/2 cup minced green onion
1 teaspoon Worcestershire sauce
2 (4-ounce) cans green chilies
1 cup chopped ham   

Cut top off of Apache bread and scoop out inside; set aside.  Mix all ingredients together; mixture will be very stiff.  Put mixture into Apache bread.  Replace top.  Bake at 350o F for 1hour and 10 minutes.  Serve with reserved bread to use for dipping.     


APPETIZER MEATBALLS      > Back to Top <

1 can (20 ounces) pineapple chunks
3 tablespoons sugar
5 tablespoons teriyaki sauce (divided)
1 tablespoons vinegar
1 tablespoons ketchup
1 pound lean ground beef
2 tablespoons instant minced onion
2 tablespoons cornstarch
1/4 cup water   

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; set aside. Mix ground beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in a large skillet; drain off excess fat. Pour syrup mixture over  meatballs; simmer 10 minutes, stirring occasionally. Dissolve  cornstarch in water; stir into skillet with pineapple. Cook  and stir until sauce thickens and pineapple is heated through.  Makes 6 to 8 appetizer servings.       

APPETIZERS         > Back to Top <

Appetizers are treats that can be served either at the start of a meal or at a reception or open house.  Listed below are suggestions for quick and easy appetizers, along with some advice to follow for staying within the guidelines for a healthy diet:   

Salsa has become one of America's most popular foods, primarily from teaspoon abundant use as an appetizer.  Not only is salsa tasty, but it contains little or no fat.   For a change from basic salsa, mix with an equal amount of refried beans and top with cheese.  Heat in the microwave and serve hot.   

Chips are the natural companion to salsa, including potato chips and corn chips.  Most potato and corn chips are fried, and therefore, contain a high level of fat.  Baked chips, or even baked pretzels, are a good alternative when used with salsa.  The taste of the salsa generally makes up for any loss of taste from baked rather than fried chips.   

Cut, raw vegetables arranged on a try can make a decorative and colorful appetizer.  Salad dressings make easy vegetable dips, but try to use low-fat versions.  Most regular salad dressings are loaded with fat.  Low-fat sour cream can be mixed with ketchup and garlic powder to make an easy vegetable dip.   

Cream cheese has long been a versatile food to build a quick appetizer around.  Reduced fat cream cheeses are a good choice.  Top cream cheese with any of the following for a quick and easy appetizer:   

green pepper jelly 

drained small shrimp and cocktail sauce
chopped pickle or pickle relish
a dash of Worcestershire sauce and chives
chopped chutney and a dash of curry powder   

Each of these combinations can be served with crackers, thin-sliced toast or chips.       

APPLE DIP      > Back to Top <

8 ounces cream cheese, softened
1/2 cup  mayonnaise
2 medium apples, chopped
1/2 cup  chopped walnuts
1 tablespoon  lemon juice
Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice.  Serve with crackers.


2/3 cup apricot preserves
1 tablespoon  unsweetened instant tea
12 chicken drumettes
LINE baking sheet with foil.   COMBINE preserves and tea in blender; cover. Blend until smooth. Place drumettes on prepared baking sheet; brush heavily with glaze.   BROIL drumettes, brushing frequently with glaze, for 12 to 15 minutes on each side or until no longer pink near bone.

ARKANSAS CAVIAR       > Back to Top <

2 cans black-eyed peas, drained
1 (8-ounce) bottle of zesty Italian dressing
carrots, celery, onion, jalapeno pepper - finely chopped (to taste)

Mix all ingredients together and chill.  Serve with Frito Scoops.       




ARTICHOKE CHILE DIP      > Back to Top <

1 can (14 ounces) artichoke hearts, drained and chopped
1 cup (4 ounces) freshly grated parmesan cheese, divided
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup (4-ounce can)  diced green chilies
1 clove garlic, finely chopped    Bread cubes, pita wedges or tortilla chips

PREHEAT oven to 350o F.
COMBINE artichokes, 3/4 cup cheese, sour cream, mayonnaise, chilies and garlic in medium bowl; stir well. Spoon into 1-quart casserole dish. Sprinkle with remaining cheese.   BAKE for 25 to 30 minutes or until bubbly. Serve with bread cubes, pita wedges or tortilla chips.

ARTICHOKE DIP       > Back to Top <

1 can artichoke hearts (drained and cut)
1 cup mayonnaise
1 cup sour cream
1 cup parmesan cheese   

Mix together and bake in 350o F oven for 30 minutes.  Serve with crackers.       

AVOCADO 'N' CRAB COCKTAIL      > Back to Top <

2 ripe avocados
1 medium tomato (chopped)
3 tablespoons finely chopped parsley
3 tablespoons French dressing
1 small onion (finely chopped)
1/4 teaspoon salt
1/2 teaspoon lemon juice
1 pound lump crab meat
4 tablespoons sour cream

Cut avocados in half and remove the stone. Carefully remove the flesh, then dice. Place in bowl with the chopped tomato, onion, parsley, French dressing, salt and lemon juice. Add  crab meat. Carefully mix with other ingredients and spoon  mixture into avocado shell. Place on serving dish and chill  before serving. Serves 4. 

AVOCADO SALSA      > Back to Top <

1 ripe California avocado, diced
1 tomato, diced
1/2 cup corn kernels
juice from 1 lime
2 tablespoons chopped cilantro or to taste
ground black pepper
Ground red cayenne pepper (optional)
Minced jalapeno peppers (optional)  

Combine avocado, tomato, corn, lime juice, and cilantro.  Toss together gently.  Season to taste with salt and pepper.  For a spicier salsa, season with cayenne or minced jalapenos.   Servings: 4        


15 ripe medium California avocados, seeded and peeled
1 large onion, chopped
3 garlic cloves, crushed
2 tomatoes, diced
1 pound Monterey jack cheese, grated
5 green chilies, diced
1 cup fresh cilantro, finely chopped
1/2 cup fresh lime juice
1 tablespoon Lawry's seasoned salt  

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend.   Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.  Servings: 12   


3 avocado; *
2 tablespoon lemon juice
1 cup  cream cheese; softened
2 cup  sour cream
1-1/3 ounce taco seasoning mix; 1 package
2 cup  cheddar; sharp, shredded
3 cup  fresh tomatoes; fine chopped
5 green onions; sliced, use all
1/2 cup  black olives; sliced
* Use 3 California Avocados (dark skinned type) that have been peeled and pitted.
LAYER 1: (Bottom)  Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish.
LAYER 2:  Beat the cream cheese until smooth and creamy.  Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer.
LAYER 3:  Sprinkle the cheddar cheese over the cream cheese mixture.
LAYER 4:  Distribute the tomatoes over the cheddar cheese layer.
LAYER 5:  Spread the green onions over the tomato layer.
LAYER 6:  Top with the black olives.
Serve at room temperature.
Makes about 10 1/2 cups of dip.

SUGGESTED DIPPERS:  Tortilla Chips, Bell peppers, Lobster, Jicama





BACON CHEESE DIP      > Back to Top <

1/2 cup sour cream
1/4 pound cheese, Roquefort
3 ounce cream cheese
1/4 teaspoon Tabasco sauce
 4 slices bacon, cooked crisp
1 small garlic clove, diced
1/4 teaspoon celery seed, whole

Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yields 1-1/2 to 2 cups.






2/3 cup stone-ground wheat cracker crumbs
1/3 cup walnuts, finely chopped
2 tablespoon butter, softened
8 slice bacon
1/2 cup  onion, chopped
1 tablespoon bacon drippings
24 ounce cream cheese, softened
3 eggs, beaten
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
parsley sprig
shredded carrot
carrot curl
Combine cracker crumbs, walnuts & butter until well blended. Press crumbs evenly on bottom of springform pan. Bake in pre-heated 350øF oven 10 minutes.  Cool on rack. Fry bacon until crisp, then crumble. Sauté onion in drippings until tender and set aside.  Beat cream cheese. Gradually add eggs, garlic powder & cayenne. Beat until smooth. Stir in bacon and onions. Spoon mixture into pan.  Spread level.  Bake 45 to 60 minutes or until cheesecake is almost set and cracks on top. Cool completely. Store in refrigerator covered with plastic wrap.  Just before serving at room temp., remove sides of pan.  Garnish with circle of shredded carrot to edge. Place carrot curl in center with sprig of parsley. Serve with crackers or carrot slices.         

BACON ROLL UPS      > Back to Top <

6 ounce cream cheese w/chives
1 tablespoon milk
25 mixed grain sandwich bread
25 bacon cut in halves
Combine milk and cheese.  Stir to spreading consistency.  Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces.  Roll bread and wrap with bacon.  Place on broiler pan.  bake at 350o F for 30 minutes or until bacon browns.  These freeze well.  thaw before cooking.  Yields 50.



 2 ounces dried figs, preferably Calimyrna, coarsely sliced, about 1/3 cup
1/4 cup chopped fresh mint
1 tablespoon honey
1-1/2 teaspoon minced fresh thyme
1/4 teaspoon pepper
1 package (15 ounces) whole Brie cheese
Assorted Crackers   

Preheat oven to 425o F.  In bowl combine first 5 ingredients.  With serrated knife cut Brie in half horizontally; place bottom half on large sheet of foil.  Press half of fig mixture onto bottom half of cheese; cover with top half of cheese.  Press remaining fig mixture onto top of cheese.  Bring edges of foil up around cheese; wrap.  Bake on oven rack until warm, 5-10 minutes.  Let stand 5 minutes.  Unwrap; transfer to serving platter.  Serve with crackers.  Yield:  8 servings   


Nutritional Analysis:  per serving without crackers:  204 calories, 11 gm protein, 15 gm fat, 52 gm cholesterol, 7 gm carbohydrate, 334 mg sodium, 1 gm fiber.      


Traditionally, Greek kasseri cheese is made with either sheep's or goat's milk. It’s sharp, salty flavor and meltability make it a natural for this dish.   

12 ounces kasseri or scamorze cheese 
2/3 cup kalamata olives, pitted and quartered
2 tablespoons snipped fresh oregano 
1 clove garlic, minced
1/4 teaspoon crushed red pepper 
French bread, apples, or crackers 
Cut cheese into 1/2-inch-thick slices. Layer cheese in the bottom of a shallow 1-quart quiche dish or a 9-inch pie plate, overlapping if necessary. Toss together the olives, oregano, garlic, and red pepper. Sprinkle over the cheese.   Bake in a 450o F. oven for 8 to 10 minutes or until cheese just begins to melt. Serve immediately on bread, apples, or crackers; re-warm cheese as needed. Makes 12 servings.   

Nutrition facts per serving (spread only): 141 calories, 12 g total fat (7 g saturated fat), 30 mg cholesterol, 350 mg sodium, 1 g carbohydrate, 0 g fiber, 7 g protein. Daily Values: 0% vitamin A, 0% vitamin C, 14% calcium, 0% iron.        


1/2 pound cream cheese; softened
4 tablespoon butter; softened
3/4 cup  basil pesto
1/2 pound provolone, thinly sliced
1/4 cup  toasted pine nuts
1 red bell pepper; roasted, peeled, seeded, and cut into 3" x 3/8" strips
1 small jar sun-dried tomatoes (packed in olive oil)
fresh basil for garnish
Mix cream cheese and butter with a fork; add pesto and mix well.
Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side.  Make a thin layer of provolone slices on the bottom and partially up the sides.  Spread 1/3 of the pesto mixture over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto. Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers.  Chill overnight or for several days.  Serve at room temperature on a platter wreathed with fresh basil sprigs.  Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish.
NOTE: Torta may be presented inverted or not.  Keeps several weeks refrigerated.  Although best served at room temperature, it slices best chilled.  I like to serve it on a platter adorned with grape leaves and small clusters of red and white grapes.
Use lemon pesto; substitute slivered toasted almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon lemon zest to the cream cheese mixture.
Use purple pesto; omit the red pepper if desired and increase the sun-dried tomatoes.
Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers if desired, and use pecans instead of pine nuts.


8 ounce Cream cheese
Garlic and curry powders
Chinese duck sauce
Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers.   



BEAN DIP 1     > Back to Top <

2 pounds. Velveeta Cheese
1 can Ro-Tel w/green chili's
1 large can Refried Beans
1 small can Refried Beans
1/3 cup milk
1 large can beef Tamales ('peeled' & diced really well)  

 "Dump" all ingredients into a crock pot and heat on high until cheese is melted...stirring often to make sure it is well blended. Depending on how hot your crock pot gets, this could take a couple of hours. For office parties, I put it on about 8:00 am and it is ready by 10:30ish. Otherwise, heat cheese and rotel in large microwave dish for about 5 minutes then add the remaining ingredients, mix well, and heat for 5 – 7 minutes more or until hot.

 NOTE:  To make a dinner out of it, brown 1 pound ground beef with onions until done; drain excess fat. Add one package of Taco Seasoning to meat then add meat mixture to cheese mixture. Layer chips in plate then top with meat/cheese mix and add lettuce, tomatoes, green onions, black olives, sour cream and salsa.      

BEAN DIP 2      > Back to Top <

1 can black beans, drained
1 cup salsa
1/4 cup red peppers, chopped
1/4 cup green onions, chopped
1/2 teaspoon minced garlic
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon dried cilantro
1/2 teaspoon cumin
1 avocado, chopped (wait to fold in until ready to serve)   

Mix together all ingredients except avocado.  Cover and chill. About one hour before serving, stir in the avocado and chill until serving time.        




1 pound ground chuck
1 package taco seasoning (Ortega)
3/4 cup water
1 pound refried beans
1 jar (8 ounces) Ortega Taco Sauce (mild)
8 ounces sour cream
1 package (8 ounces) sharp cheddar cheese   

Brown ground chuck and drain grease.  Add taco seasoning mix and water to meat.  Simmer 20 minutes.  Add refried beans to meat mix.  Combine taco sauce and sour cream together.  Mix together with meat mixture.  Stir together.  Cover with cheese.  Bake at 350o F for 30-45 minutes.  Serve with tortilla chips.    


1/4 cup whipping cream
1-1/2 teaspoon (packed) grated orange peel
8 ounce bittersweet (not unsweetened) or semi-sweet chocolate, finely chopped
3 tablespoons Grand Marnier or other orange liqueur   8 (1-inch) pieces pound cake
8 (1-inch) pieces angel food cake
8 fresh strawberries, hulled
2 kiwis, peeled, each cut into 4 rounds
1 small pear, cored, cut into 1-inch pieces
1 large banana, cut into 8 rounds
1 orange, peel and white pith removed, cut into sections
8 dried Calimyrna figs
8 dried apricot halves   

Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoons Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier. Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping. Yield:  4 servings.     

BLACK BEAN SALSA      > Back to Top <

2 (15-ounce) cans black beans, rinsed and drained
1 (15-1/4-ounce) can whole kernel corn, drained
3/4 cup diced red sweet pepper
1/2 cup thinly sliced green onions
1/3 cup snipped fresh cilantro
1/4 cup lime juice
2 teaspoon ground cumin
1/4 teaspoon garlic salt
Tortilla chips or lettuce cups

In a large bowl, combine beans, corn, red pepper, green onions, and cilantro. Stir together lime juice, cumin, and garlic salt. Pour over bean mixture; toss gently to coat. Serve immediately. (Or, cover and chill in the refrigerator for up to 3 days, stirring occasionally.) Serve with tortilla chips for dipping or in lettuce cups as a side-dish salad. Makes about 5-1/2 cups salsa.      



BLEU CHEESE BALLS      > Back to Top <

8 ounces Cream cheese, softened
2 ounces Bleu cheese
3 tablespoon Chopped celery
1/4 cup  Chopped onion
2 tablespoon Dried parsley
2 tablespoon Dried chives (optional)
Chopped pecans or walnuts, for rolling
Mix all ingredients; form into balls. Roll in chopped pecans or walnuts; chill.




BLOOMIN SAUCE AND DIP      > Back to Top <

8 ounce sour cream
8 ounce picante sauce (pace medium or hot)
8 ounce cream cheese (room temperature so it is soft)
garlic (to taste)
Lawrys seasoned salt (to taste)
Mix and put in refrigerator to thicken for a day.


BLUE CHEESE LOVERS DIP      > Back to Top <

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 package (4 ounces) blue cheese
1/4 cup plain yogurt
1/4 cup milk
1 tablespoon soy sauce
1 tablespoon grated Parmesan cheese   

Combine all ingredients in a medium bowl.  Using an electric mixer, beat on high for about one minute serve with dip chips.      

BLUE CHEESE BALL      > Back to Top <

1 package Blue Cheese Crumbles
1-12 ounces package cream cheese (softened)
1/2 to 3/4 of a stick of butter (softened)   

Mix all together and blend until the blue cheese crumbles are mashed and mixed in.  Refrigerate, then roll in a ball and roll in crushed nuts!       


1-1/2 pound Braunschweiger onion, diced
2 tablespoon pickle juice
1-1/2 package cream cheese
4  sweet pickles, diced
3 tablespoon salad dressing
1/2 package cream cheese
salad dressing
Mix all ingredients with electric mixer; form into a ball.  Chill for 1 hour.  Frosting: Cream cheese together with small amount of milk and salad dressing to spreading consistency.  Spread over ball and chill for 24 hours.  Serve with crackers.      







1/2 pound Braunschweiger
1/4 cup chili sauce
1 teaspoon horseradish
4 ounces cream cheese
1 to 2 Tablespoons milk (use just enough to make it the right consistency to spread on crackers)

Mix together all ingredients well.  Place in decorative bowl and serve with crackers

BREAD FOR APPETIZERS      > Back to Top <

Instead of those expensive, small boxes of crackers that never go very far, why not slice down a loaf of bread as thin as possible.  I toasted my slices on a large griddle on top of the stove very slowly.  When they got brown on one side, I flipped them over.  I used a heel of not very good whole wheat bread and then cut each slice into fourths.  I cooked them slowly without any kind of fat--just used a big, black skillet.  You could bake them in the oven if that is more comfortable for you.  These little pieces got crisp and then I made a cheese ball and served with that.       

BRIE EN CROUTE      > Back to Top <

1/2 package puff pastry sheets (1 sheet)
1 egg
1 tablespoon water
1/4 cup toasted sliced almonds (optional)
1/4 cup chopped fresh parsley
1 (1 pound) brie cheese round
 water crackers

THAW pastry sheet at room temperature 30 minute Preheat oven to 400o F. Mix egg and water.
UNFOLD pastry on lightly floured surface. Roll into 14" square. Cut off corners to make a circle. Sprinkle almonds and parsley in center of circle. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2" from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
BAKE 20 minute or until golden.
LET STAND 1 hour.  Serve with crackers.  Serves 12.


1 cup plain nonfat yogurt
1 cup fat-free mayonnaise
1 package (10 ounces) frounceen chopped broccoli, thawed and squeezed dry
1 jar (2 ounces) diced pimientos, drained
2 tablespoons minced fresh parsley
1 tablespoon chopped green onion
1/2 teaspoon dill weed
1/8 teaspoon garlic powder
1 loaf (1 pound) unsliced French bread   

In a large bowl, combine the yogurt and mayonnaise.  Stir in broccoli, pimientos, parsley, onion, dill and garlic powder.  Cover and refrigerate for 3 hours or overnight.  Cut the top fourth off the loaf of bread; carefully hollow out bottom of loaf, leaving a 1/2" shell.  Set the shell and top aside.  Cut removed bread into cubes; place on an ungreased baking sheet.  Bake at 350o F for 8-10 minutes or until golden brown.  Fill bread shell with dip.  Serve with toasted bread cubes.   Yield:  3 cups.      

BROCCOLI SQUARES      > Back to Top <

3 tablespoons butter, softened
2 (10 ounce) packages frounceen chopped broccoli
3 large eggs
1 cup  milk
1 cup flour
1 tablespoons baking powder
1 teaspoon salt
4 cups mild cheddar cheese, shredded
2 tablespoons finely chopped onion
seasoned salt.   

Grease 13 X 9 X 2-inch dish with the butter.  Steam broccoli until partly cooked, about 3 minutes  (You can do this in the micro)  cool and press dry. Beat eggs and milk until frothy.  Thoroughly mix flour, baking powder and salt.  Stir into egg mixture, mix well.  Fold in broccoli, cheese and onion. Spoon into baking dish; spread evenly.  Sprinkle with seasoned salt.  Bake in 350o F oven for 35 minutes      

BUFFALO CHICKEN WINGS      > Back to Top <

2 tablespoons minced yellow onion
1 clove garlic, peeled and minced
1/4 cup minced parsley
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 Tablespoon white vinegar
1/4 -1/3 crumbled blue cheese
salt to taste
pepper to taste
ground hot pepper to taste
20-25 chicken wings
Vegetable oil for deep frying
1/4 cup butter or margarine
hot sauce   

In medium bowl, mix onion, garlic, parsley, mayonnaise, sour cream, lemon juice, vinegar, blue cheese, salt pepper and hot red pepper.  Cover and chill 1 hour or longer.  Halve wings at elbow and discard tips.  Do not dredge, crumb or batter wings. Deep fry in 2 1/2 to 3 inches of 375o F vegetable oil in saucepan or deep fat fryer until crisp and golden on all sides.  Drain well on paper towels.  Melt butter in small saucepan and blend in 1/2 to 1 bottle hot sauce depending on taste.  Place chicken wings in large bowl; pour hot butter sauce over wings and mix well.  Arrange wings on deep platter and serve warm with blue cheese dressing for dipping       

CAJUN PIMENTO CHEESE      > Back to Top <

1 (14-ounce) package shredded sharp cheddar cheese
1 small jar pimentos
1 cup mayo (I use Kraft with lemon - NO Miracle whip, it's too sweet!)
red pepper, to taste
garlic powder, to taste   

Combine all ingredients and spread on fresh white or wheat bread.   (Note - add just enough garlic powder and red pepper that you can tell it's there, but not really identify what the "unusual" ingredient is - people will be begging for more!)           

CALABRESE ROLLS      > Back to Top <

1-1/2 cups water
1/2 teaspoon salt
5 tablespoons lard (shortening, butter, or margarine)
1 -1/2 cups flour
6 eggs
1 cup Genoa salami - diced
1 cup mouncezarella cheese - diced

Put the water, salt, and lard in a sauce pan and bring to boil, remove from heat. Add flour all at once and stir vigorously with a wooden spoon until it is completely blended. Return to a low heat and stir until dough comes away from the sides of the pan. Stir for  2 - 3 minutes longer. remove from heat, continue stirring and let mix cool down.

Beat the eggs in one at a time, stirring after each addition. The paste may form air bubbles and break apart. Keep stirring and add salami and cheese and continue stirring with the wooden spoon until well blended.

On a greased baking sheet, drop teaspoonfuls of mix, spacing about 2 inches apart. Round off each mound with another spoon.

Bake in a hot oven - 450o F - until golden brown. Rolls should be light and hollow.  Makes about 40 rolls.     

CALZONES 1      > Back to Top <

2 cup chopped broccoli, cooked
1 package of pepperoni
1 (8-ounce) package of provolone cheese, sliced
2 cup shredded cheddar cheese
seasonings (garlic powder, basil, oregano)
minced garlic
parmesan cheese   

Preheat oven to 350o F.   Wrap the frounceen bread loaf in plastic wrap, but do not close ends; let rise. After the bread has thawed and risen, roll out on a floured surface. Using a rolling pin, roll the dough length wise until you have a 12 x 8-inch surface of dough. On one half of the dough, place 3 rows of pepperoni, half of the broccoli, half of the provolone and half of the cheddar, sprinkle with seasonings; repeat with 2 rows of pepperoni, the remainder of broccoli, provolone and cheddar and top with 1 row of pepperoni. Fold the other side of the bread dough to cover all the ingredients. You may want to spread a little water on the edges of the crust so that it will seal together. Crimp the dough edges and place on a large cookie sheet.   Bake for 30 minutes. While the dough is baking, melt butter and minced garlic. After the dough has baked for 30 minutes, take a pastry brush and spread the melted butter and garlic over the dough; sprinkle with parmesan cheese and bake for 10 more minutes or until golden brown. Remove from oven and let sit for 10 minutes before cutting.    

CALZONES 2      > Back to Top <

2 loaves Rhodes frounceen bread dough,
pizza sauce
whatever you want to put inside. mouncezarella, pepperoni, onions, hamburger, spinach, olives, mushrooms, pineapple and etc....

Thaw dough. Divide each loaf into 5 parts.(3 if you want bigger calzones) Roll one piece of dough at a time into 7 inch squares. After you roll the dough put on cookie sheet and then add the ingredients you want for the inside.  Fold dough over to form a turnover shape and pinch edges to seal. Bake 400o F for about 15 minutes       


7 ounce Camembert; rind removed     
4 ounce Cream cheese; cut in chunks, at room temperature   
1 tablespoon Lime juice, fresh     
2 tablespoon Finely chopped walnuts, toasted          
Additional finely chopped walnuts     

Blend Camembert in food processor until smooth. Gradually add cream cheese, processing until smooth after each addition. Add lime juice,  process until smooth. Transfer mixture to bowl. Mix in 2 tablespoon nuts.  Season with salt and pepper. Spoon pate into 2 cup bowl. Sprinkle  with additional chopped walnuts.  Serve with toasted baguette slices and crudities like endives and red  pepper strips. If Camembert is very strong, increase amount of cream cheese.  Yield: 4 servings             


1/2 cup
cream cheese; softened
3/4 cup  sour cream
3 ounce red or black caviar
1 teaspoon  lemon juice
1 tablespoon fresh dill; chopped, or
1 teaspoon  dried dill; crushed
2 teaspoons  purple onion; diced

1 egg, hard boiled

Beat the cream cheese to a smooth consistency.  Blend in the sour cream and add the remaining ingredients, blending well.  Cover and chill.  Just before serving, garnish with the egg which has been finely chopped. Makes about 1-1/2 cups of dip.

SUGGESTED DIPPERS:  Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips.      

CHEDDAR PECAN SPREAD      > Back to Top <

1/2 of an 8-ounce package (4 ounces) cream cheese, softened
1/2 cup dairy sour cream
2 cups shredded sharp cheddar cheese (8 ounces)
1/2 cup pecan pieces
2 green onions, chopped (1/4 cup)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon bottled hot pepper sauce

Pepper biscuits: 2 cups all-purpose flour 1 tablespoons. baking powder 2 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons. butter 1 tablespoons. snipped fresh chives 1 cup buttermilk or sour milk* Snipped fresh chives (optional)

For Cheddar-Pecan Spread, in a food processor bowl, combine cream cheese and sour cream. Cover and process until smooth. Add the cheddar cheese, pecan pieces, green onions, 1/4 teaspoon salt, the 1/4 teaspoon pepper, and the hot pepper sauce. Cover and process until nearly smooth. Cover and chill in the refrigerator until serving time.   

For Pepper biscuits, in a medium bowl, stir together flour, baking powder, the 2 teaspoons pepper, the sugar, soda, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 tablespoon chives. Make a well in the center of the flour mixture. Add the buttermilk all at once. Using a fork, stir just until moistened.   Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/4-inch thickness. Cut with a floured 1-1/2-inch biscuit cutter.   

Place biscuits 1 inch apart on an ungreased cookie sheet. Bake in a 425o F oven about 10 minutes or until golden. Transfer to a wire rack. Cool.   

To serve, let Cheddar-Pecan Spread come to room temperature. Split each biscuit in half horizontally and spread bottom with a rounded teaspoon of the spread; replace top. Arrange filled biscuits on a serving platter; sprinkle with additional snipped chives, if desired. Makes about 46 appetizers.   

Per appetizer: 77 cal., 5 g total fat (3 g sat. fat), 13 mg chol., 119 mg sodium, 5 g carbo., 0 g fiber, and 2 g pro. Dietary exchanges: 1/2 starch, 1 fat.   

*Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it.

CHEESE ALMOND BALL      > Back to Top <

8 ounce Cream cheese, softened
1 cup  Sharp cheddar cheese, shredded
8 ounce Sharp cold pack cheese food, plain or with wine
1 tablespoon Grated onion
1 cup  Toasted sliced almonds
2 tablespoon Chopped parsley
Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour.
Shape into a ball; wrap in waxed paper and chill several hours or overnight.  Chop remaining almonds; add parsley.  Roll ball in almond parsley mixture.
Rewrap cheese ball until ready for use.  Remove from fridge about one hour before needed, unwrap and let come to room temperature.
Serve with assorted crackers.

CHEESE AND ONION FONDUE      > Back to Top <

1 ounce butter
1 large onion, very finely chopped
1 garlic clove
5 fluid ounces dry white wine
7 fluid ounces vegetable stock
1 pound Emmental cheese, grated
1 tablespoon cornflour
pinch of salt
freshly ground black pepper
pinch of nutmeg
pieces of French stick bread, to serve   

Melt the butter in a large saucepan, add the onion and cook for 4 or 5 minutes until soft but not brown. Peel the garlic clove, halve, and rub the inside of the fondue pot with the cut side Add about 6 fl ounce of the stock, the wine, and heat until bubbling. Stir in the cheese, then gently stir over a moderate heat until the cheese is fully melted. Don't overheat to the point of boiling, it'll spoil the flavor a bit.  Meanwhile, mix the remaining stock and cornflour together to form a thin paste. Add this to the fondue, and cook for a couple more minutes until thickened. Add the salt, pepper and nutmeg, and stir well. Pour into a fondue pot and set above the burner, serving with pieces of French bread to dunk. (Serves 4)        

CHEESE BALL TIPS & RECIPE      > Back to Top <

2 package, (8 ounces each) cream cheese
8 ounces grated old cheddar cheese (Finely grated if possible)
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice (fresh or bottled)
finely chopped onion (to taste)
diced pepper (red / green) to taste
dash of paprika   

Let cream cheese come to room temperature (or use microwave to just soften it).  Mash well with a fork.  Add grated cheese, lemon juice, Worcestershire sauce and paprika.  Mix well.  Add onion and chopped peppers.  Taste and adjust seasoning/s as necessary.  Shape into ball / roll and roll in chopped nuts or parsley.   Put it on plastic wrap to shape/roll.  If I'm using a 'bowl' to shape the 'ball', I put the nuts on the plastic wrap (so they'll be on the outside) and roughly shape the ball/log.  Then I press it into the dish (so it will have a flat bottom and sit on the serving plate) or the cover of a butter (stick) dish, or just roll it as a log.  (If I use the butter dish, it will fit exactly on the bottom part and have a cover!)  I refrigerate / freeze (if I do the nut version described below) and let come to room / spreadable temperature for serving.

** Instead of the onion and pepper, I add finely ground nuts - walnuts or pecans.  That way, too, I can form and freeze the 'log' / ball.  I let it come to room temperature (spreadable) and serve with celery chunks, crackers, etc.   The last couple of years I've substituted an 8 ounces (250g) container of MacLaren Imperial Cheese for one of the packages of cream cheese – tastes great.  (It's a sharp 'spreadable' cheese found in some Ontario grocery stores.)  I've also used a 250 g 'spreadable' cream cheese with it.  No problem.  When I've used the MacLaren cheese, I often optional for the 'light' cream cheese and no one has ever noted a difference.   You could add chipped beef, instead of the pepper. For a different flavor.  

CHEESE BALL 1      > Back to Top <

2 (8-ounce) packages cream cheese
2 Tablespoons bell pepper, chopped
2 Tablespoons onion, chopped
1 small (3 1/2 ounces) can drained, crushed pineapple
1 Tablespoon Season Salt
chopped nuts (optional)   

Mix all ingredients and shape into ball.  Roll into nuts if desired.  (Works better if this is mixed and left to sit in the fridge overnight).                

CHEESE BALL 2      > Back to Top <

2 packages cream cheese
2 packages chipped beef (diced)
6 green onions-tops only (diced)
Dash of Worcestershire sauce
3 Tablespoons Accent   

Mix all ingredients (save a little chipped beef to roll in at the end). Form into a ball and roll in extra diced chipped beef.  Chill for 2 hours.               

CHEESE BALL 3      > Back to Top <

3 (8-ounce) package cream cheese, softened
1 jar chopped mushrooms, drained
1 jar pitted black olives
1 jar dried beef
2 green onions including tops
1 teaspoon Accent

Add Accent to cream cheese.  Chop ingredients and add to cream cheese.  Mix and form two balls and sprinkle paprika to garnish.        

CHEESE BALL 4      > Back to Top <

1 (8-ounce) package of low-fat cream cheese
1 cup shredded cheddar cheese, or  any cheese that you like
1 teaspoon Worcestershire sauce
1 tablespoon of finely chopped green pepper
1 tablespoon of finely chopped onion

Mix all together and roll in chopped nuts.   If you like this recipe, I changed it a little and added the nuts to the mixture and then stuffed celery with it.  Nice change.           

CHEESE BALL 5       > Back to Top <

At Room Temperature:
3 packages (8 ounces each) cream cheese
1/2 pound grated cheddar cheese
3 tablespoons chopped onions
3 tablespoons chopped pimientos
1-1/2 tablespoons Tabasco sauce
Salt & Pepper to taste
1 cup chopped nuts (to roll ball in)   

Mix all of the above ingredients except nuts and shape into balls.  Chill 1 hour and roll into nuts.                  

CHEESE BALL 6      > Back to Top <

2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded sharp cheddar cheese
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1 tablespoon diced green pepper
chopped pecans, toasted
Assorted crackers   

In a mixing bowl, combine the first seven ingredients; mix well.  Shape into two balls; roll in pecans.  Cover and chill.  Remove from the refrigerator 15 minutes before serving.  Serve with crackers.  Yield:  2 cheese balls (1-1/2 cups each)         

CHEESE BALL 7       > Back to Top <

1 package (8 ounces) cream cheese
1 package corned beef
3 teaspoons Worcestershire Sauce
3 teaspoons lemon juice
1 cut up scallion   

Put softened cream cheese in bowl and add 1 teaspoon Worcestershire and 1 teaspoon lemon juice.  Blend with spoon till creamy.  Cut beef in tiny strips with scissors or knife.  Stir together well.  Add rest of Worcestershire and lemon juice.  Form into ball and refrigerate.       

CHEESE BALL 8      > Back to Top <

16 ounces cream cheese
1 package dried chipped beef
1 teaspoon caraway seed (optional)
1 Tablespoon minced onion

Shred the chipped beef, then stir it into the cheese.  Form into a ball and chill.  No need to remove cheese ball from the refrigerator early because it spreads easily right from the start.


CHEESE BALL 9      > Back to Top <

8 ounce cream cheese; room temperature
4 ounce blue cheese, crumbled
4 ounce cheddar cheese; shredded
2 teaspoon  mustard; Dijon-style
1 teaspoon  Worcestershire sauce
1/8 teaspoon  garlic powder
1/4 teaspoon  salt
1/2 cup  pecans; finely chopped
2/3 cup  currents
3/4 cup  parsley; chopped

Assorted Crackers
Apple Wedges

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.  Stir in the pecans and currents.  Taste and adjust seasoning.  Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.  Roll in the chopped parsley to coat well.  Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving.  Place on a platter surrounded with crackers and apple wedges.               

CHEESE BALL 10      > Back to Top <

1 carton Wispride cheddar cheese with port wine
4 ounce blue cheese
8 ounce cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon finely minced onion   GARNISH
Walnuts, pecans, or parsley
Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 - 24); take from refrigerator 30 minutes before serving; cover with pecans, walnuts (halves or pieces) or parsley.  Surround with crackers.

CHEESE DIP      > Back to Top <

1 (8 ounce) package of low fat cream cheese
1 package of dried beef------I used the refrigerator 29 cent package of beef
1 or 2 slices of onion
1 cup of crushed pineapple with juice.

Mix in the food processor.  I cooked the cheese in the microwave just to
thicken it up a little and that worked.  There are so many things that you
could do for cheese balls.           

CHEESE LOG      > Back to Top <

1/2 pound New York Sharp Cheese
1/2 pound Pimento cheese
1/2 pound Cream cheese
2 Garlic cloves
2 teaspoons  Worcestershire sauce
1/4 teaspoon
  Red pepper
2 Tablespoons  Mayonnaise
1/4 teaspoon  Salt
Grate cheese.  Add all ingredients, chill a little and divide into thirds.  Roll in paprika.  Can be frounceen.


CHEESE STICKS       > Back to Top <

1 cup sifted all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter or margarine
1/2 cup shredded sharp Cheddar cheese
1/2 cup cold water   

Sift flour, baking powder and salt into medium bowl.  Cut in butter or margarine with pastry blender until mixture is crumbly.  Add cheese.  Toss until well blended.  Sprinkle water over mixture and stir lightly with fork until pastry holds together and leaves the side of the bowl clean.  Roll on a floured surface into a 12 x 10-inch rectangle.  Cut in half lengthwise; then cut each half crosswise into 1/2-inch strips.  Lift strips one at a time, twist and place 1-inch apart on ungreased cookie sheets.  Bake at 425o F for 10 minutes or until lightly golden.  Cool before serving.    Yield:  4 dozen     

CHEESE WAFERS       > Back to Top <

1/2 pound butter or margarine
1/2 pound grated sharp cheese
2 scant cups sifted all-purpose flour
Dash of red pepper
Dash of garlic salt
Dash of onion salt
Dash of Worcestershire sauce   

Let butter and grated cheese stand at room temperature for about an hour before mixing with remainder of ingredients into a stiff dough.  You may use a cookie press or make small balls and flatten to form wafers.  Bake for 10-12 minutes at 375o F.           

CHEESECAKE DIP      > Back to Top <

3 ounces Neufchatel cheese
2 tablespoons white sugar
3 tablespoons low-fat milk
2 cups frounceen whipped topping, thawed
1 teaspoon vanilla extract

In a mixing bowl, combine the Neufchatel cheese, sugar, and milk. Mix thoroughly until well blended and smooth. Gently combine the frounceen whipped topping and vanilla with the mixture. Serve chilled.    Makes 2 cups 

CHICKEN CHEESE BALL      > Back to Top <

1 (5 ounce) can chunk chicken, drained
1 (0.4 ounce) Ranch-Style salad dressing mix
2 (8 ounce) packages cream cheese, softened
1 cup pecans, chopped & toasted
Combine chicken, salad dressing mix & cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl & roll in pecans. Cover & chill.         


1 pound Tyson Individually Fresh Frounceen Boneless Skinless chicken Tenderloins or 1 pound Tyson Holly Farms Fresh Chicken Tenderloins
3/4 cup Progresso Plain Bread Crumbs
3 tablespoons grated Parmesan cheese
2 eggs, beaten
1 cup barbecue sauce

Heat oven to 375o F. Spray cookie sheet with nonstick cooking spray.

In small bowl, combine bread crumbs and cheese; mix well. Dip chicken tenders
into beaten egg.

Roll chicken tenders in bread crumbs, coating evenly. Place on sprayed cookie

Bake at 375o F for 10 to 15 minutes or until chicken is no longer pink and
coating is crisp. Serve with barbecue sauce for dipping. Makes 12 fingers        


12 whole chicken wings (about 2-1/2 pounds)
1/3 to 1/2 cup all-purpose flour
1 teaspoon seasoned salt
3/4 teaspoon pepper, divided
3 tablespoons vegetable oil
2 medium onions, chopped
1 garlic clove, minced
1-1/4 cups water
1 teaspoon salt
Hot Cooked Rice   

Cut chicken wings into three sections; discard wing tips.  In a resealable plastic bag or shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper.  Add wings; toss to coat evenly.  In a large skillet, brown wings on all sides in oil.  Add onions and garlic; cook until tender.  Stir in the water, salt and remaining pepper; mix well.  bring to a boil; reduce heat.  Simmer, uncovered, for 30-35 minutes or until chicken juices run clear.  Serve over rice.   Yield:  4 servings           


4 ounces cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1/2 cup (4-ounce can) Diced Green Chiles
1/2 cup (about 3) sliced green onions
1/2 cup (2 1/4-ounce can) chopped ripe olives
4 (8-inch) soft taco-size flour tortillas
Garden Style Salsa   

COMBINE cream cheese, cheddar cheese, chilies, green onions and olives in medium bowl.

SPREAD 1/2 cup cheese mixture over each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.

REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.      

CHILE CON QUESO      > Back to Top <

1 tablespoon vegetable oil
3 tablespoons minced onion
1 tablespoon flour
1 cup drained canned
tomatoes, chopped
1 (4-ounce) can diced green chilies
1/2 cup whipping cream
3 ounces cream cheese, room temp.
tortilla chips for dipping
8 ounces jalapeno-Monterey Jack,  shredded   (about 2 cups)   

In a heavy pan, at medium temperature, heat oil. Add onion and cook, stirring, till golden, about 3-4 minute  Add flour and cook, stirring constantly, 1 minute.  Add tomatoes and chilies.  Cook, stirring until thickened, 1-2 minutes.  Add cream and cook, stirring, until it begins to boil, about 1 minute.  Lower heat, and gradually add cream cheese (which has been cut into small pieces) stirring until cheese melts, 1-2 minutes. Gradually still in Monterey Jack cheese. stirring, until melted.  Do not all to boil or cheese might separate.  Serve at once with chips for dipping.

NOTE: To keep warm, or to rehear, place over a pan of hot (but NOT boiling) water.             

CHILI CHEESE BALL      > Back to Top <

1 package Chili seasoning
2 packages Cream cheese (8 ounce ea)
3 Tablespoon Salsa
Shredded Monterey Jack
Chopped nuts

Beat chili seasoning, cream cheese and salsa. Shape into a ball and chill until firm. Roll in shredded cheese and/or chopped nuts.

CHILI DIP      > Back to Top <

1 package (8 3/4 ounces)  frounceen Chili with Beans, prepared according to package directions, kept warm
1 package (8 ounces) cream cheese, softened
1/3 cup  Thick & Chunky Salsa
1/3 cup (about 1 1/2 ounces) shredded cheddar cheese
1/4 cup sliced ripe olives
1/4 cup (about 2) chopped green onions
Tortilla chips or corn chips   

PLACE cream cheese on serving platter; top with chili, salsa, cheese, olives and green onions. Serve with chips.            

CHIPPED BEEF DIP      > Back to Top <

8 ounce cream cheese (room-temperature)
2 teaspoons  milk
1 ea jar (2-1/2 ounces) chipped beef
2 teaspoons  onions (minced)
1 teaspoon  green bell pepper (finely chopped)
1/8 teaspoon  black pepper
1/2 cup  sour cream
1/4 cup  pecans (finely chopped)
1 pound chips or crackers
Preheat oven 350o F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350o F oven. Serve hot with chips or crackers.       Yield: 8 servings



CHIPPED BEEF SPREAD      > Back to Top <

2 packages (8 ounces each) cream cheese
4 tablespoons milk
4 tablespoons instant onion (minced
2 tablespoons diced green pepper
2 jars or packages of chipped beef (chopped fine)
1/4 teaspoon ground black pepper
1 carton (8 ounces) sour cream   

Mix together all ingredients.  Sprinkle chopped pecans on top.  Bake 325o F at least 20 minutes.  Serve with crackers.  This can be frounceen.           


1/2 cup  Raisins
1 tablespoon Brandy
2 cup  Cream Cheese; Softened
1/2 cup  Whipping Cream
1/2 teaspoon  Vanilla Extract
1/4 cup  Dark Brown Sugar
1 teaspoon  Cinnamon; Ground
1/2 cup  Mini Chocolate Chips   GARNISH
 Cinnamon; Ground
Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes.  In another bowl, beat the cream cheese and whipping cream until well blended and smooth.  Add the vanilla, mixing well.  Blend in the brown sugar and cinnamon.  Mix in the "slushed" raisins and chocolate chips, blending well.  Garnish with a light dusting of cinnamon.  Serve at room temperature. Makes about 3-3/4 cups of dip.

SUGGESTED DIPPERS:  Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes


CHOCOLATE FONDUE      > Back to Top <

1 cup premium cocoa powder, sifted
1-1/4 cups water
1-1/2 cups granulated sugar
1/4 cup corn syrup
1/2 cup plus 5 tablespoons heavy cream
5 ounces semi-sweet chocolate, chopped   Pound cake and fruit (such as bananas, apples, strawberries, and plums), cut into bite sized pieces   

Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.   Makes 4-6 servings.


CHOCOLATE NUT FONDUE      > Back to Top <

12 ounces Swiss chocolate
8 fl ounces (1 cup) double cream
2 tablespoon brandy or rum
fresh fruit or Viennese fingers, to serve

Break up chocolate into a fondue pot. Add the cream and heat gently, stirring all the time, until the chocolate melts. Stir in the brandy or rum, then leave over a burner to keep warm. Serve with fruit cake, pieces, marshmallows, etc.  (Serves 4)     

CHUNKY CHEESE BALL       > Back to Top <

16 ounces cream cheese, softened
1 tablespoon A-1" Steak Sauce -- 1/2
1/2 teaspoon Worcestershire sauce
1/2 teaspoon curry powder
2 (5-ounce) cans white meat chicken, drained
1/4 cup onion, finely minced
1 clove garlic, finely minced
1/4 cup parsley, finely chopped
1/4 cup pecans, chopped   

With an electric mixer, beat together first four ingredients.  Blend in next three ingredients & 1 tablespoon parsley.  Shape mix. into a log /ball on waxed paper, wrap & chill overnight.  Before serving, roll in parsley & pecans until covered. Makes about 3 cups.       

CHUTNEY DIP      > Back to Top <

4  eggs, hard cooked
3 ounce cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon curry powder
1 dash cayenne pepper
3 dash Tabasco sauce
1/4 teaspoon celery seeds
2 tablespoons mayonnaise
black pepper, ground
4 tablespoons chutney, chopped fine   

Mash eggs with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks        

CLASSIC GUACAMOLE      > Back to Top <

4 California avocados, seeded and peeled
2 tablespoon lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 to 4 drops hot pepper sauce
Tortilla chips

Using a fork, coarsely mash avocado with lemon juice and garlic.  Stir in remaining ingredient to blend.  Garnish as desired and serve with tortilla chips.  Servings: 4        

COCKTAIL MEATBALLS      > Back to Top <

1 pound ground beef
1 teaspoon salt
1/3 cup finely chopped onions
1/2 teaspoon Worcestershire sauce
1/2 cup dry bread crumbs
1/8 teaspoon pepper
1/4 cup milk
1/4 cup shortening
1 egg
1 (10-ounce) jar grape jelly
1 tablespoon snipped parsley
1 (12-ounce) bottle chili sauce (or Bulls Eye BBQ sauce)   

Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper;  gently shape into 1-inch balls. Cook meatballs in shortening in skillet until brown. Remove from skillet, drain. Heat chili sauce (or BBQ sauce) and jelly in skillet, stirring constantly until jelly is melted. Add meatballs and stir until coated. Simmer uncovered for 30 minutes. Serve hot; keep hot in Crockpot if desired.       

CORN AND WALNUT DIP      > Back to Top <

16 ounce cream cheese; softened, 2 package
1/4 cup vegetable oil
1/4 cup lime juice
1 teaspoon red chilies; ground
1 teaspoon cumin; ground
1/2 teaspoon salt
 pepper; dash of
1 (8-3/4 ounce) can corn; whole kernel, drained
1 cup walnuts; chopped
1/4 cup onion; chopped, 1 small
Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth.  Stir in corn, walnuts, and onion.  Serve with tortilla chips. Makes 4 cups of dip.

COWBOY CAVIAR 1     > Back to Top <

15 ounces black beans, rinsed and drained
4 ounces ripe olives, drained and chopped
1/4 Cup finely chopped onion
1 clove garlic
2 Tablespoons vegetable oil
2 Tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon red pepper, crushed
1/4 teaspoon cumin
1/8 teaspoon pepper
8 ounces cream cheese, softened
2 eggs, hard-boiled and chopped
1 green onion with top, sliced   

Mix all ingredients except cream cheese, eggs and green onion. Cover and refrigerate 2 hours or more. Spread cream cheese on a serving plate. Spoon bean mixture evenly over cream cheese.  Arrange eggs on bean mixture in ring around edge of plate. Sprinkle with the green onions.        

CRAB DIP      > Back to Top <

Use about 1 to 1-1/2 pounds. imitation crab     Mix Good Seasons salad dressing packet as it says on the packet Combine the crab and salad dressing together, mix well.  Refrigerate over night, stirring often. Display by sitting appetizer dish in a bowl of crushed ice Serve with crackers, etc.       

1/2 cup blackberry puree   
1/2 cup saki or dry sherry     
1 teaspoon cornstarch   
1/2 teaspoon salt (to taste)   
1/2 teaspoon red pepper flakes (to taste)   
1/2 teaspoon ginger, grated     
 1 teaspoon lime juice    
 2 garlic cloves, minced 
1-1/2 teaspoons honey

3 ounce spinach, fresh     
1 teaspoon butter     
4 teaspoon onion, chopped finely     
3 ounces cream cheese     
2 teaspoon lemon juice     
2 teaspoon breadcrumbs, dry   
1/2 pound crabmeat, flaked, cooked     
1 dash salt, pepper, Tabasco (optional)
won tons    
36 won ton wrappers     
vegetable oil

BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frounceen blackberries in  food mill, blender, or food processor and process until smooth.  If  desired,  seeds may be removed by straining through a medium sieve and using a rubber  spatula to press pulp through while scraping underside of sieve.  Add sugar  to taste.  A good rule of thumb for sweetening is about 2 Tablespoons sugar per cup  of  whole berries.

SZECHUAN SAUCE: Mix all sauce ingredients in a saucepan.  Bring to a boil  over medium high heat.  Lower heat and cook until clear and thickened. (The  flavor of this sauce improves after standing overnight.)

FILLING: Remove stems and wash spinach.  With water still clinging to the  leaves, place in a large pan over medium high heat.  Cook until spinach  just  begins to wilt and most of water has evaporated.  Empty onto cutting board  and chop finely.  Set aside.  Melt butter in sauté pan.  Sauté onions until  transparent.  Cut cream cheese into small chunks.  Reduce heat to low, and  add cream cheese.  when cheese begins to soften, add lemon juice to blend.  Remove pan from heat and stir in breadcrumbs. crab and spinach.

WONTONS: Place 1 - 2 teaspoon filling  in each wrapper and seal according to  package directions.  Place single layer of wontons in hot oil (about 1/4"  in  bottom of wok) and fry 2 - 3 minutes until golden brown. Drain on paper bags  or paper towels, and serve immediately with blackberry sauce.  Yield: 3 dozen

CRANBERRY MEATBALLS      > Back to Top <

2 pounds. of chopped meat
1/2 cup bread crumbs
salt, pepper, garlic powder to taste   

Combine all the above ingredients and roll into meatballs   1 can ocean spray whole berried cranberry sauce
2 small cans tomato paste   

In a sauce pan, heat cranberry sauce and tomato paste on a low flame and add meatballs. cook for about 30 minutes until done. Serve hot.          

CREAM CHEESE AND APPLES      > Back to Top <

1 (8-ounce) cream cheese, softened at room temperature
4 (2-ounce) tubettes of old fashioned caramel apple dip (I buy the snack
size 6 pack)
1/4 cup of Spanish peanuts
4-5 green apples (Granny Smith)   

Put the softened cream cheese on a large serving plate, pour caramel on top of cream cheese making sure you cover the cream cheese, cut up the apples into bite sized pieces, crush the Spanish peanuts and sprinkle over entire plate.  (Doubles easily for a bigger crowd).  

CREAM CHEESE BALL       > Back to Top <

2 packages (8 ounces) cream cheese
1 teaspoon garlic salt
1/2 teaspoon Tabasco sauce
1 tablespoon horseradish   

Mix ingredients together.  Form in a ball and refrigerate.  When cool and firm, roll the ball in chopped nuts.  Garnish with a cherry.         

CREAM CHEESE BALLS      > Back to Top <

4 package Cream cheese (8 ounce each)
1 jar Armour Dried beef, in small pieces
1 bunch Green onions, sliced thin
3 teaspoon Accent
Green olives, diced
Black olives, diced
Soften cream cheese.  Mix with cut up meat and onions and accent. Separate into thirds. in one third, mix black olives, the green in another third.  Form all three into balls.  May roll "plain" third in nuts.



8 ounces Cream cheese
8 ounces Sour cream
1 Jar Armour dry beef (chop)
4 ounce Grated cheddar cheese
1 Lea-Perrins Sauce sprinkle
1 Garlic to taste
1 Tabasco to taste
3 Chopped green onions
1 Round sour dough bread loft
  Wrap in foil. Bake at 350o F for 45 minutes.

CREAM CHEESE OLIVES       > Back to Top <

Drain several jars of olives and pat dry with paper towel. Wrap cream
cheese around each olive and chill. Roll wrapped olives in finely
chopped pecans and cut in half. Arrange on tray sliced side up.       


1/4 cup grated carrot
1/4 cup chopped nuts
2 radishes, chopped fine
1 tablespoon chopped onion
1 tablespoon chopped green pepper
4 ounces cream cheese
Mix all ingredients and spread on bread or use as a filling in Non-bread Sandwiches.

Variations: Use other veggies of your choice, or pineapple and raisins, or raisins and nuts.



NON-BREAD SANDWICHES:      > Back to Top <

* Lettuce Rollups: Use romaine, iceberg, or escarole. You can even use spinach leaves if you have the patience. Spread them with cream cheese, ricotta, or any other filling. Or roll the lettuce around pieces of cheese and chicken or turkey, perhaps with a pineapple chunk if the kids like to mix tastes.
* Turkey Rollups: Use turkey instead of lettuce and fill with the spread or filling of your choice.
* Variations: Use other wrappings for your rollups. These could include cheese slices or low-fat sliced luncheon meat.

CREAMY CHICKEN ROLL UPS      > Back to Top <

3 ounces cream cheese
1 can chopped olives
1 onion
1 cup cheddar cheese (grated)
4 ounces sour cream
4 thighs (cooked/boned)
butter (melted)
parmesan cheese
2 can crescent rolls
Mix everything together in food processor until well mixed and pasty. Take crescent rolls, separate and roll out thin. Place 2 Tablespoons in center of each roll and roll up.  Brush with melted butter.  Sprinkle with parmesan cheese. Bake at 350o F for 25 minute  May use as appetizers or have several for "finger-food" dinner.


CREAMY CHILIES DIP      > Back to Top <
 2 packages (8 ounces each) cream cheese, softened
1/2 cup (4-ounce can)  Diced Green Chiles
1/2 cup  Thick & Smooth Taco Sauce
1/2 teaspoon garlic salt
Assorted fresh vegetables for dipping   

COMBINE cream cheese, chilies, taco sauce and garlic salt in medium bowl. Cover; refrigerate for 30 minutes. Serve with vegetables.      

CREAMY FETA SPREAD      > Back to Top <

3 garlic cloves, chopped
6 ounce cream cheese
6 ounce feta cheese
1/4 cup yogurt
1/4 cup parsley, chopped, fresh
2 teaspoon oregano, dried
1/4 teaspoon cayenne or hot sauce
1/4 cup green olives, chopped
pepper, freshly ground   

Dill sprigs
In a food processor or blender, place garlic and cheeses. Process until well combined. Add remaining ingredients, except olives, and process everything together. Add olives combine with cheeses but leave everything slightly chunky. Taste, adding salt and pepper if needed. Place in crock and garnish with dill. Service this Green-inspired spread with pita toasts or cold shrimp. For a pretty presentation, spread it onto leaves of radicchio or form thin slices of prosciutto or form thin slices of prosciutto into cone shapes and fill them with the mixture. To use as a dip with vegetables, thin mixture with yogurt. The spread will keep refrigerated for 5 days.


1 cup (8-ounce container) sour cream
1/2 cup dry Nonfat Dry Milk
2 tablespoons sliced green onion
1 tablespoon cider vinegar
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Assorted fresh vegetables for dipping   ]

COMBINE sour cream, dry milk, green onion, vinegar, garlic, salt and pepper in small bowl; stir until smooth. Serve with vegetables.

NOTE: For a lower-fat dip, substitute 8-ounce container lowfat or fat free sour cream.


1 cup Cream Cheese; Softened
1/4 cup Fresh Basil; Chopped, OR
4 teaspoon Dried Basil; Crushed
1 cup Sour Cream
1/4 cup Carrot; Shredded
1/4 cup Purple Onion; Chopped
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2-1/2 cups of dip.

SUGGESTED DIPPERS:  Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats


1 (14-ounces) can artichoke hearts, drained, chopped
1 (9-ounces) package Green Giant Frounceen Spinach, thawed, squeezed to drain
4 ounces (1 cup) shredded mouncezarella cheese 1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 garlic clove, minced

Heat oven to 325o F. In 1-quart casserole, combine all ingredients except paprika; mix well. Sprinkle with paprika. Bake at 325o F. for 20 to 25 minutes or until bubbly and golden brown.  10 (1/4-cup) servings    

CRESCENT WRAPPED BRIE      > Back to Top <

1  (8-ounces) can Pillsbury Refrigerated Crescent Dinner Rolls
1  (8-ounces) round natural Brie cheese 1  egg, beaten   

Heat oven to 350 degrees F. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.  Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake at 350o F. for 20 to 24 minutes or until golden brown. Cool 15
minutes before serving.   12 servings        


1 (20-ounce) can refried beans
1/4 teaspoon salt
1 cup shredded cheddar cheese
2 tablespoons prepared taco sauce
1/2 cup chopped green onions
tortilla chips   

In crock-pot combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot.       

CUCUMBER DILL DIP      > Back to Top <

8 ounces cream cheese, softened
1 cup mayonnaise
2  cucumbers, seeded, chopped
2 tablespoon sliced green onion
1 tablespoon lemon juice
2 teaspoon snipped fresh dill
1/2 teaspoon hot pepper sauce
Beat cream cheese until smooth.  Stir in remaining ingredients until well mixed.  Cover; chill.  Makes 2-1/2 cups.


CUCUMBER GARLIC DIP      > Back to Top <
1 cucumber
1 pound feta cheese
1 Cup green onions, chopped
1 Cup mayo
1 Cup yogurt (plain)
1 teaspoon oregano
3 tablespoons. parsley, chopped
3 garlic cloves minced

Combine 1 medium cucumber, peeled and chopped with cheese, mayo, yogurt, oregano parsley and garlic. Refrigerate 3-4 hours. Serve with pocket bread cut into small triangles.



CURRIED CHICKEN WINGS      > Back to Top <

4 pounds chicken wings, about 24
1/4 cup wine vinegar
3 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 cup oil   

Remove wing tips and discard. Cut wings at joint into 2 pieces. In large bowl combine vinegar, 1 tablespoon salt, curry powder, cumin, cinnamon and the oil. Add wings and toss to coat. Refrigerate over night. Heat oven to 400o F. Put wings in a single layer in a shallow pan. Roast until browned, turning the wings once, about 30 minutes.      


1 can (15 ounces) refried beans (spicy or not)
1 package (1.25 ounces) taco seasoning mix
1 container (8 ounces) sour cream
1 cup cheddar cheese, grated
1 cup avocado (about 3), mashed
1/2 teaspoon salt
1-1/2 cups tomatoes (about 2), chopped
1 can (2-1/4 ounces) sliced black olives
1/4 cup green onions, chopped
Corn tortilla chips
12" diameter platter   

In a small bowl, mix the refried beans with the taco seasoning until well blended.  Using a spoon or rubber spatula, spread bean mixture evenly on the large platter.   Next, spread the sour cream over the beans.  Sprinkle grated cheese evenly over the sour cream.   Mash the avocados in a medium bowl and add 1/2 teaspoon salt.  Mix well.  Spread over the cheese layer.   Finally, spread chopped tomatoes over avocados, then sprinkle black olives over the tomatoes, and last, sprinkle green onions on top of olives.   Serve with round tortilla chips.       


1 package (8-ounce size) cream cheese
3/4 cup Finely chopped pecans
Milkcote or whitecoat chocolate
Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating. Makes about 25 balls.



You can use frounceen or canned crabmeat although for garnishing purposes, the frounceen meat is prettiest. Crab-flavored, flaked fish (surimi) makes a less expensive and almost as tasty choice.

2 to 4 large artichokes
1 lemon, halved
1/2 cup mayonnaise or salad dressing
1/2 cup dairy sour cream
1 cup flaked, cooked crabmeat (cartilage removed)
1 teaspoon dried dillweed
2 teaspoons finely chopped onion or green onion
1/2 teaspoon finely shredded lime peel
1 teaspoon lime juice
Dash bottled hot pepper sauce
Dash ground red pepper (optional)

Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.   Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.   Meanwhile, in a medium bowl stir together mayonnaise or salad dressing, sour cream, 2/3 cup of the flaked crabmeat, dillweed, onion, lime peel, lime juice, hot pepper sauce, and ground red pepper, if desired; mix well. Season to taste with salt and pepper. Transfer to serving bowl and refrigerate for 2 hours or overnight. Just before serving, sprinkle dip with reserved crabmeat. Serve with warm or chilled artichokes. Makes about 1-1/2 cups (24, 1-tablespoon servings).   Make-Ahead Tip: Up to 24 hours ahead, prepare artichokes; cover and chill. Prepare dip. Cover and chill.  

Nutrition facts per serving: 49 calories, 5 g total fat, 1 g saturated fat, 10 mg cholesterol, 45 mg sodium, 0 g carbohydrate, 0 g fiber, 1 g protein, 1% vitamin A, 0% vitamin C, 1% calcium, 0% iron.            



DILL DIP      > Back to Top <

1 large cucumber
1/2 cup vinegar
1/2 cup water
1/4 cup sugar
8 ounce cream cheese (room-temperature)
2 teaspoon plain yogurt
1/4 teaspoon salt
1/4 teaspoon black pepper
3 teaspoon ground dill
1 pound chips or crackers
Note: large cucumber (washed, sliced in half, seeded, and cut into large chunks) small onion (peeled, quartered, and layers separated) 

In a medium size bowl, mix cucumber, onion, vinegar, water, and sugar. Let stand covered in refrigerator overnight. Drain well. Finely chop cucumbers and onions. Drain again. In a blender, place cucumbers, onions, and cream cheese, yogurt, salt, pepper, and dill. Blend on low speed for 1 to 2 minutes until thoroughly mixed. Place in serving bowl and chill for 1 hour. Serve with crackers and raw vegetables. Yields 2 cups.  



DIVINE SALTINES      > Back to Top <

2  sticks butter -- melted
1/2 pound saltine crackers
1 tablespoon kosher salt [optional]   

Dip each cracker in the melted butter [both sides]  Place on a cookie sheet. Sprinkle very lightly w salt.  Place in a 300o F oven for about 8 minutes, or until golden brown. 

VARIATION: Sprinkle w herbs, cayenne pepper, curry, or grated Parmesan.       

DOUBLE CHEESE WHEEL      > Back to Top <

1 pound cheese; *
3 ounce cream cheese; softened, 1 package
1/4 cup marinated artichoke hearts**
1/4 cup pine nuts; toasted, 1 ounce
1-1/2 teaspoon fresh basil leaves; or ***
1/2 teaspoon basil leaves; dried.***
*You should get 1 whole wheel Chicuahua Or Monterey Jack Cheese that weighs 1 pound
**Artichoke Hearts should be drained and chopped.
***Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled.   

Remove any wax coating or rind from Chihuahua cheese.  Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell.  Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use).  Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 Tablespoons of the pine nuts, and the basil in the work bowl of food processor fitted with the steel blade, cover and process until well mixed.  Pack mixture into cheese shell.  Sprinkle with remaining 1 Tablespoon pine nuts; press lightly.  Cover and refrigerate until filling is firm, about 3 hours.  Cut into thin wedges. Serve with assorted crackers if desired.

DRUNKEN TUNA DIP      > Back to Top <

1-1/2 tablespoon brandy
1 cup cream cheese; softened
1/4 cup sour cream
1/4 cup mayonnaise
3/4 cup fresh tuna; flaked, or
6-1/2 ounce tuna; flaked, well drained
2 tablespoon green onion; minced, use all
1 tablespoon lemon juice
1/8 teaspoon hot sauce
1/8 teaspoon salt

Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise.  Mix in the tuna and green onion, blending well.  Add the remaining ingredients and blend until almost smooth.  May be served at room temperature or chilled. Makes about 2-1/2 cups of dip.

SUGGESTED DIPPERS:  Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks

    >Back to Top<




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