#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
1 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
1 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