Cheese Log «

From Diane Shafer

Roll into a log and finally rolling the log in the nuts covering the outside of the cheese log.  Also roll in parsley.  Refrigerate.  Serve with crackers.

Chicken Wings

From Melanie Morgan, friend from Rosemount United Methodist Church.

 3-5 pounds chicken wings

Mix together for sauce:

1 cup            water

1 cup            sugar

1 cup            soy sauce

¼ cup           oil

1 tsp.            garlic powder

1 tsp.            salt

1 tsp.            ginger

Snip off wing tips.  Separate the drum from lower wing sections.  Single layer wings in a 9"X13" pan and pour over the mixture of soy sauce.  Bake 2- 2 ½ hours at 275 degrees F. 

Chili Cheese Roll««

Have cheese at room temperature; blend thoroughly.  Add the mayonnaise, red pepper, salt, nuts, garlic, and onion powder; mix well.  Shape into 2 rolls.  Roll in chili powder and paprika.  Wrap in waxed paper.  Chill 24 hours before serving.  Slice into thin slices and serve with crackers.  

Crab Dip  «««

From Jackie Buchholz

  Combine all ingredients and serve hot along with bread cubes for dipping.

Crab Dip III «««

From Diane Shafer

Mash cheese.  Add all other ingredients except almonds.  Mix.  Place in baking dish and sprinkle with almonds.  Bake 15 minutes at 375 degrees F.

Crab Puffs «««

From Shareen Prokup

1 cup	mayonnaise
2	egg whites stiffly beaten
1 – 1 ½ cups	crab meat
½	teaspoon salt
	paprika
	Toast or melba rounds

Fold mayo into egg whites gently stir in crab and salt.  Pile on toast or crackers.  Broil 3 minutes until light brown.

Cream Cheese Pineapple Spread  ««

From Wanda Schultz

                                1/2 cup cream cheese

                                1/2 cup crushed pineapple, drained. 

                                Combine.  Use as a spread for Nut Bread

Dippers Delight ««

Grandma Lefebvre

    Mix well all ingredients.  Serve with crackers or veggies.

Granola Snack

From Mary Kay Lanz

1/2 cup vegetable oil	1/3 cup honey
6 cups old-fashioned rolled oats	1/2 Tablespoon ground cinnamon
3/4 cup unsweetened coconut flakes	1 cup sliced almonds
1 cup macadamia nuts, chopped	1 cup sunflower seeds
1 cup raisins	1/2 cup dried cranberries
1 cup dried  apricots, coarsely chopped	wheat germ 1/2 cup
1/2 cup sesame seeds
Preheat the oven to 300 degrees F.  In a large pot, heat the oil and honey over medium heat until the honey thoroughly blends with the oil.  Remove from heat.  Stir together the oats, cinnamon, coconut, nuts and sunflower seeds.  Pour the honey mix over the dry mix and stir to coat all parts of the dry mix.  Spread out over a large baking sheet or two with edges.  Toast in the oven for 15 minutes.  Stir the mixture and then toast another 15 minutes without over browning.  Remove from the oven and let cool briefly.  Mix in the dry fruit.  When the mixture has cooled, store in a sealed container.  Should last a few weeks if not eatn before.  Yield:  24 servings.

Hot Crab Dip II ««v

Soften cream cheese with milk.  Add onion and horseradish.  Fold in crabmeat and salt and pepper.  Placed in greased baking dish.  Bake at 375 degrees for 15 minutes.  Serve hot with crackers.

Meatballs

From Marlene Smith, next door neighbor, Dover, Delaware.

Bake at 350 degrees for 15 minutes.  Put into crock pot and pour over the sauce and let cook on low heat for 30 minutes. 

Mexican Cheese Spread««

Col. George Lewis and Chita Newton

Blend in blender the first four ingredients.  Mix by hand to blend in the mayonnaise.  Chill. 

 

Hint:  Lasts forever.  The longer it is stored, the hotter it gets.  Actually, this recipe works better if the cheese is first grated separately.  When blending these ingredients, it gets too stiff you can add a little milk to soften it.

 

Party Pinwheels

Mix:

16 oz. softened cream cheese

1 pkg. Hidden Valley Ranch Original Mix

2 green chopped onions

Spread on four wheat tortillas

  Top with:

½ cup  diced red pepper

½ cup chopped celery

1 can  chopped black olives (drained)

 Roll tortillas, wrap tightly.  Chill 2 hours.  Cut off ends.  Cut into 1 inch slices. Makes about 3 dozen.

Party Wedges «««««

In small skillet, combine pecans with salt and butter.  Cook over medium heat until golden brown, stirring several times; set aside.  In small mixing bowl, mix cream cheese with milk, onion, garlic salt, black pepper, and sour cream until smooth.,  Stir in beef and green pepper.  Spread 2 or 3 tablespoons beef mixture over each crepe.  Make 2 stacks, each 5 crepes high.  Sprinkles toasted pecans on top.  Refrigerate at least one hour before serving.  Cut into wedges for appetizer servings.

Pizza Fondue  

Brown onion and meat in shortening. Mix cornstarch and seasonings into pizza sauce and add sauce to meat mixture. Stir well.  Add pepperoni that has been chopped up and freshly cooked mushrooms. When mixture thickens and bubbles, add cheeses, stirring well until melted.

Use garlic bread cubes, English muffins as dunkers.  Serves 4-6 as a main dish or 10-12 as appetizers. 

This dish freezes very well.

 

Sausage Dip«««««

        from Milt Lefebvre

1 package Jimmy Dean regular sausage or hot spicy

1 8 oz. package cream cheese

1 can Rotel tomatoes and chilies

Brown sausage and drain.  Add cream cheese and tomatoes.  Heat until cheese is melted and mixed in.  Serve with tortilla chips.

Stuffed Mushrooms «««

Wash and dry mushrooms.  Remove stems and chop finely.  Brown the sausage, then add stems and scallions in butter.  Sauté. Add cream, sherry, salt and pepper and other seasonings.  Cook until it thickens.  Fill caps with this mixture, top with cheese. Broil. Can also top with a bit of tomato sauce before adding the cheese. Recipe can be kept in refrigerator or frozen till ready to use.

Sweet and Sour Meat Balls ««««

1 pound	ground beef
1	egg
4 Tablespoons	cornstarch
1 teaspoon	salt
2 Tablespoons	chopped onion
Dash of pepper
1 Tablespoon	oil
1 cup	pineapple juice
1 Tablespoon	soy sauce
6 Tablespoons	water
½ cup	sugar
4 slices	pineapple, cubed
3	large green peppers, cut in strips

 

Combine beef, egg, 1 Tablespoon cornstarch, salt, onion, and pepper; form into meatballs.  Brown in fat

OR bake in oven at 400 degrees for 10-15 minutes (depending on size of the balls) until done.  Drain the fat.

Cook oil and pineapple juice over low heat for a few minutes; add cornstarch, soy sauce, vinegar, water and sugar.  Cook until thick.  Add meat balls, pineapple and green pepper, heating thoroughly.  Can serve in a chaffing dish with toothpicks if you want.

Taco Dairy Dip

 Mix together and then spread onto a tray.

          16 oz.  softened cream cheese

16 oz. sour cream

8 oz./span>taco sauce

Top with:

shredded lettuce

chopped tomatoes

onions, mushrooms, etc.

½ -1 pound shredded cheese (Monterrey Jack, Cheddar or Co-Jack)

Make two dinner plates or one large tray.  

Veggie Dip

From Jeanette Schmitt

Mix together and chill before serving with raw, fresh veggies.