BRAISED PHEASANT WITH CABBAGE

1/4 lb. piece fat salt pork
1 pheasant (an older one)
2 slices fat salt pork
1 tsp. pepper
1 onion, studded with cloves
1 faggot
2 c. hot water
1 med. head cabbage
Savory (opt.)
1 carrot, pared
1 knockwurst or frankfurters
1 c. hot water

Simmer salt pork in water to cover a few minutes. Cut bird into quarters. Brown salt pork pieces in 2 cups hot water. Simmer, covered 40 minutes. Put cabbage into water, simmer 5 minutes. To pheasant add cabbage, carrot, knockwurst, hot water. Cook covered, 45 to 60 minutes or until meat is tender and leg separates from body. To Serve: Remove cabbage; drain thoroughly; place on platter with pheasant quarters surrounded with carrots, onions, knockwurst and salt pork. Makes 4 servings.

BARBECUED RABBIT

Celery tops
1 med. chopped onion
2 tbsp. butter
1 garlic clove, chopped
1/2 c. chopped celery
3/4 c. water
1/4 c. dry wine
1 c. ketchup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Cut cleaned rabbit into serving pieces, boil with celery tops for 30 minutes. Remove rabbit from water and let stand a few minutes. Cook onion in water until browned, then add remaining ingredients and cook for 20 minutes. Add rabbit and simmer slowly for 1 hour. Serve hot. 4 servings.

BARBEQUE VENISON STEAKS

4 steaks, 1" thick
1/2 bottle Lowenbrau Dark
1 onion, chopped
1/2 lemon
1/2 c. Worcestershire sauce

Marinate 6 hours. Grill direct over coals.

GRILLED VENISON ROAST

1 (5 lb.) venison roast
3 cloves garlic
1 c. beef consomme
1 bottle of Lowenbrau Dark

Marinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour.

VENISON PEPPER STEAK

2 tbsp. butter
1 med. onion,sliced
1 green pepper, sliced
1/2 lb. sliced mushrooms
1 1/2 lbs. sliced venison
2 tbsp. butter
1/2 tsp. garlic powder
1/4 c. soy sauce
1/2 c. beef stock
1 tsp. tomato puree
1/3 c. cold water
1 1/2 tsp. cornstarch

Saute onion, green pepper and mushrooms in 1 tablespoon butter. Remove. Saute venison and garlic in 1 tablespoon butter until meat is medium rare. Bring soy sauce, beef stock and tomato puree to a boil in a saucepan. Mix cold water and cornstarch and add to boiling mixture. Return vegetables to pan with meat. Pour sauce over. Simmer until tender. Serve over rice.

SWEET AND SOUR VENISON STEW

2 lb. venison stew meat
1 lg. can tomatoes
1/2 c. brown sugar
1/2 c. vinegar
1 lg. onion, cut into pieces
1 lg. green pepper, cut into pieces

Brown venison stew meat in oil in large Dutch oven. Add onion and cook lightly. Add mashed tomatoes, vinegar, and brown sugar. Put in enough water so it won't stick. Cook several hours until tender. The last 10 minutes of cooking, add green pepper strips.

VENISON STEW

3-4 lbs. venison
1/3 c. flour
1/2 c. Crisco
1 1/2 c. hot water
1 c. red wine
3 or 4 bay leaves (removes wild taste)
1 tsp. dried parsley
1 lg. onion, peeled and quartered
1 1/2 tsp. Lawry's seasoning salt
1/2 tsp. pepper
3 carrots, quartered
3-4 lg. potatoes, quartered

Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry's. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry's. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

VENISON STEW

2 lbs. meat, cubed
2 c. beef broth
3 cloves garlic
2 onions, sliced
3 tbsp. vegetable oil
2 bay leaves
1 head cauliflower
3 potatoes, cubed
6 carrots, cubed
1 can tomato sauce
1 tbsp. salt



Brown meat in about 1 Tablespoon oil, boil meat for about an hour in beef broth at med. timp., then add the remaining ingreadiants, bring to boil lower heat to med cook for about 1 1/2 hours to 2 hours longer add more beef broth if needed or water.
Serve hot.

CORNED VENISON BRINE

3 qt. water
1 c. salt
1/2 c. brown sugar
Salt peter the size of a walnut

Boil all together; when brine is cold pour over meat and let stand 4 to 5 days or longer to have it corned more.

PECAN PRALINES

1 c. brown sugar
1 c. sugar
1 c. milk
1 tbsp. maple syrup
1 tbsp. butter
1/8 tsp. salt
1 c. chopped pecans

Combine sugars and milk. Cook over low heat, stirring constantly until sugars are dissolved and mixture boils. Cook until thermometer registers 224. Add butter and pecans. Cook until a small amount of mixture forms a soft ball when dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat until thick. Drop on a buttered surface and flatten out into patties. Makes 1 dozen.

PICKLED GREEN BEANS

Cook fresh green beans with salt. When almost done (still a little hard). Place into clean sterilized quart jars, layering with onion slices. When jars are full, fill with a hot solution of: 2 c. white sugar
2 c. vinegar
2 c. of water

Bring this to a boil and pour over beans in jar. Seal. Let set for several weeks before using. To use, open jars and serve cold as pickles.

CANNED GREEN BEANS

2 gallons fresh green beans
1 gallon water
1 c. salt
1 c. sugar
1 c. vinegar

Mix water, salt, sugar, vinegar and green beans, which have been snapped to 1 inch pieces. Place in sterilized jars after boiling the beans for 7 minutes. Seal. To Serve: Drain beans and rinse with cold water, cover beans with cold water and heat to boiling. Drain again, now add water and cook as for fresh beans, season but do not add more salt.

DILLY BEANS

2 lbs. green beans, trimmed
1 tsp. cayenne pepper
4 cloves garlic
4 head of dill or 1 tsp. dill seed
per jar
2 1/2 c. water
2 1/2 c. vinegar
1/4 c. salt

Pack beans lengthwise into hot jars, leaving 1/4 inch head space. To each pint, add 1/4 teaspoon cayenne pepper, 1 clove garlic and 1 head of dill. Combine remaining ingredients and bring to boil. Pour boiling hot over beans leaving 1/4 inch head space. Adjust caps. Process both pints and quarts 10 minutes in boiling water. Yield 4 pints.

BLACK BEANS HAM HOCKS

1 bell pepper
1 onion
1 clove garlic
1 tsp. cumin or to taste
1 tsp. pepper (black)
Salt to taste
2 ham hocks
1 bay leaf
Hot sauce to taste
2 tbsp. butter
1 lb. black beans

Let beans soak overnight. Chop pepper (bell), onion, garlic, fry lightly with ham hocks, bay leaf and butter until it looks yummy. Drain bacon and wash. Combine pan mixture with beans in same juice. Add hot sauce to taste. Cook on low 4-5 hours or until mushy. Serve over rice with green onions.

CHUCK WAGON BEANS

2 or 3 lb. hamburger (or 1 qt. canned
hamburg)
3 c. finely chopped onions, less if
desired
1 c. chopped celery
2 beef bouillon cubes
2/3 c. boiling water
1 or 2 cloves garlic, minced
1 1/2 c. catsup or chili sauce
3 tbsp. prepared mustard
1/2 tsp. salt, if necessary
1/2 tsp. pepper
2 (29 oz.) cans pork and beans or 2
qt. canned navy beans

Fry hamburg, onion, and celery until meat is brown and onions and celery are tender. Dissolve bouillon cubes in boiling water. Combine all ingredients. Put in a casserole. Cover. Bake 1 hour and 15 minutes at 350 degrees, or less if done. May be uncovered the last 1/2 hour. If it gets too dry, add more water.

BEAN BACON BROILS

White bread
Pork & beans
Diced onion
Cheese slices
Bacon

Toast desired number of slices of bread in broiler (one side only). Turn over and spoon on 2 or 3 tablespoons of pork and beans. Top with onion, cheese slices and criss-cross with 2 half slices of bacon. Return to broil until bacon is crisp.

CUBAN BLACK BEANS

1/2 lb. black beans (turtle beans)
1 med. onion, chopped
1 tsp. salt
1 tsp. vinegar
1/8 tsp. oregano
4 tbsp. olive oil
1 green pepper, chopped
2 cloves garlic, minced
Dash of pepper
1 tsp. sugar
1 bay leaf

Wash beans. Soak 3 hours in 2 quarts of water. Boil in same water and keep on low heat (simmer) 1 hour. Heat oil and fry slightly: garlic, green pepper and onion. Add oregano, bay leaf, salt, sugar and pepper. Cook 10 minutes. Add to beans when they are well cooked. Add vinegar. Serve with cooked rice.

CRABBIES

1 can crab meat
1/4 #(lb) butter
1/2 c. margarine
1 jar Kraft Old English Cheese (or
other soft cheese spread)
English muffins




Combine ingredients and spread on English muffins. Cut into quarters. Place under broiler until heated. (May place on cookie sheet and freeze if desired. Put in to zip lock bag when frozen.)

CHEESE BOWL

3/4 lb. sharp Cheddar cheese, grated

2 oz. Roquefort or Blue cheese,

crumbled (I really like to use

Gorgonzola for this.)

1 tbsp. butter

1/2 tsp. dry mustard

1/8 tsp. Tobasco sauce

1/2 tsp. Worcestershire sauce

3/4 c. beer or ale

1 tsp. onion, grated

1 sm. loaf (round) or Italian bread

(if I can't find a small loaf,

I'll use a regular size cut in

half, but that does require a

double batch of the cheese

mixture.)

Place all of the ingredients except the beer and the bread in a large bowl. Let this mixture stand at least 30 minutes at room temperature to soften. Then, either with a wooden spoon or more easily with an electric mixer, blend in the beer, adding it slowly. Keep beating until the mixture is smooth, light and fluffy. To make the "bowl", cut a slice from the top of the loaf of bread and scoop out the center, leaving a "bowl" of the sides and bottom. Fill the bowl with the cheese mixture, rounding it on top. Cover with a kitchen wrap and refrigerate until time to serve with crackers. This can be frozen for a later use. We're always searching for unique, but simple ideas for "Hostess Gifts", well here is one that has both attributes.

CHEESEBALL

8 oz. cream cheese
10 oz. shredded Cheddar cheese
1 tbsp. lemon juice
Tobasco sauce to taste
1/4 tsp. salt
1/4 grated onion
2 green chilies, minced
1/2 to 1 jalapeno, minced
1 to 2 tbsp. Worcestershire sauce
Nuts and pecans, chopped

Mix cream cheese with all other ingredients. Form into a ball and roll in nuts. Serve with crackers.

BEER CHEESE

2 lbs. sharp Cheddar cheese, at room
temp.
2 cloves garlic, mashed
3 tbsp. Worcestershire sauce
1 tsp. dry mustard
Tabasco to taste
1/2 bottle beer, or more as rec.
1 tsp. salt, to taste

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt, and refrigerate. (This is a superb keeper.) Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.

CHEESE BALL

2 pkgs. cream cheese
Green onion stems
1 pkg. Buttig pastrami, diced
1 pkg. powdered Ranch dressing
Chopped pecans

Mix first 4 ingredients together and into a ball. Roll in chopped pecans. Best if made a day earlier than needed.

CHEESE BALL WITH RASPBERRY PRESERVES

1/2 lb. American cheese
1/2 lb. cheddar cheese
1 c. pecan chips
5 to 6 green onions, chopped
Mayonnaise
Raspberry preserves, about 6 oz. jar

Grate American and cheddar cheese. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together mold. Refrigerate until ready to use. Then unmold on tray and cover with raspberry preserves. Serve with Ritz crackers.

CARROT-CHEESE BALL

1 1/2 c. shredded carrots (3 to 4 lg.
carrots)
1 (8 oz.) pkg. Neufchatel cheese,
softened
2 c. (8 oz.) shredded low-fat cheddar
cheese
2 lg. cloves garlic, minced
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
3 to 4 tbsp. fresh parsley, chopped

Press carrots between paper towels to remove excess moisture; set aside. Combine Neufchatel cheese and cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill 1 hour. These ingredients may also be combined in a food processor and mixed. Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill at least 1 hour.

AUNT DEBBIE'S CHEESE BALL

2 c. grated cheddar cheese
1/2 c. butter
1 c. & 1 tbsp. flour
Salt
1/4 tsp. paprika
1/4 tsp. cayenne pepper

--FILLING:--

Green olives
Sausage meat
Or pecans

Mix cheese and butter. Add flour, salt, paprika and cayenne pepper. Roll into 1 inch balls. Poke hole with your finger and put in some filling. Close hole and bake at 400 degrees for 20 minutes.

SAUSAGE BALLS

1 lb. breakfast sausage
1 1/2 c. shredded cheddar cheese
1 1/2 c. Bisquick mix

Mix all ingredients together. Roll into small balls. Bake in oven for 15 minutes at 350 degrees.

TEXAS CAVIAR

1/2 onion, chopped
2 med. tomatoes, chopped, drained
1/2 c. fresh cilantro, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 green onions, chopped
2 cans (14 oz. each) black eyed peas,
drained
1 can (14 oz.) hominy, drained
1 bottle (8 oz.) "Kraft Zesty"
Italian dressing
1 fresh jalapeno pepper, chopped
3 or 4 bags blue corn chips

Combine first 10 ingredients and chill. Serve with spoon and blue corn chips on side. Serves 20 to 24 persons.

EGGPLANT CAVIAR

1 lg. eggplant
1 c. finely chopped onion
1 c. finely chopped bell pepper
2 tbsp. olive oil
1 tomato, finely chopped
Salt & pepper to taste

To cook eggplant: Roast on BBQ grill until the skin of the eggplant is brittle, turning occasionally to insure that it cooks thoroughly. Once cooked, let it cool, then peel. Scrape all insides into a bowl and set aside. Discard the skin. (If you do not have access to a BBQ grill, you can boil the eggplant for 25 minutes.) In a large skillet, brown the onion and green pepper in the olive oil. Add eggplant and tomato and stir often. Cook until the mixture is well done. Add more oil if it begins to stick. Salt and pepper to taste. Once the mixture is cooked, put it in a serving dish and chill. Serve as a spread for pumpernickel bread, French bread or crackers.

TUNA DEVIL EGGS

1/2 doz. eggs, hard boiled
1 can tuna
Dash of salt
Dash of pepper
3 tbsp. salad dressing
2 tsp. mustard
Chopped onion to taste

Boil eggs with a little salt. Cut eggs in half and take out the yolks. Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion. Fill egg whites with the mixture.

GARLIC BUTTER MUSHROOMS

2 doz. lg. mushrooms
1/2 c. butter
2 cloves garlic, minced
2 shallots, minced
1/2 c. minced parsley
Juice from 1/2 lemon
1/2 tsp. salt
1/4 tsp. pepper

Clean mushrooms, removing stem. Combine butter, shallots, garlic and parsley. Process. Add lemon juice, salt and pepper. Blend briefly. Place mushrooms in a shallow baking dish. Fill each mushroom with a dollop of garlic butter mixture (about 1/2 or 1 teaspoon each). Bake at 400 degrees for 10 to 12 minutes.

EASY BAKED BRIE

1 (15 oz.) mini brie
1/2 c. chutney
1/4 c. bacon bits

Remove rind from top of cheese, cutting to within 1/2 inch of outside edges. Put on microwave safe dish, spread chutney on top, sprinkle with bacon. Microwave uncovered on high for 1 1/2 to 2 minutes or until brie softens to desired consistency, giving dish a half-turn after 1 minute (or bake at 325 degrees for 20 minutes). Serve with crackers or fruit.

MARGHERITA PIZZA

2 tsp. garlic, chopped
2 med. tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella cheese, sliced
2 med. wheat flour tortillas
2 tbsp. fresh basil, minced
1/2 c. fresh Parmesan, grated

In a small bowl place the garlic, tomatoes, olive oil, salt and pepper. Thoroughly coat the tomatoes. Place the cheese slices over the tortillas. Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan. Preheat the oven to 350 degrees. Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is melted. Cut the pizza into wedges. Serves 2 as an appetizer or 1 as a main course.

CRAB CANAPES

6 English muffins, split
1 stick softened margarine
2 tbsp. mayonnaise
2 (5 oz.) jars Old English spread
1/4 tsp. garlic powder
1 (6 oz.) can crabmeat

Mix above ingredients together and spread on English muffin halves. Cut each muffin into quarters. Freeze, then package and store. TO SERVE: Remove from freezer (do not thaw) and bake at 350 degrees for 15 minutes. Serve warm.

CRAB PUFFS

1 can white crab meat
1 jar Old English cheese spread
1/2 tsp. mayonnaise
1 stick margarine, softened
1/2 tsp. garlic salt
1 tsp. chopped green onion
Tabasco, cayenne to taste
6 English muffins, split

Mix together all ingredients, except muffins, adding the crab meat last. Spread on the English muffin halves. Put in freezer 45 minutes. Take out and cut in 4ths. You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive. May also serve these whole with soup. Cook for 10 minutes at 450 degrees.

STUFFED ARTICHOKE BOTTOMS

1 can artichoke bottoms, drained
1 bottle Wishbone Italian dressing
1 pkg. Stouffer's Spinach Souffle,
thawed
1/4 c. bread crumbs, mixed with 1/4
c. melted butter

Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, place artichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at 400 degrees for 20 minutes. Serves 6 to 8.

QUICHE TRIANGLES

1 (5 oz.) jar Old English sharp
pasteurized cheese spread
1/2 tsp. seasoned salt
1 1/2 tsp. mayonnaise
1/2 tsp. garlic powder
1 stick margarine, melted
1 can (6 1/2 or 7 oz.) tuna or
crabmeat
6 English muffins

Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna. Spread mixture onto English muffin halves. Cut each half into 4 wedges. Broil until mixture melts. Watch carefully as it burns easily. Makes 48 wedges.

SALMON PATE

1 sm. onion, minced
1 (1 lb.) can red salmon, skinned &
boned
1 (8 oz.) pkg. cream cheese (low-fat
is fine), softened
3 tbsp. lemon juice
1 tbsp. horseradish
2 tsp. dried dill
1/4 c. parsley leaves, firmly packed
(1/8 c. minced)
1/4 tsp. liquid smoke
1 tsp. Worcestershire sauce
Dash of Tabasco
Salt & pepper to taste
Optional: Scallions, sliced; black
olives, sliced; mushrooms,
sauteed, chopped

Prepare in food processor. Mince onions, add remaining ingredients and mix until smooth. Stir in scallions, black olives or mushrooms if desired. Refrigerate several hours. Serve on toast, crackers, pita bread or sliced raw vegetables. (Can be prepared with an electric mixer.)

CHICKEN PECAN PATE

1 c. finely chopped pecans
2 c. diced cooked chicken or turkey
8 oz. cream cheese, cut into chunks &
softened
1 clove garlic, minced
6 tbsp. mayonnaise
4 tsp. fresh dill or 2 tsp. dried
Salt

Combine chicken, cream cheese and garlic with chopped pecans in food processor or blender and blend just until smooth. Add mayonnaise, dill and salt to taste and blend again. Form into a ball and arrange on a bed of lettuce. Sprinkle with additional dill. Serve with crackers.

MELON TRAY WITH FRUIT DRESSING

Cantaloupe, honeydew, watermelon or
other available melons
Fresh fruits

--FRUIT DRESSING:--

1 pkg. (3 oz.) cream cheese
1/4 c. orange juice
1/4 c. lemon juice
1/4 c. crushed pineapple
1/4 c. sugar
1/4 tsp. salt
1 thin slice orange peel
1/4 c. heavy cream

Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best). Grapes and apples also may be used. Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a serving platter. Blend all dressing ingredients together and pour over fruit or use for dipping.

FRUIT WITH AMARETTO CREAM

1 1/2 tbsp. Amaretto liqueur
2 tbsp. packed dark brown sugar
1/2 c. sour cream
2 c. fresh fruit

In small mixing bowl combine Amaretto and brown sugar. Add sour cream and mix well. Prepare at least 2 hours before serving. Stir occasionally to dissolve brown sugar. Put fruit into sherbet glasses or small souffle dishes. Drizzle with sauce. Especially good with strawberries, blueberries and green grapes. Serves 4.

TANGY BUFFET MEATBALLS

2 lb. ground beef
2 eggs
1/2 tsp. salt
3/4 c. oatmeal, uncooked
1/3 c. chili sauce

--SAUCE:--

1 c. chili sauce
1/2 - 3/4 c. grape jelly

Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.

TANGY BUFFET MEATBALLS

2 lb. ground beef
2 eggs
1/2 tsp. salt
3/4 c. oatmeal, uncooked
1/3 c. chili sauce

--SAUCE:--

1 c. chili sauce
1/2 - 3/4 c. grape jelly

Combine meatball ingredients, mix well. Shape to form 1 inch balls, bake on a rack in a shallow baking pan at 400 degrees for 15 - 17 minutes. Combine sauce ingredients in a 4 1/2 quart dutch oven. Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3 - 5 minutes or until heated through. Transfer to chafing dish/fondue pot to serve. Makes about 5 dozen appetizer meatballs.

STUFFED MUSHROOMS

1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 tbsp. green pepper
1/8 tsp. sugar
1 tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room
temperature
1/2 c. buttered bread crumbs or
cracker crumbs

Fry bacon until crisp. Remove bacon from drippings. Cook the remaining ingredients until tender (except cream cheese). Remove from heat and mix with cream cheese. Remove stems from mushrooms; chopped stems can be added to the cream cheese mixture. Stuff and mound the cream cheese mixture into each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the bread or cracker crumb mixture on top and bake for 20 minutes at 375 degrees. Insert toothpicks.

TORTILLA ROLL-UPS

8 - 12 flour tortilla
1 (8 oz.) block cream cheese
1 sm. can black olives, chopped
1 sm. can diced green chilies
Dash Tabasco sauce

Cream together cream cheese, olives, chilies, Tabasco sauce. Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill. Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.

WON TON

1 lb. won ton skins OR
1 lb. egg roll sheets, cut in quarters

--FILLING:--

1/2 lb. ground beef
1/2 lb. ground pork
1 (8 oz.) water chestnut, chopped fine
3 stalks green onion, chopped fine
2 tsp. sesame seed oil
Salt and pepper to taste

Mix filling ingredients together. Place about one teaspoon of filling in center of won ton skin and fold over making a triangle, sealing edges by wetting with water. Deep fry in hot oil until golden and meat is cooked (about five minutes). Serve with catsup mixed with Coleman dry mustard or with sweet and sour sauce. Serves 12.

WATER CHESTNUT WRAPPED WITH BACON

1 lb. bacon
4 cans whole water chestnuts
1/4 c. soy sauce
1/2 c. brown sugar

Cut bacon in thirds. Wrap a strip of bacon around a water chestnut and poke a flat toothpick through the bacon and water chestnut. Continue wrapping water chestnuts with bacon until finished. Place each water chestnut that has been wrapped on broiler pan. Cook until bacon is crisp. Mix soy sauce and brown sugar together in bowl. Place each water chestnut with bacon in sauce and marinate for a couple of seconds. Serve hot. Serves 10.

EASY CHEESE BALL

2 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely
grated
1/4 c. EACH celery and bell peppers,
finely chopped, mixed
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.