Prepared spinach spread or dip (found in most grocery stores)

Cloves of garlic, minced

Salt

Softened cream cheese (if needed for thickness)

Phyllo sheets

Salted butter, melted

If using a spinach dip you may need 4 oz. of softened cream cheese for thickness. It should be thin enough to spread well, not watery. Add garlic and salt for taste. Butter both sides of phyllo sheets with a pastry brush, laying one on top of the other. Spread spinach mixture on the top phyllo sheet leaving approximately 1/2” on each end. Roll the phyllo dough creating a long tube. Fold all ends in, using melted butter as paste to secure. Lay on a cookie sheet covered with parchment paper. Bake at 325 degrees for 18-20 minutes or until golden brown. Let sit for 2-3 minutes. Cut at an angle and serve.

Prepared same as spinach rolls, substituting shrimp spread.

Mix together:

2 C. mayonnaise

3/4 C. real bacon bits

1/2 t. meat tenderizer

1/2 C. chopped onions

1/2 C. basil (optional)

1 loaf long slender baguette bread, sliced

Spread mayonnaise mixture on each bread slice. Top with sliced tomato. Garnish with dab of spread and basil or chopped onions.

2 pints fresh strawberries, quartered or wholeMix together until smooth the following:

8 oz. sour cream

1 C. powdered sugar

1/2 t. ground cinnamon

4 T. amaretto or 1 t. almond flavoring

Pour over strawberries or cluster as shown for dipping. Garnish and serve cool. Serves 6.

1 large cucumber, peeled, grated and drained

1/4 C. chopped fresh dill or 1 t. ground dill

1/2 medium onion, grated with juice

One loaf of bread with crusts removed.

Cream ingredients together. Salt to taste. Spread cucumber mixture on bread. Cut as desired and serve.

Preheat oven to 400 degrees.

Place in a food processor:

21/4 C. all-purpose flour

1/3 C. sugar

1 T. baking powder

2 t. orange peel

Add using off/on button until mixture resembles coarse meal:

11 T. chilled, unsalted butter, cut into small pieces

Transfer mixture to large bowl. Make a well in the center.

Add to well, using fork, stir until just moist:

3/4 C. whipping cream

Mix in:

1/4 C. crystallized ginger

3/4 C. diced apricots

Transfer dough to floured surface and gently knead until smooth, about 8 turns. Divide dough in half; pat each portion into ¾-inch-thick round. Cut into rounds or wedges and transfer to lightly buttered baking sheet, spacing 1 inch apart.

Brush tops with 2 T. whipping cream. Bake scones until light brown, about 18 minutes. If you make them the day before, reheat in 350 degree oven before serving.

Makes 12.

Wash and dry jelly jars, bands and lids. Set aside.Stir over heat:

Until sugar is completely dissolved. Remove from heat. Add:

1 pouch liquid fruit pectin

Mix well and pour immediately into prepared containers, leaving 1/2 inch space at top. Wipe lip of jar clean and place lids and bands on. Let stand at room temperature for 24 hours. Yields 5 cups.

Note: Try substituting white champagne in place of pink and serving it with meats such as duck.

4½ C. flour

2 t. baking soda

1 t. salt

Combine ingredients. Set flour mixture aside

1½ C. sugar

1½ C. brown sugar

2 C. shortening (not butter)

2 t. vanilla

1 t. water

4 eggs

Beat until creamy. Add flour mixture one cup at a time and mix well.

36 ounces bittersweet or semi sweet chocolate chips or chunks (3 12-ounce bags)

2 C. chopped nuts (optional)

Stir into mixture. Place dough on cookie sheet by the spoonful.

Bake at 325 degrees for 10 minutes. Let cookies cool for a minute before removing. Makes 10 dozen medium size cookies.

Mix:

1 part white grape juice

2 parts ginger ale

Serve over washed, frozen white grapes and ice.

3 packages Seasons Italian dressing

2 large purple onions, sliced and ringed

2 14-oz. cans artichoke hearts, drained

2 jars capers

3 lbs. fresh, large shrimp, cooked and peeled

Prepare Italian dressing according to package instructions, omitting the water and replacing with vinegar. Oil may be slightly reduced if desired. Place shrimp, onions, artichoke hearts, mushrooms and capers in a deep container. Add Italian dressing, making sure every thing is well-coated. Marinate over night. Serve on a bed of salmon if desired. Serves 12.

2 8-count crescent rolls, uncooked

3/4 C. mayonnaise

1/2 C. sour cream

1 8oz. pkg cream cheese softened

1 envelope ranch dressing mix

3 C. vegetables, finely chopped

(3/4 C. each: bell pepper, carrots, broccoli, green onions)

3/4 C. finely shredded cheddar cheese

Cover bottom of an 11x17 ungreased jelly roll pan (sheet cake pan) with flattened crescent rolls. Make sure to press all seams together. Bake at 375 degrees for 8-10 minutes or until lightly brown. Set aside to cool. Mix together cream cheese, sour cream, mayonnaise and ranch dressing.

Spread mixture over crescent rolls. Sprinkle vegetables over cream cheese mixture. Pat down lightly. Sprinkle cheddar cheese over vegetables. Cover with plastic wrap and chill for 3-4 hours. Cut into squares and serve. Makes 20 2x2 squares.

Mix together and spread in a 9” pie or quiche pan:

1 C. cheddar cheese, shredded

3 green onions, chopped

1/2 C. mayonnaise

8 oz. cream cheese, softened

Sprinkle over cheese mixture:

1 sleeve Ritz crackers, crushed.

10 strips of cooked bacon, crumbled.

Bake at 350 degrees for 20-30 minutes. Serve with assorted breads or crackers.