By Mary Gardner
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or
pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and
store in refrigerator for 24 hours. Serve with assorted crackers.
1 recipe Hidden Valley sour cream based dip
1 bunch fresh broccoli
1 head cauliflower
15 cherry tomatoes
Spread bottom of a large oblong Pyrex dish with dip. Cut broccoli flowerettes into short
pieces; cut cauliflower into bite size chunks. Clean one broccoli stalk for tree trunk.
Arrange broccoli into a tree shape on top of dip; stud with tomatoes and surround by
cauliflower.
1 lb. of sharp cheddar cheese
1/2 cup of mayonnaise
1/4 cup of heavy cream
1 cup of chopped pecans
1 tablespoon of garlic
2 dashes of Tabasco sauce
1 teaspoon of cayenne pepper
Shred cheese. Mix all ingredients, shape in mold, refrigerate. Remove from mold prior
to serving. Serve with crackers.
8 oz. of extra sharp cheddar cheese, grated
8 oz. of cream cheese, softened
1 tablespoon of chopped green bell pepper
1 teaspoon of grated onion
1 teaspoon of Worcestershire sauce
1/2 teaspoon of lemon juice
Chopped parsley
2 tablespoons of sliced pimiento, or cherry tomatoes
Chopped nuts
Combine cheeses, green pepper, onion, and Worcestershire sauce and lemon juice. Chill.
Arrange cheese mixture in Christmas tree shape. Sprinkle with parsley, dot with
pimiento or tomato "ornaments". Cover "trunk" with chopped nuts. Serve with crackers.
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles,
peppers and onions. Will keep without sealing for months in refrigerator.
1 cup of mayonnaise
1 (8 oz.) pkg. of sour cream
1 (8 oz.) can of water chestnuts, drained, finely chopped
2 tablespoons of chopped pimiento
1 tablespoon of sliced green onion
2 teaspoons of beef flavor bouillon
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of garlic powder
Fresh vegetables and chips
In medium bowl combine all ingredients except vegetables and chips; mix well. Cover.
Chill. Stir before serving. Garnish with additional green onion if you wish. Serve with
vegetables and chips.
1 (10 1/2 oz.) can of minced clams
6 oz. of cream cheese
2 teaspoons of grated onion
1/4 teaspoon of hot pepper sauce
1/8 teaspoon of Worcestershire sauce
1/4 teaspoon of lemon juice
1/2 teaspoon of clam juice (reserved juice from canned clams)
Drain canned clams and reserve juice. Combine clams with remaining ingredients and
blend thoroughly. Chill. Serve with crackers or bread rounds.
1 pkg. (8 oz.) of cream cheese
1 jar Kraft Sharp Old English cheese spread
1 tablespoon of half & half
1 tablespoon of chopped chives
Dash Worcestershire sauce
Garlic salt, to taste
12 oz. of crab (fresh, frozen or canned)
Mix the first six ingredients in the top of a double boiler or chafing dish over a medium
heat. When the ingredients have melted and mixed well add the crab, reduce the heat to
just warm. Serve with crackers. Great for a party!
2 (6 oz.) of garlic cheese links (in Dairy case)
1 can of cream of mushroom soup
1 small jar of chopped mushrooms
1 small chopped onion
Margarine
2 pkgs. of frozen chopped broccoli
Saute onion in margarine. Cook broccoli according to package directions, draining
excess liquid. Add all ingredients in double boiler and cook until cheese is melted. Serve
warm with King Size corn chips or crackers.
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange
juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large
punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly
pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about
25 servings
2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 - 46 oz. can of pineapple juice, chilled
1 - 32 oz. bottle of cranberry juice, chilled
1 - 28 oz. bottle of ginger ale, chilled
Combine water, sugar and cinnamon in a saucepan, bring to a boil, and stir until sugar
dissolves and chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice.
Yield 3 3/4 quarts.
1 gal. of apple cider
1 - 48 oz. jar of cranberry juice
4 sticks of cinnamon
1 small pkg. of red hots candy
Simmer all but red hots for 4 hours. Put candies in glasses, about 1 spoon per glass. Pour
liquid over. Serve hot.
1 can of red Hawaiian punch
1 small can of frozen lemonade
1 bottle of ginger ale
1 quart of cranberry juice
Combine all the ingredients above in punch bowl and serve.
1 - 6 oz. can of frozen orange juice
2 - 6 oz. cans of frozen limeade
1 - 6 oz. can of frozen lemonade
1 large can of pineapple juice
1 pint of cranberry juice cocktail
8 cups of cold water
2 quarts of chilled ginger ale
1 quart of plain chilled soda water
1 quart of frozen strawberries
Mint garnish
Empty frozen juices, pineapple and cranberry juice, and water in a large container. Let
punch bowl. Add ice cubes. Just before serving, gently pour in ginger ale and soda water.
lemon or orange slices. Arrange in pattern in ring mold; add water to cover fruit and