#1 HERBED SAUSAGE IN WINE

 

1 lb sweet Italian sausage 1 TBSP tobasco sauce

1 lb hot Italian sausage 1/2 tsp thyme

1 lb bockwurst 2 TBSP dried parsley

1 lb Kielbasa 1/2 tsp dried basil

4 cups dry white wine 10 green onions

 

Fry Italian sausage. Fry other sausages, drain fat. Add remaining ingredients & simmer 20 min. Serve in chafing dish with small cocktail forks or toothpicks.

 

 

#2 NUTS & BOLTS

 

1 box Cheerios 1 TBSP seasoning salt

1 box Rice Chex 1 TBSP smoked salt

1 box Wheat Chex 1 tsp marjoram

16 oz. salted peanuts 1 tsp summer savory

2 cups pretzel sticks 1/2 tsp garlic powder

3/4 lb margarine 1/2 tsp onion powder

1/8 tsp cayenne pepper

Mix cereals, pretzels & nuts in large baking pan. Crumble marjoram, savory & blend with other seasonings. Then blend with cereals. Cut margarine into small chunks over entire surface. Place in oven @ 250 for 45 min. Stir during toasting.

 

 

#3 CARAMEL APPLE DIP

 

1 bag caramels

2/3 cup half & half

1&1/2 cups mini marshmallows

 Melt all in microwave, stirring occasionally. Serve with sliced apples & nuts.

 
#4 SAUSAGE BALLS

 

3 cups Bisquick

1 lb pork sausage (Bob Evans)

1 lb shredded cheddar cheese

 

Mix all ingredients together and shape into balls, adding cold water, if needed. Bake @ 400 for 15-20 min.

 

  

#5 SKYLINE CHILI DIP

 

8 oz. cream cheese 1/4 cup diced onions (optional)

1 - 13 oz. box Skyline chili 8 oz. shredded cheddar cheese

 

Spread cream cheese on bottom of 8 x 8" microwaveable dish. Add onions, if desired. Pour heated chili evenly over this. Cover with cheese. Heat in microwave for 2 min. or until cheese is melted. Allow to stand for 5-10 min, before serving. Serve with nacho chips or corn chips.

 

 

#6 HUMMUS

 

1 can garbanzo beans (chick peas), 19 oz.

1/2 tsp Tahini (gr. sesame seeds LaR) or 1/2 tsp sesame oil

3 TBSP lemon juice 2 tsp minced garlic

1/8 tsp pepper 1/8 tsp salt (optional)

 

Process all in food processor or blender until smooth. Makes 2 cups. Serve with pita crisps.

 

 

 

 

#7 TRISH'S TACO DIP

 

1 box frozen avocado hot & spicy dip

8 oz. cream cheese

4 oz. sour cream

1 tsp lemon juice

1/2 tsp salt

 

Mix all ingredients and spread on bottom of pan. Make 1 day ahead. Top with shredded lettuce, chopped onion and tomato and 1 cup shredded cheddar cheese. Serve with Nachos.

 

  

#8 BEER CHEESE DIP

 

2 round rye loaves

2 - 6oz. jars Nippy cheese - room temperature

1 cup stale beer (sitting open at room temperature0

pinch of garlic powder

 

Mix beer, cheese, and garlic in blender or mixer. Can be prepared ahead and refrigerated. Serve in hollowed out loaf of rye bread.

 

  

  

#9 CARAMEL CORN DELIGHTS

 

2 cups brown sugar 1 tsp vanilla

1/2 cup white corn syrup 1/2 tsp baking soda

1 cup margarine 8 oz. Mike Sells Corn Puff Delights

 

Cook brown sugar, corn syrup, and margarine on top of stove for 2-3 min. or until thick. remove from heat, add vanilla and baking soda. Pour over corn puffs. Mix well. Bake @ 250 for 1 hour, stirring every 15 min.

 

 

#10 SUGAR GLAZED WALNUTS

 

1) Melt 1/2 cup margarine in 1&1/2 qt casserole dish in microwave.

 

2) Stir in 1 cup brown sugar, firmly packed and 1 tsp cinnamon. Microwave on high for 2 min. Mix well to combine butter and sugar.

 

3) Add 1 lb walnut halves or large pieces (about 4 cups) and mix to coat. Microwave on high for 3-5 min. Spread out on waxed paper 7 cool slightly. Serve warm or cold.

  

 

#11 CONNIE'S HOT DIP

 

1 - 8oz. cream cheese, softened

2 TBSP milk 1/4 cup green pepper, chopped

1 - 2&1/2 - 3oz. pkg chipped beef

2 TBSP dry onion 1/2 tsp garlic salt

1/4 tsp pepper 1/2 cup sour cream

 

Mix all ingredients and put in 8" baking dish. Top with 1/2 cup pecans. Bake @ 350 for 20 min.

 

  

#12 GAZPACHO

1 small can chopped green chilies

1 small can pitted black olives

1 or 2 fresh tomatoes, diced

1 green pepper, chopped

4 or 5 green onions, chopped

1/2 ripe avocado, chopped)

3/4 cup green olives, chopped (optional)

garlic salt

tobasco sauce (several drops to taste)

Drain tomatoes. Mix all ingredients. Combine 1 TBSP oil with 3 TBSP red garlic (wine) vinegar and pour over all. Mix well. Serve with nachos.

 

 

#13 CHEESE BALLS (PUFFS)

 

3/4 cup flour 1/2 tsp salt

1/4 tsp paprika 3 TBSP margarine, softened

1 - 5oz. jar sharp Old English spread cheese

 

Cream margarine and cheese together. Blend in flour, salt, and paprika. Form dough into 3/4" balls. Place on ungreased cookie sheet. bake @ 400 for 10 min. Makes about 2 dozen.

 

 

#14 VEGGIE SQUARES

 

broccoli, in small pieces 1/2 pkg Hidden Valley Ranch drsg

carrot(s), grated 1 - 8oz. cream cheese

tomato, diced 1/2 cup mayonnaise

mushrooms, chopped 2 pkg crescent rolls

cauliflower, in small pieces

 

Place crescent rolls flat on jelly roll pan (10 x 15"). Pinch dough together at seams and bake, till golden brown. Cool. Mix cream cheese, mayonnaise, and Hidden Valley Ranch dressing mix (powder). Spread over baked rolls. Top with mixed veggies.

 

 

#15 RYE BREAD & CHEESE DIP

 

1 - 8oz. cream cheese 2 tsp paprika

1/2 cup sour cream 1 tsp caraway seed

1/2 cup margarine 1/4 cup green onion

1/2 tsp dry mustard 2 round rye loaves

 

Cream together cream cheese, sour cream and margarine, until smooth. Add mustard and paprika. Mix thoroughly. Add caraway seed and green onion. Add a little of the green onion tops for color. Best if made a day ahead. Serve in hollowed out loaf.

 

 

#16 ONION BREAD

 

pkg (10-12) refrigerated buttermilk biscuit dough

1/2 pkg dry onion soup mix

1 stick butter or margarine

 

Melt butter. Combine with soup mix. Quarter biscuits and arrange in baking dish. Pour butter/soup mix over biscuits. Bake @ 450 for 10-12 min.

 

  

#17 SHRIMP DIP

 

1/2 cup sour cream garlic salt

8 oz. pkg cream cheese worcestershire sauce

1 TBSP mayonnaise 2 tsp onions (minced or raw)

2 TBSP ketchup 4 oz. frozen shrimp

 

Mix all ingredients, except shrimp, in mixer. Then add shrimp. Serve with raw vegetables or crackers.

 

 

  

#18 SPINACH BALLS

 

2 - 10oz. pkg chopped frozen spinach, cooked and drained well

1&1/2 cups Pepperidge Farm herb stuffing

1 cup grated Parmesan cheese

3 beaten eggs

3/4 cup sweet butter (unsalted)

 

Combine all. Roll in balls. Freeze first. Take from freezer to oven. Bake @ 350 for 15 min. Makes 60.

  

 

#19 PHILLY CHEESE BALL

 

1 - 8oz. pkg Cracker Barrel cheddar cold pack cheese food

1 - 8oz. pkg cream cheese

2 TBSP margarine 2 tsp chopped onion

1 tsp worcestershire sauce 1/2 tsp lemon juice

 

Combine cheddar cheese, cream cheese and margarine. Mix until well blended. Add remaining ingredients. Mix well. Chill until firm. Serve with crackers.

 

 

 

#20 PIZZA RYES

 

1 can cream of celery soup

1 - 8oz. pkg cream cheese

2 cups pepperoni (chopped in blender)

party rye

 

Mix above ingredients and spread on party rye (about 3 loaves). May freeze if made ahead. Broil approximately 2 min.

 

 

 

#21 DEEP FRIED CHEESE

 

1 - 10oz. pkg Cracker Barrel sharp or extra sharp cheddar cheese,

cut into 3/4" cubes

2 eggs, beaten

3/4 cup dry bread crumbs

1 TBSP sesame seeds

oil

 

Dip cheese in egg. Coat with combined crumbs and sesame seeds. Repeat Fry in hot oil, 350, 1-2 min. or until lightly browned.

 

  

#22 PEPPERONI PIZZA DIP

 

1 - 8oz. pkg cream cheese, softened

1/2 cup sour cream 1/2 cup chopped pepperoni

1 tsp dried oregano, crushed 1/4 cup green onion

1/8 tsp garlic powder 1/4 cup green pepper

1/8 tsp crushed red pepper 1/2 cup shredded Mozzarella

1/2 cup pizza sauce

Beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in quiche dish or pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, onions and peppers. Bake @ 350 for 10 min. Top with cheese, bake 5 min or till cheese

is melted and mixture is heated through.

 

  

#23 MICROWAVE QUICHE LORRAINE (Mercy French Club)

 

1/2 lb bacon (8 slices) 3 gr onions, sliced

1 - 9" baked pastry shell 1&1/4 cups light cream (1/2&1/2)

1 can (4oz.) mushroom pieces, drained 3 eggs

1&1/2 cups shredded cheddar cheese salt and pepper

 

Cook bacon. Crumble into bottom of crust. Sprinkle mushrooms, cheese and onions on top. Heat cream in microwave on HIGH for 2-3 min or until hot but not boiling. Beat in remaining ingredients. Pour over all. Microwave 20-27 min on MEDIUM or until almost set in center. Let stand 5 min before serving.

  

 

#24 SHRIMPLY DIVINE

 

1 - 3oz. pkg cream cheese, softened

1 cup sour cream

2 tsp lemon juice

pkg (5/8oz) Italian Salad dressing mix

1/2 cup finely chopped shrimp

 

Blend cream cheese with remainder of ingredients. Chill at least 1 hour before serving. Makes 1&2/3 cups dip.

 

 

#25A QUICHE BARS

 

1&1/2 cups crushed cracker crumbs

1&1/2 cups flour 2/3 cup margarine

1/4+ cup water 12 slices bacon

1 cup chopped onion 5 eggs

1 cup whipping cream 1 cup half and half

1 tsp salt 1/4 tsp pepper

2 cups finely grated Swiss cheese

1 - 4oz. jar diced pimentos, well drained

1/2 cup fresh (or 1/4 cup dried) parsley

 

 

 

 

 

 #25B QUICHE BARS

 

Mix cracker crumbs and flour. Cut in margarine with pastry blender. Add water to make dough. Press evenly into jelly roll (15 x 10 x 1") pan. Prick bottom with fork. Set aside. Fry bacon till crisp. Drain & crumble. Saute onion in bacon drippings. Beat eggs, whipping cream, half and half, salt & pepper. Spread cheese over crust. Mix onion, bacon, pimentos and parsley. Sprinkle on top of cheese. Carefully pour on egg mixture. Bake @ 400 for 25-30 min. Let cool 5-10 min before cutting. Cut into bars to serve.

 

 

#26 STUFFED MUSHROOMS

 

1 # mushrooms 2 TBSP gr pepper, chopped

3/4 tsp seasoning salt 3 TBSP onion, chopped

1 piece bread, torn 3 pieces bacon, chopped

 

Cook bacon with green pepper and chopped mushroom stems until bacon is almost done. Add onions, bread and salt. Stuff caps and

bake @ 375 for 25 min., after drizzling with oil and adding a little water.

 

 

 

 

#27 PESTO-CREAM CHEESE PATE

1 - 8oz. cream cheese, room temp

1 stick butter (unsalted is better), room temp

pesto sauce

sun-dried tomatoes for garnish

 

Beat cream cheese & butter until light & fluffy. Line a bowl with plastic wrap, trying for a smooth surface. Layer cream cheese mixture with pesto sauce, putting bowl in freezer a few minutes between each layer. Cover with plastic wrap and refrigerate until ready to use. Turn out of bowl onto a serving platter. Decorate the top with chopped sun-dried tomatoes. Serve with crackers. Or slice in pieces instead of in a "hunk".

 

 

#28 PESTO SAUCE

2 cups (2 oz.) basil leaves, stems removed 1/3 cup Parm cheese

2 large, peeled garlic cloves 1/3 cup olive oil

3 TBSP pine nuts, lightly toasted salt to taste

1. Rinse basil in cold water. Drain & pat dry with paper towels.

2. Put basil in food processor.

3. Put garlic between 2 sheets of waxed paper & smash with a rolling pin or skillet. Scrape garlic into food processor.

4. Add pine nuts, cheese, oil & salt. Blend thoroughly until sauce has a liquid consistency. Use immediately or scrape sauce into a 1 cup jar or container. Keeps 1 or 2 weeks in refrigerator, or freezer indefinitely.

 

 

 

#29 BLACK BEAN SALSA

1 15oz. can black beans, drained and lightly rinsed

1 & 1/2 cups cooked fresh corn kernels (3 cobs)

2 med. tomatoes, diced to 1/4 in.

1 red pepper & 1 green pepper, diced to 1/4 in.

1/2 cup diced red onion

1-2 jalapeno peppers, thinly sliced, seeds and all

1/3 cup lime juice 1/3 cup olive oil

1/3 cup chopped fresh cilantro 1 tsp salt

1/2 tsp ground cumin pinch of cayenne pepper

Combine all ingredients. Mix well. Set aside to let flavors blend. Serve at room temperature. Makes 5 cups.

 

 

#30 SPINACH SQUARES

 

1 cup flour 1 med onion, chopped

1 tsp salt ¼ lb melted marg

1 tsp baking powder 2 eggs, well beaten

1 cup milk 1 pkg frozen chopped spinach

1 lb grated sharp cheddar cheese

 

Cook 7 drain spinach. Pat between paper towels. Combine flour, salt, baking powder. Add eggs and margarine. Stir well. Add rest. Bake in a 9 x 13 greased pan for 45 min, @ 350 degrees. Cool. Cut into squares.

  

 

#31 PIZZA DIP

 

1 tsp oregano ½ cup shredded Mozzarella cheese

1 8oz. cream cheese ¼ cup chopped green onions

½ cup chopped pepperoni ¼ cup sour cream

½ cup pizza sauce

 

Combine pizza sauce, cream cheese, oregano and sour cream. Add pepperoni & onion. Put into baking dish, top with Mozzarella. Bake 15 min. @325 degrees.


#32 Amy's SALSA

2 canbs of black-eyed peas, rinsed & drained
1 can corn, rinsed & drained
1 pepper chopped
1 sweet onion, diced
2 cans of diced tomatoes, rinsed & drained
1 pkg. feta cheese
add Fat-free Italian dressing

#33 Sausage, Bean, and Spinach Dip

1 sweet onion, diced 
1 red bell pepper, diced
1 lb. package hot ground pork sausage 
1/4 tsp. salt
2 garlic cloves, minced 
1 tsp. chopped fresh thyme
1/2 cup dry white wine 
1 (8 oz.) package cream cheese, softened
1 (6 oz.) package fresh baby spinach coarsely chopped
1 (15 oz.) can pinto beans, drained and rinsed
1/2 cup (2 oz.) shredded Parmesan cheese

1) Preheat oven to 375. Cook diced onion, peppers and sausage in a
large skillet over medium-high heat, stir often, for 8 to 10 minutes
or until meat crumbles and is no longer pink. Drain. Stir in garlic
and thyme and cook for 1 minute. Stir in wine and cook 2 more minutes
or until liquid has almost completely evaporated.
2) Add cream cheese, and cook, stirring constantly for 2 minutes or
until cream cheese is melted. Stir in spinach and salt and cook,
stirring constantly for 2 minutes or until spinach is wilted.
Gently stir in beans. Pour mixture into a 2 - quart baking dish
and sprinkle with Parmesan Cheese.
3) Bake at 375 for 18 to 20 minutes or until golden brown.
(SERVE WITH: corn chip scoops, red bell pepper strips, pretzel rods)

 

#34 Italian Sausage Bread

 

2 eggs beaten - reserve 2 TBLS.

2 lbs. Italian sausage, browned & Drained (Bob Evans)

2 loaves frozen bread dough

(thaw, cut in half and roll out)

1 cup mozzarella cheese

2-3 TBLS. Parmeasan cheese

1/2 teaspoon each of: basil & parsley

1 teaspoon garlic salt

 

Heat oven to 325. Grease cookie sheet.

Mix eggs & sausage. Spread over each rolled loaf

Cover with cheese & spices. Roll for jelly roll.

(Tucking ends in). Place on cookie sheet.

Brush with reserved egg. 

Bake 45 min. (brown in color)

Cut into thin slices. (2 lbs. sausage may be too

much for just 2 loaves - make a small third)

 

 

#35 Cucumber Sandwiches

 

1 loaf of small pepperidge farm bread

1 pk. cream cheese

1 Good Seasons envelope of italian salad dressing