Red Pepper-Ham Roll-Ups

Pizza Appetizers

1 lb. ground beef

1 lb. bulk sausage

1 lb. Velveeta cheese - cut into cubes

1 Tblsp. oregano

1 tsp. Worcestershire sauce

1/2 tsp. garlic powder

2 pkg. party Rye bread

Brown beef and sausage until crumbly and no pink color remains. Drain excess fat. Stir in cheese, oregano, Worcestershire sauce and garlic powder. Spread mixture on Rye slices. Broil. (It will only take a few minutes! Watch closely!)

Can be prepared in advance and frozen. Freeze on a cookie sheet and then place in plastic bags. When ready to serve, place on a sheet pan ( no thawing necessary) and broil for 2 to 3 minutes. Serve hot.

Shopping List :

1 lb. Ground Beef
1 lb. Bulk Sausage
1 lb. Velveeta Cheese
Oregano
Worcestershire Sauce
Garlic Powder
2 pkg. Party Rye Bread

Red Pepper-Ham Roll-Ups

11 oz. cream cheese softened

2 garlic cloves, finely chopped

1/3 cup finely chopped, toasted walnuts

1/4 cup pitted kalamata or pimiento-stuffed olives, chopped

1/4 cup roasted red bell peppers from a jar patted dry and chopped

1/4 tsp pepper

8 slices of ham cut 1/8 " thick

pitted kalamata olives and pimiento-stuffed olives

Beat cream cheese at medium speed with an electric mixer until creamy, stir in garlic, walnuts, chopped olives, red peppers, and pepper.

Spread cream cheese mixture on each ham slice. Roll up, jellyroll fashion. Place rolls, seam side down, on a baking sheet. Fill end of rolls with remaining cream cheese mixture. Cover and freeze roll-ups for 20 minutes.

Place olives on small wooden picks. Using a sharp knife, slice each roll into 1" pieces, secure with a pick, olive on top. Cover and chill until ready to serve.

Shopping List :

11 oz. Cream Cheese
Garlic Cloves
Walnuts
Kalamata or Pimiento-Stuffed Olives
Roasted Red Bell Peppers
Black Pepper
Sliced Ham (1/8"-thick)

Shrimp Spread

1 can Tomato Soup

8 oz. pkg Philadelphia Cream Cheese

1 pkg Knox Gelatin

1/4 cup cold water

1 cup Miracle Whip

1/2 cup chopped celery

1/4 cup chopped onion

1/4 cup chopped bell pepper

2 - 5 oz. cans of deveined shrimp, drained, rinsed, and broken into small pieces

Heat tomato soup until warm. Add cream cheese. Stir until melted. Remove from heat and add Miracle Whip. Add Knox Gelatin to cold water and let soften, then add to mixture.

Stir in chopped celery, onion, green pepper and rinsed and drained shrimp. Chill this in serving bowl. Garnish with parsley and serve with Townhouse crackers.

Shopping List:

1 Can Tomato Soup
1 block Cream Cheese
Knox Gelatin
Miracle Whip
Celery
Onion
Bell Pepper
2 - 5oz. cans Deveined Shrimp
Parsley for Garnish
Townhouse Crackers

Mushroom Appetizer

8 ounces baby Bella mushrooms

2 Tblsp. butter

1/2 cup chopped onion

2 cloves garlic, minced

1 1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme

1/2 tsp. salt

1/2 tsp. pepper

Sourdough Bread

Olive oil

In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in hot butter until tender.

Lightly drizzle olive oil on both sides of slices of sourdough bread and grill until lightly brown on both sides. They will have the nice grill marks if placed on your grill, but you can also lightly toast them in a pan on the stove.

Spoon the cooked mushroom mixture on toasted or grilled sourdough bread and enjoy the best mushroom appetizer you have ever had!

Shopping List:

Baby Bella Mushrooms
Butter
Onion
Garlic Cloves
Fresh Thyme
Salt
Black Pepper
Sourdough Bread
Olive Oil

Italian Bread Dipping Oil

1 tablespoon minced basil

1 tablespoon chopped Italian flat leafed parsley

1 tablespoon minced garlic

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon ground black pepper

1/2 teaspoon sea salt

1/2 teaspoon chopped rosemary

1/4 teaspoon crushed red pepper flakes

1/2 teaspoon olive oil

1/8 teaspoon fresh lemon juice

Combine all of the ingredients, except the oil and lemon.

Put in a small food processor. Chop briefly until all ingredients are about the same.

Stir in the oil and lemon juice.

TO SERVE: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small dish.

Dip fresh baked bread in mixture and enjoy every bite!

♦♦ Since you probably won't use all of this at one time, it can also be stored in a small container in the refrigerator.

Shopping List :

Basil
Italian Flat Leaf Parsley
Garlic
Dried Thyme
Dried Oregano
Black Pepper
Sea Salt
Rosemary
Crushed Red Pepper Flakes
Olive Oil
Fresh Lemon Juice

Mini Cheese Balls

4 cups ( 16 oz..) shredded Sharp Cheddar Cheese

2 (8-oz.) pkgs. cream cheese, softened

4 oz. crumbled blue cheese

1 Tblsp. Worcestershire sauce

2 tsps. garlic powder

1/2 tsp. hot sauce

2 cups walnuts, finely chopped

Add first six ingredients to food processor bowl, fitted with the knife blade. Process until smooth.

Chill for one hour.

Shape into 3/4" to 1" balls and roll in nuts. Cover and chill until serving time.

Using refrigerated pie crusts or homemade pie crust, cut leaf shapes from the dough using a cookie cutter. From the remaining dough, cut and roll pieces to look like vines.

Brush with cream or half and half.

Bake at 350° for about 10 minutes or until lightly browned.

Arrange the chilled cheese balls on a serving tray to look like a bunch of grapes. Add pastry leaves and vines. Makes about 30 servings.

Shopping List :

16 ozs. shredded Sharp Cheddar Cheese
2 pkgs.Cream Cheese
4 ozs. Crumbled Blue Cheese
Worcestershire Sauce
Garlic Powder
Hot Sauce
2 cups Walnuts
Cream or Half and Half
Refrigerated or Homemade Pie Crust