Appetizers

Great Nacho Dip

Brown one pound lean ground beef with one cup up onion and one clove garlic. Stir occasionally until burger is completely cooked. Drain well. Add 3 cans chili with no beans and two pounds Velveeta cheese. Place in crockpot and simmer until cheese in melted. Stir well and keep warm. Serve over nachos.

Mama's Meatballs

2 lbs lean ground beef

1/2 tsp salt

1/4 tsp pepper

2 eggs, beaten

Mix together and form into small bite sized balls. Bake at 350 degrees for about 45 minutes. Remove from oven and drain.

Sauce:

Mix together one 10 oz jar grape jelly with one bottle Chili Sauce. In a medium saucepan heat on low until jelly is melted and well blended with chili sauce. Remove from heat. Pour over drained meatballs, may keep warm in crockpot.

Tea Sandwiches

The ideal tea sandwich is made with bread of different varieties, crust removed and thinly sliced. Whole wheat, pimpernickel, rye, multigrain, white and raisin breads are all good choices. Then simply spread with butter, unsalted or herb, mayonnaise, cream cheese or flavored cream cheese. Top with filling and cut into desired shapes or cut with cookie cutters. They may be made ahead of time and covered well with plastic wrap, stored in refrigerator until ready to serve. Below are some of my favorites.

Cucumber Sandwiches: Spread white bread with mayonnaise, top with thinly sliced cucumbers leaving the peels on if tender. Dust with season salt and pepper or spread with unsalted butter, top with peeled cucumbers and sprinkle with salt and pepper.

Tomato Sandwiches: Use white, rye or multigrain bread. Spread with mayonnaise, top with sliced tomatoes (Heirloom if available in your area) salt and pepper and freshly chopped basil.

Watercress Sandwiches: Pimpernickel or rye bread. Spread with unsalted butter. Fill with watercess leaves. Dust with course salt and pepper.

Cream Cheese and chopped nuts spread on raisin bread.

Stilton, gorgonzola or goat cheese sprinkled over sliced tart apples. Served on either rye or pumpernickel bread.

Smoked Salmon on your favorite bread with a light spread of cream cheese. (I use an onion and herb cream cheese).

White bread can also be trimmed and lightly rolled with rolling pin:

Spread with cream cheese that has been mixed with a small amount of mayonnaise, sugar and marachino cherry juice (just enough to tint pink) mix well. Spread over bread. Make a row of cherries on edge of bread, roll up and place in plastic rap until ready to serve. Slice in small round discs. They are beautiful when sliced.

Crab Meat Dip

8 oz cream cheese, room temperature

1 1/2 tsp horseradish

3 tbsp sour cream

1/4 tsp onion salt

1 small onion, grated

1 clove fresh garlic, minced

1/4 tsp pepper

1/2 tsp worchestershire sauce

1 1/2 cups cooked crab meat

Combine all ingredients, chill. Serve with your favorite crackers or toasted french bread.

Smoked Mullet Dip

1/2 cup buttermilk

1/2 cup mayonnaise

1 tbsp Good Seasons Italian Dressing Mix

2 cups shredded smoked mullet

Combine buttermilk and mayonnaise. Blend in seasoning mix and finely shredded mullet. Refrigerate overnight. Serve with your favorite crackers.

Fiesta Bean Dip

1 (10 1/2 oz) corn chips, crushed

1/4 cup butter, melted

2 cans refried beans

1 package taco seasoning mix

1 container frozen avacado dip, thawed

8 oz. sour cream

1 large can sliced ripe olives, drained

2 tomatoes, diced

2 small cans green chilis, drained

12 oz. package monterey jack cheese or mexican blend cheese, shredded

Combine crushed corn chips with melted butter, press into bottom of lightly greased 9 inch baking dish. Bake 350 degrees for 10 minutes. Allow to

cool. Combine refried beans and taco seasoning mix, stir until well blended and spread over corn chip crust. Layer avacado dip, sour cream, olives, tomatoes, green chilis and finish with cheese. Cover and chill for 8 hours. Serve with large scoopable corn chips.

Cheese Ball

8 oz. sharp cheddar cheese, shredded

8 oz. medium cheddar cheese, shredded

8 oz. cream cheese, softened

1 tbsp worchestershire sauce

1 tbsp Tabasco sauce

ground paprika

chili powder

fine chopped pecans

Combine cheeses, hot sauce, worchestershire sauce, mix until well blended. Shape into ball. Combine paprika, chili powder and pecans. Roll cheese ball in mixture until all sides are covered. Wrap in plastic wrap and refrigerate overnight or until firm.

3 in 1 Cheese Ball

8 oz cream cheese, softened

4 cups sharp cheddar cheese, shredded, room temp

1/2 cup crumbled blue cheese

2 tbsp milk

2 tbsp minced onion

2 tbsp worchestershire sauce

1/4 tsp garlic powder

coarsely cracked pepper

flaked parsley

finely chopped pecans

Assorted Crackers

In a mixing bowl, beat cream cheese, cheddar cheese, milk, onion, worchestershire sauce until mix is fluffy. If smoother texture is desired you may process in food processor until creamy. Divide into thirds (about 1 cup each). Shape first portion into ball and roll in cracked pepper. To the second portion stir in crumbled blue cheese and shape into ball, roll in parsley. Add garlic powder to third portion, shape into ball and roll in chopped pecans. Cover and refrigerate until firm.

Strawberry Cheese Ball

2 - 8 oz. packages cream cheese, softened

4 oz. chopped walnuts or pecans

2 tbsp red wine

18 oz. jar strawberry preserves, chilled

Combine cream cheese, wine and nuts. Mix well and form into ball, chill.

When ready to serve, pour preserves over cheese ball and serve.

Hawaiian Vegetables

5 cups raw carrots, peeled, slivered on diagonal

1 medium onion, sliced

1 large bell pepper, cut in one inch cubes

1 medium can crushed pineapple, drained, save juice

1 can peeled water chestnuts, drained and slivered

1 cup slivered celery

Par boil carrots, peppers, onions and celery. Drain and add pineapple and water chestnuts.

Cover with sweet & Sour Sauce:

1 cup sugar

1/2 cup vinegar

1/2 tsp course salt

1/2 cup water including pineapple juice

Combine and simmer for 5 minutes.

Mix 3 tbsp cornstarch dissolved in 2 tbsp cold water and add to sauce, continue to cook until thickened.

Pour over drained vegetables and heat in 300 degree oven for 30 minutes.

May serve warm or cool.