WELSH RAREBIT 1 tablespoon butter***1/2 teaspoon salt 1 teaspoon cornstarch***1/4 teaspoon dry mustard 1/2 cup thin cream***few grains cayenne pepper 1/2 pound mild soft cheese (I use Velveeta) Melt, over a double boiler, butter, then add cornstarch. Stir until well mixed then add cream gradually and cook for 2 minutes. Add cheese and stir until melted. Add the pepper, salt, and mustard before serving. Can use as a dip but my Mum used to serve it to us Sunday nights for supper over crackers.
B B Q WIENERS This is a sure winner for Hors D'oeuvres......and so easy to put together. Just use equal amounts of barbecue sauce, any flavor, to an equal amount of grape jelly. Mix together in a crock pot or a sauce pan. Heat and then put in the wieners cut into bite size pieces. (About 6 bites to 1 dog.) Warm until the wieners get warmed clear through and take on the flavor of the sauce. They will be much darker in color than when you put them in the crock pot. Serve with toothpicks. Just remember that the dogs will puff up some so don't overload the sauce.
RITZ BITS 1/4 cup peanut oil, no other kind 1 package Ranch dressing mix 1 tablespoon or less of dill weed Mix oil and dill and the dressing mix. Pour in a whole box of Ritz Bits. Stir until all are coated. Store in air tight container. Betcha you can't just eat one!
SALMON CHEESE BALL 2 large packages of cream cheese***1 smoked salmon whipped cream cheese 1 can salmon***2 tablespoons Hidden Valley herb buttermilk dressing chopped celery chopped green onions Remove the skin and bones from the salmon. Mix together all ingredients and chill. Form into a ball and roll into sliced almonds. Keep wrapped and in the fridge.
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