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Church Cookbook APPETIZERS & BEVERAGES APPETIZERS & BEVERAGES 1 c. chopped Onion 1/2 c. Sugar APPETIZERS & BEVERAGES 1 sm. jar of diced Pimentos Drain and mix corn, black-eye peas and black beans. Add onions, pimentos SWISS BACON DIP Helen Angell and jalapeno's. In saucepan heat vinegar, olive oil and sugar until sugar 8 slices bacon 1 1/2 c. shredded Swiss cheese dissolves. Pour marinade over mixture and chill for 6-8 hours. Serve with 8 oz. cream cheese 3 green onions (chopped) tortilla chips. 1/2 c. mayonnaise 1/2 c. smoked almonds - chopped 2 tsp. Dijon Mustard coarse Preheat oven to 400°. Brown bacon till crisp, drain on paper towels. In bowl, MEXICAN DIP Teare Reedy combine cream cheese, mayonnaise, mustard, swiss cheese and onion. Add cooked crumbled bacon. Place in a shallow baking dish. Bake 15 - 18 minutes 1 8 oz. pkg. Cream Cheese 8 oz. Monterey Jack or Mexican until bubbly on edges. Top with smoked almonds. Serve with assorted 1 14-16 oz. can Hormel Chili (no Cheese (shredded) crackers or fresh vegetables. beans) Spread cream cheese in the bottom of a pie pan. Put Hormel chili on top. Sprinkle shredded cheese on top. Microwave for 5 minutes on high. Serve with corn chips. DORIS' CHICKEN CHEESE Shirley Schaffter BALL 1 med. can chicken 2 tsp. Miracle Whip CHOCOLATE CHIP DIP Martha Shook 2 tsp. soy sauce Chopped Nuts 2 T. grated onion Parsley Flakes 1 pkg. cream cheese 2 tsp. vanilla 1 (8 oz.) cream cheese 1/4 cup margarine 3/4 cup powdered sugar 2 T. brown sugar 1/2 pkg. mini chocolate chips Mix chicken, soy sauce, onion, cream cheese and Miracle Whip. Put in freezer for 1/2 hour. Chop nuts and mix with parsley flakes on waxed paper. Mix all together by hand. Serve with vanilla wafers or mini vanilla wafers. Roll mixture into a ball and roll in nuts and parsley. Refrigerate 24 hours before serving. ZESTY VEGGIE DIP Kathy Stutzman REMEMBERING DORIS Jo Kelly 16 oz. sour cream 1 tsp. dill weed (Pineapple Cheese Ball) 2 1/2 tsp. McCormick Seasonall 1 tsp. instant minced onion 1 sm. can crushed pineapple 1/4 c. chopped green pepper Mix sour cream, seasonal, dill weed and onion, cover and refrigerate for 30 2 8-oz. cream cheese (softened) 2 tsp. finely chopped onion minutes. Serve with fresh veggies. 2 c. chopped pecans 2 tsp. seasoned salt Drain pineapple. Soften cream cheese and add pineapple, pecans, green pepper, onions and seasoned salt. (Save 1 c. nuts). Chill mixture and shape TUNA PARTY BALL Edie Landis into 1 or 2 balls. Roll in remaining nuts. Better if made a day ahead. 1 8 oz. pkg. Cream Cheese, softened 2 tsp. prepared Mustard 2 7 oz. cans Tuna, drained & flaked 1/4 tsp. Salt (squeeze it dry) 1/8 Cayenne Pepper Teare Reedy 2 T. minced Celery 1 hard cooked egg TEXAS CAVIAR 2 T. minced Onion stuffed Green Olives 1 can Shoe Pegcorn 1/2 c. finely chopped Jalapeno's 2 T. Lemon Juice sliced Pimento 1 can Black-Eyed Peas Marinade: Cream cheese and add tuna, celery, onion, lemon juice, mustard, salt, pepper 1 can Black Beans (drained and 1 c. Vinegar and mashed egg white. Mix well with mixer. Chill for at least 2 hours but it is rinsed) 1/2 c. Olive Oil 1 Seville UMW Cook Book Seville UMW Cook Book 2 APPETIZERS & BEVERAGES APPETIZERS & BEVERAGES 1 c. chopped Onion 1/2 c. Sugar APPETIZERS & BEVERAGES 1 sm. jar of diced Pimentos Drain and mix corn, black-eye peas and black beans. Add onions, pimentos SWISS BACON DIP Helen Angell and jalapeno's. In saucepan heat vinegar, olive oil and sugar until sugar 8 slices bacon 1 1/2 c. shredded Swiss cheese dissolves. Pour marinade over mixture and chill for 6-8 hours. Serve with 8 oz. cream cheese 3 green onions (chopped) tortilla chips. 1/2 c. mayonnaise 1/2 c. smoked almonds - chopped 2 tsp. Dijon Mustard coarse Preheat oven to 400°. Brown bacon till crisp, drain on paper towels. In bowl, MEXICAN DIP Teare Reedy combine cream cheese, mayonnaise, mustard, swiss cheese and onion. Add cooked crumbled bacon. Place in a shallow baking dish. Bake 15 - 18 minutes 1 8 oz. pkg. Cream Cheese 8 oz. Monterey Jack or Mexican until bubbly on edges. Top with smoked almonds. Serve with assorted 1 14-16 oz. can Hormel Chili (no Cheese (shredded) crackers or fresh vegetables. beans) Spread cream cheese in the bottom of a pie pan. Put Hormel chili on top. Sprinkle shredded cheese on top. Microwave for 5 minutes on high. Serve with corn chips. DORIS' CHICKEN CHEESE Shirley Schaffter BALL 1 med. can chicken 2 tsp. Miracle Whip CHOCOLATE CHIP DIP Martha Shook 2 tsp. soy sauce Chopped Nuts 2 T. grated onion Parsley Flakes 1 pkg. cream cheese 2 tsp. vanilla 1 (8 oz.) cream cheese 1/4 cup margarine 3/4 cup powdered sugar 2 T. brown sugar 1/2 pkg. mini chocolate chips Mix chicken, soy sauce, onion, cream cheese and Miracle Whip. Put in freezer for 1/2 hour. Chop nuts and mix with parsley flakes on waxed paper. Mix all together by hand. Serve with vanilla wafers or mini vanilla wafers. Roll mixture into a ball and roll in nuts and parsley. Refrigerate 24 hours before serving. ZESTY VEGGIE DIP Kathy Stutzman REMEMBERING DORIS Jo Kelly 16 oz. sour cream 1 tsp. dill weed (Pineapple Cheese Ball) 2 1/2 tsp. McCormick Seasonall 1 tsp. instant minced onion 1 sm. can crushed pineapple 1/4 c. chopped green pepper Mix sour cream, seasonal, dill weed and onion, cover and refrigerate for 30 2 8-oz. cream cheese (softened) 2 tsp. finely chopped onion minutes. Serve with fresh veggies. 2 c. chopped pecans 2 tsp. seasoned salt Drain pineapple. Soften cream cheese and add pineapple, pecans, green pepper, onions and seasoned salt. (Save 1 c. nuts). Chill mixture and shape TUNA PARTY BALL Edie Landis into 1 or 2 balls. Roll in remaining nuts. Better if made a day ahead. 1 8 oz. pkg. Cream Cheese, softened 2 tsp. prepared Mustard 2 7 oz. cans Tuna, drained & flaked 1/4 tsp. Salt (squeeze it dry) 1/8 Cayenne Pepper Teare Reedy 2 T. minced Celery 1 hard cooked egg TEXAS CAVIAR 2 T. minced Onion stuffed Green Olives 1 can Shoe Pegcorn 1/2 c. finely chopped Jalapeno's 2 T. Lemon Juice sliced Pimento 1 can Black-Eyed Peas Marinade: Cream cheese and add tuna, celery, onion, lemon juice, mustard, salt, pepper 1 can Black Beans (drained and 1 c. Vinegar and mashed egg white. Mix well with mixer. Chill for at least 2 hours but it is rinsed) 1/2 c. Olive Oil 1 Seville UMW Cook Book Seville UMW Cook Book 2 APPETIZERS & BEVERAGES APPETIZERS & BEVERAGES better if made the day before. Mash egg yolk, form tuna mixture into ball and AUNT RUTH SIMPSON'S Bonnie Jarvis-Gaynor roll in egg yolk. Decorate with sliced olives and pimento slices. Serve with CHEESE DIP crackers. 2 sticks butter 8 oz tub smokie cheddar cheese 2 8 oz. cream cheese crushed pecans 2 T. milk crackers or crustie bread STUFFED MUSHROOMS Edie Landis 2 tsp. Worcestershire sauce 1 lb. Fresh Mushrooms 1 T. Onion Mix softened butter, cream cheese with milk until smooth. Add Worcestershire 1/4 c. melted Butter 1/2 grated Parmesan Cheese sauce and cheddar cheese. Mix until smooth. Chill. Form into ball and roll in crushed pecans. Serve with crackers or crustie bread. May be served in bowl Remove stems from mushrooms(hollow centers out a little). Chop and or crock. combine stems in melted butter, add onion and mix in parmesan cheese. Fill caps and broil at least 2 minutes or until heated through. PIN WHEELS Bonnie Jarvis-Gaynor HOT ARTICHOKE DIP Sandy Miller 2 8 oz. cream cheese 1 2.5 oz. chopped black olives 1 1 oz pkg. ranch dip mix 3 green onions 14 oz Artichoke Hearts, not marinated 4 oz. Mozzarella Cheese, shredded 1 4.5 oz. chopped green chilies 4 flour tortillas 8 oz. Cream Cheese 1 c. Parmesan Cheese, grated 1/2 c. Mayonnaise 1/8 tsp. garlic powder Mix cream cheese, ranch dip mix, chopped green chilies, chopped black olives and sliced green onions together until smooth. Spread the mixture onto Mix all ingredients and place in shallow dish. Bake 15 minutes at 350° until the flour tortillas. Roll them up. Cut into 2 inch pin wheels. Serve chilled. bubbly. Mary Lou Eby Janice Briggs DOROTHY'S DIP BROILED MARYLAND CRAB Dorothy Rufener MELTAWAYS Shredded Cheese 1 pkg. English muffins 2 T. mayo 1 8 oz. Cream Cheese, softened 1 - 6 1/2 oz. can crabmeat 1/4 tsp. seasoned salt 1 15 oz. can Chili, without beans 1 stick margarine 1/4 tsp. garlic salt Bake at 300° for 15 minutes in 11 x 71/2 dish. Serve with scoops. 1 - 16 oz. jar Old English cheese Slice English muffins in half and then in fourths. Arrange on cookie sheet. Mix crabmeat, softened margarine, Old English Sharp Cheddar cheese, mayo, Michelle Schroeder seasoned salt, and garlic salt. Mix well. Spread on muffin. Freeze on cookie TACO DIP sheet at least 1 hour. Place in baggies and keep frozen until ready to use. 1 8 oz. Cream Cheese Monterey Jack Cheese Broil on cookie sheet until bubbly and golden brown. 1 15 oz. Chili with no beans Spread cream cheese on the bottom of a pie plate.
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