Home Roast nuts: Chopped or slivered nuts may be roasted in a dry pan in a preheated oven at 300F for 4 8 minutes, depending on the size of the nuts and how thinly they are layered. stir them every minute or so and turn them as needed until lightly browned and hot. Whole nuts b

Mix cheese and flour. Add margarine and mix thoroughly. If dough seems dry, work with your hands. Mold 1 teaspoon of dough around each olive, shape into ball. Place 2 inches apart on greased baking sheet. Cover, chill for 1 hour. Heat oven to 400 degrees. Bake 15 to 20 minu

Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage   &

Mix cheeses, onion, salt and Worcestershire, blending thoroughly. Fold in pecans and jalapeno. Place cheese mixture in round bottom foil lined bowl and press down to make a firm half sphere. Chill overnight. About 1 hour before serving, remove from refrigerator to

CREAMY SALSA DIP Combine 1/2 c bottled buttermilk dressing or bottled ranch dressing with 1/2 c Chi Chi s bottled mild salsa in blender. Blend on high spped about 5 to 10 seconds just until smooth. Refrigerate, tightly covered, to use in 2 weeks. EXTRA HOT AND SPICY ONION BL

Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6 inch square of aluminum foil and fold to make airtight. Label as Onion Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months. Makes 1 package (about 3 T) of mix. This recipe may

Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired.&20;In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight.&20;Serving 1T: 10

Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving = 1/2 milk, 1/2 veg Calories: 72     strongServings: 2/strong  

For all recipes above: In medium bowl, blend soup mix, sour cream and the additional ingredients. Cover and refrigerate 2 hours. Serve with chips or cut up raw vegetables. Typed by Dale/Gail Shipp     strongServings: 1/strongbr

Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle

For each appetizer you will need one whole orange. Once it is sliced,place one slice on plate, then slice of red onion, sprinkle of parsley,another slice of orange, onion, parsley, until you have rebuilt the orange. Top with a drizzle of lime juice, sprinkled cilantro, and a

Makes 6 servings Heat oven to 325 degrees. Scald cream or half and half in heavy saucepan. Cook over medium heat until liquid is reduced by one quarter, to 3 cups. Stir in vanilla and set aside. Beat eggs and yolks in large bowl with orange juice, 2 tbsps

Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes   &n

Combine all ingredients. Cover; chill. Serve with fresh fruit.     strongServings: 6/strong  

Beat the ginger and cream cheese to a smooth consistency, then add the sour cream, blending well. Add the orange juice and orange zest, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Apricots, Chicken, Pound Cake Cubes   &n

Dissolve sugar in water in saucepan. Boil to the softball stage and remove from heat. Add juice, rind, pecans and salt. Return to heat and cook slowly, stirring all the while, until the sugar crystalizes and clings to the pecans. Turn out onto a buttered pan, and separate th

Cook bacon until crisp; drain and crumble. Blend with Oregon hazelnuts and remaining ingredients, except bread. Remove crusts from bread, cut into quarters and spread mixture on top of squares. Place on cookie sheet and bake at 350 for 10 minutes. Serve hot. * COOKFDN b

Yield: 3 cups (12 servings). In a small saucepan, combine all ingredients, except nuts. Bring to boil over medium heat, stirring constantly until thickened and clear. Just before serving, stir in nuts. * COOKFDN brings you this recipe with permission from: * Oregon

1>. In a small microwave safe bowl butter on HIGH. Add seasoned salt and Worcestershire sauce; mix well. 2>. Pour cereals, nuts and pretzels into 2 gal. resealable plastic bag. Pour butter mixture over cereal mixture. Seal top of bag and shake until pieces are evenly c

Overstuffed Mushrooms From: The American Mushroom Institute Shared By: Pat Stockett Diced pimiento Rinse, pat dry and remove stems from mushrooms (use in soups, stews, etc.); set caps aside. In a medium bowl mix cream cheese, ham, olives, mustard, onion powder,

Preheat the oven to moderate (350F) Stir together the oats, flour, cinnamon, salt (if using), nutmeg, and baking soda in a large bowl. Beat together the butter,peanut butter, and the brown and white sugars in a large bowl at medium speed until light and fluffy, about 4

Soften cream cheese in a bowl. Stir in PACE Picante Sauce. Add lemon, salt and pepper to taste. Blend well. Serve with corn chips or potato chips. Add more PACE Picante Sauce for a hotter taste.     strongServings: 1/strong  

1. In small bowl add Lawry s Seasoned Salt and Lea & Perrins Worcestershire Sauce to melted margarine; mix well. Pour CHEX Cereals, Planters Mixed Nuts or Planters Peanuts and Keebler Butter Braids pretzels into large GLAD LOCK Zipper Bag. 2. Pour margarine mixture

Cut off and discard wing tips and excess skin. Cut wings in half at joint. Place in 8x8 inch baking dish. Combine sugar, vinegar, soy sauce and catsup. Pour over wings. Marinate 3 to 4 hours, or overnight in refrigerator, stirring once or twice to coat. After

* Shrimp should be shelled and deveined.     strongServings: 4/strong  

1 c chick pea flour 1 ts salt 1 bn Italian parsley, finely : chopped to yield 1/4 cup 1/2 c sliced almonds 2 TB black pepper, freshly : ground 2 lemons,zest finely chopped : Oil for frying In a 4 to 6 quart saucepan, dissolve chick pea flour and

Combine 1 cup C&H Brown Sugar, 1/2 cup C&H granulated Sugar, 1/2 cup water, 1/4 teaspoon salt in 3 quart saucepan. Slowly bring to a boil, stirring occasionally until sugar dissolves. Boil slowly to 246 degrees (firm ball stage). Remove from heat. Add 1 teaspoon vanilla

Combine ingredients, mix well. Prepare dip ahead of time and chill.     strongServings: 1/strong  

Mix margarine, cheese, salt and curry powder. Pour over Popcorn; toss. 12 cups popcorn;170 calories per cup. Source: Betty Crockers Cookbook, 6th Edition     strongServings: 12/strong  

Put cream cheese and olives into blender container. Cover; blend at high speed until well mixed. Add sherry and Worcestershire sauce. Cover; blend at high speed until smooth. Add cheddar cheese and seasoned salts. Cover; blend at high speed until smooth. If necessary , stop

Cook parsnips in boiling salted water 10 minutes or until tender. Drain well; mash. Add egg, butter, nutmeg and pepper; stir well. Spoon parsnip mixture into an ungreased 1 qt. casserole. Sprinkle top evenly with toasted almonds. Bake at 325 F for 30 minutes. From

Cook tortellini according to package directions, omitting salt and fat; drain well. Combine cooked tortellini, garbanzo beans, and next 9 ingredients in a large bowl. Pour Antipasto Vinaigrette over vegetable mixture; toss gently to coat. Cover and chill mixture at leas

BLEND CHEESE AND MILK IN BOWL. ADD DRIED BEEF(CUT INTO SMALL PIECES), GREEN PEPPERS, ONIONS, GARLIC SALT AND PEPPER. MIX WELL. STIR IN SOUR CREAM AND SPREAD INTO BAKING DISH AND BAKE AT 350 FOR 20 MINUTES, PLACE PECANS ON TOP . SERVE WARM WITH CRACKERS FOR DIPPING. Reci

Combine cream cheese and cheddar cheese, mixing at medium speed on electric mixer until well blended. Add all remaining ingredients except pecans; mix well. Chill several hours. Shape into ball; roll in pecans. Serve with crackers. Makes approximately 2 cups. Source: Fa

Chopped pecans Chopped parsley In large mixing bowl, beat cream cheese and cheddar cheese at medium speed with electric mixer until well blended. Add remaining ingredients except pecans and parsley; mix well. Chill several hours or overnight. Shape into log; garnish wi

Cut a hole in the top of the bread loaf about 5 inches in diameter. If you wish, make a zigzag pattern to be decorative. Remove soft bread from cut portion and discard. Reserve crust to make top for loaf. Scoop out most of the loaf and save for other purposes, such as stuffi

Melt butter in small saucepan; stir in seasonings and toasted sesame seed. (Toast seeds in a 350 oven for 15 minutes or until golden brown) Pour hot seasoned butter over dry cereals, pretzel sticks and nuts. Mix thoroughly until all pieces are coated. Spread evenly in a 15 1

Mix together: Pour over mixture and mix well. Spread on cookie sheet and bake at 250 for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.     strongServings: 6/strong  

Melt butter, add rest of seasonings. Pour over mixed cereals in roaster pans. Bake in 350 over for 1 hour, stirring occasionally (every 10 minutes or so). Reformatted by: CYGNUS, HCPM52C     strongServings: 1/strong  

Melt margarine in open roasting pan in preheated 250 oven. STir in seasonings. Gradually add cereals, nuts and pretzels; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airitght container. Converted by MMCONV vers. 1.4