1/2 cup unbleached flour
1/8 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
4 tablespoons butter, cut into 8 bits and chilled
1-1/2 tablespoons dry white wine or water
1/2 cup finely shredded sharp cheddar cheese

In mixing bowl, combine flour, salt, pepper and oregano. With fingertips, pastry blender or two knives, crumble in butter until the consistency of corn meal. Toss in the cheese and mix well.
With a fork, stir in wine until just moistened. The dough will have a crumbled texture. As you work it, the cheese will help to adhere.
With fingers, gently gather the dough into a loose ball; co not pack. Flatten ball into a disk about 1-1/2 inch thick. Wrap in waxed paper; place in plastic bag and refrigerate at least one hour. Roll dough out and, with canapé £utter, cut into desired shapes. Arrange, not touching, on baking sheet and cover tightly with plastic wrap.
Refrigerate at least 20 minutes or up to 3 hours.
Heat oven to 375 degrees, then bake 10 minutes, or until crisp and lightly golden. Serve immediately or store in air-tight container for up to 2 days, or freeze for up to 2 months (baked or unbaked). Defrost in refrigerator before baking.

CHEESE CRISPS

1 cup grated cheddar cheese
1 teaspoon prepared mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce>br> 24 crackers
Sesame seeds

Blend cheese, mayonnaise, Worcestershire sauce and mustard. Spread on crackers, spreading to the edges. Sprinkle with sesame seeds. Place on plate in rows. Microwave, uncovered, 30-35 seconds. Serve immediately.

CRACKERJACKS

6 quarts popped corn (pick out what did not pop)
2 cubes butter
2 cups brown sugar
1/2 cup corn syrup (light or dark)
1 teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 or 2 cups peanuts or pecans

Melt butter; stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly.
Boil 5 minutes without stirring; remove from heat. Stir in soda and vanilla. Pour over mixed popcorn and nuts; mix well (it takes a large container--we mix in the kitchen sink.)
Spread on cookie sheets and bake at 250 degrees for one hour, stirring every 15 minutes.

DEVILISH HAM DIP

8 ounces cream cheese, room temperature
2/3 cup diced cooked ham
3 tablespoons catsup
2 tablespoons white vinegar
1/4 teaspoon salt (optional)
A few grains of red (cayenne) pepper

Put all ingredients in food processor and process until smooth, stopping machine 2-3 times to scrape down sides.
Scrape into a bowl or crock. Cover and refrigerate at least 2 hours.
Will keep 2 days.
Makes 1-1/2 cups

CHINESE FRIED WALNUTS

4 cups English walnuts
6 cups water
1/2 cup sugar
Dash of salt
Salad oil for frying

In a 4-quart saucepan, heat water to boiling over high heat; add walnuts and heat to boiling. Cook one minute. Rinse under running hot water; drain.
In a large saucepan, with spatula for stirring, gently warm walnuts and sugar until sugar dissolves.
Fill large saucepan or deep fryer about half full of oil and heat to 400 degrees.
With slotted spoon, add about half of the walnuts to oil. Fry 5 minutes (until golden), stirring often.
With slotted spoon, place walnuts in coarse sieve over bowl to drain; sprinkle lightly with salt. Toss lightly to keep walnuts from sticking together.
Transfer to paper towels to cool Repeat process with remaining walnuts. Store in tightly covered container.

Yield: 4 cups

HAM AND CHEESE ROLL-UPS

8 ounce container soft cream cheese
2 tablespoons ranch dressing mix
12 ounces sliced fully cooked ham

Combine cream cheese and dressing mix; spread on each slice of ham. Roll up tightly. Wrap in plastic wrap; chill several hours or overnight. Slice into 1” pieces.

Yield: About 5 dozen

CHEESE SNACK ROUNDS

5 ounce jar cheddar cheese spread
1/2 cup biscuit mix>br> 2 tablespoons toasted sesame seeds

Mix cheese spread and biscuit mix. Shape into 1 inch diameter roll on lightly floured, cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate at least 2 hours.
Heat oven to 375 degrees. Cut roll into slices 1/4 inch thick. Place on lightly greased cookie sheet; bake until golden brown (about 8-10 minutes.)

CHEESE STRAWS

4 cups shredded sharp cheddar cheese (16 ounces)
1/2 cup butter, softened
2 cups all purpose flour
1/2 teaspoon red pepper
1/4 teaspoon salt
1/8 teaspoon dry mustard (optional)

Combine cheese and butter in a large mixing bowl; beat well at medium speed of electric mixer. Combine remaining ingredients, stirring well. Gradually add flour mixture to cheese mix; beat until dough is no longer crumbly.
Press dough through a cookie press fitted with star-tip disk; make long strips on ungreased baking sheets. Cut into 2 inch strips. Bake at 350 degrees for 15 minutes, or until light brown. Remove from baking sheets and cool on wire racks.
Store in an air-tight container.

Yield: 14 dozen

CHILE-CHEESE STRATA

1 loaf French bread, cut into 1 inch cubes
11 ounce can condensed Cheddar cheese soup
8 ounce can mile green chile salsa
2 cups milk or half-and-half
2 tablespoons minced onion
1 teaspoon Worcestershire sauce
4 eggs
2 cups shredded Cheddar or Jack cheese (or mixture of both) Paprika

In a buttered 2-quart casserole dish, arrange layer of bread cubes. Sprinkle 1 cup of cheese evenly over bread; pour chile salsa over cheese to cover evenly. In blender, combine eggs, Worcestershire sauce, soup milk and onion. Pour over bread mixture and top with remaining cheese. Cover and refrigerate at least 6 hours or overnite. Uncover. Dust with paprika. Bake at 350 degrees for 30 minutes, or until lightly browned and bubbly.

Yield: 8 servings

CRUSTY HAM APPETIZERS

1 can refrigerated flaky rolls
2 eggs, slightly beaten
1/2 teaspoon salt (optional)
1 tablespoon grated parmesan cheese
2 cups cubed Monterey Jack cheese
1/4 teaspoon pepper
2 cups cubed ham.

Separate each roll into thirds. Press each third on bottom and up one-fourth sides of muffin pan. Combine remaining ingredients and spoon a heaping tablespoon into each crust. Bake at 325 degrees for 20-25 minutes. Serve hot.

Yield: 30 appetizers

COCKTAIL MEATBALLS

1 pound ground round
3 tablespoons grated onion
1 egg
1 bouillon cube dissolved in hot water
1/2 cup dry bread crumbs
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon allspice

Combine bread crumbs with water egg and seasonings. Mix well to moist; add onion and meat. Shape into small balls about 3/4 inch in diameter. Brown well in small amount of butter over low heat. Cover with sauce; simmer 15 minutes.

Serve hot in chafing dish.

SAUCE:
1/2 cup catsup
3 tablespoons brown sugar
1/2 cup water
1 teaspoon soy sauce
1 tablespoon vinegar>br> 1/2 teaspoon paprika

BEST-EVER ONION DIP

8 ounces lite cream cheese, softened
1/2 cup lite sour cream
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon salt & pepper
3 scallions, thinly sliced.

Stir cheese and sour cream in medium bowl until blended. Heat oil in medium skillet; add onions, salt and pepper and cook, stirring occasionally, 8 minutes, or until onion is soft but not browned.

Let cool completely. Stir in cream cheese mixture along with sliced scallions. Cover and refrigerate at least 30 minutes for flavors to blend.

Can be made 2 days ahead.

Yield: 2 cups

PUFFY CHEESE BITES

4 English muffins, split and cut into quarters
8 ounces Cheddar cheese, shredded
1/2 cup Mayonnaise
3/4 cup finely chopped onion,br> 2-1/4 ounces chopped black olives, drained

Heat oven to 350 degrees. Place muffin quarters on baking sheet; heat in middle of oven about 5 minutes, or until lightly browned. Meanwhile, in medium-sized bowl, mix cheese, mayonnaise, onion and olives. Spread about 1 teaspoon cheese mixture on each muffin piece. Bake about 10 minutes, until puffed and lightly browned.

Yield: 32 appetizers

SALMON MOUSSE

2 envelopes plain gelatin
Water
2 cans (15-1/2 ounce size) salmon, drained; reserve liquid
1 cup each mayonnaise and sour cream
1/4 cup lemon juice, or to taste
1 teaspoon each salt, paprika and hot pepper sauce
Lettuce, dill sprigs and lemon wedges for garnish

In a small saucepan, soften gelatin in 1/2 cup of cold water. Add enough water to salmon liquid to make 1 cup; add to gelatin and stir over medium heat until gelatin dissolves. Cool. In food processor whirl remaining ingredients (except garnish) in two batches until smooth. Blend salmon and gelatin mixtures. Pour into lightly oiled 8-cup mold; cover and chill until set. Unmold on lettuce-lined plate; garnish with dill and lemon.

Yield: 20 servings.

SAUSAGE BALLS

2 cups unsifted all purpose flour
4 teaspoons baking powder
1/4 cup solid shortening
12 ounces spicy bulk sausage
1 cup shredded sharp Cheddar cheese
2/3 cup milk

Preheat oven to 425 degrees. Sift together flour and baking powder. Cut in shortening until mixture resembles coarse meal. Mix in sausage and cheese until well dispersed. Pour in milk all at once; stir gently until mixture starts to pull away from bowl. Turn mixture out onto lightly floured surface; knead 12 times. Form into 36 balls. Place on baking sheet, about 1-1/2 inch apart. Bake 15 minutes, until browned.

Serve hot or at room temperature.

SESAME CHICKEN WINGS

3 pounds chicken wings (about 18)
6 ounces butter
2 teaspoons sesame seeds
2 tablespoons finely chopped parsley
2 tablespoons finely chopped green onion
1 tablespoon finely chopped chives
Peach Sauce

Remove tips of wings; save for making soup. Cut each wing into two sections. Melt butter with sesame seeds, parsley, green onions and chives in a small skillet.
Dip wings on both sides in butter mixture; place on grill. Grill 10-15 minutes, turning once, or until wings are done. Serve as is or with Peach Sauce.

PEACH SAUCE:
1/2 cup peach preserves; 2 tablespoons cider vinegar;
1/4 teaspoon dry mustard.

Combine all ingredients in a small saucepan; heat just to boiling, but do not boil.
Cool; pour into small bowl; chill well.
Yield: 36 appetizers; 1/2 cup sauce

TUNA SPREAD

3 cans (6-1/2 ounce size) tuna, lightly drained
1 small onion, cut up
6 tablespoons mayonnaise
3/4 teaspoon salt
1/4 teaspoon Tabasco
1 tablespoon each mustard and white vinegar

In food processor, whirl all ingredients until of spreading consistency. Spoon into serving bowl. Cover; chill several hours or overnight. Serve with crackers.

Yield: 3 cups

HAYSTACKS

12 ounces butterscotch chips
1 small can shoestring potatoes
2 tablespoons peanut butter
1 cup pecans, chopped

Melt chips in double boiler and add peanut butter; add pecans and potatoes. Drop by teaspoonfuls onto waxed paper and let set for 30 minutes. Store in airtight container.

Makes 24

HOT CHEESE APPETIZERS

These can be prepared in advance and heated at serving time.

12 slices bacon
1 cup grated cheddar cheese
30 melba toast rounds
2 teaspoons sesame seeds or 1 teaspoon caraway seeds

Cook bacon until crisp (about one minute per slice in microwave), Cool and crumble in bowl. Add grated cheese and seeds; mix thoroughly. Top each round of melba toast with a teaspoon of the mixture, spreading to the edges. Cook 10 at the time on a place, uncovered, 20-25 seconds in microwave, or until cheese is melted.

LIVER PATE BALL

Mix the following, form into a ball and chill:

2 packages green onion dip mix
2 tablespoons water
1 tablespoon sugar
1 pound liverwurst

Mix and spread over ball, then chill:

1 tablespoon garlic spread
6 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon tabasco sauce, or to taste

SAVORY CHEESE ROUNDS

8 ounces Colby cheese, shredded
8 ounces cream cheese, softened
6 ounces Gorgonzola cheese, crumbled
1/3 cup finely chopped green onion
1/2 cup finely chopped black olives
2 teaspoons Worcestershire sauce
3/4 cup finely chopped pecans
1/2 cup finely chopped parsley

Beat cheeses in large bowl of mixer until smooth. Stir in onions, olives and Worcestershire sauce until completely blended.
Roll, 1 level tablespoonful at a time, into walnut-size balls between palms of hands. (If mixture is too soft, refrigerate until firm enough to handle.)
Combine pecans and parsley on a piece of waxed paper; roll cheese balls in mixture to cover completely. Place in a single layer on a large shallow plate; cover with plastic wrap and refrigerate.

Yield: 3-1/2 dozen

WHITE CHOCOLATE SNACK MIX

1 cup Captain Crunch peanut butter or honeycomb cereal
1 cup thin pretzel sticks, broken
1 cup unsalted nuts
1 pound white almond bark for candy making

Melt chocolate and pour over other ingredients; mix well. Drop by teaspoonsful onto waxed paper. Allow to dry until chocolate hardens.

ALMOND FINGERS

10 slices of firm white bread, toasted and cooled
8 ounce container of whipped cream cheese
1/4 cup grated Parmesan cheese
1/2 cup sliced almonds

Spread each slice of toast with cream cheese; sprinkle with Parmesan cheese and almonds. Press down almonds firmly. Cut each piece crosswise into 3 pieces. Place on baking sheets (refrigerate if youÂ’re not using right away).
Shortly before serving, broil 4-6 inches from heat source for 2 to 3 minutes, until almonds are slightly browned. Serve warm.

Yield: 30 fingers

BIT-OF-BRIE APPETIZER

3/4 cup finely chopped pecans
1/4 cup coffee liqueur
3 tablespoons brown sugar
14 ounce mini Brie

Spread pecans in 9” pie plate; microwave on High 4-6 minutes, stirring every 2 minutes until toasted. Add liqueur and sugar; stir well. Remove rind from top of Brie; discard rind. Place Brie on microwave-safe serving plate. Spoon pecan mixture over top of Brie.
Microwave, uncovered, at high for 1-1/2 to 2 minutes, or until Brie softens to desired consistency, giving dish a half-turn after 1 minute.
Serve with melba toast or crackers.

Yield: 12 appetizer servings

center>

SAUSAGE CHEESE BALLS

2 pounds Jimmy Dean sausage, uncooked
1-1/2 cups biscuit mix
4 cups (16 ounces) shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon garlic powder

Heat oven to 375 degrees. Mix all ingredients and form into 1” balls. Bake 15 minutes on ungreased cookie sheet, until golden brown. Can be frozen uncooked. For a firmer texture: add an extra 3 cups biscuit mix and an extra 2 cups shredded cheese to the ingredients listed above.

About 6 dozen

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