ARTICHOKE AND CRAB MEAT WEDGES

CRAB BALLS

DUTCH GOUDA FONDUE

EASY CHEESE FONDUE

EASY CHEESY CRAB FONDUE

EASY DIP FOR TORTILLA CHIPS

ENDIVE WITH TOMATO ROSETTES

FAMILY GREEN CHILE DIP

FENNEL SEED ONION DIP

FESTIVE APPLE CHEESE LOG

FETA CHEESE SPINACH DIP

FLASH UN KAS

FREELANCE HOT CHEESE DIP

FRUIT AND NUT CHEESE BALL

FRUIT BALL

FRUIT DIP 1

FRUIT DIP 2

FRUIT DIP 3

FRUIT PIZZA

FUNDITO

GARLIC, CHEESE AND NUT DIP

GARLIC CHEESE FONDUE

GARLICKY CLAM DIP

GLAZED HAM BALLS

GREAT BALL OF FIRE

GREEK FETA AND OLIVE SPREAD

GREEK STYLE APPETIZERS

GUACAMOLE DIP

HAM AND CHEESE BALL

HAM AND CHEESE BALLS

HAM AND CHEESE ROLL UPS

HAM ROLL UPS

HAM SPIRALS

HAMBURGER DIP

HANKY PANKYS

HARLEQUIN CHEESE BALL

HERB CHEESE

HERB STUFFED MUSHROOMS

HIP DIP CHOCOLATE FONDUE

HOLIDAY CHEESE BALL

HOLIDAY CHEESE BALL 2

HOLIDAY FRUIT AND NUT CHEESE BALLS

HOLIDAY HAM AND CHEESE BALL

HOLIDAY TUNA TREE

HONEY BALL

HONEY GLAZED CHICKEN WINGS

HONEY NUTTERS

HOT ARTICHOKE DIP

HOT BACON AND SWISS DIP WITH PITA CHIPS

HOT CLAM DIP 1

HOT CLAM DIP 2

HOT CORN DIP

HOT CREAMY SAUSAGE DIP

HOT MANGO CHUTNEY DIP

HOT MANGO CREAM CHEESE SPREAD

HOT MUSHROOM TURNOVERS

HOT ROQUEFORT CANAPES

HOT SPINACH AND ARTICHOKE DIP

ITALIAN SAUSAGE STUFFED MUSHROOMS

ITALIAN SPINACH ROLL

ITALIAN STUFFED MUSHROOMS

JALAPENO WHITE SAUCE

JALAPENOS STUFFED WITH CHORIZO AND CREAM CHEESE 

JEANNIE WEENIE SALSA DIP

KOFTE

KOLOCHI

LAYERED MONTEREY PUMPKIN DIP

LAYERED PIZZA DIP

MANGO CREAM DIP

MEAT STUFFED MUSHROOMS

MEATBALLS

MEDITERRANEAN CRESCENT PINWHEELS

MEXICAN BEAN DIP

MEXICAN CHEESE PUFFS

MEXICAN MEAT DIP

MINI CORN DOGS

MINIATURE CHICKEN TOSTADAS

MOCHA FONDUE

MUSHROOM STUFFING BALLS

MUSHROOM BALLS

MY NACHOS

NIPPY CHEESE BALLS

NOT MISS LILY'S OLIVES DIP

NUCLEAR CHICKEN WINGS 

OLIVES DIP

OLIVE PECAN SPREAD

ONION RYE APPETIZERS

ORANGE GINGER DIP

OVERSTUFFED MUSHROOMS

PACE CREAM CHEESE DIP

PANNE DI FAMIGLIA

PARMESAN CHEESE CONES 

PARSLEY CHEESE BALL

PARTY DIP

PARTY MEAT BALLS

PARTY TIME DIP

PATE IN FRENCH BREAD

PEANUT, CHILI AND RICOTTA CHEESE DIP

PECAN CHEESE BALL 

PEPPER SPREAD APPETIZER

PEPPERONI BITES

PEPPERONI CHEESE DIP

PESTO STUFFED MUSHROOMS

PIGS IN A BLANKET 

PIMENTO CHEESE

PIMENTO CHEESE FOR SANDWICHES

PINEAPPLE CHEESE BALL

PINWHEELS

Preheat oven to 375^o F. In a medium size mixing bowl, combine artichoke hearts, crab meat, mayonnaise, onions, and cheese. Mix thoroughly. Split each English muffin in half, and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet. Bake for 12 minutes, or until golden brown. Serve hot   Yield: 4 Dozen

CRAB BALLS      > Back to Top <

1 pound (450g) crab meat, finely chopped
1/2 cup (125ml) canned water chestnuts, finely chopped
1 cup (250ml) bread crumbs (seasoned work well)
1/2 teaspoon white pepper
1/2 teaspoon dried mustard
1 tablespoon fresh parsley, finely minced
2 green onions, finely chopped
1/2 teaspoon fresh ginger, finely minced
4 egg whites
2 tablespoon soy sauce
2 tablespoon sesame oil

Preheat oven to 400^o F (205^o C)

Mix together all the ingredients, except 1/2 cup of bread crumbs, until well blended. Form into 1 inch (2.5cm) balls and roll in the remaining 1/2 cup bread crumbs. Place on a lightly oiled baking sheet.

Bake for 12-15 minutes or until crab balls are crisp and golden brown.  Serve with honey mustard dip or your favorite other dip.

DUTCH GOUDA FONDUE      > Back to Top <
 
1-1/2 cups Dutch beer, dry white wine or hard apple cider at room temperature
2  tablespoons liqueur (Kirsch, cognac or brandy)
1  medium sized garlic clove, peeled and chopped
1  pound Gouda cheese, rind or wax removed, grated or finely chopped
3  tablespoons cornstarch
1/2  teaspoon nutmeg
1/4  teaspoon freshly ground black pepper
1/4  teaspoon Worcestershire sauce
1/4  teaspoon Tabasco
1  loaf day-old French or Italian bread, cubed

Combine beer and liqueur in large saucepan. Add garlic and bring to simmer over medium heat. Simmer 1 minute; remove and discard garlic

Combine cheese and cornstarch in large mixing bowl and toss until well mixed. Gradually add cheese mixture to beer a handful at a time, allowing each addition to melt completely before adding next. Continue adding cheese and stirring until all is incorporated, about 3-5 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when it's creamy and easily coats the back of a spoon. Stir in nutmeg, pepper, Worcestershire sauce and Tabasco. Pour fondue into 2-quart fondue pot over warmer. Serve with bread cubes for dipping.  Serves 10-12

EASY CHEESE FONDUE      > Back to Top 

1 can cheddar cheese soup
1 can cream of 'something' soup
1 cup cheese cubed (cheddar, Muenster, brick all melt well -
Mozarella 'string' more, but still will work)
about 1/4 to 1/2 c milk

Put in a saucepan on med. low heat, stirring often until melted together. Serve with fresh Italian or French bread and veggies for dipping - we like broccoli and cauliflower dipped in the cheese.

EASY CHEESY CRAB FONDUE      > Back to Top <

5 ounces Kraft Old English Sharp Cheese Spread
8 ounces cream cheese
7-1/2 ounces canned crab meat
1/4 cup light cream (half & half)
1/4 teaspoon garlic salt
1/2 Worcestershire sauce
1/4 teaspoon cayenne pepper

In a double boiler, place cheese spread and cream cheese and stir until smooth. Add remainder of ingredients, heat, stirring constantly until thoroughly blended. If too thick, add half & half, continue stirring until smooth and hot. Place in a fondue pot, keep hot and serve with chunks of French bread on fondue forks.

EASY DIP FOR TORTILLA CHIPS      > Back to Top <

1 jar (16 ounce or larger) salsa sauce (any kind)
1 (8 ounce) cream cheese (softened)
1 Package (3 cups) shredded taco cheese

In a pie pan, spread the cream cheese, then the salsa, then last the cheese. Put in 350^o F oven until cheese is bubbly. Serve with tortilla chips.

ENDIVE WITH TOMATO ROSETTES      > Back to Top <

ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY:

Separate leaves from heads of Belgium endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve.  Makes 3 dozen hors d'oeuvres.

FAMILY GREEN CHILE DIP      > Back to Top <

2 cups (16-ounce container) sour cream
1 cup (7-ounce can)  Diced Green Chiles
1/2 teaspoon garlic salt
Tortilla Chips

COMBINE sour cream, chilies and garlic salt in medium bowl; cover. Refrigerate for 2 to 4 hours. Serve with chips.
        

FENNEL SEED ONION DIP      > Back to Top <

SUGGESTED DIPPERS:  Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips
 
 

FESTIVE APPLE CHEESE LOG      > Back to Top <

1 package (8 ounces) cream cheese, softened
1/2 cup finely chopped tart apples
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon
Additional chopped pecans, toasted Vanilla wafers, sugar cookies or assorted cracker

In a bowl, combine cream cheese, apple, pecans and cinnamon.  Shape into a log; roll in toasted pecans.  Cover and refrigerate.  Remove from the refrigerator 20 minutes before serving.  Serve with vanilla wafers, cookies or crackers.  Yield:  1 cheese log

FETA CHEESE SPINACH DIP      > Back to Top <

8 ounce cream cheese
10 ounce feta cheese
10 ounce spinach
1/4 cup milk
1/2 onions, chopped
5 garlic cloves, crushed
1/4 cup milk
1 teaspoon Worcestershire sauce
1 tablespoon thyme
1/4 teaspoon salt
4 coriander seeds
1 tablespoon honey
1/4 cup bread crumbs
 
Put the cheeses into a blender, and mash them down. You'll need to add milk to get them to blend. Add just enough so that they blend well. Then, put the spinach in small clumps. Blend, and put more spinach in, until the whole bunch is gone. You'll have a nice green goo.

At this point, if you have a blender specifically for strong veggies, you can put the veggies in with the spinach. I put half the onion in before I realized that my roommate probably wouldn't like her shakes flavored with the faint taste of garlic and onion; I then carefully picked the onion out. You can skip that step :*)

Pour the cheese mix into a medium saucepan. Mix the remaining ingredients in.  Add milk to taste.  Bring it slow boil, and cook until it's a little wetter than you want: it'll thicken as it cools.

Eat with dippin' chips. Tortilla chips work great, too. Also good on French bread. (Advice: make this just before the party. Otherwise, there won't be any left.)

FLASH UN KAS      > Back to Top <

*fillings:
2 ounce Goose liver paste
1 teaspoon Worcestershire sauce
1 teaspoon Steak sauce

*or:
2 ounce Ham, ground
1 teaspoon Steak sauce
1 teaspoon Catsup

*or:
 Anchovy paste

*or:
 Caviar
 
Work into the flour the butter and cream cheese. Chill thoroughly - over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400^o F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer.

FREELANCE HOT CHEESE DIP      > Back to Top <

2 pounds hamburger
2 green bell peppers
2 med. onions
1 bunch green onions
3 large tomatoes
2 pounds Velveeta cheese
2 package taco seasoning
2 cups cold water
4 jalapeno peppers
round tortilla chips

Coarsely chop bell peppers and onions.  Brown with hamburger in Dutch oven. Drain grease.  Add water and taco seasoning into hamburger mixture.  Simmer 10 minutes.  Add Velveeta cheese and simmer until melted.  Add chipped tomatoes, chopped green onions and chopped jalapenos.  Stir thoroughly until heated through.  Serve hot with tortilla chips to dip.   *I usually leave out the jalapenos and serve this with Apache bread.  The bread is available at our local grocery here, but you could use Hawaiian bread.  I mix this up as instructed and then put it into the Apache bread that I have scooped out and I use the bread "insides" to dip.

FRUIT BALL      > Back to Top <

2 (8-ounce) packages cream cheese, softened
2 (15.25-ounce) cans fruit cocktail, drained and minced
1 (5.1-ounce) ounce box instant vanilla pudding mix
3/4 cup chopped almonds

In a medium size mixing bowl, mix together cream cheese, fruit cocktail, and instant pudding mix. Add 1/4 cup almonds, if desired. Shape mixture into a ball, and then roll in the remaining almonds.

FRUIT DIP 1      > Back to Top <

3/4 cup sugar
1 cup pineapple juice
1 egg
1 tablespoon lemon juice
3 tablespoons butter or margarine
2 tablespoons flour
Cool Whip

Mix first 4 ingredients together and put in double boiler.  Melt butter and mix in flour.  Pour into other mixture, cook until thick.  Cool.  Add 3 cups Cool Whip or 1 pint whipped cream.  Chill and serve with favorite fruits.

FRUIT DIP 2      > Back to Top <

7 ounce jar marshmallow topping
1 tablespoon lemon juice
8 ounce package cream cheese
 
Blend together.  Use to dip strawberries, pineapple, blueberries, etc.
 

FRUIT DIP 3      > Back to Top <

Cream the cream cheese; add marshmallow cream. When well blended, add Cool Whip.  Serve with chunks of cantaloupe, honeydew melon, pineapple, apple, banana, grapes, strawberries, etc.

FRUIT PIZZA      > Back to Top <

1 package (17 ounces) ready-to-slice sugar cookie dough roll
1 package (8  ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 cup fresh strawberries, halved
2 small bananas, sliced
1 medium peach peeled and thinly sliced
1/2 cup halved seedless green grapes
1/2 medium apple, thinly sliced
1/4 cup fresh blueberries
2 tablespoons water
1/2 cup orange marmalade

Line a 12" pizza pan with foil allowing foil to overlap rim of pan.  Slice cookie dough into 1/8" slices.  Arrange dough slices in circular pattern in pan starting at outer edge of pan and overlapping slices at center.  Bake at 325^o F for 20-25 minutes or until lightly browned.  Cool completely.  Combine cream cheese, sugar and vanilla until smooth. Spread mixture over cooled cookie crust.  Arrange fruit over top as desired.  Combine marmalade and water.  Spoon evenly over fruit.  Chill.  Before serving, transfer pizza to serving platter. Suggested fruit may be substituted with fruit of your choice.  You may also use canned pie filling (cherry, strawberry, etc.)
 Yield:  6 - 8 servings.

FUNDITO      > Back to Top <

1 cup Asadero (or Monterrey Jack) cheese, shredded
4 ounces Jalapenos, chopped
1//4 cup Half & half
2 Tablespoon onion finely chopped
2 teaspoon cumin, ground
1/2 teaspoon salt

Heat all ingredients over low heat, stirring constantly, until the cheese is melted. 

GARLIC CHEESE AND NUT DIP      > Back to Top <

2 Garlic Cloves
1/2 cup Cream Cheese; Softened
1/2 cup Sour Cream
1/4 cup White Onion; Diced
1-1/2 teaspoon Paprika
1-1/2 teaspoon Curry Powder
1-1/2 teaspoon Chili Powder
1 Tablespoon Fresh Dill; Chopped, OR
1 teaspoon  Dried Dill; Crushed
1 cup  Cheddar; Sharp, Shredded
1/3 cup  Walnuts; Chopped
 
Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth.  Blend in the sour cream.  Mix in the onion, spices, and dill, blending well.  Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2-1/2 cups of dip.

SUGGESTED DIPPERS:  Sesame Crackers, Celery, Radishes, String Beans

GARLIC CHEESE FONDUE      > Back to Top <

1 pound Swiss cheese, grated
1 pound cheddar cheese, grated
3 tablespoons all purpose flour
1 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1-1/4 cups (about) dry white wine
3 large garlic cloves, minced
1 (1-pound) crusty French bread or sourdough bread, cut into 1 1/2-inch
 cubes

Combine both cheeses, flour, nutmeg, and white pepper in large bowl; toss to coat. Bring 1 cup wine and garlic to simmer in a heavy large saucepan over low heat. Add cheese mixture by handfuls, whisking until melted and smooth after each addition. Mix in more wine by tablespoonfuls to reach desired consistency. Transfer to fondue pot.

Set fondue over candle or canned heat. Serve fondue with bread. Serves 8-10.

GARLICKY CLAM DIP      > Back to Top <

8 ounce Cream cheese
1/2 teaspoon Salt
1/2 Tablespoon Garlic
 Fresh ground pepper (dash)
7 ounce Clams; drained and minced
1/4 cup Clam broth
1-1/2 teaspoon Worcestershire
2 teaspoon Lemon juice
 
Using garlic press, squeeze pulp and juice into softened cheese.  Cream with a spoon until smooth.  Gradually add the remaining ingredients, blending until smooth.  For thinner dip, add more clam broth. Serve with crackers, chips or veggies.    Yield: 8 servings
 
 

GLAZED HAM BALLS      > Back to Top <

Combine egg, bread crumbs, cherries or cranberries, chopped green onions, and pepper in a mixing bowl. Add ground ham and ground beef; mix well. Shape into 1-inch balls

Place in a 15x10x1-inch baking pan. Bake in a 350^o F. oven for 15 to 18 minutes or till done. Drain, if necessary. Meanwhile, heat jelly and mustard together in a chafing dish, blazer pan, or small skillet, stirring occasionally till jelly is melted. Add ham balls to chafing dish. (Or, transfer ham balls to a warm heatproof serving bowl and pour glaze over ham balls.) Keep warm.

Garnish with green onion slivers. Makes 48 meatballs.

GREAT BALL OF FIRE      > Back to Top <
 
1  (4.25-ounce) can Underwood Deviled Ham Spread
1  (3-ounce) package cream cheese, softened
4  ounce (1 cup) shredded cheddar cheese
3  tablespoons old el Paso chopped green chilies
2  tablespoons finely chopped green onions, if desired
1/3 cup chopped walnuts

In small bowl, combine ham spread, cream cheese, Cheddar cheese, chilies and onions; mix well.

Shape mixture into ball. Roll in walnuts. Wrap in plastic wrap; refrigerate 2 hours.

Let ball stand at room temperature for 30 minutes to soften slightly before serving. Serve with crackers.   Makes 2 cups

GREEK FETA AND OLIVE SPREAD      > Back to Top <

6 ounces feta cheese
1-1/2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon garlic, minced
2 ounces sun-dried tomatoes (soaked in warm water for 20
minutes)
1/2 teaspoon oregano
1 tablespoon black olives, minced
pita bread

Place the feta, oil, lemon juice, garlic, tomatoes and oregano in the bowl of a food processor. Pulse until the mixture is smooth. Place in a bowl and blend in the olives by hand. Serve with toasted pita triangles.  Makes 1 cup.

GREEK STYLE APPETIZERS      > Back to Top <

 3 tablespoons olive oil
1/2 teaspoon oregano
2 cloves garlic, crushed
3 English muffins, split into 6 halves
6 tomato slices
1 tablespoon red onion, minced
1 tablespoon black olives, sliced
2/3 cup feta cheese

Pre-heat the broiler. Heat the olive oil in a saucepan. Remove from the flame. Add the garlic and oregano and allow to steep for 10 minutes. Strain. Place the split muffin halves on a cookie sheet. Brush them with the flavored oil. Top each with a tomato slice, onion, and olives. Sprinkle on the cheese. Place under the broiler until the cheese has melted (about 3 minutes). Cut each muffin into 4 wedges. Serve warm.  Makes 24 appetizers

GUACAMOLE DIP      > Back to Top <

3 ripe avocados
2 cups chopped fresh tomatoes
3 tablespoons green onions, chopped fine
1/2 teaspoon Tabasco sauce
Salt and pepper to taste

Slice avocados lengthwise and carefully pull halves apart.  Remove pit and gently scoop out the meat.  Mash well.  Chop tomatoes, removing as many seeds as possible.  Combine with avocado mixture.  Mix in chopped onion and seasoning.

Serve this dip with yellow or white corn tortilla chips.

HAM AND CHEESE BALL      > Back to Top <

1 package smoked ham (3 ounce)
1 cream cheese (8 ounce)
1 jar old English sharp cheddar cheese
1 teaspoon onion powder
1 package nuts
 
Soften cheese to room temperature.  Sprinkle some of the onion powder over thinly sliced ham, and set aside.  Mix cheese and remainder of onion powder.  Chop ham finely, put nuts in blender.  Cover cheese ball with nuts and refrigerate.
 

HAM and CHEESE BALLS      > Back to Top <

1/4 pound finely ground ham
1/4 pound cream cheese
2 teaspoon  Worcestershire sauce
1 tablespoon  catsup
1/8 teaspoon  pepper
1 teaspoon lemon juice
1/4 teaspoon  salt
 
Blend ingredients thoroughly and form into tiny balls. Roll in chopped chives. Serve speared on tooth picks. Makes about 30 balls.       Yield: 30 servings

 
 

HAM AND CHEESE ROLL UPS      > Back to Top <

Take sandwich ham and Swiss cheese, spread onion dip between and roll
up. Chill for several hours or overnight. Before serving, slice and
arrange on tray.

HAM ROLL UPS      > Back to Top <

8 ounce sliced ham (1 package)
1 bunch green onions, whole
8 ounce cream cheese, softened (1 package)
 
Spread sliced ham with cream cheese.  Lay 1 onion along each slice edge and roll up.  Chill until cheese is firm.  Slice into 3/4-inch pieces and arrange upright on plate.  Recipe can be doubled or tripled.  Makes 24 appetizer servings.
 

HAM SPIRALS      > Back to Top <

Measurements depend on size of ham slices & personal taste:
sliced deli ham (about as thick as Oscar Mayer packaged ham)
cream cheese, softened
dash of Worcestershire sauce
dash of garlic powder
dash of onion powder (or minced chives)
chopped parsley (for color if chives aren't used)

Blend cream cheese with all other ingredients except ham, adjusting amounts to taste.  Spread a thin layer of cheese mixture onto each ham slice.  Roll up jellyroll-style, cover, and place in freezer until firm (even a couple of days in advance is okay).  At least a few hours (or the night before) before serving, remove from freezer & allow to soften slightly for a few minutes. Use a sharp knife to cut each roll into slices about 3/4" thick.  Spear each slice with a toothpick to secure, cover, and refrigerate.  Serve when completely thawed.

HAMBURGER DIP      > Back to Top <

1 pound ground beef
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1 garlic clove, minced
1-1/2 teaspoon oil

Brown hamburger, drain.  Sauté green pepper, onion and garlic in oil.
Add hamburger and stir in remaining ingredients:

1/4 cup ketchup
1/4 cup tomato paste
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup sugar
8 ounce cream cheese

Simmer 10 minutes, stir in 2 Tablespoons grated Parmesan cheese.

This recipe doesn't call for Velveeta, but it tastes like it has Velveeta in it.  Might be interesting to substitute the cream cheese and Parmesan cheese with Velveeta.  Great dip for tortilla chips or bread. 

HANKY PANKYS      > Back to Top <

1 pound mild sausage
1 pound hot sausage
1 pound Velveeta cheese
1 green pepper, diced
1 medium onion, diced
Cocktail bread

Brown onion and pepper.  Crumble sausages and brown with onion and pepper.  Mix in Velveeta.  Spread on cocktail bread and bake 10 minutes.

HERB CHEESE      > Back to Top <
 
8 ounces cream cheese
2 teaspoons parsley
1/2 teaspoon chives
1/2 teaspoon marjoram leaves
1/2 teaspoon thyme leaves
1/8 teaspoon black pepper
2 dash garlic powder
4 tablespoon butter
 
Crumble herbs with fingers in small bowl until fine.  Add remaining ingredients and mix well.  Refrigerate for several hours.
 
Use with crackers or spread on bread for a veggie sandwich with tomatoes, cukes, mushrooms and sprout

HERB STUFFED MUSHROOMS      > Back to Top <

8 ounces fresh mushrooms
1 tablespoons margarine
1 tablespoons olive oil
2 tablespoons green onion, finely chopped
2 tablespoons fresh parsley, chopped
1 clove garlic, minced
1/2 teaspoon salt
freshly ground pepper to taste
1 cup herb stuffing mix
1/2 cup boiling water

Wash mushrooms.  Remove and save stems.  Put caps in a shallow baking dish. Heat margarine and oil in a medium pan.  Finely chop stems and sauté with onion until soft.  Add parsley, garlic, salt, and pepper.  Cook for 1 minute.  Stir in stuffing and hot water to make stiff mixture.  Stuff each cap and bake at 350^o F for 15 minutes.

HIP DIP CHOCOLATE FONDUE      > Back to Top <

4 bars (3 ounces each) Tobleron chocolate with honey and nuts
1 cup whipping cream
marshmallows, squares of pound or sponge cake, lady fingers, chunks of
banana or pineapple

Break chocolate into pieces and place in heavy saucepan.  Add cream and stir over low heat until chocolate is melted and mixture is smooth. Transfer to fondue pot over medium flame.  Do not let chocolate boil.

HOLIDAY CHEESE BALL 2     > Back to Top <

1 pound Velveeta -- softened
8 ounces cream cheese -- softened
1/2 c onion -- finely chopped
1/2 c celery -- finely chopped
1/8 teaspoon garlic salt
1/2 cup mayonnaise
2 tablespoons mustard

Stir all together, shape in a ball, Roll in nuts and parsley. Chill. Freezes well.

HOLIDAY FRUIT and NUT CHEESE BALLS      > Back to Top <

1 package (8 ounces) cream cheese, softened
2 t  minced parsley
1 teaspoon Lea & Perrins Worcestershire
1 cup  (4 ounces) shredded sharp cheddar cheese
1/4 teaspoon salt
1/4 cup  minced onion
 
In a bowl, blend cream and cheddar cheeses.  Add onion, parsley.  Lea & Perrins, and salt; blend well.  Shape into a ball.  Chill and serve with assorted crackers, if desired. 

HOLIDAY HAM AND CHEESE BALL      > Back to Top <

1 cup shredded cheddar cheese
1 package cream cheese- 3 ounce
1 can 41/4 canned deviled ham
2 teaspoon chopped green onions
3 Tablespoons. chopped green chilies
1/2 cup chopped walnuts
crackers

Mix well, shape into ball and roll in nuts. chill and serve.

HOLIDAY TUNA TREE      > Back to Top <

19 ounces Tuna, solid white canned
16 ounces Cream cheese
1 tablespoon Lemon juice
1/4 cup Olives, finely chopped
1/2 cup Walnuts, finely chopped
1/4 teaspoon Salt
1/2 teaspoon Dry mustard
1/8 teaspoon Pepper
1/2 teaspoon Thyme
 
Spray an appropriate 4 cup mold with Pam; the example was done in a small Christmas tree mold.  In a large bowl, combine cream cheese and tuna. Add remaining ingredients and stir well. Place in mold and refrigerate. Unmold onto a serving plate.  For a Christmas tree mold, decorate with garlands of small parsley leaves, pieces of red and green pepper cut into stars, and a lemon wedge.
 
 

HONEY BALL (PIGNOLATA)      > Back to Top <

2-1/2 cup all-purpose flour
4 eggs plus 1 egg yolk
1/4 cup vegetable shortening
1/2 tablespoon sugar
Dash salt
1/2 teaspoon freshly grated lemon rind
2 cups peanut oil, for frying
1-1/2 cup honey, preferably orange blossom honey
1 teaspoon freshly grated orange rind
1-1/2 tablespoon colored sprinkles

Place the flour on a flat surface or in a large bowl.  Make a well in the center. Put the eggs, shortening, sugar, salt, and lemon rind into the well. Mix well to make a dough. Knead the dough with the heel of your hand until smooth. Shape the dough into marble-size balls.

Heat the oil in a deep skillet until very hot.  Fry the balls, a few at a time, until they are golden brown.  Remove with a slotted spoon, and drain on paper towels.

Heat the honey in a wide saucepan.  Remove from the heat, and stir in the orange rind. Stir the fried balls in the honey mixture until they are well coated. Remove them with a slotted spoon to a platter. Chill at least 2 hours.

On a large serving platter, arrange the balls in a cone shape to resemble a Christmas tree. Shake the sprinkles over the cone.   Yield:  One or more cones

HONEY GLAZED CHICKEN WINGS      > Back to Top <

3 pounds chicken wings (17 or 18)
1/3 cup soy sauce
2 Tablespoons vegetable oil
2 Tablespoons chili sauce
1/4 cup honey
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1/4 teaspoon cayenne red pepper

Separate chicken wings at the joint. Mix remaining ingredients; pour on chicken. Cover and refrigerate, turning chicken occasionally, at least 1 hour. Heat oven to 375^o F. Drain chicken, reserving marinade. Place chicken on rack in foil-lined broiler pan. Bake 30 minutes. Brush chicken with reserve marinade. Turn chicken and bake, brushing occasionally with marinade until tender.

HONEY NUTTERS      > Back to Top <

1 cup chunky peanut butter
2/3 cup honey
1/2 cup dry milk
16 graham crackers
1 cup coconut

Combine peanut butter, honey and milk; blend until mixed.  Crush crackers into fine crumbs.  Add crumbs to first mixture.  Mix with hand until well blended.  Roll in balls and then roll in coconut.  Chill before serving.

HOT ARTICHOKE DIP      > Back to Top <

6 ounces Artichoke hearts, marinated
1/3 cup Mayonnaise
1 tablespoon Pimento, diced (optional)
1/2 cup Parmesan cheese, grated
1/3 cup Sour cream
1/8 teaspoon Garlic powder

Drain and chop artichoke hearts. Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips or assorted crackers.

HOT BACON AND SWISS DIP WITH PITA CHIPS      > Back to Top <

1 (8-ounce) package cream cheese
1/2 cup salad dressing OR mayonnaise
4 ounce Swiss cheese, shredded  
2 tablespoons green onion slices
8 slices bacon, crisply cooked, crumbled 
1/2 cup buttery crackers, crushed

PITA CRISPS
2 whole wheat pita bread rounds  
3 tablespoons margarine
1/4 cup sesame seed, toasted

Dip: Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss cheese and onions until Well blended. Spoon into 2 1/2 cup casserole.

Microwave on HIGH for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs. Makes 2 cups. --

Crisps: Cut each pita into eighths. Split each triangle in half along outside seam.

Spread rough side of each triangle with margarine. Sprinkle with sesame seeds. Place triangles on cookie sheet. Bake at 375^o F for 8 – 10 minutes until crisp. Serve with hot dip.

HOT CLAM DIP 1     > Back to Top <

8 ounce Cream cheese
1 can Clams, minced (10.5 ounce)
1 tablespoon Lemon juice
2 tablespoon Clam broth
1 tablespoon Mustard, prepared
2 teaspoon Worcestershire sauce
1/8 teaspoon Garlic powder
1 dash Cayenne pepper
 
Bring cheese to room temperature. Drain clams and reserve liquid. Combine cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before serving with Mepounda toast or onion rounds.
 

HOT CLAM DIP 2      > Back to Top <

1 loaf sourdough French bread
2 cans (6.5 ounces each) clams
2 packages (8ounces each) cream cheese, softened
3 green onions, minced
2 teaspoons Worcestershire sauce
6 drops Tabasco sauce
1 tablespoon lemon juice
2 tablespoons chopped parsley

Cut bread in half lengthwise.  Use a sharp knife to cut out the inside of each bread half, leaving about 1/2" of the outer crust, so the bread will maintain it’s shape.  Cut the middle bread chunks into bite-sized pieces and toast in the oven until just lightly browned.  Set aside.

Drain clams well.  Combine clams with the remaining ingredients and mix well.  Fill each bread half evenly with dip mixture.

Cover in foil.  Bake at 350^o F for 25 minutes.  Serve with the cubed, toasted pieces of French bread that came out of the center of the loaf.  Dip the bread chunks right into the hot clam mixture.

HOT CORN DIP      > Back to Top <

1 can (15-1/4 ounce) whole kernel corn, drained
2 cans (4 ounce each) chopped green chilies, drained
1/2 cup chopped sweet red pepper
1 cup (4 ounce) shredded Monterey Jack cheese
2 tablespoons chopped jalapeno pepper*
1 cup mayonnaise**
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives
Tortilla chips

In a bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno.  Stir in mayonnaise and Parmesan cheese.  Transfer to an ungreased 2-qt. baking dish.  Cover and bake at 350o for 30 minutes or until heated through.  Sprinkle with olives.  Serve with tortilla chips.  Yield: about 3 cups

*Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands.  Avoid touching you face. 

**Light or low-fat mayonnaise is not recommended for this recipe.

HOT CREAMY SAUSAGE DIP      > Back to Top <

1 pound Bob Evans Zesty Hot Roll Sausage (I'm already zesty enough, so I use a
medium flavor sausage)
5 green onions, chopped (divided)
1 cup sour cream
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 (2 ounce) jar chopped pimentos, drained

Preheat oven to 350^o F.  In large skillet over medium heat, brown & crumble sausage until no longer pink.  Remove from heat, drain off drippings and add all remaining ingredients except one green onion.  Pour into one quart baking dish.  Bake 20 to 25 minutes until bubbly. Garnish with remaining chopped green onion.  Keep warm, and serve with Mepounda Toast, sesame or wheat crackers.  Refrigerate leftovers. Can be reheated for later serving.  Serves 8 to 10.

Note:  I took this to an office party and kept it warm in a small crock pot. It was a HIT!

HOT MANGO CHUTNEY DIP       > Back to Top <
                            
1 cup (8-ounce container) sour cream
1/2 cup Hot Mango Chutney
2 tablespoons finely chopped cilantro
1/4 teaspoon curry powder
1/8 teaspoon salt
Assorted fresh vegetables for dipping

COMBINE sour cream, chutney, salt and curry powder in medium bowl. Refrigerate for 1 hour. Serve with vegetables.

 

HOT MANGO CREAM CHEESE SPREAD      > Back to Top <

1 package (8 ounces) cream cheese, softened
3/4 cup (9-ounce jar) Hot Mango Chutney, divided
1/2 to 1 teaspoon curry powder
1/3 cup (about 2) sliced green onions
4 slices bacon, cooked and crumbled
Assorted crackers or tortilla chips

COMBINE cream cheese, 1/2 cup chutney and curry powder in medium bowl; mix well. Stir in green onions and bacon. TRANSFER to serving dish. Cover; refrigerate for 1 hour. Pour remaining chutney over spread before serving. Serve with crackers or chips.

HOT MUSHROOM TURNOVERS      > Back to Top <
 
3 (3-ounce) packages cream cheese, softened
1-1/2 cups flour
1/2 cup plus 3 tablespoons butter, softened
1/2 pound mushrooms, minced
1 large onion, minced
1 teaspoon salt
1/4 teaspoon thyme
1/4 cup sour cream
1 egg, beaten
 
In medium bowl at medium speed, mix cream cheese, 1-1/2 cups flour and 1/2 cup butter. Wrap dough, chill 1 hour. In 10-inch skillet, in 3 Tablespoons butter, cook mushrooms and onion until tender. Stir in salt, thyme and 2 Tablespoons flour until blended; stir in sour cream. On floured surface, thinly roll out 1/2 dough with cookie cutter. On 1/2 of each circle, put a teaspoon of mushroom mixture. Brush edges with beaten egg. Fold dough over filling, with fork, press edges together. Place on cookie sheet. Brush turnovers with egg. Cover; chill. Bake at 450^o F for 12 minutes.

HOT ROQUEFORT CANAPES      > Back to Top <

3 ounce package cream cheese
1/4 cup Roquefort cheese, crumbled
1/4 cup finely chopped walnuts
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
crackers or mepounda toast
chopped walnuts
 
Place cream cheese in a small, heat-resistant, non-metallic bowl and heat, uncovered, in Microwave Oven 30 seconds or until cheese is soft. Add Roquefort cheese, chopped walnuts, mustard and Worcestershire sauce; stir to blend. Spread cheese mixture on crackers. Arrange a maximum of 10 canapés on a large paper plate or heat-resistant, non-metallic serving platter lined with a paper or cloth napkin. Heat, uncovered, in Microwave Oven 45 seconds to 1 minute or until cheese begins to melt. Top with a piece of walnut and serve hot.

Variation: Blue cheese, sharp Cheddar cheese or any strong-flavored cheese may be substituted for the Roquefort cheese.
 

HOT SPINACH AND ARTICHOKE DIP      > Back to Top <

1 cup sliced fresh mushrooms 
1 small onion, chopped (1/3 cup)
1/4 cup chopped red and/or yellow sweet peppers 
2 tablespoons butter or margarine 
4 tablespoons all-purpose flour 
1/8 teaspoon ground nutmeg 
1 cup milk 
1-1/2 cups chopped fresh spinach 
1-14-ounce can artichoke hearts, well drained and chopped
1/3 cup grated Parmesan or Romano cheese
1 tablespoon dry white wine or dry sherry 
1 teaspoon white wine
Worcestershire sauce
Several dashes bottled hot pepper sauce 
1 tablespoon grated Parmesan or Romano cheese
1 recipe Toasted Cheese Pita Chips (see recipe, below)
    
In a large saucepan cook mushrooms, onion, and sweet pepper in hot margarine or butter till vegetables are tender. Stir in flour and nutmeg. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more.

Stir in spinach, artichoke hearts, the 1/3 cup Parmesan or Romano cheese, wine or dry sherry, Worcestershire sauce, and hot pepper sauce. Cook and stir till heated through. Transfer mixture to a 3-cup soufflé dish or a 1-quart casserole. Cool. Cover; store in refrigerator up to 2 days.

To serve, uncover and sprinkle with the 1 tablespoon Parmesan or Romano cheese. Bake, uncovered, in a 400^o F. oven about 20 minutes or till bubbly and hot. Serve with Toasted Cheese Pita Chips. Makes 3 cups.

Toasted Cheese Pita Chips: Split 3 pita bread rounds in half horizontally. Melt 3 tablespoons margarine or butter; lightly brush the cut side of each pita bread half with melted margarine or butter. Cut each half into six wedges. Spread in a single layer on a baking sheet. Sprinkle with 3 tablespoons grated Parmesan or Romano cheese. Bake in a 350^o F. oven about 10 minutes or till crisp. Cool. Transfer to an airtight container; store at room temperature up to 1 week. Makes 36.

To Make-Ahead: Up to 1 week ahead, prepare Toasted Cheese Pita Chips. Store in an airtight container. Up to 2 days ahead, prepare dip as directed. To serve, uncover and sprinkle with the 1 tablespoon Parmesan or Romano cheese. Bake, uncovered, in a 400^o F. oven about 20 minutes or till bubbly and hot.

Nutrition facts per serving: 15 calories, 1 g total fat (0 g saturated fat), 1 mg cholesterol, 36 mg sodium, 1 g carbohydrate, 0 g fiber, 1 g protein. Daily Values: 2% vitamin A, 3% vitamin C, 1% calcium, 1% iron. 

ITALIAN SAUSAGE STUFFED MUSHROOMS      > Back to Top <

24-32 large mushrooms
1 pound Italian sausage
1 med. onion, diced
3 ounces grated Parmesan cheese
1/4 cup Italian bread crumbs
1 teaspoon minced garlic
1 teaspoon parsley

Preheat oven to 350^o F. With teaspoon, hollow out mushrooms carefully scraping out the inside.  Take care not to break them. Save scrapings. In skillet, brown sausage, onions , & scrapings. Drain. Return to skillet. Add Parmesan cheese, crumbs, garlic & parsley to pan & mix well. Remove from heat. Stuff mushrooms with cooked mixture, mounding slightly. Place on sheet pan & bake about 15 min. Sprinkle with Parmesan cheese. Serves 8 (3-4 per person). Refrigerate leftovers.

ITALIAN SPINACH ROLL      > Back to Top <

1 recipe for Penne Di Famiglia (recipe follows)
2 cans chopped spinach (drained)
4 cloves garlic (chopped)
salt
pepper
Grated parmesan cheese
olive oil

Make the Panne di Famiglia bread dough (recipe follows). Divide into two pieces. Roll each piece into a 15 x 10 inch rectangle.

Brush each rectangle with Olive Oil. Place prepared spinach and garlic (see below recipe to prepare) on top of each rectangle. Sprinkle with salt and pepper and top with grated parmesan cheese.

Roll from long side and place on sheet pan with the seam down.

Let stand for thirty minutes. Bake at 400^o F for about 30 minutes, or until golden brown.

Spinach Preparation:

Sauté drained spinach in a frying pan with olive oil. Adding garlic , salt and pepper (to taste). Cook for about 5 minutes and then use as directed.

PANNE DI FAMIGLIA        > Back to Top <

2 packages dry yeast
2-1/2 cups warm water
2 tablespoons granulated sugar
2 tablespoons warm water
2 teaspoon salt
6 cups flour
cornmeal

wash:
1 egg white beaten with 1 tablespoons water.
2 tablespoons sesame seeds

In a large bowl, mix yeast and water. Add sugar, salt, and half of flour, beat until smooth. Add balance of flour and mix well. Turn onto well floured board and knead for about 6 minutes. Place into an oiled bowl and let rise until doubled in bulk (about 1 hour). When raise, turn onto floured board. Punch down and knead until smooth. Cut dough in half. (If making Spinach roll, stop and go to that recipe, if using as bread continue).

Roll each half into a 10 x 15 inch rectangle. Roll from long side. Place with seam down onto a baking sheet sprinkled with cornmeal. Brush top of loaves with the wash and then sprinkle sesame seeds on top of each loaf. Cover with a sheet of clear plastic wrap, which has been sprayed with cooking spray. Let stand until doubled in bulk, about 30 minutes.

Uncover and bake at 400^o F for about 25 - 30 minutes. Remove from baking sheet and place on a rack to cool.

ITALIAN STUFFED MUSHROOMS      > Back to Top <

1 pound hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 teaspoon garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 teaspoon salt
about 1-1/4 cup spaghetti sauce
40 large mushroom caps
oil
mouncezarella cheese

Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat.  (It's best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture.  Process for 5 seconds or less.)  Add bread crumbs, pepper, salt and spaghetti sauce.  Coat mushroom caps with oil. Fill mushroom caps with meat mixture.  Cover with foil and bake at 350 degrees for 20 minutes.  Sprinkle with mouncezarella cheese, then broil until cheese is melted and mushrooms are tender.  (or loosely cover with wax paper and microwave.)

JALAPENO WHITE SAUCE      > Back to Top <

2 cups Whipping Cream
1 cup Sour Cream
1 Teaspoon Chicken base
2 Tablespoons. Clarified Butter
1 Teaspoon Flour
1 Jalapeno, minced fine
1 Tablespoons. Juice from bottled Jalapenos
2 ounce Shredded cheese-equal parts Jack & Cheddar

Heat whipping cream in a heavy saucepan over high heat. When cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.   While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour and mixing with a wire whip until mixture starts to turn pale gold.  Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture. Mix well. Makes about 3-1/2 cups. Best served warm!

JALAPENOS STUFFED WITH CHORIZO AND CREAM CHEESE      > Back to Top <

1 tablespoon Vegetable oil
1 tablespoon Finely minced onion
1 Clove garlic, finely minced
3 ounces Chorizo (Mexican sausage)
2 ounces Cream cheese, softened
1 tablespoon Sour cream
Salt to taste
12 Jalapenos, seeded, halved and de-ribbed

Heat oil in a skillet and sauté onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks. When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.

JEANNIE WEENIE SALSA DIP      > Back to Top <
(from the Rosie O'Donnel Show)
 
Mix Cream Cheese and sour cream in bowl.
Mix Hormel Chili and Ortega salsa in separate bowl.
 
Put a layer of cream cheese and sour cream mix in serving bowl. Next a layer of Chili and salsa sauce mix on top. Sprinkle shredded mouncezarella cheese or Monterey jack or cheese of your choice on top of second layer. Repeat layers until finished. Heat in oven until cheese is melted. Serve with Nacho chips or other choice. 

KOFTE (Fried minced meat-balls)      > Back to Top <

2 medium-size slices of crustless stale bread, soaked briefly in water
500 g (1 pound) minced lamb or beef
1 medium-size onion, grated thickly
2 tablespoons fresh chopped mint, or 1 tablespoon dried mint
1 tablespoon fresh chopped parsley
1 clove of garlic, crushed
1 egg
salt and black pepper

For frying:
75 g (3 ounce) plain flour
150 ml (1/4 pint) vegetable oil

Squeeze out excess water from the soaked bread, leaving it quite dry. Combine all the ingredients for the Kvfte in a bowl and mix well. Make walnut-shaped balls and keep them covered until they are to be eaten. Then roll them lightly in flour and fry in hot oil for 2-3 minutes until golden all over. They can be shallow -or deep- fried.

KOLOCHI      > Back to Top <

2 dozen frounceen bread rolls
24 little smokies (cocktail sausages)
1 stick butter (melted)

Allow the rolls to thaw. Take one roll, make a thumb print in the center, place a dried sausage in the indentation, wrap the sides over, pinch together, then the sides. Lay  them on a baking sheet, seam down. Bake at 350^o F for about 8-10 minutes. When done, baste with melted butter. Use mustard, ketchup or any sauce for dipping. They are good enough to eat all by themselves.

LAYERED MONTEREY PUMPKIN DIP      > Back to Top <

1-3/4 cups (15-ounce can) Pumpkin
1 package (8 ounces) cream cheese, softened
3 tablespoons sliced jalapenos juice
1 cup (8-ounce container) sour cream
1/2 cup (4-ounce can) Diced Green Chiles
2 tablespoons finely chopped sliced jalapenos
1/4 teaspoon garlic salt
1 cup (1 medium) chopped tomato
1/2 cup (2 1/4-ounce can) sliced ripe olives
1/3 cup (about 2) sliced green onions
1/4 cup finely chopped red onion
Tortilla chips

COMBINE pumpkin, cream cheese and jalapeno juice in medium bowl. Spread into 8-inch-square baking dish. COMBINE sour cream, chilies, jalapenos and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with chips.
          

LAYERED PIZZA DIP      > Back to Top <

1 (8-ounce) package cream cheese
1/2 cup sour cream
1/4 cup parmesan cheese
1/2 teaspoons garlic salt
1/2 cup pizza sauce
1/2 cup shredded mouncezarella cheese
1/2 cup chopped pepperoni
1/2 can chopped olives

Mix cheeses and garlic salt with sour cream. Spread in a pie pan. Then layer your olives, pepperoni, and top with the mouncezarella cheese. Bake in oven for 20 minutes at 350^o F. Serve with round crackers.

MANGO CREAM DIP      > Back to Top <

SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham

MEAT STUFFED MUSHROOMS      > Back to Top <

1 pound ground beef
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon sugar
2 teaspoon salt
2 tablespoons chopped onions
1 tablespoons chopped parsley
1-1/2 pounds medium mushrooms

Combine and mix ingredients. Wash thoroughly and remove stems from mushrooms.  Shape mixture into small balls and place in mushroom cap. Broil about 2 inches from heat or in oven 10-15 minutes.  Makes 40 pieces.

MEATBALLS      > Back to Top <

1-1/2 cups Pear or Apricot Nectar
6 (2-inch) ginger snap cookies, finely crushed
2 tablespoons vinegar
2 tablespoons ketchup
2 tablespoons packed brown sugar
1-1/2 teaspoons salt, divided
1-1/2 teaspoons ground black pepper, divided
1 teaspoon dried minced onion
3/4 cup milk
1 large egg
1 teaspoon garlic powder
1 pound lean ground beef
1/2 cup finely crushed corn flake cereal
2 tablespoons vegetable oil

PREHEAT oven to 325^o F.
PLACE nectar, crushed cookies, vinegar, ketchup, sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper and onion in blender; cover. Blend until smooth.

COMBINE milk, egg, garlic powder, remaining salt and remaining pepper in large bowl; stir in beef and cereal. Form into 1-inch balls.

HEAT vegetable oil in large skillet over medium-high heat. Brown meatballs a few at a time; transfer to flat 2-quart casserole. Repeat with remaining meatballs. Drain oil from skillet; add nectar mixture to skillet. Cook over medium-high heat, stirring frequently, for 2 minutes or until thickened. Pour over meatballs; cover.

BAKE for 30 to 35 minutes or until meatballs are no longer pink in center and sauce is bubbly. Transfer to chafing dish for serving.

MEDITERRANEAN CRESCENT PINWHEELS      > Back to Top <

2 (8-ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 pound prosciutto or cooked ham, thinly sliced
8 ounce (2 cups) crumbled feta cheese
1 teaspoon pepper
2 tablespoons olive or vegetable oil
3/4 cup chopped fresh basil

Heat oven to 375^o F. Spray cookie sheets with nonstick cooking
spray. Separate dough into 8 rectangles; place on lightly floured surface.
Firmly press perforations to seal. Press or roll each to form 8x5-inch
rectangle.

Arrange 1/8 of prosciutto slices evenly over each rectangle. In small bowl,
combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over
prosciutto on each rectangle. Sprinkle with basil.

Starting at short side of each rectangle, roll up; seal long edges. With
serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed
cookie sheets.

Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove
from cookie sheets. Serve warm.  Makes 40 appetizers

MEXICAN BEAN DIP      > Back to Top <

1 can bean dip
1 cup shredded cheese
1 container guacamole dip
1/2 cup sliced black olives
1/2 cup mayonnaise
1/2 cup chopped green onion tops
1 package dry taco seasoning
1 medium tomato, chopped
1 (8 ounce) container sour cream

Layer bean dip on large serving dish, then layer guacamole dip on top of bean dip. Mix taco seasoning together with mayonnaise and sour cream. Spread mixture on top of the bean and guacamole dip. Top with chopped tomato, black olives and chopped green onion tops. Sprinkle with shredded cheese. Cool in refrigerator for 1 to 2 hours. Serve with potato chips or corn chips.

MEXICAN CHEESE PUFFS      > Back to Top <

1 cup Bisquick baking mix
3 tablespoons butter
3 tablespoons chopped green chilies
1 egg
1 cup shredded Cheddar cheese

Preheat oven to 400^o F.

Grease cookie sheet. Mix baking mix, butter, chilies, and egg in a medium bowl. Stir in cheese. Drop dough by rounded teaspoonfuls about 1 inch apart onto cookie sheet. Bake for 10 to 12 minutes or until golden brown.
 

MEXICAN MEAT DIP      > Back to Top <

2 pounds hamburger , browned & drained
1 roll Bob Evans sausage , hot & zesty type - browned but NOT drained
1 package of Velveeta Mexican hot cheese
little bit of medium salsa

Cook meat separately . Add cheese & salsa . Warm until melted & mixed good. Dip tortilla or cheese Doritos in mix and enjoy .

MINI CORN DOGS      > Back to Top <

1-2/3 cups all-purpose flour
1/3 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter or margarine
1 tablespoon shortening
1 egg
3/4 cup milk
24 miniature hot dogs.

Honey Mustard Sauce
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

In a large bowl, combine the first four ingredients.  Cut in butter and shortening until mixture resembles coarse crumbs.  Beat egg and milk; stir into dry ingredients until a soft dough forms.  Turn onto a lightly floured surface; knead 6-8 times or until smooth.  Roll out to 1/4-inch thickness.  Cut with a 1-1/4-inch biscuit cutter.  Fold each dough circle over a hot dog and press edges to seal (dough will be sticky).  Place on greased baking sheets.  Bake at 450^o F for 10-12 minutes or until golden brown.  Combine sauce ingredients in a small bowl; mix well.  Serve with the corn dogs.  Yield:  2 dozen.

MINIATURE CHICKEN TOSTADAS      > Back to Top <

1 cup chicken breast, cooked, chopped
1/2 cup onion, chopped
1/2 cup (2-ounce) shredded Cheddar cheese
1/4 cup mayonnaise
1 tablespoon red bell pepper, chopped
1 (4-ounce) can chopped green chilies, drained
6 6-inch corn tortillas

Combine chicken, onion, Cheddar cheese, mayonnaise, bell pepper and green chilies in a small bowl. Stir well and set aside.

Cut each tortilla into 6 circles using a 2-inch biscuit cutter, or cut each tortilla into 6 wedges. Place the tortilla chips on an ungreased baking sheet. Bake at 350^o F for 6 minutes. Turn chips and bake an additional 2 to 3 minutes or until golden and crisp.

Spread the chicken mixture evenly over the chips (about 1 tablespoon per chip). Broil 5 1/2 inches from heat - with electric oven door partially opened - for 3 minutes or until hot and bubbly. Serve warm. Yield 36 appetizers.

MOCHA FONDUE      > Back to Top <

4 ounces package sweet baking chocolate, broken up
4 ounces semisweet chocolate, chopped
2/3 cup half-and-half, light cream, or milk
1/2 cup sifted powdered sugar
1 teaspoon instant coffee crystals
2 Tablespoons coffee liqueur

Assorted fresh fruits (such as star fruit slices, pineapple chunks, kiwi fruit wedges, strawberries, pear slices, banana slices)

In a heavy saucepan combine chocolates, cream, sugar, and coffee crystals. Heat and stir over low heat until melted and smooth. Remove from heat; stir in liqueur. Pour into a fondue pot; keep warm over low heat. Serve with fruit and cookies. Makes 6 to 8 servings.     

MUSHROOM STUFFING BALLS      > Back to Top <

2½ cups herb-seasoned stuffing
2 cups chopped fresh mushrooms
1 medium onion, chopped
¼ cup minced celery
½ cup grated Parmesan
½ cup defatted chicken broth
3 eggs, lightly beaten
1 teaspoon dried parsley
½ teaspoon garlic powder

Preheat oven to 350^o F. Coat a baking sheet with nonstick cooking spray. Bring broth to a boil and pour over stuffing. Stir in mushrooms, onion, celery, Parmesan, eggs, parsley, and garlic. Shape into 2-inch diameter balls and place on baking sheet. Bake 15-20 minutes or until lightly browned.  Serves 4

MUSHROOM BALLS      > Back to Top <

1 can cream of mushroom soup (14-16 ounce)
soda crackers, finely crushed
salt and pepper to taste

Mix together until you can make a ball the size of an egg yolk that sticks together.  They need to be fairly dry or they will fall apart. Fry in hot deep fat until golden brown.  Drain on paper towels and the taste resembles that of fresh morel mushrooms that we all love (in the Midwest at least!)

I wish I could tell you how many crackers to use, but it will take most of a sleeve of them. I add them slowly until I have the consistency I want.

MY NACHOS      > Back to Top <

20 plain tortilla chips
1 cup shredded Cheddar cheese (or Monterey Jack or Mouncezarella)
1/4 cup chopped green onion
2 chopped jalapeno peppers
2 tablespoons bacon bits (or if mom has cooked hamburger use that)

Topping:
Chunky salsa
Sour cream

Arrange the tortilla chips in a single layer on a big microwave plate. Sprinkle with shredded cheese. Top with chopped onion, jalapeno peppers, bacon bits (or hamburger is better).

Microwave on high power for 1 minute. If the cheese isn't all melted, microwave for 30 seconds more as many times as needed. Use a hot pot and take the dish out of the microwave.

Put salsa and sour cream on the top and eat.

NIPPY CHEESE BALLS      > Back to Top <

1/2 pound Roquefort cheese, softened
1/2 pound sharp processed cheese spread softened
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, room temperature
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 cup chopped pecans

Mix cheeses together in blender or food processor.  Mash cheeses and butter together, then beat very hard with spoon until fluffy.  If mixture is too stiff, beat in a little cream or milk to soften it.  Beat in Worcestershire sauce, and hot sauce.  Shape into ball and roll in pecans.  Chill several hours.  Let come to room temperature before serving.  Serve with Crisp crackers.

NOT MISS LILY'S OLIVES DIP      > Back to Top <

1 cup Cream Cheese; Softened
1 cup Sour Cream
1/4 cup Black Olives; Chopped
2 tablespoons Worcestershire Sauce
1 tablespoon Paprika
1/2 teaspoon Garlic Powder
1 tablespoon Fresh Parsley; Chopped, OR
1 teaspoon Dried Parsley; Crushed
 
Beat the cream cheese to a smooth consistency.  Blend in the sour cream and then the remaining ingredients.  Blend well.  Cover and chill. Makes about 2-1/4 cups of dip.

SUGGESTED DIPPERS:  Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage
 
 

NUCLEAR CHICKEN WINGS      > Back to Top <

24 chicken wings, separated
2 tablespoons vegetable oil
1/4 teaspoon garlic powder
3 tablespoons Habanero sauce
3 tablespoons Tabasco sauce
Ground red pepper to taste
1 tablespoon white vinegar
1/4 cup brown sugar
1 cup Bleu Cheese salad dressing
Leaf lettuce for platter

These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces.

Preheat oven to 375^o F.

In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. Separate tips from wings. Place tips and wings on cookie sheet(s). Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips. Bake wings for 15 to 20 minutes or until browning has occurred.

Arrange wings on leaf lettuce and serve with your favorite beverage. Dip wings in bleu cheese salad dressing for some cooling effect.

NOTE: These wings can also be cooked on the barbecue. Wings should be grilled for the same amount of time over medium high heat coals.

OLIVES DIP      > Back to Top <

1 cup Cream Cheese; Softened
1 cup Sour Cream
1/4 cup Black Olives; Chopped
2 tablespoon Worcestershire Sauce
1 tablespoon Paprika
1/2 teaspoon Garlic Powder
1 tablespoon Fresh Parsley; Chopped, OR
1 teaspoon Dried Parsley; Crushed

Beat the cream cheese to a smooth consistency.  Blend in the sour cream and then the remaining ingredients.  Blend well.  Cover and chill. Makes about 2 1/4 cups of dip.

SUGGESTED DIPPERS:  Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage

OLIVE PECAN SPREAD      > Back to Top <

6 ounce cream cheese  (room temp)
1/2 cup mayo
2 Tablespoons liquid from green olives
1 cup finely chopped green olives
1/2 cup chopped pecans

Blend cream cheese and mayo until smooth. Add olive juice, blend well. Fold in olives and pecans. Refrigerate at least 5 hours before serving. Best if made 1 to 2 days in advance. Serve with crackers or garlic toast.

ONION RYE APPETIZERS      > Back to Top <

1 can (2.8 ounces) french-fried onions, crushed
1 jar (2 ounces) crumbled bacon or 3/4 cup cooked crumbled bacon
1/2 cup mayonnaise or salad dressing
3 cups (12 ounces) shredded Swiss cheese
1 jar (14 ounces) pizza sauce
1 loaf (16 ounces) snack rye bread

In a bowl, combine the onions, bacon, mayonnaise and Swiss cheese.  Spread about 1 teaspoon of pizza sauce on each slice of bread.  Top with about 1 tablespoon of the cheese mixture.  Cover and freeze in a single layer for up to 2 months, or bake on an ungreased baking sheet at 350^o F for 12-14 minutes or until heated through and cheese is melted.

To use frounceen appetizers:  Place on an ungreased baking sheet.  Bake at 350^o F for 14-16 minutes or until heated through and cheese is melted.   Yield:  20 appetizers.

ORANGE GINGER DIP      > Back to Top <

1-1/2 teaspoons Ginger, Dried
1/2 cup  Cream Cheese; Softened
1/2 cup Sour Cream
1/4 cup Orange Juice
1/2 teaspoon Orange Zest
 
Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well.  Add the orange juice and orange zest, blending well.  Cover and chill. Makes about 1-1/4 cups of dip.

SUGGESTED DIPPERS:  Apricots, Chicken, Pound Cake Cubes.  Yield: 4 servings

 
 

OVERSTUFFED MUSHROOMS      > Back to Top <

2 pounds medium sized fresh mushrooms
8 ounce cream cheese, softened
1 (4-1/2 ounce) can deviled ham
2 tablespoons finely chopped stuffed mushrooms
1 tablespoons prepared mustard
2 teaspoon onion powder
1/4 teaspoon ground turmeric
pinch black pepper

Rinse, pat dry and remove stems from mushrooms (use in soup, etc), set caps aside.  In a medium bowl mix cream cheese, ham, olives, mustard, onion powder, turmeric and black pepper.  Spoon or pipe into mushroom caps. Garnish with pimento.  About 50 stuffed mushrooms.

PACE CREAM CHEESE DIP      > Back to Top <

1 package cream cheese (8 ounces)
4 Tablespoons  PACE Picante Sauce
 
Soften cream cheese in a bowl. Stir in PACE Picante Sauce. Add lemon, salt and pepper to taste. Blend well. Serve with corn chips or potato chips. Add more PACE Picante Sauce for a hotter taste.
 

PARMESAN CHEESE CONES      > Back to Top <

12 ounces cream cheese; softened
1/2 cup parmesan; grated
1/3 cup mayonnaise
3/4 teaspoon oregano; crushed
1/4 teaspoon garlic powder
2 cup almonds
 
Combine ingredients except nuts. Form into a pair of pine cones on a large serving board or platter, using nuts to form petals. Decorate with evergreen sprigs and Christmas balls and serve with fruit and crackers.
 

PARSLEY CHEESE BALL      > Back to Top <

1 package (3 ounces) cream cheese, cubed and softened
1/2 pound sharp cheddar cheese, cubed
1 dash onion salt
6 ea pitted ripe olives
1 dash garlic salt or powder
3 teaspoons dry sherry
1 dash celery salt
1/2 teaspoon Worcestershire sauce
1/2 cup parsley sprigs
 
Put cream cheese and olives into blender container.  Cover; blend at high speed until well mixed.  Add sherry and Worcestershire sauce. Cover; blend at high speed until smooth.  Add cheddar cheese and seasoned salts. Cover; blend at high speed until smooth.  If necessary , stop blender during processing and push ingredients toward blades with rubber spatula. Turn mixture onto aluminum foil or waxed paper. Refrigerate several hours or overnight.  About 30 minutes before serving time, put parsley sprigs into blender container.  Cover; blend at medium speed until finely chopped. Empty onto waxed paper.  Shape cheese mixture into ball; roll in parsley to coat completely. Serving suggestion: Serve with crackers or small rye bread slices. Makes one 3-inch ball

PARTY DIP      > Back to Top <

1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1 envelope (1 1/2 ounces) taco seasoning mix
2 California avocados, seeded and peeled
1 tablespoon lemon juice
taco sauce to taste
1 cup sour cream
shredded lettuce
1 tomato, chopped
ripe olives, sliced
shredded Cheddar cheese
tortilla chips

In a small bowl, mix together refried beans, chilies and taco seasoning mix spread over serving platter. Coarsely mash together avocados, lemon juice, and taco sauce spread over bean mixture.  Top with sour cream and sprinkle lettuce, tomato, olives and cheese over all. Serve with tortilla chips.   Servings: 6

PARTY MEAT BALLS      > Back to Top <

2 pounds ground beef
2 slices bread
1 large egg
1 small onion
1/4 medium green pepper
1/4 teaspoon garlic salt
1/4 cup milk
1 pinch oregano
1 dash salt
1 dash pepper

Mix all ingredients well and shape into balls.  Bake at 400^o F for 20-30 minutes or until browned.  Use cookie sheet for baking.  Mix baked meat balls with spaghetti sauce on low heat for 1/2 hour.  Stirring often.

PARTY TIME DIP      > Back to Top <

210g lean minced beef
1 onion, diced
1 clove garlic, crushed
½ teaspoon red chili, diced
¼ cup tomato paste
½ cup water
375g can refried beans
270g avocado, mashed
150ml light sour cream
2 teaspoon lemon juice
300g jar salsa
3 tomatoes, finely diced
1 medium green capsicum, finely diced
120g reduced fat cheese, grated

In a medium non stick pan, brown the mince. Drain off any fat. Add onion, garlic and chili & cook  for 2 - 3 minutes. Stir in tomato paste & water. Set aside to cool. Cover the base of a large shallow rectangular dish with the cold meat mixture. Spread over the refried beans. Combine the avocado with the sour cream & lemon  juice and spread over the bean layer. Pour salsa carefully over the avocado. Mixed the diced tomatoes & capsicum together & spoon over salsa layer. Sprinkle with grated cheese. Serve with vegetable crudités or corn chips. Serves 12
 

PATE IN FRENCH BREAD      > Back to Top <

1 loaf (12 inches) French bread
1 (8 ounce) package liver sausage
1/2 cup Miracle Whip salad dressing
1/3 cup finely chopped pistachio nuts
1 Tablespoons chopped onion
1 Tablespoons chopped fresh parsley
1/2 teaspoon dry mustard

Slice off both ends of bread loaf. Cut loaf into fourths. Remove bread from inside each fourth leaving 1/2 shell. Tear removed bread into small pieces. Mix torn bread with remaining ingredients in a large bowl until well blended. Lightly pack about 1/3 cup sausage mixture into each bread piece. Wrap securely in plastic wrap; refrigerate several hours or overnight. To serve, cut into 1/2 inch slices. Makes 4 to 6 servings.

Note: This makes a great appetizer for those special guests!

PEANUT, CHILI AND RICOTTA CHEESE DIP       > Back to Top <

1 cup creamy peanut butter
1/4 cup whipping cream
1/4 cup milk
1/4 cup ricotta or cottage cheese
1/4 cup vegetable oil
3 tablespoons chopped fresh cilantro leaves
Salt and freshly ground pepper
1 teaspoon mild chili powder

Place peanut butter, cream, milk, ricotta, vegetable oil and cilantro in a
blender or food processor and process until smooth.

Taste and season with the salt, pepper and chili powder.  A versatile recipe, this can be used as a sandwich filling or dip.   Makes about 2 cups.

PECAN CHEESE BALL       > Back to Top <

2 packages (8 ounces each) cream cheese, softened
2 cups shredded sharp cheddar cheese
1 tablespoon pimento, chopped
1 tablespoon green pepper, chopped
1 tablespoon onion, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
dash cayenne pepper
dash salt
3/4 cup finely chopped pecans

Combine cream cheese and cheddar cheese, mixing well.  Add the remaining ingredients except for the nuts.  Shape into a ball.  Roll the ball in the chopped pecans.  Refrigerate until firm.

This dip goes well with snack crackers or mini bread sticks.

PEPPER SPREAD APPETIZER       > Back to Top <

2 Sweet red peppers, roasted
3 Tablespoons cream cheese
1/2 teaspoon Cumin, or to taste
2 Tablespoons Finely chopped sun-dried tom
1 Clove garlic, minced
1/4 cup Minced sweet onion (Vidalia,
3 Tablespoons Olive oil
2 Tablespoons Chopped cilantro
Salt & pepper to taste
 
*Note: Sun-dried tomatoes should be oil-packed type.

Process all in food  processor until well blended. Serve chilled with crackers.

PEPPERONI BITES      > Back to Top <

1 cup shredded mouncezarella cheese
1/2 cup chopped pepperoni
1/2 cup pizza sauce
2 packages (10 each) refrigerated biscuits
1 Tablespoons milk
1/4 cup grated Parmesan cheese
  
Preheat oven to 350^o F. For filling, in a bowl combine mouncezarella cheese, pepperoni, and sauce. Set aside.

Separate biscuits. Flatten biscuits to 3-inch circles. Place about 1 rounded teaspoon filling in the center of each circle. Bring edges of dough together. Pinch to seal.

Place, seam side down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan cheese. Bake in 350^o F oven for 12-15 minutes or until golden brown. Serve warm.   Makes 20.

PEPPERONI CHEESE DIP      > Back to Top <

2 packages cream cheese, softened
1 can Hormel chili (no beans)
1 onion, diced
1 green pepper, diced
1 pack shredded cheddar cheese
1 pack sliced pepperoni

In bottom of baking dish, spread cream cheese, layer chili on next, then add onion and pepper layer. Spread shredded cheese next, then pepperoni layer on top. Bake in  350^o F oven, about 30 minutes, until bubbly. Serve hot with tortilla chips, it’s great!

PESTO STUFFED MUSHROOMS      > Back to Top <

1 pound mushrooms, large (about 16)
1 cup chicken broth, degreased
1 Tablespoons. cornstarch
1 cup fresh basil leaves, packed
2 teaspoons olive oil
2 tablespoons onion, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon fresh oregano, minced
salt and freshly ground pepper

Preheat oven to 350^o F. Wipe mushrooms with damp cloth or paper towel; remove stems from caps. Lightly coat shallow baking dish with on-stick vegetable spray. Arrange mushroom caps in prepared dish, hollow sides up. Finely chop stems; set aside. Combine broth and arrowroot in processor and blend. Add basil and puree until smooth. Set aside. Heat oil in heavy small skillet over low heat. Add onion and garlic and sauté until onion is tender, about 5 minutes. Add basil mixture, chopped mushroom stems and oregano and stir over low heat until mixture boils and liquid reduces slightly, about 5 minutes. Remove from heat; cool slightly. Season with salt and pepper if desired. Spoon basil mixture into mushroom caps. Bake until filling is hot and bubbling, 12 to 15 minutes.  Yield: 16 Appetizers

PIGS IN A BLANKET       > Back to Top <

24 small cocktail sausages (Bryan's is 1 brand, there are others too)
1 can refrigerated crescent rolls (they come 8 in a can)

Warm the sausages in the microwave wrapped in a paper towel, just
long enough to get the refrigerator chill out of them.  Wipe the
sausages dry w/paper towel.  Open roll can and cut each large triangle
to make 3 small triangles (they won't all be exactly the same size,
but that is OK).  Place a sausage on each triangle of roll and roll
up, crescent-style.  Place the pigs on a cookie sheet or shallow pan
and bake using temp. suggested on roll can.  I don't remember how much
time they take, you'll need to watch them.  When the roll dough has
lightly browned, they're ready and piping hot inside too.  Serve in a
napkin-lined basket with your favorite deli-style mustard alongside to
dip them in.

This recipe can easily be doubled or tripled for a larger crowd,
especially since more than 24 sausages come in a package.  Just buy
another can of crescent rolls, and go for it!

PIMENTO CHEESE      > Back to Top <

2 pound loaf cheese (soft cheese)
1/4 cup vinegar
1/4 cup sugar
3 tablespoons mayonnaise
2 teaspoons milk
large jar pimiento's

Grind cheese and pimiento's together add the rest and mix well.

PIMIENTO CHEESE FOR SANDWICHES       > Back to Top <

1 pound American cheese, shredded
1 large jar pimientos
1 tablespoon sugar
Sweet pickle juice
Mayonnaise or salad dressing

Mix all ingredients together and then chill.

PINEAPPLE CHEESE BALL       > Back to Top <

1 package (8 ounces) cream cheese
1/4 cup chopped green pepper
1 tablespoon chopped onion
1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped pecans

Place chopped green pepper, onion, and pineapple on paper towels to absorb liquid.  Blend all ingredients well.  Refrigerate and chill at least 1/2 hour.  Shape into ball.  Roll in additional chopped pecans, if desired.

PINWHEELS       > Back to Top <

Buy a large loaf of un-sliced white bread at the bakery. Trim off all the crusts (use them for crumbs or croutons or whatever). Slice loaf horizontally into slices and roll with rolling pin to flatten. Spread each slice with a filling of your choice:

Egg salad
Tuna salad with a touch of dill weed
Boiled ham & Cream cheese
Cream cheese and jelly
Cream Cheese and sliced green olives
Deviled Ham Salad
Liverwurst

Roll up from short end like a jellyroll, wrap in waxed paper and refrigerate overnight.  When ready to serve, slice each roll into pinwheels with a sharp knife and arrange on a pretty platter in a pinwheel pattern.

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