Appetizers & Dips

1. Celeri Croque Monsieur
12 (4") pieces celery, cooked until crisp tender
12 (4") sticks of cheese (Swiss or Emmenthal)
6 slices boiled ham, cut in halves lengthwise
1-1/2 cups (6 oz.) Swiss or Emmenthal cheese

Top cooked celery with a stick of cheese; wrap in ham. Place on cookie sheet and sprinkle with grated cheese.
Bake in preheated moderate oven (350 degrees) for 10-12 minutes or until cheese is melted. Garnish with sliced tomatoes.
Serves 6.

2. Canapes Aux Champignons

24 large mushroom caps
2 tbsp. butter
1/4 cup drained capers
1-1/2 cups (6 oz.) crumbled Roquefort cheese

Remove stems from mushrooms and chop finely. Heat butter and saute stems for 5 minutes. Season to taste with salt
and stir in capers. Use mixture to stuff mushrooms. Sprinkle with cheese and broil for 3-4 minutes, or until cheese
is bubbly and melted. Makes 24 canapes.

3. Sesame Soy Dip

1 cup sour cream
1 tbsp toasted sesame seeds
1 1/2 tsp ground ginger
1 tbsp soy sauce

Combine sour cream, sesame seeds, ginger, and soy sauce. Chill to let flavors blend. Makes 1 cup dip.

4. Classic Nachos

1 lg. can Jalepeno bean dip
Tortilla chips
Jalepeno pepper slices
Grated Cheddar cheese

Spread bean dip on chips. Arrange tortilla chips on baking sheet. On each chip, place a slice or sprinkle of cheese.
Top with jalepeno pepper slices. Bake at 400 degrees until cheese melts. Serve hot.

5. Tuna Spread with Crackers

1 can (6.5 oz.) tuna, drained
1/2 small onion, cut up
2 tbsp. mayonnaise, or to taste
1 tsp. prepared mustard
1 tsp. white vinegar
1/4 tsp. salt
Dash of hot pepper sauce
Crackers

In food processor or blender, whirl all ingredients until of spreading consistency. Or with knife, chop tuna and onion
fine; mix with remaining ingredients until well-blended. Spoon into small bowl; cover and chill several hours or overnight.
Serve on crackers. Makes 1 cup dip.

6. Holiday Cheese Ball

1 (3 oz.) pkg. cream cheese, softened
1 (5 oz.) jar cheese spread with bacon
1 (5 oz.) Neufchatel cheese spread with pimento
1 cup crushed canned French fried onions

Combine softened cream cheese and cheese spreads, mixing until well-blended. Stir in 1/2 cup onions; chill. Shape into
ball; roll in remaining onions. Serve with crackers.

7. Hot Chili Dip

1 (16 oz.) can chili with beans
1 (5 oz.) jar Old English cheese spread
Corn chips

Combine chili and cheese spread, heat over low heat until cheese spread is melted. Serve warm with chips. Makes 2
cups dip.

8. Impromptu Dip

2 (5 oz.) jars Old English Sharp Cheese Spread
1 cup dairy sour cream
1/4 cup chopped green onion

Combine cheese spread and sour cream; mix well. Stir in onion. Chill. Serve with crackers, chips, or vegetable
pieces. Makes 2-1/2 cups dip.

9. Bacon Crisps

Take a 1"x3" Waverly cracker, sprinkle generously with Parmesan cheese and wrap with half slice of uncooked bacon.
Repeat for desired number of appetizers. Place crackers with bacon seam-side down on broiler pan rack and bake at 400
degrees for 10-12 minutes.

10. Chili con Queso (cheese dip)

1/2 cup onion, chopped 1 tbsp. butter
1 (15 oz) can chili
3/4 lb. Velveeta cheese, cubed

Saute onion in butter. Add chili and cheese. Cook over low heat, stirring frequently, until cheese spread is melted
and well blended. Serve warm as a dip with tortilla chips. Makes 3 cups.

11. Calico Dip

2 (8 oz.) pkgs cream cheese, softened
2 cups shredded Cheddar cheese
1 cup milk
1/2 cup shredded carrot
1/4 cup chopped green onion
4 crisply cooked bacon slices, crumbled
1 tbsp. Worcestershire sauce
1 lb. loaf rye bread, uncut

Combine softened cream cheese and Cheddar cheese, mixing well until well-blended. Gradually add milk. Mix well. Stir in
carrot, green onion, bacon, and Worcestershire. Chill. Cut slice from top of loaf of bread. Carefully remove center of loaf
with sharp knife, leaving a 1" shell. Cut removed bread into cubes. Fill shell with dip mixture. Serve with bread cubes
as dippers. Makes 4 cups dip.

12. Philly Guacamole Dip

2 med. avocados, peeled
1 tbsp. lemon juice
1 (8 oz.) pkg. cream cheese, soft
1/4 cup fine chopped onion
1/2 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. Tabasco sauce
1 cup chopped pimiento

Mash avocados with lemon juice. Combine avocado mixture, soft cream cheese, onion, salt, garlic salt, and Tabasco sauce,
mixing till well-blended. Stir in tomato. Serve with tortilla chips topped with shredded lettuce and chopped tomato, if
desired. Makes 4 cups dip.

13. Fruit Dip

2 eggs beaten
1 cup sugar
1/4 cup lemon juice
1 tbsp orange extract
1 tbsp vanilla
1 (13 oz) container whipped topping

Mix eggs, sugar, and lemon juice in saucepan and bring to a boil, stirring constantly. Remove from heat and add orange
extract and vanilla. Cool to lukewarm and fold in whipped topping. Can be refrozen. For school lunches, put in small
container, such as pimento jar and send with fruit pieces.

14. Red & White Spread (or dip)

1 cup small curd cottage cheese
1 tbsp. minced onion
5 radishes, minced
1/2 tsp salt
1/8 tsp pepper

Mix and spread on celery or eat as a dip with fresh vegetables or crackers. Makes about 1-1/2 cups dip.

15. Olive Nut Spread

1 (3 oz.) pkg.cream cheese, soft
4 chopped stuffed olives
10 minced almonds
1 tbsp mayonnaise

Mix and refrigerate in plastic containers. Spread on crackers or dip with pretzels or vegetable sticks. Makes enough dip
to stuff 2 or 3 ribs of celery.

16. Garlic Sausage

1 lb. lean ground beef
4 cloves garlic, minced
1 tbsp. paprika, divided
1 tsp each: basil, salt, coarsely ground pepper, & mustard seed
1 tsp. liquid smoke (opt.)

In bowl or with food processor mix or process beef, garlic, 1-1/2 tsp. paprika and the remaining ingredients until
well-blended. Shape into two smooth 10" long sausages. Wrap; cover and refrigerate overnight. Place sausage on rack in
broiler pan; bake in 250 degree oven 1 hour or until sausages are very firm and brown. Cool; sprinkle with remaining 1-1/2 tsp
paprika. Wrap airtight. Refrigerate up to 1 week or freeze up to 3 weeks. To serve, cut in 1/4" slices. Makes two sausages,
32 slices each. (Note: A highly seasoned hors d'oeuvre to serve with party breads or crackers. Roll in plastic wrap, then in
gift wrap. Tie ends with ribbon.)

17. Garden Hot Sauce

24 cups tomatoes, cut in bite-size pieces
17 cups chopped onion
20 cloves garlic, crushed
2 cups white vinegar
2 tbsp. salt
2 tbsp. sugar
8 hot peppers, chopped

In large canning pot, cut up garden tomatoes to equal 16 cups of large bite-size pieces and use another 8 cups of canned
tomatoes. Mix with chopped onions, over medium heat. Add garlic, vinegar, salt, sugar, and peppers. Cook sauce all
day (at least 7 hours) adjusting heat between medium and low after the first four hours. When done, eat immediately! And
while eating with chips, pour sauce into pint or quart canning jars, seal, and process in boiling water bath for 20 minutes.
Makes 4 quarts.

18. Barbecued Pecans

2 tbsp. water
1/4 cup Worcestershire sauce
1 tbsp. Catsup
2 dashes hot sauce
4 cups pecan halves
Salt, to taste

Melt butter in a Dutch oven. Remove from heat; add Worcestershire, catsup, and hot sauce, stirring well. Add
pecan halves, stirring to coat. Spread pecans evenly in a 15"x10"x1" jelly roll pan. Bake at 400 degrees for 13-15
minutes, stirring every 5 minutes. Place pecans on paper towels; sprinkle lightly with salt, and cool completely. Makes 4 cups.

19. Easy Nachos

1 (12 oz.) pkg. tortilla chips
1 (6 oz.) can refried beans
1/2 cup chopped green onions
1 cup (4 oz.) shredded Cheddar cheese
1 (11.5 oz.) jar jalepeno pepper slices

Place about 3 dozen tortilla chips on ungreased baking sheet. Spread 2 tsp refried beans on of each chip; sprinkle with
green onions, and cheese. Top each with a slice of pepper. (Reserve remaining chips and pepper slices for other uses.
Bake at 350 degrees for 5 minutes. Makes about 3 dozen.

20. Tuna Curry Dip

1 (8 oz.) ctn. sour cream
1 (6.5 oz.) can tuna, drained
1/4 tsp. curry powder
1/4 tsp pepper
Hot sauce

Combine first four ingredients, mixing well. Stir in hot sauce to taste. Serve immediately or chill, if desired.
Serve dip with assorted raw vegetables or crackers. Makes 1-1/2 cups.

21. Cocktail Pie

1 cup flour
3 oz. cream cheese, softened
1 stick butter
4 tbsp. finely grated parmesan
Spiced Cheese Filling (recipe follows)
Avocado Filling (recipe follows)
Salmon Filling (recipe follows)

Combine first four ingredients in food processor or blender and process until mixture forms a dough. Knead lightly,
then refrigerate for 30 minutes. Roll out between two sheets of waxed paper to a 10" round and set on an ungreased cookie
sheet. Using a plate, trim to make a perfect circle. Chill for 20 minutes. Bake at 400 degrees until crust is lightly
browned. If pastry browns too rapidly, reduce heat to 350 degrees. Remove from heat and slide spatula underneath to
release from pan, then allow to cool on sheet. Slide onto serving dish and decorate with assorted fillings. Pipe
filling onto pastry in concentric circles as described in filling recipes. Fill center with caviar (opt.) and complete by
decorating with slices of pimento, olives, and a twist of lemon. Note: Base may be made ahead and frozen unbaked or baked.

22. Spiced Cheese Filling

8 oz. Herb & Garlic cream cheese (Boursin, Rondele, or store brand)
4 oz. cream cheese

Place cheeses in mixer bowl and beat at low speed until smooth. Pile into pastry bag equipped with rose tip, and
decorate around edges of pastry round.

23. Avocado Filling

3 avocados, peeled & seeded
4 oz. cream cheese, softened
1 tbsp. jalepeno jelly
1 tbsp lemon juice
4 drops hot sauce
Salt & pepper, to taste

Place avocados, cream cheese, jelly, lemon juice, hot sauce, and salt & pepper in mixer bowl and beat at low speed until
smooth. If mixture is a little runny, refrigerate until stiff enough to pipe through pastry bag. Pile into pastry bag
equipped with a 1/4" round tip and pipe in circle onto pastry next to Spiced Cheese Filling.

24. Salmon Filling

1 lg.can (16 oz.) red salmon, drained, boned, & skin removed
1/4 cup mayonnaise
1 tbsp. lemon juice
1 tsp tomato paste
Pinch of dill
Salt & pepper, to taste

Place salmon, mayonnaise, lemon juice, tomato paste, dill, and salt & pepper in mixer bowl. Beat at low speed until smooth.
Pile into pastry bag equipped with a 1/4" round tip and pipe in circle next to the avocado filling.

25. Savory Cheese Crackers 4 oz. butter
4 oz. strong Cheddar, parmesan, or Romano cheese, grated
1 cup flour

Place butter, cheese, and flour in mixer bowl. Beat at low speed until like a paste. Pile into a strong pastry bag
equipped with a large star tip (1/2" in diameter) and pipe onto greased cookie sheet. Refrigerate at least 30 minutes.
Bake at 375 degrees until golden brown (about 15 minutes). Note: Crackers may be sprinkled with cayenne pepper or sesame
seeds before baking. They may be frozen before or after baking.

26. Stuffed Eggs

6 hard-cooked eggs, peeled
1/4 cup mayonnaise
1 tbsp. chili sauce
1 tsp. grated onion
1/2 tsp. prepared horseradish
1/8 tsp. pepper
Lettuce leaves

Cut eggs in half lengthwise. Remove yolks to a small bowl; set whites aside. With fork, mash yolks, then stir in
mayonnaise, chili sauce, onion, horseradish, and pepper; mix well. Using a pastry bag fitted with a star tip, pipe
mixture into each white (or spoon an equal amount of mixture into each white). Line a platter with lettuce leaves. Arrange
eggs on lettuce. Serves 6.

27. Tuna Dressing

1 can (6.5 oz.) tuna, drained
1/2 cup each: sour cream and olive oil
1 tbsp. each: Dijon mustard and capers
1 tbsp. parsley flakes
1 tsp each: instant minced onion and dill weed
1/4 tsp. garlic salt

Combine all ingredients in blender or food processor. Process until smooth and creamy, about 2 minutes. Serve on a layered
salad using assorted lettuce and vegetables. Makes about 2 cups.

28. Nacho Bean Dip

1 can (16 oz.) pinto beans, drained
1/2 cup sour cream
3/4 cup (6 oz.) shredded Cheddar cheese
1 can (4 oz.) chopped green chilies, drained
1 tbsp. bacon bits
1 tsp. each: chili powder and hot sauce

Combine pinto beans, sour cream, cheese, chilies, bacon bits, chili powder, and hot sauce in a blender or food processor.
Process about 1 minute or until completely mixed. Place dip in small oven-proof bowl. Sprinkle remaining cheese on top.
Bake, uncovered at 350 degrees for 10 minutes. Makes about 1-1/2 cups dip.

29. Avocado Dip

Combine 1 small avocado, peeled & pitted, 1/2 cup each: chopped tomato & mayonnaise, 1 tbsp. each: horseradish &
bacon bits, 1 tsp. lemon juice, and 1/2 tsp. garlic salt in food processor or blender. Process about 1 minute or until dip
consistency. Makes about 1-1/2 cups dip.