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Herbed Cheese
Deb Stanley
8
1
2
1
oz. cream cheese
tablespoon garlic
tablespoons fresh minced parsley
tablespoon minced onion
1 tablespoon Dijon mustard
1 teaspoon dill weed
dash tobasco
Combine all ingredients. Can be placed in decorative bowl or placed on hors d'oeuvre plate
with pastry tube.
Ham Pretzel Pleasers
Eunice Nelson
3
1
oz. cream cheese
cup ground ham
¼ cup chopped pecans
Pretzel sticks
¼
cup Worcestershire sauce
½ cup snipped parsley
Onion juice or grated onion, to taste
Combine cream cheese, ground ham, pecans, Worcestershire sauce, and onion. Form into balls.
Roll in crushed parsley and stick pretzels in each ball to serve. Note: do not put pretzels in
until ready to serve as they will become soggy. Can omit parsley and pretzels and serve on
crackers.
Mexican Cheese Dip
Deb Stanley
Basic Recipe:
½
1
box Velveeta cheese, cubed (1 pound)
can cheddar cheese soup
½ can diced mild chili peppers
Can melt in microwave for quick sauce or stove or crockpot. Serve with your favorite tortilla
chips.
Variations: Put in a jar of salsa with cheeses instead of diced peppers. (Use hotter salsa if
you like it spicy.)
For large crowds: Hearty Cheese Dip--brown 1 pound ground beef; drain. Add 1 package
taco seasoning mix, full can diced mild chili peppers, 2 pound box
Velveeta (cubed), and 2 cans cheddar cheese soup.
Sausage Dip
DoLores Kounovsky
1
1
1
(8 oz.) package cream cheese
(12 oz.) package sour cream
pound ground pork sausage
stewed tomatoes (1 can + a little of the juice)
1 (4 oz.) chopped green chili
salt to taste
diced green pepper
Brown sausage and put everything else in Crock Pot. Add sausage. Stir to mix as it warms.
When warm, serve with crackers and tortilla chips for dipping.
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