ARTICHOKE DIP:      James and Wanda Joines, Jr.

1 can arti­choke hearts, mashed       

1 c. grated Parme­san cheese

1 c. mayonnaise                                  

1 c. bread crumbs

Mix first 3 ingre­di­ents. Place in shal­low dish (greased). Put bread

crumbs on top. Bake 30 to 45 min­utes at 350. Dip with melba

toast rounds.

 

CHIPPED BEEF DIP:     Hugh and Bil­lie Mitchell

1/4 c. chopped green onion                           

Clove gar­lic, minced

1 T. butter                                                          

8 oz. cream cheese

1/2 c. sour Cream                                            

1/4 c. milk

2-½ oz jar dried beef , chopped                     

2 T. fresh parsley

1 T. horseradish                                               

1 T. lemon juice

Com­bine onion, gar­lic and but­ter in 1-quart casse­role. Microwave

on high 30 to 60 sec­onds until but­ter melts. Add creamed cheese.

Microwave high 45 to 90 sec­onds until cheese is soft. Mix in remaining

ingre­di­ents. Chill overnight. Make and serve cold or reheat

and serve warm,

 

 

EASY CLAM DIP:     Mar­vin and Doris Lorig

1 sm. cream cheese                                   

1 c. sour cream

2 tsp. lemon juice                                      

1 sm. dry ltal­ian dress­ing mix

1 can minced clams

Serve with Fritos.

 

DILL DIP:     Mike and Phyl­lis Horn

1 c. mayonnaise                                                          

1 c. sour cream

1 tsp. dill weed                                                            

3 T. chopped green onion or

2 T. instant chopped onion                                       

1 T. dry pars­ley f lakes

Salt and pep­per to taste, if desired. Mix all together; Chill. Keeps

Well sev­eral days in refrigerator.

 

 

FRESH FRUIT DIP:      Brocky and Deb­bie Brock

1 (7-oz.) Jar marsh­mal­low creme                      

1 tsp. grated orange peel

1 c. mayonnaise                                                   

1 tsp. ground ginger

Mix all together and refrig­er­ate for sev­eral hours until fla­vors are

blended. Use as a dip for straw­ber­ries, green grapes, apple slices

and pears or as a dress­ing for canned fruits.

 

 LAYERED MEXICAN DIP:      Buddy and Gin­ger Clark

2 med. ripe avocados                                                

1 pkg. taco seasoning

3 T. lemon juice                                                          

1 bunch green onions and tops, chopped

1/4 tsp. salt                                                                  

¼ tsp. pepper

3 medium toma­toes, seeded and chopped          

1 c. sour cream

1/2 c. mayonnaise                                                           

7 oz. ripe olives, sliced

2 (10-½) cans jalapeno bean dip

8 oz. sharp ched­dar, shredded

Lg. tor­tilla chips

1) Peel, pit and mash well the avo­ca­dos; add lemon juice, salt and

pep­per. 2) Com­bine sour cream, may­on­naise and taco seasoning.

3)Spread bean dip in a 9 x 13-inch Pyrex dish. 4) Layer on #1;layer

on #2. 5) Sprin­kle with onions, toma­toes and olives. 6) Cover with

cheese. 7) Refrig­er­ate. Serve with chips. Optional: Pick­led jalapeno

pep­per slices may be lay­ered with the onions.

 

SPINACH DIP:      Carl and Jeri Staton

1 pkg. frozen, chopped spinach thawed (squeeze out juice)         

1 c. mayonnaise

1 box Knorr pow­der veg. soup mix                                                     

1 sm. onion, chopped fine

1 c. sour cream                                                                                      

1 can water chest­nuts, drained

Mix thor­oughly. Make in advance. Serve with assorted crackers.

 

 SPINACH DIP:      David and Kat­rina Baranko

1/2 c. mayonnaise                        

1 pkg. Orig­i­nal Hid­den Val­ley ranch salad dressing

1 (8 oz) sour cream                      

1 (10 oz) pkg. frozen spinach, thawed and drained

Mix all ingre­di­ents; Chill. Serv­ing tip: Remove cen­ter from loaf of

French bread. Tear cen­ter por­tion into bite-sized pieces to be used

For dip­ping. Fill bread cav­ity with dip.

 

 

SPINACH DIP IN BREAD ROUND:      Tom and Patri­cia Marshall

1 1/3 c. sour cream                                             

2 tsp. dill

1 1/3 c. mayonnaise                                           

2 tsp. parsley

1 sm. onion, chopped                                        

 6 oz. chopped beef

1 pkg. frozen, chopped spinach, thawed and drained

Mix ingre­di­ents. Place in a round of bread. Pinch off bread to use

with dip.

 

 

RAW VEGETABLE DIP:      Larry and Maryse Cook

1–1/2 c. mayonnaise                                     

2 tsp. dill weed

1 tsp. gar­lic powder                                      

3 T. capers, chopped

2 T. mus­tard (Dijon better)

Put all in food proces­sor till smooth

 

 

V-8 DIP:      Mar­vin and Doris Lorig

1 (8-oz.) pkg. cream cheese                                 

1 tsp. Worces­ter­shire sauce

1/2 c. V-8 juice

Mix well. Use for veg­etable dip.

 

Cock­tail Cheese Spread:      Luther and Martha Taylor

1 (8-oz.) pkg. cream cheese                                 

1/4 c. sour cream

1/2 c. chopped celery                                           

1/2 c. chopped sweet pickles

1/2 c. chopped green onion                                

1/2 c. chopped olives

1/4 c. chopped pecans

Soften cream cheese with sour cream. Add remain­ing ingredients,

Mix well and chill sev­eral hours. Can be served in a cabbage

with a hole cut out in the top.

 

HOT ARTICHOKE SPREAD: Jimmy and Faye Nesbitt

1 (14-oz.) can arti­choke hearts, drained and chopped                    

1 c. grated Parme­san cheese

1/2 tsp. gar­lic powder                                                                           

1 c. mayonnaise

Com­bine all ingre­di­ents, mix­ing well. Spoon into a lightly greased

3 cup casse­role. Bake at 350 for 20 min­utes. Serve with assorted

crack­ers. Yield: About 2–1/2 cups.

 

 

TUNA PECAN PATE:      Jimmy and Faye Nesbitt

1 (6 ½ oz.) can tuna                                                

1 tsp. Worces­ter­shire sauce

2 (8 oz.) pkgs. cream cheese                                

1 tsp. cook­ing sherry

1 onion, grated                                                       

1 tsp. dill weed

1 tsp. gar­lic salt                                                      

1 c. pecans, finely chopped

1 tsp. lemon juice

Mix well: Tuna, cream cheese and all other ingre­di­ents except pecans.

After mix­ture is thor­oughly mixed, add finely chopped pecans.

On serv­ing tray, form mix­ture into shape of fish. Gar­nish as

desired. Serve with crack­ers. Serves 25.

 

 

CHICKEN PARTY SPREAD:      Gary and Ann Graves

2 c. Under­wood chicken spread                                 

1–1/2 tsp. soy sauce

8 oz. cream cheese                                                       

4 T. chives

4 T. toasted sesame seeds

Mix together all ingre­di­ents except sesame seeds. Chill well.

Shape into ball. Toast 4 table­spoons sesame seeds. Roll chicken

ball in toasted sesame seeds. Serve with Town House crackers.

 

POPCORN CRUNCH:     Harold and Flora McMillan

1 c. brown sugar                                                         

1/2 c. Karo syrup

1 stick oleo                                                                  

1 tsp. Vanilla

1/2 tsp. salt                                                                 

Pinch soda

4 qts. popped corn                                                     

2 c. cooked peanuts

Bring to a boil. Pour over pop­corn and nuts. Bake 1 hour at 250.

Stir sev­eral times while cooking.

 

 CHEESE KRISPIES:      Billy and Diane Webb

2 c. self-rising flour                                                        

2 tsp. salt

1/2 tsp. paprika                                                             

1 tsp. sugar

2 slicks butter                                                                

 1/2 lb. extra sharp cheese, grated

2 c. Rice Krispies

Cream but­ter with cheese. Sift flour, salt, paprika and sugar together.

Add to creamed mix­ture. Mix well. Drop by spoon­fuls onto

bak­ing sheet. Mash f lat. Bake at 325 until brown.

 

 SAUSAGE BALLS:      Randy and Valerie Foster

1 lb. sausage (l use Jimmy Dean)                                

 lb. grated ched­dar cheese

3 c. Bisquick

Mix, knead and form into balls the above ingre­di­ents. Place the

balls on a cookie sheet (not touch­ing each other)and bake at 400

for 10 minutes.

 

SAUSAGE RYE BREAD APPETIZERS:      Luther and Martha Taylor

1 to 1–1/2 loaves party rye bread                                                     

1 lb. mild sausage

3 oz. Velveeta cheese, sliced                                                              

2 T. catsup

1/2 tsp. ltal­ian salad dressing

Mix Brown sausage. Crum­ble and drain well. Add cheese, seasoning

and cat­sup. Stir until cheese is melted. Spread mix­ture on bread

and store in refrig­er­a­tor until ready to heat. Bake 10 min­utes at

400. May be made ahead and stacked on foil tor freezer storage.

 

 

SWEET AND SOUR MEATBALLS:       James and Wanda Joines. Jr.

2 lbs. hamburger                                                                       

1 c. crushed saltines

2 eggs                                                                                          

1 tsp. oregano

1 chopped onion                                                                         

salt and pep­per to taste

Mix above, roll into 1-inch balls. Salt and pep­per to taste

Cook in skil­let on medium heat until brown.

Sauce:

1 bot­tle chili sauce                                                                        

1/2 c. grape jelly

Juice of 1 lemon

Mix above in saucepan — heat thor­oughly. Add cooked meatballs.

Cover and let stand. Place in fon­due dish and serve.

 

CRAB RING:     Eddie and Sue Loosier

1 sm. can crab meat                                                      

1 can cream of mush­room soup

1 c. finely-chopped celery                                             

1 pkg. unfla­vored gelatin

1 sm. onion, finely chopped                                         

 8 oz. cream cheese

¾ c. mayonnaise

Heat soup and cream cheese slowly. Add may­on­naise and gelatin.

Mix well. Add crab, cel­ery and onion. Mix well. Pour into greased

mold. Chill. Serve with crack­ers. Great for parties.

  

 

 

 CRAB MEAT CHEESE BALL:      Billy and Diane Webb

2 T. Worces­ter­shire sauce                                  

1 sm. can white crab meat drained and washed well

1 tsp. garlic                                                           

12 oz. soft­ened cream cheese            

1 sm. jar creamed pimento spread

Cream, creamed cheese and pimento spread. Add Worcestershire

sauce and gar­lic. Make a ball and roll in crab meat.

 

BACON BALL:      George and Hazel Sellers

1 (1-oz.) pkg. ranch style salad dress­ing mix                                   

 1 (3-oz.) jar real bacon bits

2 (8-oz.) pkgs. cream cheese, softened

Stir dress­ing mix into cream cheese and roll into a ball. Roll

cheese ball in bacon bits and refrig­er­ate about 2 hours. Serve with

wheat crack­ers.

 

CHEESE BALL:      Jeff and Denise Hall

2 (8-oz.) pkgs. cream cheese softened                                    

 1 sm. onion, chopped

1/2 med. Bell pep­per, chopped                                                 

1 flat can crushed pineap­ple well drained

1 tsp. salt

Pecans inside and out (1–1/2 c.)

Com­bine all ingre­di­ents — use about 3/4 cups to 1 cup of the pecans

and mix well. Refrig­er­ate for about 1 hour. Shape into a ball

and roll in remain­ing pecans. Great with Ritz or Town­house crackers.

 

CHEESE BALL:       Don­ald and Ber­nice Bryan

8 oz. cream cheese, softened                                            

1 sm. can crushed Pineap­ple, well drained

1/4 c. green pep­per (chopped very fine)                         

2 T. chopped onion

1 tsp. sea­soned salt                                                             

1 c. chopped nuts

Mix well, put in refrig­er­a­tor to firm up. Shape into ball. Roll in chopped nuts.  Good eating.

 

PLAINS-SPECIAL CHEESE RING:      Harold and Flora McMillan

1 lb. grated sharp cheese                                                   

black pep­per

Dash cayenne                                                                       

1 c. finely-chopped nuts

1 c. mayonnaise                                                                   

1 sm. onion, finely grated

Straw­berry pre­serves (opt.)

Com­bine all ingre­di­ents except pre­serves, sea­son to taste with

pep­pers. Mix well and place in a 5 or 6-cup lightly greased ring

mold. Refrig­er­ate until firm for sev­eral hours or overnight. To serve,

un-mold, and if desired, fill cen­ter with straw­berry pre­serves, or

serve plain with crack­ers. Ros­alyn Carter’s recipe in Celebrity

Cook­book.

 

 SPINACH APPETIZERS:     George and Hazel Sellers

1 pkg. Hid­den Val­ley dress­ing mix                                                  

6 green onions, chopped

1 can water chest nuts, chopped                                                    

Lg. flour tortillas

2 boxes frozen chopped spinach, thawed and squeezed dry    

1 c. sour cream

1 c. mayonnaise                                                                        

1/2 jar bacon bits

Mix all ingre­di­ents, spread on flour tor­tillas and roll. Refrigerate

overnight in a cov­ered con­tainer. Slice into one and a half inch

sec­tions and serve.

 

 

PIMENTO CHEESE SANDWICH ES:      Wal­ter and Helen Rushton

Use any size jar of cut-up pimento and put into large bowl and

mash into fine pieces. Grate cheese in pro­por­tion to the num­ber of

sand­wiches you want to make. Add gen­er­ously to cheese a good

shanny of may­on­naise to a good creamy con­sis­tency. Dash a little

salt but don’t overdo it because the may­on­naise and cheese is a

lit­tle salty. Spread gen­er­ously because the sand­wich is bet­ter if

you have enough to get the full taste. lf you want fancy sandwiches

trim the brown crust off.

 

 

BANANA PUNCH:      Jimmy and Faye Nesbitt

4 c. sugar                                                                         

6 c. water

Boil to make syrup. Cool. Add:

10 mashed bananas                                                      

46-0z. can pineap­ple juice

24-oz. frozen orange juice(undiluted)                       

10-oz. frozen lemonade(undiluted)

Refrig­er­ate until ready to serve. Add 4 quarts gin­ger ale. You can

freeze this punch also. Place in 3 half gal­lon con­tain­ers and remove

from freezer 1 at a time when needed. Add 1–1/2 quarts ginger

ale. This is deli­cious served this way. lt’s an icy drink. Yields; 64 (4 oz) servings.

 

PUNCH FOR 50:      Jimmy and Faye Nesbitt

3 (40-oz.) cans pineap­ple juice                                         

2–1/2 qts. water

2 sm. cans frozen lemonade                                             

1 sm. can orange juice

2–1/2 c. sugar                                                                     

 2 bot­tles gin­ger ale

1 box Jello (color desired)

Mix all together and freeze in pineap­ple cans or any container.

Allow to sit at room tem­per­a­ture for at least 2 hours before serving.

Place frozen punch in bowl and add gin­ger ale until desired

con­sis­tency is obtained. Yield: 50 servings.

 

 

SPARKLING PUNCH:      Jeff and Denise Hall

½ c.real lemon juice.                                                             

2 bot­tles gin­ger ale or 1 (2-liter) bottle

1 (3-oz.) pkg. Jello, any color                                             

 1 c. sugar

1 c. water plus 1 pt. cold water                                         

1 (46.oz.) can pineap­ple juice

Heat Jello, sugar and 1 cup water. Heat to dis­solve. Remove from heat,

add cold water, pineap­ple juice and lemon juice. Refrigerate

overnight. Put gin­ger ale in when ready to serve.

 

 

RED SATIN PUNCH:      Jeff and Denise Hall

1 qt. apple juice                                                      

2 trays of 7-Up ice cubes with 1 cherry in each

2 pts. cran­berry juice                                             

10 (7-oz. bot­tles 7-Up)

Put juices in bowl first and then add ice cubes.

 

 

RUSSIAN TEA MIX:      Ben and Gay Lynn Adler

Mix together:

1 (18.oz.) jar tang                                                       

1 c. instant tea with lemon

1 tsp. cinnamon                                                         

1 tsp. cloves

2 c. sugar

Place 2 heap­ing tea­spoons in cup and add boil­ing water