Cheese Stuffed Veggies

2 cups cheddar cheese, shredded
1/2 cup Miracle Whip
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 package, celery stalks, fresh
2 Green bell peppers
2 Red Bell peppers
2 teaspoon chopped fresh parsley for garnish

Clean vegetables and slice into 2-inch squares. Remove seeds from peppers. Set vegetables aside. In a bowl, mix remaining ingredients until creamy. Take about one tablespoon, and with a fork, fill each vegetable piece and arrange on a platter. Sprinkle half the veggies with paprika and the other half with chopped fresh parsley.

http://recipecircus.com/recipes/A1FamilyCookbook/APPETIZERS/Cheese_Stuffed_Veggies.html

Chocolate Cinnamon Rolls

1 C milk, scalded
1 C water, cold
1 T sugar
2 pckgs. yeast
1/2 C cocoa
6 T shortening
1 t butter flavoring
1/2 C sugar
3 eggs
7 C flour

Filling Ingredients

1 C sugar
1 C brown sugar
1/4 C cocoa
1 C pecans, finely chopped
2 T cinnamon
1 stick butter, melted

Icing Ingredients

2 C powdered sugar
3 T cocoa
1 t vanilla
enough milk to make thin glaze

Mix milk, water, 1 T sugar and yeast. Set aside til foamy. Cream shortening, butter flavoring, cocoa and 1/2 C sugar. Add eggs and beat well. Stir in yeast mixture, alternating with 4 cups flour. Add remaining flour til you have a soft dough. Knead with dough hook or by hand til smooth. Let rise til doubled. Divide in half. Roll each half into a large rectangle. Mix together all filling ingredients except butter. Spread each dough half with melted butter and sprinkle with half of filling. Roll up into long rolls. Slice each roll into 12 pieces. Place in pans and let rise again til rolls are very large and fill the pan. Bake at 375 until light brown. Drizzle with icing while warm.

Mushroom Pate

3/4 pound chopped mushrooms
2 tbsp butter
8 oz cream cheese
1/2 tsp curry powder
1 tsp worcestershire sauce
1 tbsp dry sherry (or dry white wine)
1/2 Cup pecans, chopped

Saute the mushrooms in butter until dark (about 5min or so) and drain.
Process or puree with the cream cheese, curry, worcestershire sauce, and
sherry. Fold in the pecans and refrigerate. Garnish with parsley or
watercress.

Brie En Croate

1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 T Milk

Completely enclose cheese in pastry. Make egg
wash of egg and milk. Put brie on baking sheet with seam side of dough
down. Brush with egg wash.

Cut garnish of leaves, flowers, etc., from
scraps of pastry and decorate top of Brie.
Bake at 350F about 30 minutes or until golden brown.

Russian Stuffed Eggs

1 doz. large (jumbo) eggs
1/2 lbs large mushrooms
1 bunch parsly
ground black pepper
Mayonnaise (I used Cholestrol Free Kraft)

Boil the eggs for 10 minutes or more (until they're
hard) let them cool off completely. Chop the mushrooms very finely (a good food processor will help) The goal is to have about 2 cups of
chopped mushrooms for every dozen eggs.

Chop 1/2 cup of parsly (very very fine, food
processor type fine). Cut the eggs in half and take out the yolks. Mix the
egg yolks with the mushrooms, parsly and add a teaspoon full of black pepper.

Add 1/2 cup mayonnaise and stir the whole thing. You
should have a grey, mushroomy paste. Stuff each hollow egg half with heaping teaspoon of the paste. Put a tiny little bit of mayo on top and
stick a parsly leaf on. Refrigerate before serving.

Fiesta Taco Pouches With Sour Cream and Onion Dip

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
3 green onion
1 (16 ounce) container sour cream
2 cups mild salsa
2 1/2 cups sharp cheddar cheese, Shredded
5 (8 ounce) cans refrigerated crescent dinner rolls

Preheat oven to 375 degrees. Brown ground beef in a skillet and then follow the Taco Seasoning mix directions. Let cool for a few minutes once done. Slice the green onions. Use all the white part and most of the green part. Reserve a teaspoon of the sliced green part. In a small mixing bowl mix the sliced green onions with the sour cream then put it in the refrigerator. In a large mixing bowl stir together the salsa, shredded cheese and ground beef. Open and roll out Crescent Dinner Rolls (keep cold until immediate use for best results) and pinch perforations together. Cut out 3 inch by 3 inch squares, you should have about 63 squares. In a mini muffin tin place each cut out square into a muffin section with the four corners hanging out on top. Fill each muffin section with a teaspoon worth of the mixture. To create the pouches pinch opposite corners of dough together one at a time to seal them closed. Bake for 12 minutes. Serve warm. For presentation sprinkle the reserved green onion slices on top of the dip once it is in your serving bowl.

Black-Eyed Pea Relish

Combine:
1/2 cup finely chopped onion
1/2 cup finely chopped green peppers
2 (14 oz) cans blackeye peas

In a jar combine:
1/4 cup mild vinegar
1/4 cup sugar
1/4 cup salad oil
1 tsp garlic juice
1/2 tsp seasoned salt
1/2 tsp hot sauce

Pour jar mixture over onion, peppers and peas. Chill overnight before serving.
Great with ripple-type chips

Shrimp Mold

1 lg pkg cream cheese
1 can tomato soup
1 env plain gelatin
1 can cut up shrimp
8 black olives, sliced
1 cup mayonnaise
1/4 cup chopped onion
1/4 cup chopped celery

Slice up cream cheese into soup. Heat, stirring so it will not stick. Remove
from heat and add gelatin. Stir well. Add shrimp, olives, mayonnaise,
onion and celery. Mold. Chill. Serve with crackers.

Cumin-Scented Pickled Shrimp

2 lb med shrimp
1/2 cup distilled white vinegar
1/4 cup fresh lime juice (about 2 limes)
1/4 cup chopped fresh cilantro
2 tbsp molasses
1 tbsp ground cumin
1 garlic clove, minced
Salt and pepper to taste
1 ripe but firm avocado, peeled, pitted and cut in small dice
1 red bell pepper, seeded and cut into small dice
1/2 red onion, cut into small dice

In a large saucepan, bring 2 quarts of water to a boil. Add shrimp to boiling water and cook for 2 minutes or until it turns pink and flesh is opaque. Immediately drain and refresh under cold running water. Let cool slightly. Set aside. In a medium-size bowl, whisk together vinegar, lime juice, cilantro, molasses, cumin, garlic, salt and pepper. Add the shrimp and mix well to coat them with the marinade. Cover and refrigerate, stirring occasionally for at least 1 hour and up to 8 hours. Just prior to serving, mix in avocadoes, bell pepper and onion.

Baked Zucchini Appetizers

3 cups sliced zucchini
1/2 cup chopped onion
2 tbsp parsley
1/2 tsp oregano
1 clove garlic, crushed
1/2 cup vegetable oil
1 (4 oz) can green chili
1 cup Bisquick
1/2 cup Parmesan cheese
1/2 tsp salt
Dash of pepper
4 eggs, slightly beaten

Preheat oven to 350*. Grease 9x13 inch pan. Mix all ingredients together well.
Spread in pan. Bake until golden brown (about 25 minutes). Cut into squares and serve hot.

Lake Charles Dip

1/2 pt sour cream
1 tbsp mayonnaise
1 pkg Good Seasons Italian salad dressing mix
Juice of 1/2 lemon
Dash Tabasco sauce
1/2 cup red bell pepper, chopped
1/2 avocado, chopped

Mix all ingredients. Chill 2-3 hours before serving. Looks very pretty served in
hollowed out red cabbage or loaf of round bread.

Cottage Cheese Dip

1 lb sm curd cottage cheese
1 lg carrot, grated
1 sm onion, minced
1/4 cup Dijon mustard
3 tbsp sweet pickle relish
2 tbsp minced pimento
1 tsp dried minced parsley

Combine all ingredients together. Serve chilled.

Crab Louis

1 cup mayonnaise
3 tablespoons catchup
2 tablespoons chopped
green onions
1 tablespoon
Worcestershire
1 tablespoon red wine
vinegar
2 teaspoons lemon juice
½ teaspoon salt
1/8 teaspoon white pepper
1 pound cooked fresh
crab or 3-6-ounce packages frozen Alaskan
King crab, drained and
thawed
lettuce leaves
3 hard-cooked eggs,
sliced
1 cucumber, sliced
1 tomato, sliced

In medium bowl, combine mayonnaise, catchup, onion, Worcestershire, wine vinegar, lemon juice, salt and pepper; refrigerate 30 minutes.
In center of salad platter, heap crab; encircle it with lettuce, egg, cucumber and tomato slices; pass the salad dressing separately

Guacamole

1 medium tomato
2 medium avocados
2 tablespoons lemon juice
1-1/4 teaspoons of salt
1/2 small onion, minced
1 small garlic clove, minced
14-ounce can chopped mild green chilies, drained
Fresh coriander leaves (optional)
Corn, potato chips or fresh vegetables

Peel and dice tomato, then, cut each avacado in half lengthwise ; remove seed; peel. 2 In bowl, mash avocado with lemon juice. Stir in salt, tomato, onion, garlic and chilies. 3 Spoon into medium bowl. Garnish with coriander if desired. Serve with Corn, potato chips or fresh vegetables.

Maryland Crab Cakes

1 pound fresh back fin crab meat
1 large egg
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning (optional)
2 tablespoons regular, low-fat or non-fat mayonnaise
8 saltine crackers, crumbled
Vegetable oil for sauteeing (optional)
Cocktail sauce or tartar sauce for serving

Carefully remove the cartilage from the crab meat, keeping the pieces as large as possible. Blot crab meat with paper towels. In a medium bowl, mix the egg, Worcestershire sauce, Old Bay and mayonnaise until combined. Add crab meat and crackers and toss lightly but thoroughly.
Shape the mixture into 6 large crab cakes or 24 small crab balls. Place on a bakeing sheet or platter. If not cooking immediately, refrigerate covered.
To cook on the stove: Pour about 1/4 -inch oil into a large skillet and heat over moderate heat until hot. add crab cakes or balls without crowding and saute on each side until golden, about 2 to 4 minutes per side. Remove to paper towels to drain. To broil: Preheat broiler to high and broil as close to unit as possible until golden on each side.

Chipped Beef Party Dip

1/2 cup chopped pecans
1 1/2 tbsp. margarine
1 (2 1/2 oz.) jar dried beef
1 (8 oz.) pkg. cream cheese
2 tbsp. milk
1/4 cup finely chopped bell pepper
1/2 cup finely chopped green onion
1 clove garlic, pressed
1/2 tsp. white pepper
1/2 cup sour cream

Sauté pecans in margarine, 3-5 minutes. Drain on paper towel. Set aside. Chop dried beef. Combine cream cheese and milk until smooth. Stir in beef, pepper, onion, garlic and white pepper. Add sour cream. Pour into greased casserole dish. Sprinkle pecans on top. Bake at 350 degrees for 25 minutes. Serve warm. Delicious with Wheat Thins or other party crackers. Makes about 3 cups.

Ham Stuffed Mushrooms

12 large mushrooms
olive oil ( I use canola oil)
1 medium onion, finely chopped
1 clove garlic, crushed
3/4 cup fresh bread crumbs
2 tbsp. fresh chopped parsley
1/4 cup chopped processed ham
2 tbsp grated parmesan cheese
black pepper to taste
finely chopped fresh parsley for garnish

Remove and chop mushroom stalks . Heat 3 tbsp oil in saucepan. Fry
onions and garlic for 5 minutes. Stir in crumbs and fry for 2 - 3
minutes until crisp. Add parsley, mushroom stalks, ham, cheese and
pepper. Mix well . Lightly grease shallow oven proof pan, place
mushrooms cut side up in a single layer, put a little filling in each.
Sprinkle with oil. Cover loosely with a piece of wax paper. Bake at 375
degrees for 20 - 30 minutes. Let sit for a couple of minutes before
serving. Garnish with fresh parsley to serve.

Salmon Dip

1 7-8 ounce can salmon
8 ounces sour cream
2 tbsp. mayo or salad dressing
1/2 pkg. dried onion soup mix
1/8 tsp. dried mustard
1 tsp. chopped pimento

Remove any skin and bone from salmon. Combine salmon, undrained
with remaining ingredients. Combine well and chill at
least 2 hours before serving. Serve with a raw veggie tray.

Dill's Dill Dip

1 cup mayo
1 cup sour cream
1 tsp garlic salt
1/2 tsp Beau Monde Seasoning
2 tsp Dill Weed

Blend and Chill for at least 1 hour. Serve with chips and vegetables.

Crescent Roll Pizza Disapearing Acts

pizza sauce - 1 can or jar
2 pkgs. crescent rolls
1 T. minced onion
1/4 tsp. minced garlic,
1/2 tsp. Italian seasoning
2 cups grated Mozzarella cheese

Mix the pizza sauce, onion, garlic and Italian seasoning together. Let the mixture stand for about 10 minutes. Divide the crescent roll dough into pieces. Place the individual pieces on an ungreased cookie sheet. Spread 1 tablespoon of the pizza sauce mixture on each piece of dough. Sprinkle with mozzarella cheese. Roll up from the large end to the small end. Bake in a preheated oven at 375º for 15 minutes.