Artichoke Saga
Black Eye Pea Cake with Crème Fraiche
Cheese, Nanny's
Cheese Pancakes
Cheese Ring
Chicken, Buffalo Wings
Chipped Beef Dip
Crab Bites
Crab Dip
Deviled Ham and Cheese
Melba Toast
Mushrooms, French Fried
Pecans, Spicy Glazed
Renee's Chili Pepper Bake
Salsa (Laura's and Kristy's)
Salsa, Quick, Good, Easy
Smoked Jerky
Spinach Conqueso Dip





 Artichoke Saga    
2 cans artichoke hearts, drained
1 stick butter
4 ounces Saga Cheese (Blue Cheese)
1 can baby corn

Cut artichokes into bite size pieces. Put chokes and corn in casserole.
Crumble cheese over chokes and corn and pour butter over all. Bake at 325 until hot.

Black Eye Pea Cake with Creme Fraiche
& Roasted Pepper Relish

Grind up some peas, but leave some whole. Pack into individual cylinders
and chill. Coat with homemade bread crumbs on the ends and fry until the
ends are crisp. Serve on a plate with bottom covered with 1/2 creme
fraiche and 1/2 roasted pepper relish pureed.

"33 Liberty"

Sautéed bread makes better bases than crackers. Cut into various shapes with 
cookie cutter. Sauté in butter until brown.

 Cheese, Nanny's

sharp cheddar cheese -- grated
onion -- grated

Mix and serve. Store in refrigerator.

Cheese Pancakes   
Grated hard cheese such as gruyere or parmesan.

1. Sprinkle pancakes on well-greased cookie sheet and bake at 350 until brown.
2. These freeze beautifully.

Cheese Ring

1 pound sharp cheddar cheese, graded
1 cup pecans, chopped
3/4 cup mayonnaise
1 small onion, grated
1 clove garlic, pressed
1/2 teaspoon Tabasco sauce
1 cup strawberry preserves

1. Combine the cheese, pecans, mayonnaise, onion, garlic, and Tabasco in a medium bowl; mix well. Spoon into a ring mold that has been line with plastic wrap. Chill in the refrigerator.

2. When ready to serve, unmold onto a platter and top with the strawberry preserves. Serve with crackers.

Chicken, Buffalo Wings

15 chicken wings, cut apart with tips discarded
1/2 cup butter, melted
1/4 cup hot pepper sauce
3 tablespoons vinegar
1/2 teaspoon paprika
2 packages Hidden Valley Ranch Dressing Mix
salt and pepper

1. Mix butter, pepper sauce, and vinegar.
2. Place wings in disposable pan. Cover with sauce and mix until coated on all sides.
3. Sprinkle with salt and pepper, Hidden Valley Ranch Mix, and paprika.
4. Smoke in pan on smoker at about 200 for about 45 minutes.
5. Place wings on grill for a few minutes to brown and get grill marks.



Chipped Beef Dip (Truth's Dip)

2 small packages cream cheese
1 cup sour cream
2 tablespoons milk
1 tablespoon Worcestershire sauce
3/4 cup green onion, finely chopped
2 3 oz packages dried beef, finely chopped

1. Combine ingredients in food processor.
2. Put in round hollow loaf.
3. Bake @ 350 30 minutes.



Crab Bites

1 can crab
1/2 cup Velveeta, grated
1 cup mayonnaise

Rinse and drain crab. Add mayo and cheese. Place on crackers and then under broiler till hot or serve as a dip.

Crab Dip

6 ounces frozen crab
8 ounces cream cheese
1 small onion, minced
1 tablespoon Worcestershire sauce
salt and pepper
milk, if needed for consistency

Mix all ingredients and bake at 350 about 20 minutes. Serve hot on crackers


Deviled Ham and Cheese Sandwich Spread

2 cups cheddar cheese (8 oz) -- grated
1 can deviled ham (4 1/2 oz)
1/3 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon horseradish

Combine all ingredients and serve as sandwich spread or heat and serve hot
as a dip.



1/3 cup tahini
1/4 cup lemon juice
2 large cloves garlic
1/2 cup water, divided
1 20 oz can chick peas, drained
salt and pepper
1 tablespoon olive oil

1. Blend tahini, lemon juice, garlic, 1/4 cup water and about 1/2 t. salt until well blended.
2. Add chickpeas and puree.
3. Add water so mixture is not too thick.
4. Add salt and pepper to taste.
5. Garnish with 1 - 2 T. of olive oil.


Melba Toast

2 pounds extra thin white bread

Preheat oven to 300. Cut off bread crusts and cut each slice into 4 triangles. Place in one layer on baking sheets. Bake until dry but not browned. Cool on racks. Store in airtight containers.


Mushroom, French Fried

1 pound fresh mushroom
1/4 cup milk
3/4 cup pancake mix (Biscuit)

Dip mushrooms into milk. Dip into pancake mix. Fry in deep fat at 375 for 2 minutes or until golden brown.


Pecans, Spicy Glazed

1/2 cup sugar
3 tablespoons water
7/8 teaspoon salt
1/2 teaspoon cayenne pepper (Optional or Use Less)
3 cups pecan halves

Preheat oven to 350. Butter a heavy large baking sheet. Combine sugar,
water, salt and pepper in heavy small saucepan. Stir over medium heat
until sugar dissolves. Boil 2 minutes. Add pecans and stir until pecans
are coated, about 1 minute. Transfer pecans to prepared sheet, spreading
evenly. Bake until pecans are just beginning to brown, about 13 minutes.
Transfer to a sheet of foil or waxed paper and quickly separate pecans
with a fork. Cool completely. Store in an airtight container up to 1 week
or freeze.

"Everyone liked these a lot!"

NOTES : These freeze beautifully.


Renee's Chili Pepper Bake

3 4 oz cans chopped green chilies
1 10 oz grated sharp Cheddar cheese
3 tablespoons milk
3 eggs

1. Lightly grease an 8" pie plate.
2. Spread chilies evenly on bottom of pie plate.
3. Layer cheese over chilies.
4. Beat eggs with milk and pour over cheese.
5. Bake at 325 for 45 minutes or until the center sets and is firm
6. Cut into slices and serve.
7. Can be frozen before baking.


Salsa(Laura's and Kristy's)

1 can corn, drained
1 can black beans
1 bunch scallions, chopped
1 avacado, cut
Roma tomatoes, chopped
red wine
salt and pepper


Salsa, Quick, Good, Easy

1 8 oz tomato sauce
1 small can green chili
1/4 green onion -- chopped

Smoked Jerky

1. Marinate slices in soy, Worcestershire, oil and lemon juice overnight.
2. Smoke in smoker until done.

Spinach Conqueso Dip

1 jar cheese whiz with jalapeno peppers
1 8 oz bag shredded monterey jack cheese
1 red pepper, chopped
1 package frozen spinach, cooked and drained
cream to thin

Combine all ingredients and heat.