CHEESEY PARTY MIX

(Mom)

5 Tb butter

½ tsp salt

2 cups wheat chex

2 cups corn chex

2 cups rice chex

1/3 cup parmesan cheese

Melt butter add salt and cereal. Mix until coated. Sprinkle on parmesan cheese and mix. Spread on paper towel until cool.

SALTY PARTY MIX

(Mom)

6 Tb butter

3 tsp Worcestershire sauce

1 tsp seasoned salt

2 cups wheat chex

2 cups corn chex

2 cups rice chex

¾ cup salted nuts

Heat oven to 250. Slowly melt butter in shallow pan. Stir in worcestershire sauce and salt. Add chex and nuts. Mix until all pieces are coated. Heat in oven for 45 min. Stir every 15 min.

ECLAIRS

(Mom)

3 egg quantity Cream Puff Pastry

Vanilla Pastry Cream

Chocolate icing

Preheat oven to 400. Prepare Cream Puff Pastry as directed then shape into eclairs.

Pastry bag: Spoon pastry into a pastry bag fitted with a 1/2 inch pain tip. Lightly grease a baking sheet. Pipe pastry in fingers about 1 ¼ inches wide and 5 inches long. Leave about 2 inches between fingers.

By Hand: Spoon about ¼ cup pastry on sheet and with a small spatula shape about 1 ¼ inches wide and 5 inches long.

Bake 40 minutes or until golden brown, including any cracks that form while expanding. Cool. About 2 hours before serving spoon Vanilla Pastry cream into pastry bag fitted with a ¼ inch tip. Make a small hole in each end of the éclairs with a knife point. Pipe cream into éclairs through the holes. Ice with about 1 T chocolate icing. Chill. Makes 8 servings.

VANILLA PASTRY CREAM

½ cup sugar

2 T cornstarch (if not thick enough use 3 T).

¼ t salt

4 egg yolks

2 cups milk

½ t vanilla

Combine sugar, cornstarch and salt in saucepan. Combine egg yolks and milk. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture comes to a full boil. Cook and stir 1 minute. Stir in vanilla. Chill at least 2 hours. After pudding is cold fold in 1 cup whipped whipping cream, sweeten if desired. Chill.

CHOCOLATE ICING

In a small saucepan, melt 2 oz. Semi-sweet chocolate and 1 T butter over low heat. Stir in ½ cup powdered sugar and 1 T hot tap water. Stir until smooth. Add more hot water, ½ t at a time until the mixture drops from a spoon in a thin ribbon. Use immediately.

OLIVE CHEESE SPREAD

(Mom)

4 egg cream puff pastry recipe formed into cream puff shapes

(1) 8oz pkg. cream cheese

1 chicken bouillon cube

2 to 3 T milk

¼ cup finely chopped green onion (1/8 cup or less)

¼ cup chopped ripe olives

¼ cup finely chopped green chiles (1/8 cup)

2 T finely chopped pimento

Using a fork to mash and mix, soften cream cheese in a small bowl. Gradually add bouillon and milk. Mix until smooth. Stir in onions, olives, chiles and pimento. Chill until time to fill puffs. Makes enough to fill 24 puffs.

GOUGERE

(Mom)

(A savory cheese puff)

3 egg cream puff pastry recipe

¾ cup ¼ inch cubes sharp cheddar cheese

2 T grated Parmesan cheese

Lightly grease and flour a baking sheet. Mark a 6 inch ring in the flour. Prepare cream puff pastry, increasing the salt by 1/4 t. Stir in cheddar cheese. Spoon in a ring about 2 inches wide with the 8 inch circle as the outside edge. Sprinkle with Parmesan cheese. Keep in the refrigerator a few hours before baking if desired. Preheat oven to 400. Bake 35 to 40 minute or until puffed and golden brown. Gougere will deflate slightly as it cools. Cut in wedges and serve warm. makes 12 appetizers of 8 bread servings.

CREAM PUFF PASTRY

(Mom)

4 egg quantity 3 egg quantity

1 cup water ¾ cup water

½ cup butter cut in 8 pieces 6 T. cup butter cut in 8 pieces

1 cup flour ¾ cup flour

¼ t. salt ¼ t. salt

4 eggs 3 eggs

Heat water and butter in medium saucepan, over medium heat, until mixture comes to a full boil and butter is melted. Add flour and salt all at once. Stir vigorously until dough forms a ball and leaves the side of the pan, about 1 minute. Remove from heat. Add eggs, one at a time, mixing thoroughly each time. After adding the last egg, beat until shiny and smooth. Continue as directed in individual *recipe for shaping of the dough. For cream puffs bake 400 for 40 min. Makes 12 large puffs. For small puffs the cooking time may be shorter, cook until golden. Cool away from drafts.

*Gougere

*Cream Cheese Puffs

*Olive Cheese Puffs

*Eclairs

CHEESE BALL

(1) 8oz pkg. cream cheese

1 cube butter

1 pkg Shillings cheese sauce mix

1.25 Oz Minced Olives

Nuts Chopped

Mix together and roll in ball, let set up, then roll it in olives and nuts.

CHEESE BALL

(Aunt Luella)

(2) 8oz pkg. cream cheese, softened

1 small can crushed pineapple, drained

1 cup chopped nuts

¼ cup minced green pepper

3 T. minced green onions

1 t. seasoned salt

Chopped fresh parsley or put in red pepper for color

Beat cheese till smooth and creamy, stir in pineapple and all other ingredients except nuts. Shape into two balls and roll in chopped nuts. Refrigerate. Garnish with parsley.

CHEDDAR FONDUE

(Mom)

¼ cup butter ¼ cup flour

½ t. salt ¼ t, pepper

¼ t. dry mustard ¼ t. Worcestershire sauce

1 ½ cups milk 2 cups shredded cheddar cheese

In a sauce pan, melt butter, stir in flour, salt, pepper, Mustard and Worcestershire sauce. Mix until smooth. Gradually add milk, bring to a boil; cook and stir for two minutes or until thickened. Reduce heat. Add cheese. Cook and stir until melted. Transfer to a fondue pot or slow cooker. Keep Warm. Serve with bread, ham, sausage cubes, and/or broccoli florets. Yields 2 ½ cups.

MAPLE GLAZE MEATBALLS

1 ½ cups ketchup

1 cup maple syrup or maple flavored syrup

1/3 cup soy sauce

1 Tb quick cooking tapioca

1 ½ tsp ground allspice

1 tsp dry mustard

2 pkg (16 oz each) frozen fully cooked meatballs, partially thawed and separated

1 can (20 oz) pineapple chunks in juice, drained

Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in slow cooker. Carefully stir meatballs and pineapple chunks into ketchup mixture. Cover; cook on low 5-6 hours. Stir before serving. Serve warm; insert cocktail picks, if desired.

Tip: for a quick main dish, serve meatballs over rice.

FABULOUS FIESTA DIP

8 oz. Sour cream

8 oz. Cream cheese

16 oz. Refried beans

½ pkg dry taco seasoning

2 c. sharp cheddar cheese

Melt first five ingredients and 1 c. cheese; stir. Top with remaining cheese and let melt. Serve with tortilla chips.

FRUIT SALSA

Chop fine: 1 orange

1 apple

2-3 kiwis

1 lb. strawberries

Add: 2 Tbs. Apple jelly

2 Tbs. Brown sugar

Tortillas chip: Cut tortillas into 6 wedges, spray with butter, sprinkle with cinnamon and sugar. Bake 400⁰ until crisp.

ARTICHOKE DIP

1 pkg (8oz) cream cheese softened

1 can(12-14 oz) water packed artichoke hearts, drained and chopped

1 cup grated fresh parmesan cheese

1 clove garlic minced

1/3 cup green onions

1 cup mayo

Mix all; put into square pan and bake 350 for 25 min.

ULTRA CREAMY CHEESE DIP

1 (8oz) package cream cheese

¼ cup milk

1 pkg. (8oz) shredded sharp cheddar cheese

½ c. red peppers, chopped

1 green onion, sliced

Crackers

Beat cream cheese and milk with mixer until well blended. Add cheddar cheese; mix well. Stir in peppers and onions. Refrigerate several hours or until chilled. Serve with crackers.

ISLAND SALSA

2 large ripe tomatoes, chopped

1 ripe mango, peeled, seeded and chopped

2 kiwi fruits, peeled and chopped

½ cup chopped red pepper

½ cup chopped yellow pepper

½ cup green pepper

¼ cup chopped red onion

½ jalapeno pepper, cored, seeded and sliced

2 Tb fresh lime juice

¼ cup chopped fresh cilantro

½ tsp ground cumin

freshly ground pepper

In large bowl, combine tomatoes, mango, kiwi, peppers, onion, jalapeno, lime juice, cilantro, cumin and pepper to taste. Mix well and chill up to 8 hours. Serve with tortilla chips or as an accompaniment to fish or chicken.

Great on fajitas!

MEXICAN LAYER DIP

2 large avocados

2 Tb lemon juice

½ tsp salt

¼ tsp pepper

1 ½ cups sour cream

1 package taco seasoning mix

1 (16 oz) can refried beans

¼ cup taco sauce

8 green onions, chopped

1 can (4 ½ oz) black olives, drained and chopped

2 cups shredded Monterey Jack cheese

tortilla chips

Peel, pit and mash avocados with lemon juice, salt and pepper; set aside. Combine sour cream and taco seasoning mix; set aside. Mix refried beans and taco sauce.

To assemble, spread refried bean mixture on a large, shallow serving platter. Spread avocado mixture over beans. Spread sour cream mixture over avocado. Sprinkle chopped onion, tomatoes and olives over all. Cover with cheese. Serve chilled or at room temperature with tortilla chips.

GUACAMOLE

(Corrine K)

2-3 avocados

16 oz. salsa (I like Reser's)

fresh lime juice

garlic salt

Mash the avocados, add 1-2 cups of salsa. Squeeze in lime juice and sprinkle garlic to taste.

This is not a precise recipe, but a real crowd pleaser!

FRESH DILL DIP

1 cup sour cream

1 cup mayonnaise

1 tablespoon fresh lemon juice

salt and fresh ground black pepper, to taste

1/2 cup finely minced fresh dill

Combine all ingredients and refrigerate until ready to serve. Serve in a hollowed-out red cabbage surrounded by a variety of cut-up veggies.

FAVORITE SPINACH DIP

1 (10 oz) package frozen chopped spinach, cooked and well-drained

1 (8 oz) can water chestnuts, drained and chopped

1 cup mayonnaise

1 cup sour cream

1 package Knorr's vegetable soup mix 2 to 4 green onions, chopped

Mix all together and refrigerate to season. Serve with carrot sticks, chips or crackers.

BACON STUFFED MUSHROOMS

2 pounds mushrooms, separate caps and stems

8 slices bacon

1/2 yellow onion, finely chopped

12 ounces cream cheese

1 cup grated Cheddar cheese Finely chopped mushroom stems

Saute bacon and drain, but do not wipe out pan. Crumble bacon; set aside. Use pan to saute chopped mushroom stems and onion until soft. Add cream cheese. Stir in crumbled bacon. Stuff mushrooms, place in baking dish and top with grated cheese. Bake at 350 degrees for 15 minutes.