Appetizers

Crab Pizza Appetizer

8 ounces cream cheese, softened

1 bottle chili sauce

1 can crab

Chopped parsley

Spread cream cheese in a circle on a plate. Top with chili sauce, crab and parsley. Serve with crackers.

Pam's Crab Dip

1 can of crabmeat (drained

8 ounces of cream cheese

1/2 cup Hellman's mayonnaise

2 drops of hot sauce (to taste)

1 teaspoon worcestershire sauce

Combine, pour into a greased 1 quart dish. Sprinkle paprika on top. Bake in a 350 oven for 30 minutes.

Cheese Appetizer

4 cups (1 pound) Mozzarella cheese, shredded

4 cups (1 pound) Cheddar cheese, shredded

4 eggs

1 cup picante sauce

Preheat oven to 350. Combine shredded cheeses and eggs. Pour into a greased 9x13 inch pan. Top with picante sauce. Bake for 45 minutes, let stand for 10 minutes before cutting into 1 inch squares.

Braunschweiger Ball

1 pound braunschweiger

2 cloves garlic, minced

1/2 teaspoon sweet basil

3 tablespoons minced onion

2-3 slices bacon, fried and crumbled

Mash with a fork to blend, shape into a ball. Refrigerate 2 hours to chill.

Frost with:

8 ounces cream cheese

1 minced clove of garlic

1/2 teaspoon tabasco

Mix and spread over the ball. Sprinkle with parsley or crushed bacon crackers.

Meatball Appetizer

1 package frozen meatballs

1 can Cream of Mushroom Soup

1 package Lipton Onion Soup Mix

Combine mushroom and onion soups; add meatballs. Bake in a 325 oven or heat in a crockpot until heated through.

Ann's Hot Beef Dip

2 8-ounce packages of cream cheese

4 tablespoons milk

4 tablespoons onion soup mix

1 cup sour cream

5-ounce package of chipped beef, diced

Pecans

Preheat oven to 350. Combine cream cheese, milk, soup mix, sour cream and chipped beef. Pour into a 8 inch square pan, top with nuts. Bake for 20 minutes. Serve with wheatsworth crackers.

Teek’s Holiday Salmon Ball

8 ounces cream cheese

1 teaspoon lemon juice

1 teaspoon horseradish

1 teaspoon liquid smoke

2 teaspoons finely grated onion

2 cups sockeye salmon, drained and flaked

dash of salt

Topping:

3 teaspoons parsley

1/2 cup chopped pecans

Combine and shape in a ball. Combine parsley and chopped pecans, roll the ball in this mixture.

Elsie’s Mexican Dip

1 can of refried beans

8 ounce package of cream cheese

1/2 package of Ortega Taco seasoning

Combine, spread on a round plate. Top with the following:

1 jar Pace thick and chunky Picante sauce

1 onion, diced

1 cup chopped lettuce

1/2 cup grated cheddar cheese

1 tomato, chopped

1 can chopped black olives, drained

Joleen’s Chili Dip

1 pound of hamburger, browned and drained

8 ounces Velveeta cheese

1 can of chili without beans

1 teaspoon chili powder

Heat until cheese melts. Serve with taco chips for dipping.

Betty's Chili Dip

1 pound of hamburger, browned and drained

1 can of Fiesta Cheese Soup

1 can Chili (no beans)

1 8 ounce carton Sour Cream

Heat through (preferably in a crock pot). Serve with Doritos.

Mexican Beef Dip

1 pound of hamburger, browned and drained

1 can refried beans

1 package taco seasoning mix

1 jar medium taco sauce

1 cup shredded cheddar cheese

1 small can chopped black olives, drained

Combine first four ingredients, put in an 8" by 8" baking dish. Top with cheese and olives. Bake for 20 minutes in a 400 oven. Serve with Doritios for dipping.

*** For a quick and easy version, combine 2 cans of refried beans with 1 package of taco seasoning and 1 (4 ounce) can chilies in an 8" by 8" square baking dish. Top with shredded taco cheese and 1/2 can of chopped olives. Bake 20 minutes in a 400 oven (or until cheese melts).

Spinach Dip

Combine:

1 cup sour cream

1 package Knorr’s Cream of Leek Soup

1 cup mayonnaise

Add:

1 can of water chestnuts, drained

1 package of frozen spinach, thawed, drained, chopped

Place in a hollowed out round loaf of rye bread. Save the chunks of bread for dipping. May top with chopped hard cooked egg.

Kathy's Vegetable Dip

8 ounces Philadelphia Cream Cheese

2 tablespoons milk

3 tablespoons Dorothy Lynch Dressing

1/3 cup catsup

1 tablespoon grated onion

1/4 teaspoon salt

Combine, chill. Serve with vegetables.

Green Goddess Dip

1 tomato, peeled, seeded and diced

1 green pepper, chopped

4 green onions, sliced

1 package (2 cups) Colby/Monterrey Jack shredded cheese

1 cup Seven Seas Green Goddess Salad Dressing Mix

Combine, chill, serve with dipping Doritios.

Merry's Salsa

1 package frozen petite corn

2 cans black beans, rinsed

1/2 bunch green onion, chopped

4 large cloves garlic, minced

6-8 limes, juiced

4 tablespoons wishbone Italian dressing

7-8 medium avocados, peeled, seeded and mashed

Salt, to taste

Combine, chill. Serve with Doritos Scoops.

Scallop Puffs

3 Tablespoons butter

1 pound bay scallops, quartered

2 Tablespoons lemon zest

3 cloves of garlic, minced

3 Tablespoons chopped fresh dill

2 cups Swiss or Gruyere Cheese, grated

2-1/4 cups mayonnaise

Ground pepper, to taste

12 dozen 1 inch bread rounds cut from white bread and lightly toasted

Paprika

Lemon slices and dill sprigs for garnish

Melt the butter in a medium skillet; add the scallops, lemon zest, and garlic. Cook, stirring constantly, until the scallops are just barely cooked through. Add the dill and cook 30 seconds longer. Cool to room temperature.

Add the remaining ingredients, combine well and refrigerate – no longer than a week.

Preheat the broiler, Place the toast rounds ½ inch apart on baking sheets. Top each toast round with a heaping teaspoon of the scallop mixture and sprinkle with paprika. Broil the puffs 5 inches from the heat until puffed and golden, 2-3 minutes. Transfer the puffs to platters and garnish with lemon slices and dill sprigs. Serve hot. Makes 12 dozen.