Preheat oven to 375 degrees. Combine muenster, egg, pepper, garlic salt, salt, butter/margarine. Set aside. Roll out 1/4 paclage of the crescent rolls into a rectangle. Be sure to seam pieces together. Place half the cheese mixture in the center of the pastry and spread even

BLEND ALL INGREDIENTS IN A MIXING BOWL. STIR TO BLEND WELL. CHILL IN REFRIGERATOR FOR 30 MINUTES. USING WAX PAPER PLACE. CHEESE BALL IN MIDDLE AND THEN FORM A BALL BY PRESSING WAX PAPER AROUND MIXTURE. FOR A CHANGE: ROLL CHEESE BALL IN CHOPPED NUTS ( YOUR CHOICE ).  

Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 24); take from refrigerator 30 mins before serving; cover with pecans, walnuts (halves or pieces) or parsley. Surround with crac

Have cheese at room temperature. Put in food grinder with garlic, worcestershire and just mayonnaise to hold it together. Form into one large or two small balls and roll in paprika. Chill. Pat Shepherd, GCS Typed by Dale/Gail Shipp     stro

Shred the chipped beef, then stir it into the cheese. Form into a ball and chill. No need to remove cheese ball from the refrigerator early because it spreads easily right from the start. Claudia Tucker, GCS Typed by Dale/Gail Shipp     st

Place cheeses in 1 1/2 quart bowl; let stand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours. Shape mixture into 1 large ball. R

Combine all ingredients. Shape into a ball (or 2). Roll in chopped nuts. Recipe By : KTaub From: Western Mexican Cookbook     strongServings: 1/strong  

Have cheese at room temperature. Blend all ingredients together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigerate overnight. When ready to use, un mold, remove wrap and sprinkle with nuts. Serve with

Mix all ingredients well. Mold in small balls (dime size). Bake at 350øF for 8 10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.     strongServings: 20/strong  

Preheat oven to 375 deg F. Grate cheese. Melt butter; mix cheese and butter. Add flour and salt, mix w Appeared in Calling All Cooks, Vol. 1.     strongServings: 18/strong  

Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce.     strongServings: 10/strong  

Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8 10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin.     strongServings: 20/strong  

Prepare meat as directed on taco seasoning package and add seasoning. Melt cheese in slow cooker (or in microwave and add to crock pot) and add meat. You may need to add some milk to make this desired consistency. Serve with tortilla chips. Hope you enjoy! Lisa Mich. &

Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen.     strongServings: 10/strong  

** %%%%% CHEESE PRETZELS %%%%% ** Shape these nibblies into pretzels, or make sticks or rounds. You can make them up to three days ahead, then store in a cookie tin. Serve at toom temperature or reheat them in a 300 oven for 5 min. POPPY OR SESAME SEEDS In bowl, cream butter br

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at b

Sift the first 3 ingredients together. Work in butter and cheese. Form into a long roll. Chill and slice. Bake in a 350øF oven for 12 to 15 minutes. May be kept in refrigerator, sliced and baked as needed. From: Syd s Cookbook.     strong

Wash but do not peel mushrooms. Remove stems and chop. Mix all ingredients except mushrooms and oil. Stuff mushroom caps. Pour a little oil into baking pan; arrange mushrooms in pan. Pour remaining oil over each one. Bake at 350F for 25 minutes. Serve.   &nb

Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking sheet. Combine remaining ingredients except 2 tb parmesean cheese. Mix well. Spoon mixture into mushroom caps; sprinkle each with reserved cheese. Bake mushrooms at 350 degrees for 20 minutes. Yeild: 4

In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste

To prepare popcorn, place oil and unpopped corn kernels in popcorn popper. Cover and pop according to manufacturer s directions. Remove popped corn from heat. If using a heavy saucepan or skillet, heat, covered, over medium heat. Shake while corn is popping. If using hot air

If you re making the coutes, it s a good idea to get them done in advance and out of the way. You can fry them, but I think they re much nicer baked to a crisp golden crunchiness in a slow oven. Set the oven to 150 C (300 F, Gas Mark 2). Stamp circles in the bread with a lar

IN A LARGE MICROWAVABLE DISH, MELT BUTTER. STIR IN BROWN SUGAR AND MAPLE EXTRACT. GRADUALLY ADD CEREAL, NUTS AND PRETZELS. STIR WELL BETWEEN ADDITIONS. COAT ALL PIECES WELL. MICROWAVE ON HIGH FOR ABOUT 5 MINUTES. STIR EVERY 1 1/2 MINUTES. SPREAD ON WAXED PAPER TO COOL. STORE

In a small bowl add Lawry s Seasoned Salt and Worchestershire Sauce to melted margarine; mix well. Pour Chex cereals, mixed nuts and pretzels in to large resealable plastic bag. Pour margarine mixture over cereal mixture inside resealable plastic bag. Seal top of bag se

Chex Party Mix can be prepared in both the microwave or conventional ovens: IN THE MICROWAVE: (Make it in 10 minutes) In small microwave safe bowl melt margarine on high. Add seasoned salt and Worcestershire sauce; mix well. Pour cereals, nuts and pretzels into

In a medium large saucepan place the anchovies and the olive oil. Simmer them on medium low for 12 to 15 minutes, or until the anchovies have dissolved. In a large saucepan place the dissolved anchovies and the oil. Add the remainder of the ingredients and stir them together

Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain & cool. Place in a processor with lemon juice, garlic, oil, tahini & salt & pepper. Blend till smooth adding more water if needed. You should have a thick paste. Check seasonings. Garnish b

Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener and set aside. Place the chickpeas and water in a container, add the rest of the UNsweetened seasoning mix, and soak overnight in the refrigerator. The peas will be more than double in volume,

Makes 1 1/2 cups. Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves. Add the soy sauce and let cool to room temperature. When serving, garnish the sauce bowls with the garnishes for color

Makes 1 cup. Combine all of the ingredients in a small non aluminum saucepan. Heat, stirring, over low heat until the honey dissolves, 3 to 4 minutes. Store, refrigerated, in a clean container. Warm over low heat to a liquid consistency before using. Source: China M

Pop the popcorn. Melt the butter. Grind the pepper into the butter, (as much as you want). Chop the chives up and sprinkle on the top of the popcorn along with the grated cheese. Drizzle the butter mixture over the popcorn and salt.     strongS

Mix olives, mayonnaise, cheese, and tobasco. Saute garlic in butter. Remove crusts from bread. Cut bread into diamond or round shapes. Toast one side of rounds of bread. Dip the other side in melted garlic butter. Spread buttered side with olive mixture. Top each piece with

Mash eggs with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks. Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. J. Brown Farrior. Conversion

Blend well the peanut butter, cream cheese, salt, wine worcestershire and chutney. Spread on toast. Cut into individual triangles or fingers. Makes 2 cups of spread.     strongServings: 1/strong  

Halve the eggs lengthwise; scoop yolks into a small bowl. Mash yolk thouroughly. Stir in remaining ingredients. Mix well and refill whites. Garnish with chopped green onion, if you wish. From Family Circle Magazine 6/8/82     strongServings: 12

Preheat oven to 250 degrees. Beat egg whites and cold water to a slight froth. Add almonds to egg whites and soak to coat well, about 15 minutes. Drain almonds in a colander (but don t let them dry out, they should be damp). Sift together the powdered sugar, corns

Preheat oven to 250 degrees. Place apples in a large shallow baking pan. Bake 20 minutes. Remove pan from oven and stir in popcorn and nuts. In a small bowl combine remaining ingredients. Drizzle butter mixture over popcorn mixture, stirring well. Bake for 30 min, stirring e

Place butter on 15x10" jellyroll pan and heat in 325 F. oven until butter melts, about 7 minutes. Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. Pour almond mixture into j

Combine the sugar and water. Cook to a soft ball, then add the cinnamon and salt, mix well; then add your pecans. Stir until it hardens. Pour out, let cool, then lets eat!!     strongServings: 4/strong  

Place popcorn in large bowl or container. Drizzle melted margarine over popcorn. In small bowl, combine brown sugar and cinnamon. Place popcorn and sugar cinnamon mixture in large paper bag. Close bag tightly; shake until popcorn is evenly coated. Source: All New Party