Spinach Dip

1 cup sour cream  

1 cup mayonnaise

1 package Knorr’s Dry Vegetable Soup Mix

½ package chopped frozen spinach, thawed

Mix all ingredients.  Chill.  Serve with vegetables, crackers, or bread.

Sharon Wimette

Cheese Crispies

1 pound sharp cheddar cheese, grated  

1½ stick margarine, softened

2 cups all-purpose flour

¼ teaspoon cayenne pepper

½ teaspoon salt

2 cups Rice Crispies

Grate cheddar cheese into large bowl.  Add softened margarine and mix until thoroughly blended.  It is easier if you work it with your hands, (messy, but easier).  Add flour, cayenne pepper, and salt and continue mixing until thoroughly blended.  Add two cups Rice Crispies and mix gently so they retain their crispiness.  Form into little balls slightly larger than a marble.  Flatten with the back side of a fork.  Bake 15 minutes at 350 degrees.  Let cool, then store in tightly covered container.

Mabelle Bouchard

Chicken Wings

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

1 teaspoon chili powder

8 ounces Louisiana Hot Sauce

½ pound butter, 2 sticks

dash cayenne pepper

chicken wings

Deep fry chicken wings.  Remove from oil.  Dip into sauce mixture for a minute or so.  Remove and serve.

Carla Frabbiele

Bean Dip

2 pounds hamburg

1 small onion, chopped

2 16-ounce cans refried beans

2 4-ounce can chopped green chilies

1 jar medium picante sauce

shredded cheddar cheese

Brown hamburg in sauté pan.  Mix all ingredients together, saving some cheddar cheese for the top.  Top with remaining cheddar cheese.  Serve with tortilla chips or corn chips. 

Sharon Wimette

Sausage Balls

1 pound sausage

1 pound cheddar cheese, shredded

3 cups Bisquick

Mix all ingredients together.  Shape into balls 1-1½ inch in diameter.  Bake at 350 degrees for 15 minutes.

Lea Wimette

Vegetarian Bean Dip

 1 8-ounce container sour cream

1 small package Velveeta cheese

1 can refried beans

1 jar hot picante sauce

Mix all ingredients together.  Serve with tortilla chips or corn chips.                                                         

Sharon Wimette 

Fondue

½ pound natural Swiss Gruyere Cheese, shredded

½ pound natural Cheddar Cheese, shredded

1½ cup Chablis or Riesling wine

all-purpose flour

Lightly flour all of the shredded cheese.  Bring the wine to a boil and alternately add cheeses, slowly.  Stir as mixture becomes thickened.                                                            

Joyce Muller

Party Mix

1 stick butter

3 cups Chex cereal

1 cup pretzels

1 cup nuts

8 teaspoons Worcestershire sauce

1½ teaspoons seasoned salt

1 teaspoon garlic powder

Melt butter and add the Worcestershire sauce and seasonings; mix well.  Add cereal and pretzels and stir.  Put into a roasting pan and bake in the oven at 250 degrees for 20-25 minutes. 

                                                            L. Henry

Cheese Balls

3 3-ounce packages cream cheese

2 glasses Kraft Sharp Cheddar

1 glass Kraft Roka Blue Cheese

¼ teaspoon garlic powder

1 tablespoon grated onion

½ teaspoon Lowry Seasoning or Accent

1 tablespoon steak sauce

2 tablespoons Shedd’s Mustard Sauce

chopped nuts or parsley flakes for garnish

Mix all ingredients, except garnish.  Form in ball or log.  Roll in chopped nuts or parsley.  Chill.

                                                            Dolly Carroll

Mother’s Dip

1 8-ounce package cream cheese

1/8 teaspoon paprika

½ teaspoon horseradish

½ teaspoon Worcestershire sauce

½ teaspoon onion salt

½ teaspoon garlic salt

½ teaspoon celery salt

dash pepper

½ cup sour cream

Mix all ingredients.  Serve with crackers or raw vegetables.                    

                                        Eleanor Wimette