Starters

Cheese Cookies

2 c plain flour	1/2 c sharp cheese, grated
2 c Rice Krispie cereal	1 t salt
1 1/2 sticks margarine, melted

Mix into balls the size of marbles, then flatten with fork. Bake at 350f for 15-20 minutes..

Cheese Wafers

3 sticks butter, room temp.	3 c plain four
3 c sharp cheese, grated	1 t red pepper
3/4 t salt	4 1/2 c crushed Rice Krispies

Mix flour, salt and pepper. Set aside. In large bowl, mix butter and cheese. Add flour mixture. Last add cereal. Roll in ball the size of marbles. Place on ungreased cookie sheet, press thin with fork. Bake at 400f for 10 minutes..

Ham and Cheese Rolls

1 lb ham,	1 med-large onion, chopped
1 lb Swiss cheese	3 T poppy seeds
2 sticks butter	3 T mustard
2 T worchestershire sauce	Rolls

Heat all but cheese and ham until melted. Mix all and spread on rolls. Place ham and cheese on rolls.

Ham Delights

3 pkg. party rolls	3 T mustard
1/2 stick butter, softened	1 lb boiled ham, thinly sliced
3 T poppy seeds	3/4 lb Swiss cheese, sliced
1 t worchestershire sauce

Slice party rolls in half without breaking rolls apart. You will have three top halves and three bottom halves. Combine butter, poppy seed, worchestershire sauce and mustard together. Spread on top of both halves of rolls. Layer ham and cheese on top of spread and put top halves back on rolls. Wrap in foil. Bake at 400f for 10 minutes.. Unwrap and bake 5 more minutes until cheese melts. Cut apart and serve.

Ham Roll-Ups

1 8 oz pkg. cream cheese, softened	3/4 c pecans, finely chopped
1/2 T onion, finely chopped	3/4 lb. ham, thinly sliced
1/2 t Angostura bitters

Combine first four ingredients. Spread on ham slices. Roll up. Refrigerate before slicing. Cut into circles.

Mexican Pinwheels

8 oz cheddar cheese, shredded	1/2 c green chilies
8 oz cream cheese, softened	seasoned salt to taste
1 c sour cream	10 flour tortillas
1/2 c chopped olives

Combine cheeses, sour cream, olives, chilies and seasoned salt in bowl; mix well. Spread thinly on tortillas. Roll as for jelly rolls, chill thoroughly. Cut into 1- inch pieces. May substitute 1/4 c chunky salsa for sour cream, add onions or jalapenos.

Mini Monte Cristo Sandwiches

2 T butter, softened	2 T prepared mustard
8 slices white bread	2 slices Swiss cheese
4 slices ham	3 large eggs
1/2 c milk	1 envelope golden onion soup mix
1/4 c butter

Blend 2 T butter with mustard; evenly spread on each bread slice. Equally top 4 bread slices with cheese and ham. Top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk and soup mix until well blended. Dip each sandwich in egg mixture, coating well. In large skillet, melt 1/4 c butter and cook sandwiches over medium heat, turning once, until golden brown.

Olive - Cheese Puffs

1/2 c grated sharp cheese	1/2 c melted butter
1 1/4 c flour	1 (2oz) jar or about 30 olives

Work cheese and flour together until crumbly. Add butter and stir with fork. Mold 1 t. of dough around olive. Place 2 inches apart on ungreased cookie sheet. Refrigerate for one hour, then bake in preheated 400f oven for 15 to 20 minutes. Makes about 30-40.

Sausage Balls

1 lb hot sausage, browned and drained	3 c Bisquick mix
1/2 lb sharp cheese, grated

Mix all together and form into bite size biscuits. Bake on ungreased pan at 350f until lightly browned.

Sausage Meatballs

1 lb pork sausage	1 egg
crumbs from 1 (6oz) pork Stove Top	1 c minced celery
stuffing mix	1 onion, minced

Combine sausage, bread crumbs, egg, onion and celery in bowl. Mix well. Shape into 1- inch balls; place in baking dish. Bake at 350f for 40 minutes. Serve with honey mustard. Yields 48.

Spinach Balls

2 10oz pkg. frozen chopped spinach	2 c corn bread stuffing mix
2 large onions, chopped	5 eggs, beaten
3/4 c butter	1/2 c Parmesan cheese
2 T garlic powder

Cook spinach according to package, drain. Sauté onions in butter until transparent. Stir in stuffing mix, beaten eggs, Parmesan cheese and garlic powder. Roll into small balls. Place on baking sheet; freeze. Bake at 400f for 15-20 minutes or until firm. Serve warm. May store frozen balls in plastic bags in freezer and bake as needed. Yields 112 servings.

Stuffed Mushrooms with Crabmeat

12 large mushrooms	2 T butter, melted
6 oz frozen crabmeat, drained dry	1 envelope vegetable soup mix
3 T dry bread crumbs	1/2 sour cream or plain yogurt
3 dashes hot pepper sauce	1/8 t pepper

Preheat oven to 350f.Remove and finely chop mushroom stems. In medium bowl combine chopped stems, soup mix, crabmeat, sour cream/yogurt, bread crumbs, pepper sauce and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with mixture, then brush with butter. Bake 15 minutes or until tender.

Tex-Mex Platter

2 T lemon juice	1/2 t salt
3 avocados, medium size	1/4 t pepper
1 c sour cream	1/2 c mayonnaise
1 packet taco seasoning mix	21 oz bean dip
1 c green onions; chopped	3 tomatoes, seeded / chopped
7 oz black olives; sliced	8 oz sharp cheddar cheese; grated

Peel, pit and mash avocados in medium bowl. Add lemon juice, salt, and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning mix. To assemble, spread bean dip on large shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve with tortilla chips.

Vegetable Sandwiches

1 cucumber	8 oz cream cheese
1 bell pepper	1 t worchestershire sauce
2 or 3 stalks celery	1 t seasoned salt
1 onion	1 - 2 t horseradish (optional)
2 or 3 carrots

Coarsely chop vegetables in blender with 1/4 to 1/2 cup water and salt. Place in strainer and DRAIN WELL. Pour onto paper towels to absorb any remaining water. Mix with remaining ingredients. Spread on sliced bread and cut into fourths.