APPETIZERS & BEVERAGES
BROCCOLI BALLS
2 (10 oz.) pkg. frozen broccoli
3/4 c. melted butter
1/2 c. cheese, grated
2 1/2 c. Pepperidge Farm herb stuffing mix
1 tsp. garlic salt
1/2 tsp. thyme
2 finely chopped onions
1/2 tsp. pepper
6 eggs, well beaten
1 tsp. Accent
Thaw and drain broccoli, Mix all ingredients together. Make small balls, bake 20 min 350º
Makes 100 balls
HOT WEINERS - Hanna C
1 cup sugar
1 can beer
1 bottle tobassco sauce
1 package wieners
Boil sugar, tobassco sauce & beer
until it makes syrup Cut wieners in 1/2 inch pieces
drop wieners in syrup simmer for about 1 hour
VEGETABLE SQUARES - M Carlson
2 pkgs crescent rolls
2 (8 oz) pkgs cream cheese, softened
1 c mayonnaies
1 pkg Hidden Valley Ranch Dressing mix
3/4 c shredded Cheddar cheese
1/2 c each of any vegetables
unroll, spread rolls flat on ungreased cooke sheet, pat seams together, bake accordng to directions on pkg, cool, mix cream cheese, mayo, dressing well, spread on cooled crust, top with vegetables and cheese, chill at least 2 hrs, cut & serve
COCKTAIL SMOKIES - M Carlson
2 lb pkg cocktail smokies
1 (18 oz) jar Grape Jelly
2 (12 oz) jars Heinz chili auce
mix jelly & chili sauce in crockpot or pan, stir till mixed well, add smokies, cook on high about 5 - 10 min, or til smokies are done, you can use 3 lbs hotdogs, cut in small chunks, makes 80 - 100 pcs.
FRUITTED CHEESE LOGS - C.W
1/2 cup Dried apricots
1 tsp Poppy seed (optional)
1 lb Monterey Jack cheese, shredded
1/2 tsp seasoned salt
1/3 cup Golden raisins
8 oz Cream cheese, softened
1/3 cup Dates, chopped
1/3 cup Dry sherry
Walnuts, chopped
Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen).
MOCK SOUR CREAM - Mary M Jones
1 pound Cottage Cheese
2 T vinegar
1 pkg. Hidden Valley Ranch (original recipe)
Blend cottage cheese & vinegar in blender til smooth. Stir in Ranch dressing.
SAUSAGE-SAUERKRAUT BITES - Joanne Starcher
8 oz. ground pork sausage, crumbled
1/4 c onion, finely chopped
1/4 cup flour
1/4 tsp garlic powder
pepper
1 egg, beaten with 1/4 cup milk
1 (14 ounce) can sauerkraut - drained, rinsed and finely chopped
dry bread crumbs
1 3 oz pkg cream cheese
oil for frying
Preheat oven to 375º. Place ground pork sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and stir in sauerkraut & 2 T bread crumbs, cream cheese, garlic powder, pepper. put in bowl, cover, chill til firm, at least 2 hrs or overnight. shape in balls, roll in flour, then egg & milk mix, then bread crumbs, heat oil to 375º, fry balls til browned. Drain.
TACO DIP - Joanne Starcher
1 pound ground beef
1 pound Bob Evans Sausage
fry together, drain, then add1 8 oz bottle Taco Sauce (mild, medium, or hot)
1 pound Mexican Velvetta Cheese ( mild or hot)
Bake 350º for 45-60 min. stir a couple times while baking
SPINACH DIP #2
1 pkg. frozen chopped spinach
1 cup mayonnaise
1 cup sour cream
1 pkg. Knorr Leek Soup mix
1 can sliced water chestnuts
Cook spinach 6 minutes (covered) in microwave; drain & squeeze all liquid out.
Chop chestnuts into small pieces.
Mix all ingredients together.
Refrigerate.
When ready to serve, cut hole in top of bread. Cut "excess" bread into small chunks, butter & toast in oven until lightly toasted (optional)
Fill hole with chilled spinach dip.
Serve dip bread chunks.
FAT FREE SPINACH DIP
1 package fat free cream cheese
1 cup fat free sour cream
1 package Ranch Dip Powder (fat free)
1 can water chestnuts - finely chopped
1 package frozen spinach, thawed, drained very well
1/2 red bell pepper, finely chopped, (optional)
Sour Dough Loaf or Hawaiian bread loaf
Beat cream cheese and sour cream together. Mix in Ranch Dip Powder. Stir in water chestnuts, spinach, and bell pepper. Refrigerate one hour. Cut out a good size hole in the round loaf of bread. Pull out the bread in the middle and cut into pieces for dipping. Pour the spinach dip in the hollowed out loaf. Serve with bread pieces for dipping. I prefer the dip without the bell pepper.
SPINACH DIP - Yvonne M
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
1 (8 ounce) can water chestnuts, drained and chopped
3 green onions, chopped
In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.
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