Appetizers

Cambodian Chicken Wings
24 -30 chicken wings
Marinade
4 C soy sauce
1/3 C brown sugar
2 bunches green onions, chopped
1/4 tsp. garlic powder
Marinate wings in refrigerator for 1-3 days turning at least every 12 hours. Bake on a foil lined cookie sheet at 350 degrees for 1 hour, turning occasionally.

Maria's Hot Wings
24 chicken wings cut apart at joints, (discard wing tips)
4 Tbs. Durkee's Red Hot sauce
1 cube butter
Bake the wing pieces 1 hour in a 325 degree oven or deep fry until golden. Heat the butter and Red Hot sauce together in a small saucepan , pour over the wing pieces.

Sherry's Rumaki
12 chicken livers, halved
12 water chestnuts, halved
1 bottle of teriyaki sauce
12 slices of bacon halved
Marinate the liver and water chestnuts in the teriyaki sauce 1 hour. Wrap 1 piece of liver and 1 piece of water chestnut with a piece of bacon, secure with a toothpick. Broil 20 minutes, turning frequently. Makes 24.

3 Cheese Ball
3 8 oz packages cream cheese, at room temperature
1 jar Kraft Olde English cheese spread, at room temperature
1 4 oz triangle bleu cheese, at room temperature
2 Tbs. finely minced onion
1 Tbs. Worcestershire sauce.
Mix together well. Shape into 1 large ball or three smaller balls. Either serve plain or rolled in a coating.

Shrimp and Cheese Ball
1/2 LB bay shrimp, chopped
2 8 oz packages cream cheese, at room temperature
1 tsp. soy sauce
2 tsp. horseradish
3 Green onions, finely minced
dash of Tabasco
Mix together well. Shape into ball. Either serve plain or roll in coating.
Suggested Coatings: chopped parsley paprika chili powder finely chopped nuts; almonds, pecans, or walnuts

Hawaiian Cheese Ball
2 8 oz packages cream cheese, at room temperature
1 20 can crushed pineapple, drained
2 C chopped pecans
1/2 tsp. seasoned salt
Set aside 1 cup pecans. Mix remaining ingredients together well. Shape into a ball. Roll in the reserved pecans.

Avocado Dip
1 8 oz package of cream cheese, at room temperature
2 large ripe avocados, mashed
2 tsp. lemon juice
1/8 tsp. garlic powder
salt and pepper to taste
Mix together well. Serve with Ruffles potato chips

Guacamole
2 large ripe avocados, mashed
2 tsp. lemon juice
1/2 C salsa
salt and pepper to taste
Mix together well. Serve with corn chips

Guacamole II
2 large ripe avocados, mashed
1-2 serrano peppers, roasted, peeled and finely diced
2 Tbs. finely chopped cilantro
1/4 C fine chopped green onion
1 Tbs. lime juice
Mix together well. Serve with corn chips.

7 Layer Dip
1 16 oz can refried beans
8 oz sour cream mixed with 1 package taco seasoning
2 large ripe avocados mashed with 1 Tbs. lemon juice
1/2 C each grated jack and cheddar cheese
1 small can sliced olives
1/2 chopped green onion
1 large tomato, diced
Arrange in layers on a large platter in the order given. Serve with corn chips.

Lynn's Spinach Dip
1 pkg knorr spring vegetable soup or any dry vegetable soup
1 16 oz carton of sour cream
1/2 C mayonnaise
1 pkg frozen chopped spinach, thawed with water squeezed out
1/4 C finely sliced green onion
1/4 C diced water chestnuts
1/4 C diced radish
1/4 tsp fresh pepper
dash tabasco
1 round loaf of french or sourdough bread
asst vegetables: zucchini slices, cucumber slices, carrot sticks, celery sticks, cherry tomatoes, pepper strips, radishes, etc.
Mix soup mix, sour cream and mayo so vegetable can be softening. Cut the top off the loaf of bread and scoop out the inside leaving an inch thick bowl. Save remaining bread for serving with the dip. Mix together remaining ingredients and just before serving place the dip in the bread bowl and arrange the pieces of bread around the outside with the vegetables

Marinated Mushrooms
4 cans button mushrooms, drained
1 stalk celery, diced
2 green onions, sliced
1/2 package Good Seasons Italian dressing mix
2 Tbs. rice vinegar
Bernstein's Light Cheese Fantastico salad dressing
Combine all ingredients using enough salad dressing to cover. Let set in the refrigerator at least 24 hours.

Marinated Artichokes
2 cans water packed artichoke hearts, drained and rinsed
1 stalk celery, diced
2 green onions, sliced
1 package Good Seasons Italian salad dressing mix
1/4 C rice vinegar
Bernstein's Light Cheese Fantastico salad dressing
Heat the salad dressing, vinegar and Good Seasons. Pour over the artichoke hearts. Toss well. Refrigerate at least 24 hours.

Pickalilly (Green Tomato Relish)
4 lb. green tomatoes
1/4 head cabbage
1 red pepper
1 green pepper
2 onions
1/4 C salt
Chop vegetables finely or run through the coarse blades of a food grinder. Mix with the salt. Let stand 30 minutes then drain in a colander 2 hours. Pour into a large cooking pot.
Add to the pot:
1 1/2 C cider vinegar
1/2 C brown sugar
2 Tbs. mustard seed
1 1/2 tsp. cumin
1 1/2 tsp. pepper
3/4 tsp. cloves
3/4 tsp. allspice
1/8 tsp. red pepper
Mix well. Boil 10 minutes. Pack into sterile jars , seal and process in a water bath.

Drunken Tomatoes
24 cherry tomatoes
1 C vodka
1/2 tsp. Tabasco
celery salt
toothpicks
Fill a saucepan with water and bring to a boil. Add cherry tomatoes, boil 20 seconds, remove from the boiling water into ice water. Remove skins. Combine vodka and Tabasco. Marinate tomatoes in vodka 2 hours. Spear each tomato with a toothpick. Place on a serving plate. Sprinkle with celery salt.

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