Pat Anthony                         CRABBIES

1 can crabmeat rinse and drain       1 jar Kraft Old English cheese

1 pkg English muffins                1 1/2 tsp. garlic powder (little less)

1 1/2 tsp. mayonnaise                1 stick butter or margarine

Mix cheese, butter and crabmeat using hand beater. Spread on muffin halves.  Freeze until firm.   Cut into quarters. Broil 5 min. or until brown.


Pat Anderson                     BACON ROLL-UPS

Cut crust off white bread        1 can Campbell onion sour    Bacon

Parmesan cheese

Spread onion soup on bread.  Sprinkle cheese on top. Cut each slice in 1/3's. Roll and wrap with bacon. Put in pan and bake at 250 degs. 1 1/2 to 2 hours.


Thel Haywood                      CHEESE PUFFS

2 c grated American cheese      1/2 c butter or margarine     1 c flour

1/2 tsp. salt                   Stuffed olives (about 45 small)

Blend cheese & marg.  Stir in flour & salt. Mix well. Wrap 1 tsp. mixture around each olive. Put on flat pan & freeze - then place in plastic bags and keep in freezer until ready for use.  Bake 15 to 18 mins. 400 degs.


Pat Anthony                  PARTY MEATBALLS & SAUCE

1 lb. lean ground beef    1/2 c cornflake crumbs       1/2 c evaporated milk

1/4 c finely chop onion   1/4 c chili sauce            1 tsp. salt

1 TBSP Worchester.sauce   1 tsp. pepper (or less)

Blend meat, corn flakes & milk. Add onion, chili sauce, Worch. sauce, salt, and pepper.  Mix lightly but thoroughly. With wet hands shape into small balls about a tsp. for each. Place in 13x9x2 pan and bake 400 degs.  12-15 mins. Transfer to heated chafing dish and serve with sauce.


8 oz. tomato sauce     1/2 c catsup          2 TBSP br. sugar    2 TBSP water

2 TBSP chop. onion     2 TBSP pickle relish,drained              1 TBSP vinegar

Dash pepper            2 TBSP Worchester. sauce

Combine tomato sauce, catsup, sugar & onions & cook over med heat until sugar is dissolved and onion tender. Stir in relish, water, Wor. sauce, vinegar and pepper.  Heat to steaming & pour into hot serving dish.


                              CHEESE BALL OR SPREAD

1  7 oz. Phil cream cheese                2  2 0z. (1 jar) pimento cheese

2 2oz. (1 jar) Old English cheese   1 sm. or med onion   2 dashes Worches.sauce

Let cheese sit out to soften.  Mix ingred.  Roll in nuts or Chopped smoked beef and refrigerate  2 hours.


                                   TACO DIP

1 16 oz. sour cream         2  8 oz. cream cheese        1 pkg taco dry mix

Blend well and put in three small pans.1/4 head lettuce shredded and chopped       2 tomatoes chopped    1 bag Doritos8 oz. sharp Cheddar cheese shredded 8 oz. Mozzerella cheese shredded

Mix first 3 ingredients until well blended (I use mixer)  Put in pans. Top with both shredded cheeses then lettuce, then tomatoes. Serve with Doritos.  It makes a lot.  I used 3 alum pie pans.  The base mix can be frozen. Then add shredded cheese, tomatoes, lettuce, when ready to serve.


                                   SPINACH DIP

1  10 oz. pkg frozen spinach (thaw and squeese out water.)  I c mayonnaise

1 c sour cream            1 med onion, grated        1 Knorrs Veg. soup mix

Mix all ingredients together. Chill 3 hours before serving. Serve in round pumpernickle or round white bread. Use pieces from center to dip in spread.1 8 oz. chopped water chestnuts is very good. Gives a nutty texture.


                                   MEXICAN DIP

2 cans (16 oz. ea) refried beans           1 can (4 oz. gr. chillies (optional)

1 envelope (1 1/4 oz.) Taco seasoning mix  2 ripe avocados, peeled and pitted

2 TBSP lemon juice                  1 1/2 c sour cream   3 c shredded lettuce

1 jar (16 oz.) Taco sauce, mild, med, or hot             Cheddar cheese

Black olive slices                  Tortilla chips

Mix together beans, chillies and taco seasoning mix. Spread on 12" round serving platter.  Blend avocados, lemon juice and 1/2 c taco sauce until smooth. Spread on top of bean mixture.  Spread sour cream on top of avocado mixture. Top with shredded lettuce, cheese, taco sauce and olive slices. Serve with Tortilla chips. I use avocado dip from grocery in freezer section.


                       QUICK AND EASY SAUERKRAUT BALLS  

4 TBSP butter                   1/2 c broth from kraut          1 chopped onion

3 c kraut, drained and chopped  1/2 clove garlic, minced        1 TBSP parsley

4 TBSP flour                    1 1/3 c chopped ham

Melt butter in frying pan and brown chopped onion slightly. Add ham and garlic, brown slightly. Stir in flour and cook thoroughly. Add broth, sauerkraut, parsley and cook a few min. more. This should form a stiff paste. When chilled, form into balls about 1" in diameter. To bread them, beat 1 egg and 2 c. milk together. Dip balls in flour, then the egg mixture and then the soft bread crumbs. Fry in deep fat.


                           SAN ANTONIO CHICKEN WINGS

1 1/2 c mild Picata sauce    1 1/2 c catsup   1 TBSP honey    1 Tps Cummin seed

Mix together. Dip chicken in mix. Bake 15 mins. Turn bake 15 mins.  Broil 5 min


                               DO-AHEAD PARTY PATE

1/4 c butter or margarine     1/2 lb. mushrooms, chopped       1/2 tsp. salt

1/2 teas. pepper    1/2 lb liver sausage,room temp.        1 8 oz. cream cheese

Melt marg. over med heat. Add mushrooms, salt and pepper, and saute until mushrooms are softened.  Combine mushrooms with sausage and cream cheese in blender or food processor. Mix thoroughly (If using blender, process in several batches.) Pack into crock or mold, cover and refrigerate several hours to allow flavors to blend. Serve on crackers or dark bread.  Makes about 4 cups.


                                   SHRIMP DIP

1/2 lb. cooked chopped shrimp or crabmeat    3 oz. cream cheese softened

1/3 c Thousand Island dressing               1/3 c mayonnaise

1/3 c Picante Sauce            Chopped onion    Horse Radish

Mix all ingredients together.  Can be used as a dip for vegetables, chips, or crackers.  Also as a salad dressing; or broil on French bread slices and sprinkle with Parm. cheese.


                                   BAKED BRIE

Preheat oven to 350 degs. Take white rind off top of Brie. Put brie into baking dish.  Mix 1/4 c br. sugar with about 1 TBSP Kuhlua.  Spread on top of Brie.  Sprinkle with nuts.  Bake 10 to 15 mins. until creamy.  This can also be done in a micro-wave.  Be careful when serving this as it is very hot.  Serve with Triscuits.