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Artichoke Dip
Recipe By :Barbara Blumenfeld
1 Cup Parmesan Cheese -- grated
1 Cup Miracle Whip®
1 Cup (tall Can) Artichoke Hearts -- chopped
1 Small Can Water Chestnuts -- drained and chopped
Mix
all ingredients and bake in glass pie pan in 400 degree oven for 15 minutes or
until firm. Serve in chafing dish. Use crackers as dip.
Baked Grapefruit
Recipe By :Michele Buck
Section 1/2 grapefruit as usually prepared: Sprinkle brown sugar over top.
Tablespoon of maraschino cherry.
Dot
with butter. Put under boiler until sugar begins to cook and edges turn
slightly brown.
Black Olive
Dip
Recipe By :Pat Branch
2 cans black olives
2 cans Old El Paso Green Chilies
3 Tomatoes -- Peeled, chopped
4 onions -- chopped
3 tablespoons olive oil
3 teaspoons olive oil
3 teaspoons wine vinegar
garlic powder
salt and pepper
Mix
all together.
Blintz Hors D-oevre
Recipe By :Barbara Blumenfeld
2
loaves White Bread -- sliced long way
1 Pound Cream Cheese
2 Egg Yolks
½ Cup Sugar
1/2 Pound Butter -- melted
Sugar and Cinnamon
Sour Cream
Cut
crusts off bread and roll thin. Cream together cream cheese, egg yolks and
sugar. Spread creamed mixture on bread, roll length wise like jelly roll. Mix
together melted butter, sugar and cinnamon and roll each log in mixture. Harden
for a few minutes in refrigerator. Cut in 1" pieces--freeze if desired. To
serve bake until golden brown at 350 degrees 15 to 25 minutes. Serve with sour
cream. Source: "Nita Levin"
Cheese
Log
Recipe By :Barbara Blumenfeld
3 Ounces Sharp Cheddar Cheese
8 Ounces Cream Cheese
1 Teaspoon Worstershire Sauce
1 Onion
Fish or Tuna
Mix
all ingredients together and form into two logs. Roll in chopped nuts.
Refrigerate and slice thin. Serve with fancy crackers. Source: "Marion
Levin"
Cheese Ring
Recipe By :Phyllis Brackin
1 16 Oz Extra Sharp Cheddar Cheese
1 Medium Onion
1 Clove Garlic -- minced
1 Cup Pecans -- chopped
1/2 Cup Mayonnaise -- Hellman's
1/2 Teaspoon Tobasco
Mix
together place in a mold to make ring.
Stuffed Celery
Recipe By :Michele Buck
Celery Stalks -- 2 " pieces
1
Underwood's Deviled Ham
1/4 Cup Roquefort Cheese
1 Tablespoon Cream Cheese
1/4 Cup Green Pepper -- chopped
Clean and cut celery stalks in 2" pieces. Stuff with Underwood's Deviled ham,
Roquefort, cream cheese mixed, and chopped pepper.
Crab Stuffed Mushrooms
By Sylvia Burson Rushing
1 stick butter
1 cup Philadelphia cream cheese
1 can white crab meat
(½ - 1cup fresh crab meat)
Thicken with bread crumbs to stuff large mushrooms. Serve with
lemons warmed and tied with cheesecloth to squeeze juice to taste.
Or leave off head chunks and serve in Fondue to use as French
bread dip.
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