Appetizers

Minted Melon Balls

1  c.  low-calorie lemon-lime flavor carbonated beverage
1/4  tsp. mint extract
5 to 6  c. melon balls
(pineapple chunks, grapes or other fruit may be used)
Chill.
                                                                                        Evelyn Park

Frosted Grapes

     Use firm red or white grapes; cut small bunches from the stem with scissors; wash and drain well. Dip each little bunch in slightly beaten egg whites; roll in coarse granulated sugar. Put on wax paper in refrigerator. Large black cherries on stems can be used instead of grapes if desired.

                                                                        Evelyn Parks

Breakfast Pizza Appetizers

1  pkg.  Earethgrains San Francisco Style Earth Sourdough Bread Twin Sticks
1  (1  lb.) pkg.  mild sausage
1  (1 lb.)  Velveeta Cheese
Have bread sliced at deli or slice 1/2" thick with an electric knife. Brown sausage - drain. Melt Velveeta in microwave on full power about 2 minutes or in double boiler. (Cut into chunks for faster melting.) Stir sausage into melted cheese, mix together thoroughly. Spread 1 to 2 teaspoons of mixture onto  each bread slice. Place on cookie sheet and bake at 400 degrees for 8 to 10 minutes or until cheese is bubbly. May be frozen before baking. Place the cookie sheets with the pizzas in the freezer for one hour. Remove from freezer and place in freezer bags and return to freezer. Can be kept in freezer 2-3 weeks. Not necessary to defrost before baking.

                                                                       Shirley McGee & Colleen Embry   

Bacon Curls

Fry strips of bacon till brown, but not crisp. Remove skillet from heat. Removing one strip at a time, place the bacon strip on a paper towel. Run the tines of a fork under one end of the strip and quickly roll up (jelly-roll fashion). Secure the bacon curl with a toothpick. Simple to make, delicious to eat, and pretty to see. These can be made ahead and refrigerated until time to use.

                                                                        Evelyn Parks

Tuna Cheese Ball

2  large cans tuna
1 (8 oz.) pkg.  cream cheese
1/4 c.  diced celery
1/4 c.  diced onions
1/4 c.  diced green peppers
1 tsp.  mayonnaise (optional)
Mix ingredients well. Shape into a ball. Refrigerate. Serve with crackers.

                                                                        Pat Baker

Holiday Cheese Ball

16 0z.  cream cheese
8 1/2  oz.  can crushed pineapple
1/4  c.  green pepper, chopped fine
1/4  c. onion, chopped fine
1/4  tsp.  garlic salt
2  c.  pecans, chopped
1  t.  salt
1/4  c. pimento (optional)
Soften cream cheese. Gradually add drained pineapple,   1  c. pecans, green pepper, onion, salt and garlic salt.  Chill well.   From into ball and roll in  1  c. chopped pecans.  Serve with crackers.

                                                                        Bettie Williams

Easy Yummy Cheese Ball

1  (8 oz.)  pkg. cream cheese,softened
1/2  small bottle Kraft blue cheese dressing
2  c.  grated cheddar cheese   (mild)
chopped pecans
Mix together all ingredients except nuts.  Chill until firm.  Form into ball and roll in chopped pecans.  Serve with crackers.  (We like Sociable crackers best!)

                                                                        Cindy Edwards

Ham/Cheese Rolls

3 dozen bite-size rolls - slice in half,  remove top layer
2  tsp.  onion powder
1  stick soft oleo
3  tsp.  poppy seed
1  t.  mustard
1  tsp.  Worcestershire sauce
Mix together.  Spread over bottom layer of rolls.   Over sauce put a single wafer thin slice of ham.  Over ham, place a single layer of Swiss cheese.  Brush with melted oleo.  Bake at 359 degrees for 10 minutes.

                                                                        Sarah Hill

Ham Rolls

1  pkg.  Plurose thin-sliced sandwich ham
1  (8  oz.)  pkg.  cream cheese, softened
1  stick margarine, softened
1 1/2 to 2  c.  grated mild cheddar cheese
Ritz crackers
Cream together the cream cheese and margarine until light and fluffy.  Stir in grated cheese until well blended.  On each piece of ham, spread enough of the cheese mixture to cover with a spatula or knife.  Roll up in jelly roll fashion each slice.  Wrap in waxed paper or plastic wrap; refrigerate several hours.  When well chilled, remove wrap and slice into thin slices.   Place each slice on a Ritz cracker.  Makes an Attractive party food.

                                                                        Cindy Edwards

Cheese And Sausage Balls

1  c.  (heaping) grated sharp cheddar cheese
1  lb.  hot sausage
2  c.  Bisquick
Tobasco to taste
Preheat oven to 350 degrees.  Have all ingredients at room temperature.  Combine ingredients and shape into  1-inch balls.  Bake at 350 degrees about 20 minutes.  These may be frozen before baking.

                                                                         Bettie Williams

Puff Nibbles

6  c.  puffed wheat cereal
2  c.  unsalted roasted peanuts
1/2  c.  firmly packed brown sugar
1/4  c.  unsalted butter
1/4  c.  honey
Combine cereal, peanuts and sugar in a large bowl.   Combine butter and honey;  pour over cereal mixture, tossing gently.   Pour into lightly greased  10x15x1 pan.  Bake at 275 degrees for 30 to 35 minutes, stirring once.  Let cool in pan, stirring occasionally.  Yields:   2 quarts.

                                                                        Sylvia Nelson

Cheese Krispies

2  c.  plain flour
1  c.  self-rising flour
1  (12  oz.)  pkg.  New York sharp cheddar cheese  (this type a must)
1  c.  margarine
2  c.  Rice Krispies
Melt cheese and butter in heavy saucepan over low heat.   Combine with sifted flour.  Stir in Rice Krispies.  Mix thoroughly.   Roll small balls, pat thin on cookie sheet.  Bake at 325 degrees for 15 minutes or until lightly browned.  (Tinned, will keep indefinitely - but are seldom allowed to!)

                                                                         Bettie Williams

Festive Spinach Dip

1  c.  sour cream
1  c.  mayonnaise
1  envelope Good Seasons Italian or Buttermilk Farm Style
1  (10  oz.)  pkg.  chopped spinach (drained)
1  (8  oz.)  can water chestnuts   (chopped)
1/2  c.  chopped red pepper
Blend sour cream, mayonnaise, and dressing mix.  Stir in remaining ingredients.  Chill.

                                                                         Joan Thomas

Broccoli Dip

2  pkgs.  frozen chopped broccoli
1  can cream of mushroom soup
1  roll Kraft garlic cheese
1/2   stick butter or margarine
1  small onion, chopped fine
1  small can sliced mushrooms, drained
1  small pkg.  slivered almonds
Melt butter in skillet; sauté onion.  Add broccoli;   simmer until it falls apart.  Cut cheese into small pieces and add to mixture;   simmer until melted.  Add soup mushrooms and almonds. Serve warm with crackers   (I use Triscuits)  or chips.

2  pkgs.  frozen chopped broccoli
1  (8  oz.)  can mushroom pieces, drained
1  c.  margarine
1  large onion, chopped
2  cans cream of mushroom soup
2  rolls garlic cheese, cut into pieces
salt and pepper to taste
1  t.  lemon juice
1  can slivered almonds  (optional)
Cook broccoli according to directions, drain.  Sauté onions in margarine.  Add all ingredients except mushroom and almonds.  Simmer until cheese is melted.  Then add mushrooms and almonds.  Serve in chafing dish with crackers, Fritos, or dip chips.  (I use a crock pot.  Recipe can be cut in half.)

1  lb.  sausage
1  lb.  ground beef
1  lb.  Velveeta cheese
Cook sausage and ground beef.  Drain all of the fat;   add Velveeta (cut in cubes).  Mix well;  warm until cheese melts;   keep warm.  Serve with your favorite crackers or chips.

2  (8 oz..)  pkgs.  cream cheese
2  Jars chili sauce  (1 jar is sufficient)
2  small cans chopped mushrooms
2 c.  shredded mozzarella cheese
1 c.  chopped bell pepper
1 c.  chopped onion
1 c.  chopped black olives
large bag corn chips
Chill large round flat dish/platter for about one hour.   Let cream cheese soften to room temperature while platter is chilling.  Spread cream cheese on platter, then pour chili sauce over top.  Next make a layer of mozzarella cheese, a layer of mushrooms, onion, bell pepper and olives.
Chill until time to serve and dip with corn chips.  

*Chips dip better if appetizer has set out  of refrigerator for 30 minutes.

1  (18 oz.)  jar apricot preserves
1  (18 oz.)  jar apple jelly
1  (5 oz.)  jar horseradish
1  (1 oz.)  can dry mustard
1  tsp.  coarse pepper
Combine all ingredients in blender.  Serve over cream cheese with crackers.  (Keeps indefinitely when refrigerated.)  Yield:  6 cups.

2  pkg.  Little Smokie Wieners,  cut in 3rds
Sizzlean,  cut in 4ths
Wrap Szzleans around Little Smokies;  hold with toothpicks.  Put in 9x13 pan.  Sprinkle 2c. brown sugar over top.  Sprinkle with just a little water  (like you would sprinkle clothes.)  Cover tightly with foil.  Let refrigerate overnight.  Bake at 350 degrees for approximately one hour.