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  2 Cans artichoke hearts                        1/3 cup Miracle Whip
  1 T mayonnaise                                       3/4 cup Parmesan Cheese

     Blend well, put in oiled pan.  Bake at 350 degrees until brown on top.

 BRICKLAYERS SAUCE WITH CHEESE AND AVOCADO

 2 cans (10 oz each) tomatoes with green chilis
1/2 small onion                       
1 clove garlic
2 sprigs fresh cilantro               
1 t sugar
1/2 t salt
2 T oil
2 pkg. (8oz each) cream cheese, chilled and very firm
2 large avocados halved lengthwise, pitted and peeled
Tortilla chips

     In food processor or blender, whirl tomatoes, garlic, onion, cilantro, sugar and salt until well blended.  In medium skillet heat oil.  Add tomato mixture bring to a boil.  Reduce heat and simmer 3 minutes.  Remove from heat cool.  Can be prepared ahead.  On cutting board, with long thin-bladed sharp knife, cut cream cheese crosswise into 1/4 inch thick slices.  On oblong serving platter place 3 cream cheese strips side by side.  Top with 3 avocado slices and just enough sauce to make a thin mortar like layer.  Repeat layering, brick fashion four times to construct a "brick wall".  Make a second stack along side the first; pour any left over sauce over top.  Surround with tortilla chips.  Serve with knife to slice through layers and spread on crackers.  Note; You can substitute 1/2 t ground coriander for the cilantro.  Makes 12 servings.  Per serving w/o chips, 237 cal. 4 g pro, 6 car, 23 g fat, 42 mg chol, 202 mg sod. 

 BLUE CHEESE DIP

  8 oz cream cheese            2 T milk
1/2 t Worcestershire sauce

 Mix until smooth. Add:

 3 or 4 oz blue cheese to taste
1/3 to 1/2 cup chopped onions

 CHEESE BALL PEG BUCHEAU

 1 8 oz pkg. cream cheese                          1 crock cheddar cheese
1 sm. glass sharp cheese                             pecans

 Soften cheese; Blend and roll into a ball.  Roll in chopped nuts and refrigerate.  Makes two balls.

 CRAB MEAT APPETIZERS  DORIS POWELL

 1/2 stick margarine softened                small jar Old English cheese spread
1/2 t mayonnaise                                   1/2 t garlic salt
1/2 t seasoned salt                                1/4 t horseradish
1 can crab meat or equivalent of faux crab

       Mix ingredients and spread on English muffins.  Cut into bite size pieces and broil until bubbly.  Can be frozen before broiling, in advance, and use only the amount needed.

 CRAB SPREAD “HOT”

 7 oz crab meat                                 1 stick butter
8 oz cheddar cheese                           8 oz Monterey cheese
1 onion

 Chop crab and onion.  Mix all ingredients and put on slices of French bread.  Bake at 350 degrees until cheese melts.  Serve hot.

 SHERYL H'S CRAB DIP

 16oz cream cheese                            2 - 6oz can crab meat well drained
4 T chopped onions                            2 T milk
1/2 t salt                                           dash pepper
1/4 cup mayonnaise                          1 t mustard
1 t sugar                                            horseradish optional

     Mix and bake at 350 degrees 15 to 20 minutes

 DILL DIP KATHY MOHR

 1 pt sour cream                             1 pt mayonnaise
3 T dill weed                                  1 1/2 t Beau Monde
3 T parsley                                     1 T celery salt
1 Med. onion minced               

HOT CHEESE DIP  

    Melt one large package Velvetta Cheese in a microwave following instructions on the box.  When melted add
1 can Old El Paso Tomatoes and Jalapenos. 
Use warm as a dip or sauce.  Use cool as a spread on bread or crackers.

 JEZEBEL SAUCE

  18 oz jar pineapple preserves
  18 oz jar apple jelly
   5 oz jar horseradish
   small can dried mustard

            Combine and put back in jars.  Keeps in refrigerator a long time. 
            Put a brick of cream cheese on a plate; cover with jezebel sauce.  Serve with crackers.

  MARSHMALLOW DIP KATHY MOHR

 8 oz cream cheese
1 cup sour cream
1 jar marshmallow fluff

 Mix serve as a dip for fresh fruit

  MEXICAN COCKTAIL SPREAD

 1 can refried beans
 1/2 t ea. chili powder, cumin

Mix, spread on bottom of serving dish

2 med. avocado; peeled, seeded and mashed
2 t lemon juice
6T diced onion
1/2 t each celery salt, sugar
1/8 t cayenne

Mix, taste and adjust seasonings.  Spread on bean layer.

 6 T sour cream                       4 T mayonnaise
1 t cumin                                1/2 t each garlic powder, chili powder, hot pepper sauce
2 t paprika                             1/4 t oregano
1 small onion minced

Mix, spread on avocado layer.
1 cup each Monterey jack & cheddar cheese

Mix, sprinkle on sour cream.
6 green onions finely chopped
3 med. tomatoes skinned, seeded, drained, chopped
1/2 cup finely chopped black olives

   Sprinkle onions around edges, tomatoes in an inner ring and olives in the center.  Cover and refrigerate.  Serve with corn tortillas.

 OLIVE DIP NORMA BENSON  

adjust the amounts to your taste

 dehydrated dried onions                        8 oz cream cheese
 a little mayonnaise                                  salt and pepper to taste
 garlic powder                                        green olives with pementos chopped

             OLIVE DIP II 

adjust the amounts to your taste   

 8 oz cream cheese
6 olives from store purchased Sicilian olive salad 
chopped celery from olive salad
enough of the salad juices to soften the cheese
several olives from japalino stuffed olives or some tobasco sauce
and additional Sicilian olives as desired

 1/2 lb. chicken livers                1/2 cube butter
an ounce or so of sherry            salt and pepper
1/2 small onion minced

    Cook above ingredients until livers are done and sherry evaporated.  Blend until smooth.  Fry 3 slices bacon until crisp;  crumble and add to livers with a pinch each of ginger, nutmeg and cloves.  Add a little bacon fat if necessary to attain a smooth consistency.

 BOURBON-PECAN PATE

 1 cup finely chopped pecans                        ¼ cup margarine or butter
1 lb. Chicken livers rinsed and drained           ½ cup finely chopped onions
2 cloves garlic, minced                                   2/3 cup apple juice
1 teaspoon paprika                                        ½ teaspoon salt
¼ teaspoon pepper                                        ¼ teaspoon ground allspice
2/3 cup chicken broth                                    2 teaspoons unflavored gelatin
¼ cup bourbon                                              toasted pecan halves

     Cook chopped pecans in margarine in a large skillet until golden.  Remove pecans; set aside.  Add half of the chicken livers, the onion and the garlic to the skillet.  Cook over medium heat until the livers are brown and the onion tender.  Transfer into a bowl.  Cook remaining chicken livers in skillet until brown.  Return the first batch of livers to the skillet.  Stir in apple juice, paprika, salt, pepper and allspice.  Reduce heat.  Cover and simmer for 3 minutes.

    Meanwhile, combine chicken broth and gelatin; let stand 5 minutes to soften.  Stir broth into hot mixture.  Remive the skillet from heat; stir in bourbon and let the mixture cool slightl

    Carefully blend or process about half of the liver mixture at a time until smooth.  Transfer to a bowl.  Stir in chopped pecans.  Pour in an lightly oiled 3 ½ - 4 cup mold.  Cover and chill for 6 hours or until firm.

     Unmold onto platter; garnish with pecan halves.  Serve with crackers and vegetables.

 WINE PICNIC PATE

 3/4 cup butter                                       1/2 cup dry white wine
1 lb. chicken livers                                 1 clove garlic minced
1/2 lb. fresh mushrooms                         1/16 t dill weed
1/3 cup finely chopped green onions       4 drops hot pepper sauce
   pimentos
1 t salt

     Melt 1/4 cup butter in skillet.  Add chicken livers, mushrooms, salt and green onions; simmer 5 minutes.   Add wine, garlic, dill weed and hot pepper sauce.  Cover and cook slowly 10 minutes or until chicken livers and mushrooms are very tender.  Cool slightly and whirl in blender until smooth; or press through a sieve.  Blend in 1/2 cup butter.  Pack in a crock; chill well.  Garnish with pimientos.  Makes 3 cups.

     SALMON CREAM CHEESE WHEEL

 1/2 cup Zwieback Crumbs (or fine bread crumbs)
24 oz cream cheese, softened                    1/2 cup whipping cream
4 T melted butter                                       1 t dry mustard
1/2 t each: dill, salt                                     1/4 t red pepper
1/4 cup minced green onions                      2 cup shredded Swiss cheese
2 cans (6 1/2 oz ea.) skinless pink salmon in water, drained. (I use one large can.)

     Heat oven to 325 degrees.  Lightly butter 10 inch spring form pan.  Coat bottom and sides with crumbs.  Spread any remaining crumbs evenly over the bottom of the pan. 

    At medium speed, mix cream cheese, cream, butter, mustard, dill, salt, red pepper and eggs until well blended.  Add salmon, green onions and Swiss cheese; mix on slow speed just to blend.

     Pour mixture into prepared pan.  Bake until puffed and set, about 1 hour. (Center may be a bit loose.)  Cool completely.  Cover with foil and refrigerate at least over night or up to three days.

     Put on serving platter 2 to 3 hours before serving.  Cover the top with more cream cheese and green onions in a decorative pattern. 

     To serve, I use a glass to make a circle in the center.  I then cut narrow slices around the outer ring.  Surround with crackers.

 SPINACH BALLS

 6 eggs                                               2 cu herb stuffing mix
1 lg. onion grated                               3/4 cup melted margarine
salt & pepper                                     1 t poultry seasoning         
2-10 oz pkg. spinach thawed, chopped, drained & squeezed dry
1 cup parmesan cheese

 Mix; roll into balls; bake on greased sheet at 350 degrees for 20 minutes or until golden.

 SHRIMP DIP  ARLENE BRESLER

 8 0z cream cheese                            1/2 pt sour cream
2 t lemon juice                                   couple drops Tabasco sauce
1/8 t salt                                            1 can shrimp
greens of onions chopped

 Mix cream cheese and sour cream until smooth. Crumble shrimp and mix all ingredients.

 SPINACH DIP KNORR - ARLENE BRESLER

  Thaw and squeeze 10 0z package chopped spinach until dry.  Stir together spinach, 1 1/2 cups sour cream 1 cup mayonnaise, 1 package soup mix, 8 oz can water chestnuts, chopped, and 3 chopped green onions.  Blend well. Cover; refrigerate 2 hours.  Stir before serving. Serve on rye bread.

 COCKTAIL MEAT BALLS

 Make sauce two days ahead.

 3/4 cup catsup                                      1/2 cup water
1/4 cup cider vinegar                              2 T brown sugar
1 1/2 t salt                                              1 t pepper
1 T minced onion                                    2 t Worcestershire sauce

 Place all ingredients in a jar.  Cover tightly and shake vigorously

Meatballs        

2-3 lb. hamburger                                2/3 cup catsup
2 T prepared horseradish                     4 t Worcestershire sauce
1 t salt                                                 1 t pepper
4-6 dashes Tabasco sauce.

Thoroughly mix ingredients.  form into balls the size of a prune.  Bake till done.  Drain fat.  Pour sauce over meatballs in a casserole dish and bake at 350 degrees for 30 minutes.                         

 SWEET AND SOUR MEAT BALLS

         Mix 1 lb. ground beef, 1 egg, 1 T cornstarch, 1t salt, 2 T onion, chopped and a few grains pepper; form in 18 balls or more.  Brown them is a small amount of oil, drain.

         To 1 T oil add 1 cup pineapple juice and cook over low heat for a few minutes.  Add mixture to 3 T cornstarch, 1 T soy sauce, 3 T vinegar, 6 T water and 1/2 cup sugar.  Cook until juice thickens, stirring constantly.

         The above may be prepared in advance. 

Add meat balls, 4 slices pineapple, cut into pieces and three large green peppers each cut into 12 to 15 strips lengthwise.  Heat thoroughly.  Serve hot.  Serves 6 to 8.

 SWISS AND SHRIMP DIP  MARY HILL

 1 can cream of shrimp soup                    2 cups Swiss cheese shredded
3 T sherry                                               1 t fresh lemon juice
1/2 cup cooked shrimp pieces

         Combine all ingredients.  Microwave on high for 2 to 3 minutes or cook over double boiler until cheese is melted.  Serve hot with crackers, chips or bread chunks.

 VEGETABLE DIP

     2 Cups plain yogurt, 1 pkg. chopped spinach thawed and drained, 1/3 cup minced onion, 1pkg Lipton Veg. Recipe soup mix.  Makes 3 cups.  (Save: 241 g fat, 250 mg cholesterol and 2041 cal  from regular spinach dip).