Soften cream cheese; mix with horseradish in a small bowl. Separate ham into slices; overlap 2 to 3 slices on wooden cutting board. Spread with cream cheese mixture; place pickle at one end. Roll up, tucking ends. Chill for about 1 hour; slice each into 6 to 8 pieces. Arrange on serving dish. YIELD: 48-60 servings.
12 oz high
quality bittersweet chocolate, finely chopped
1 to
2 Tbsp cognac, brandy or liqueur
For dipping:
Pound cake, large fresh strawberries with stems
attached; fresh pitted cherries; fresh pineapple;
dried apricots; glazed oranges
In a medium, heavy bottom saucepan, heat cream until very hot. Add the chocolate and let stand until softened, about 3 minutes. Add cognac and whip until smooth. Transfer to a ceramic fondue pot or chafing dish and keep warm over fondue burner. Serve immediately with dipping ingredients of your choice>
12 eggs
1/2 cup Miracle
Whip Light
1 to 2 Tbsp whole milk
2 heaping tsp
mustard
Dash of salt
Hard boil eggs. Peel while still warm. Slice in half and remove yolks. Set halves aside. Thin Miracle Whip with milk. Add mustard and mix. Mash the egg yolks. Stir in the Miracle Whip and mustard mixture. Add a dash of salt. Evenly fill reserved halves, using all the filling. Sprinkle top of each with black pepper and/or paprika. Chill.
8 franks
or wieners
4 process cheese slices, each cut into
4 strips
1 can (8 oz) refrigerated crescent dinner
rolls
1 8oz pkg cream cheese
8
medium to large polish dill pickles
3 tsp
horseradish
2 pkg chipped ham(drained)
Soften cream cheese; mix with horseradish in a small bowl. Separate ham into slices; overlap 2 to 3 slices on wooden cutting board. Spread with cream cheese mixture; place pickle at one end. Roll up, tucking ends. Chill for about 1 hour; slice each into 6 to 8 pieces. Arrange on serving dish. YIELD: 48-60 servings.
In a medium, heavy bottom saucepan, heat cream until very hot. Add the chocolate and let stand until softened, about 3 minutes. Add cognac and whip until smooth. Transfer to a ceramic fondue pot or chafing dish and keep warm over fondue burner. Serve immediately with dipping ingredients of your choice.
12 eggs
1/2 cup Miracle Whip
Light
1 to 2 Tbsp whole milk
2 heaping tsp
mustard
Dash of salt
Hard boil eggs. Peel while still warm. Slice in half and remove yolks. Set halves aside.Thin Miracle Whip with milk. Add mustard and mix. Mash the egg yolks. Stir in the Miracle Whip and mustard mixture. Add a dash of salt. Evenly fill reserved halves, using all the filling. Sprinkle top of each with black pepper and/or paprika. Chill.
Cut a lengthwise pocket into each frank to within 1/2" of ends; insert 2 process cheese strips into each pocket. Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on ungreased cookie sheet, cheese side up. Bake at 375 degrees for 12 minutes or until golden brown.
1 pizza crust mix, mixed
according to directions
Filling:
1/2 12oz
roasted red peppers, drained, patted dry
4 oz blue
cheese, crumbled or sliced
1 1/4 tsp fresh
rosemary, chopped, or 1/2 tsp dried rosemary,
crushed
1/2 tsp grated lemon zest
Bake crust before filling, cutting 5-10 minutes off the directions for baking a filled pizza, or until a light golden brown. Cut red peppers into 1 1/2" pieces. Arrange a layer of red peppers on bottom of the tart shell. Top with crumbled blue cheese. Sprinkle with rosemary and lemon zest. Bake 10 more minutes at 375 degrees or until cheese is melted and bubbly. Cool 10 minutes on wire racks. Remove from pan onto serving plate. Garnish with rosemary sprigs. Serve warm. NOTE: If blue cheese is not to your taste, you may substitute a milder cheese of your liking.
2 tsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tsp dried whole oregano
1/2 tsp dried whole thyme
1/2 tsp cumin
1/4 tsp cayenne pepper
3 cups canned black beans, rinsed and drained
3
cups low sodium chicken broth
1 jalapeno pepper from can, chopped (opt)
Heat oil in large saucepan over medium heat. Saute onion and garlic until tender, about 5 minutes. Stir in oregano, thyme, cumin and pepper; cook 1 minute longer. Place half the beans in a blender and puree until smooth, adding chicken broth as needed to make a smooth puree. Add puree, remaining whole beans and broth to saucepan. Bring to a boil over medium heat, then simmer uncovered for 20-30 minutes. Serve garnished with diced tomatoes and, if desired, onion and shredded cheese.
1/4 cup prepared guacamole
1 medium tomato, cut into thin wedges
1 cup shredded carrot
4 slices Havariti cheese or other cheese of your
liking
1 cup sprouts; alfalfa or radish
4 6" low-fat flour tortillas
Spread 1 tablespoon guacamole across each tortilla. Top each with tomato slices, shredded carrots and sprouts, distributed evenly. Cut choose slices in half and place in center of tortilla. Roll up tortillas and serve.
Stir all ingredients until well mixed. Spoon into a small ovenproof dish. Bake at 350 degrees 30 minutes or until bubbly.
4
medium green onions with tops
1 can (16 oz) artichoke hearts
1/2 cup mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
Crackers or cocktail rye bread, if desired
Heat the oven to 350 degrees. Peel and chop the green onions. Drain the artichoke hearts in a strainer. Chop the artichoke hearts into small pieces. Mix green onions, artichoke hearts, mayonnaise and cheese in ungreased 1 quart casserole. Cover with lid or aluminum foil and bake 20-25 minutes or until hot. Serve with crackers.
2 tablespoons margarine
1/2 cup chopped onion
1 lb Velveeta Mexican Pasteurized Process Cheese
Spread with Jalapeno Pepper, cubed
1 can (14 1/2
oz) tomatoes, chopped, drained
Tortilla chips or
vegetable dippers
In a medium saucepan, cook onions in margarine; reduce heat to low. Add remaining ingredients; stir until process cheese spread is melted. Serve hot with chips or dippers.
1 lb
Velveeta Pasteurized Process Cheese Spread, cut
up.
1 can (15 oz) chili
Microwave process cheese spread and chili in 2 quart microwaveable bowl on high 5 minutes or until cheese spread is melted, stirring after 3 minutes. Serve hot with tortilla chips or red, green and/or yellow pepper strips
Blend beans, tomato paste, salsa, garlic, onion flakes and salt. Heat and stir bean mixture with cheese until heated thoroughly. Remove from heat. Add sour cream.
Brown sausage in skillet and drain. Melt cheese slowly in microwave. Mix all ingredients and keep in crock pot to serve warm with chips.
Links to other sites on the Web
Fabuous Cocktails
Great Recipes/page 1
Great Recipes/page 2
Waitresses United
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