Best Recipes

• 2 avocados peeled and pitted                
• 1 1/2 teaspoons fresh lemon juice          
• 1 1/2 teaspoons onion, grated                 
• 1/4 teaspoons freshly ground pepper       
• 1/4 teaspoons paprika                            
• 2 or 3 tablespoons sour cream               
• 1 1/2 teaspoons unflavored gelatin
• 1/4 cup mayonnaise
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 4 drops hot pepper sauce
• cucumber slices (garnish)

Puree avocados in food processor or blender.  Soften gelatin in lemon juice and add to puree along with remaining ingredients except sour cream and garnish.  Mix well.  Turn into serving bowl.  Whip sour cream lightly with fork and spread over mousse to prevent discoloration.  Refrigerate until set.  Serve cold garnished with cucumber slices.  Makes 4 servings.

• 1 pound high-grade old-fashioned sausage (ground seasoned, bulk)
• 1 pound Velveeta cheese cut into 1inch chunks
• 1 loaf party rye bread

Brown sausage in skillet and drain.  Return sausage to skillet and add chunks of cheese.  On low heat setting, melt cheese into sausage (place lid on skillet during this process, about 10-15 minutes).  When cheese is melted, mix with sausage and spread on party rye bread.  Before serving, place on cookie sheet under broiler until brown and bubbling.

• 1 cup water
• 1/2 cup butter or margarine
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 eggs                                                                    
• 1 1/2 cups fresh lump crabmeat
• 2 cups (8oz.) shredded sharp cheddar cheese
• 1 cup mayonnaise
• 1/2 cup finely chopped celery
• 1 1/2 teaspoons minced onion
• 1 tablespoon Worchestershire sauce
• 1 teaspoon hot sauce
• Garnish:  fresh parsley sprigs

Combine water and butter in a medium sauce pan; bring to a boil.  Add flour and salt all at once, stirring vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball.  Remove from heat, and cool 5 minutes.

 Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth.  Drop batter by teaspoonfuls 2 inches apart onto lightly greased baking sheets.

Bake at 400 degrees for 20 minutes.  Turn oven off; remove puffs.  Make a horizontal slit about one-third of the way down in top of puff ( do not cut completely through).  Return puffs to oven for 10 minutes to dry out.  Remove from oven; cool on wire racks.  Complete slit to slice top from each putt.

Over pound fresh medium shrimp, boiled and peeled, can be substitued for crabmeat.  Tuna or chicken may be used as a substitue also.  Makes 4 1/2 dozen.

• 1/2 cup thyme
• 1 cup oregano
• 2 cups butter
• 2 loaves day old Italian bread, slice 1/8 inch thick
• 1 qt. fresh grated parmesan cheese
• 1 cup basil
• 1 cup parsley
• 2 1/2 tablespoons chopped garlic

Mix butter and chopped garlic well.  With a pastry brush, dab sliced bread with butter mixture.  Sprinkle with cheese/herb mixture freely.  Bake at 350 degrees for 15 minutes or until golden brown.  Serves 15-25.

• 1 cup salad oil
• 12 cup wine vinegar
• 1 teaspoon prepared horseradish
• 2 pounds large cooked shrimp (40 peeled)
• 1/2 cup dry white wine
• 2 tablespoons paprika
• 1 clove garlic
• 4 teaspoon pepper

 Put all except shrimp into blender or food processor and blend.  Put shrimp into large bowl.  Pour marinade over all.  Let stand in refrigerator for several hours. 

• 10oz. pkg. chopped spinach, cooked, drained
• 4oz. can mushrooms, drained, finely chopped
• 1/2 cup Mayonnaise
• 1/4 cup chopped red or green pepper
• 2 tablespoons chopped green onion
• 1 teaspoon dill weed
• 24 party rye bread slices, toasted
• 6 Velveeta Slices Pasteurized Process Cheese Spread, quartered

Combine spinach, mushrooms, mayonnaise, peppers, onions and dill; mix well.  Cover each bread slice with one tablespoon spinach mixture and cheese slice.  Place on ungreased cookie sheet.  Bake at 350 degrees for 8-10 minutes or until cheese begins to melt.  Makes 2 dozen. 

• 1 8oz. package softened cream cheese
• 1 4oz. can green chilies, chopped
• 1 4oz. can chopped black olives
• 4 chopped green onions
• 1 package tortillas (large size)

Mix all ingredients together. Spread on tortilla, roll tortilla.  Chill, slice and serve with salsa for dipping.

• cauliflower
• mushrooms
• green onions, use stems also
• salt to taste
• broccoli
• cucumbers
• 1 small jar pimentos
• bottled or packaged buttermilk salad dressing

Cut all ingredients into bite-sized pieces.  Pour buttermilk dressing over all.  Let set overnight.

• 1/2 pound small mushrooms
• 2 tablespoons red Burgundy wine
• 1/8 teaspoon course-ground pepper
• 1/2 cup bottled Italian salad dressing
• 2 tablespoons diced pimento

Rinse, pat dry, and trim mushrooms.  Slice mushrooms and place in tightly covered bowl; should be about 2 and 1/2 cups.  Combine remaining ingredients and mix well.  Pour over mushrooms and toss gently.  Cover and refrigerate at least 24 hours before serving.