Shrimp Pate'

1 pound cream cheese -- softened
1 1/2 teaspoons fresh lemon juice
salt and pepper -- to taste
1 pound shrimp -- salad size
1 tablespoon parsley -- chopped
1 dash dry vermouth
3 medium green onions -- chopped, green part only
1 tablespoon Dijon-style mustard

Whip cream cheese in electric mixer or food processor, add half of the shrimp (well drained). Whip again until shrimp are broken. Fold in remaining ingredients. Chill. Serve with assorted crackers.

Shirley's Cheese Log

16 ounces cream cheese -- softened
2 jars Kraft Old English Cheese
1 jar cheese whiz -- jalapeno flavored
1/4 cup pecans -- finely chopped

Blend all ingredients together and form into a log. Roll in pecans if you wish, or add the pecans to the mixture. Store tightly covered in the refrigerator. Spread on an assortment of crackers.



Serving Ideas : I sometimes roll in chili powder and put the pecans inside, or eliminate the pecans all together.

NOTES : I find this easiest to mix together if you soften it in the microwave for a few minutes. Can also be microwaved until hot and serve it like fondue.

Becky's Sweet & Sour Meatballs

1 bag prepared meatballs
3/4 cup pineapple juice
1/2 cup barbecue sauce
1/4 cup water
1 cup whole-berry cranberry sauce
6 slices unsweetened pineapple -- cut into tidbits
1 tablespoon cornstarch



Combine cornstarch, pineapple Juice, barbecue sauce and water until smooth. Stir in cranberry sauce. Place meatballs in a large kettle or crockpot. Pour prepared sauce over the top. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat and top with pineapple tidbits. Cover and simmer 10 minutes or until meatballs are heated through.

NOTES : Can be served over cooked rice, or as an appetizer. Becky doubles the recipe if needed so the meatballs have plenty of sauce.

Joanne's Salmon Ball

16 ounces red salmon
8 ounces cream cheese -- softened
1 tablespoon onion -- grated
2 tablespoons lemon juice
3 drops Worcestershire sauce
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon salt
1 tablespoon horseradish
dash cayenne pepper
3 tablespoons parsley, minced

Mix all ingredients together except nuts and parsley. Form into a ball. Roll in minced parsley and nuts. Cover and refrigerate until ready to serve. Put ball in middle of platter and surround by crackers. Makes 12 servings. Preparation time is 20 minutes.


NOTES : If using smoked canned salmon, omit the liquid smoke. I always use the red salmon because the color is better than the regular. No difference in taste, just a better appearance.

Snyder's Carmel Corn

1 Cup margarine
2 Cups brown sugar
1/2 Cup light karo syrup
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons vanilla
10 cups Popped Corn, or more if needed

Mix margarine, brown sugar, karo syrup and salt together. Bring to a boil for 5 minutes. Remove from heat and add vanilla and soda. Pour over popcorn. Bake at 325° for an hour, stirring every 15 minutes.

Pedro's Cheesy Hot Dip

1 pound velveeta
1 small can Rotel Tomatoes -- (tomatoes w/green chilies)
1/3 cup salsa
8 ounces cream cheese
1 can hot chili with beans

Melt everything together and put in a small crockette and keep warm.


NOTES : This is good. We thought hamburger would do well added to this and also sliced olives. Great with nacho chips.

Pear Pie

CRUST:
1/2 cup butter or margarine
1/4 cup brown sugar
1 cup all-purpose flour
1/2 cup flaked coconut
FILLING:
1/2 cup brown sugar
2/3 cup all-purpose flour
1/4 teaspoon salt
1 cup pear juice -- from canned pears
1 cup milk
2 large eggs -- slightly beaten
2 tablespoons butter or margarine
1/2 teaspoon vanilla
3/4 cup whipping cream
8 canned pear halves -- very well drained (on paper towel)
1/3 cup sugar
1 teaspoon cinnamon

For crust, preheat oven to 400°. Combine the butter, brown sugar and flour and mix until creamy. With hands, add coconut. Spread in a 9 X 13 pan. Bake for 15 minutes. Remove from oven. Stir with spoon. Press 2 cups of hot crunch against bottom and sides of a 9 inch pie pan, pressing firmly in place. Cool.

For filling, combine brown sugar, flour and salt in a sauce pan. Blend in pear juice and milk until smooth. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil for 1 minute, remove from heat. Gradually stir hot mixture into beaten eggs until all is added. Return to original pan and place over medium heat and boil for 1 minute longer. Remove from stove and stir in butter and vanilla. Pour into prepared crust. Chill thoroughly. Just before serving, whip the cream and spread over the top. Combine sugar and cinnamon, dip drained pear halves in mixture and arrange on whipped cream, sprinkle with any reserved crust.