Ingredients:
l cup finely mashed potato chips
½ cup shredded cheddar cheese 2 cans deviled ham I mp flour
1/, tsp. red pepper
Instructions:
c bine all ingredients, mixing well. Shape mixture into a 9″ roll; cwell. Cut into v..” slices. Bake at 425° for about IO minutes. Makes 3-4 doi.en.
Notes:
Servings Yield:
Makes 3-4 doi
Ingredients:
3 oz. cream cheese 2 Tbsp. margarine melted
2 cups cooked cubed chicken ;., Tbsp. salt ;., Tbsp. pepper 2 Tbsp. milk
1 Tbsp. chopped onion
1 Tbsp. chopped pimento 1 (8-oz.) can Pillsbury Crescent Rolls
Instructions:
Preheat oven to 350°. Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, milk. onion and pimento and mix well. Separate rolls into 4 rectangles; seal perforations and spoon 1/2 cup chicken mixture onto center of each rectangle; pull 4 corners of dough to center of mixture and seal. Bake on ungreased cookie sheet 20-25 minutes till brown. Serves 4, or may be cut into small bites for appe-tizers.
Notes:
This is a recipe that was shared by a friend. Carolyn Hunter, in Alice, Texas, and I have made it many times and reheated them for a later meal.
Servings Yield:
Serves 4, or may be cut into small bites for appe-tizers
Ingredients:
1 (8-oz.) package cream cheese, softened .y., cup packed brown sugar
1 (S-oz.) cup sour cream 2 tsp. vanilla extract
In a mixing bowl bet , h
2 tsp. lemon juice
1 cup cold milk
1 (3.4-oz.) package instant vanilla pudding mix Assorted fresh fruit
Instructions:
Add h . ‘ a .creamc eese and brown sugar until smooth. t e sourcream, vanilla, lemon juice, milk and pudding mix beating wel_l after eahaddition. Cover and chill for at leastI hour. Serve as a dip for fnut. Yields 31/2cups.
Notes:
veryone sure appreciates thiscool light treat in the summertime, andI hke to make satisfying snacks that are easyto·make, like thisdip.
Servings Yield:
Yields 31/2cups
Ingredients:
1 (20-count) package small party rolls
1 (16-oz.) can white crabmeat,
Instructions:
drained 1112 c. shredded Cheddar cheese 1 tsp. lemon ju.ice 1/, c. chopped ripe olives ;,. c. mayonnaise 2 chopped green onions 1111tsp. pepper Parsley sprigs Scoop out center of each roll with a melon baller. Set rolls aside. Combine crab and next ingredients, stirring well. Spoon about 2 tea-spoons crab mixture into each roll. Bake at 325° for JO minutes or until cheese melts. Garnish with parsley. Yields 40 appetizers. (This can be made a day ahead, covered and refrigerated.)
Notes:
These were prepared for many of the wedding receptions that wecatered, but could easily bedone forasimple back yard party as well.
Servings Yield:
Yields 40 appetizers
Ingredients:
1 (7-oz.) can crabmeat 1/-1tsp. garlic salt 1/1cup butter or margarine ¼ tsp. seasoned salt softened 1½ tsp. mayonnaise
1 (5-oz.) jar sharp pasteurized 1 (12-oz.) package English p cheese spread muffins
Instructions:
Combine first 6 ingredients, blending well. Chill. Split muffins in half; spread with cheese mixture. Cut each muffin half into quarters. Yields 4 dozen.
Notes:
Servings Yield:
Yields 4 dozen
Ingredients:
3 cans Green Giant Mexican Corn, drained 6 green onions
1 can green chilies 1 jalapeño pepper .y,, cup mayonnaise
1 cup sour cream (10-oz.) grated Cheddar Cheese 15
Instructions:
Combine ingredients well, and serve with Fritos.
Notes:
Without taking an allergy tablet, my friend Linda could cat nothing with corn products, but she loved cooking and sharing. Dips like this were eaten by all the teachers we worked with at Comfort Ele mentary.
Servings Yield:
serve with Fritos
Ingredients:
3f.a to I cup salad oil 1/.atsp. lemon pepper
½ tsp. dill weed cayenne pepper garlic powder
1 package hidden Valley ingmix 12 to 16 oz. oyster (soup) crackers
Instructions:
Mix together, store in covered container.
Notes:
One of my favorites. I did not realize how popular it was untiJ one of my favorite people at Comfort Elementary School made them.( Thank you, Sandra D. for making these so speciaJ!!! 14 916118-0S
Servings Yield:
Ingredients:
z;_. cup crushed tortilla chips
1 cup cottage cheese 4 eggs
1 (4-oz.) can green chiles
1 (8-oz.) package sour cream 1 cup chopped tomatoes
1/., cup ripe olives, sliced 112cup grated onion
2 Tbsp. melted margarine
3 (8-oz.) packages cream cheese 1 (10-oz.) package sharp natural cheddar cheese, shredded
1 (8-oz.) jalapeño cheddar gourmet dip (deli section)
Instructions:
Cofl’.lbine margarine and crumbs. Press on bottom of 9″ spring form pan. Bake at 325° for 15-20 min. Place cottage cheese in blender until smooth. In large bowl, cornbine cottage cheese and cream cheese. Add eggs; blend in cheddar and chiles. Pour over crusL Bake at 325° for l hr. Combine sour cream and dip mix and spread over cheese. Bake 10 min. more. Loosen, cool, chill. Top with tomato, green onion and olives. Fill center with sour cream. Serve with crackers.
Notes:
This is one of my favorite cheesecakes, served at Comfort Ele-mentary School and I have had people ask for the recipe many times. Such fond memories and such great people!!!
Servings Yield:
Serve with crackers
Ingredients:
1 cup all-purpose nour 1/2 tsp. salt
1/., tsp. garlic powder 1 cup beer
2 (4-oz.) cans whole green
chiles, drained and seeded
4 ounces Monterey Jack cheese cut into 1/2″ cubes vegetable oil
Pace Picante Sauce optional
Instructions:
Combine first 3 ingredients; stir Viii. Gradually add 1 cup beer, stirring until smooth. Cover and let stand 1 hour. Cut green chiles lengthwise into ¼” wide strips. Roll each strip around a cheese cube, securing with a wooden pick. Cover and chill I hour. Dip chile cheese rolls in batter; allow excess to drip slightly. Deep fry in hot oil, 375°, about IS seconds or until golden; drain on paper towels. Serve immediately with picante sauce. Yields about 2 dozen.
Notes:
Servings Yield:
Yields about 2 dozen
Ingredients:
1 (15-oz.) can refried beans
1 bunch chopped green oniom
1 package taco seasoning
1 (4-oz.) cream cheese, softened l½ aaps sour cream (12 oz.)
1 (4-oz.) am chopped green chilies
.,,., cup picante sauce (6 oz.) dash of o,.aoo
salt and pepper Co taste
Instructions:
Mix in large casserole. Top with J cup(or more) ..,, t-t, cheddar cheese. Bake at 300° for 1 hour. .
Notes:
· This can be made many ways, deleting or add. ing in’gt redients as youdesire. I have eaten it many ways and always enJoy 4
Servings Yield: