COUNTRY LIVER PATE....Kiwi from New Zealand

3/4 C.butter or margarine (1 1/2 sticks)
1 pound chicken livers
1/2 pound medium sized mushrooms
1/3 C.minced green onions
1 teaspoon salt
1 clove garlic,minced
1/2 C.dry white wine
1/8 teaspoon hot pepper sauce
Melba toast

1. In 10 inch skillet over medium high heat melt 4 Tablespoons butter; stir in chicken livers,
mushrooms,green onions,salt and garlic; cook until livers are lightly browned but still pink inside,
about 5 minutes. Stir in wime and hot pepper sauce,cover and simmer 5 minutes.
2. In blender at medium speed or in food processor with knife blade attached,blend chicken liver
mixture and remaining 1/2 cup butter until smooth,stopping blender occasionally and scraping sides
with rubber spatula. (Mixture will be thin)
3. pour mixture into 3 cup crock or small bowl;cover and refrigerate 3 hours or until mixture is firm.
Serve with melba toast.


1 qt orange juice, chilled
1 qt cranberry juice, chilled
2 (32 oz) bottles gingerale, chilled
1 (32 oz) bottle champagne or sparkling cider
fresh strawberries (optional)

Combine juices in a punch bowl, gently stir in ginger ale and champagne
Garnish with fresh berries if desired. Yield - approx 20 cups


1/4 cup peeled, finely chopped cucumber
1 (8 oz) carton commercial sour cream
1 (.75 oz) pkg Italian salad dressing mix (dry)
3 tbls finely chopped green pepper
3 tbls diced pimento

Sprinkle cucumber w/salt, let stand 20 min., place cucumber in a colander; rinse well and drain.
Press cucumber between paper towels until barely moist, set aside Combine sour cream and salad
dressing mix in a bowl, mix well. Stir in cucumber, green pepper, and pimento. Garnish with
parsley if desired. Serve w/fresh veggies Yield about 1-1/2 cups


3 sticks margarine, softened
8-10 oz of sharp cheese, grated
2 cups all-purpose or self-rising flour
Dash red pepper
2-1/4 to 2-1/2 cups Rice Krispies

Mix margarine and cheese. Add flour and pepper; mis well. Add Rice Krispies and shape into
small balls. Bake on a greased cookie sheet at 375 for 10-15 min.


1 cup soft butter
2 cups grated sharp cheese
2 cups flour
Scant teas salt

Blend butter and cheese thoroghly. Add flour and salt, one cup at a time, blending well.
Divide in half and roll into 2 long sausage shapes. Wrap in waxed paper. chill in fridge 2-3 hrs.
Slice into 1/4 inch slices. Bake on ungreased cookie sheet at 400 degrees for 10 min. Cool and serve.
These will keep for some time in a tin with waxed paper.


8 slices bread
1 cup marg. melted
sesame seeds.

Remove crusts from bread and cut each slice into 3 fingers.
Dip into melted marg. and sprinkle on sesame seeds. Place on cookie sheets.
Bake in 400 oven for 18-20 minutes. serve hot makes 6-8 servings


1 lb lean sausage, uncooked
3 cups Bisquick
10 oz grated sharp cheddar cheese

Mix 3 ingredients together, form into balls. Bake at 350 for 15 mins on an ungreased cookie sheet.


1/2 cup butter (room temp)
1 cup mushrooms, thinly sliced
3 tbls finely chopped green onions
1 tlbs finely chopped garlic
1 lb fresh bay scallops
1/2 cup soft bread crumbs
1/2 cup finely chopped parsley
salt and pepper to taste
Parmesean cheese (for topping, optional)

Melt 1/4 cup butter in small skillet. Add mushrooms. Stir often until mushrooms are wilted and
give up their liquid. Add greeen onion and garlic. Cook briefly. Spoon mushroom mixture into mixed
crumbs, parsley, salt and pepper. Blend well. Use the mixture to fill 6 seafood shells or use 6 ovenproof
saucers. Arrange on cookie sheet. Melt remaining butter and drizzel it over scallops. Bake at 450 for 10 min.
Run scallops under broiler until nicely browned, 1 min. May be cooked in one baking dish and served as a
side dish with desired meal. Serves 6 peeps.


3/4 cup butter, softened
1 lb sharp cheddar cheese, grated
2 cups all purpose flour
1 teas salt
1 scant teas red pepper

Mix softened butter with grated cheese. Add flour, salt and pepper; combine thoroughly.
Press dough onto ungreased cookie sheet using a star-shaped disc of cookie press.
Bake at 350 for 10-12 min. Yield 20-25 servings


2 (8 oz) pkg cream cheese
1 pkg (3 oz) instant vanilla pudding
1 can fruit cocktail, chopped and drained well

Mix together and roll in chopped pecans. Serve with cinnamon graham crackers


4 cups popped corn
2 cups bite sized pretzels
2 cups Chex corn squares
1-1/2 Holiday M&M's (Easter or Christmas)
1 cup rasins (optional - you can also use other dried friut, cherries, blueberries, etc.)

Combine all ingredients and store in a tightly covered container. Makes 10 cups


1 pkg instant vanilla pudding
2 cups cold milk
1 cup sour cream

Add pudding mix to milk. Beat or mix w/mixer until well blended. Fold in sour cream and chill.
Serve with fruit.


1 6oz. can frozen lime aid
1 tsp. grated lime peel
1/2 cantaloupe - chunked
1/2 cantaloupe - balled
1/2 honeydew - chunked
Lime slices for garnish
1/4 cup melon liqueur

In a large pitcher, prepare lime aid and chill. Place both types of melons
on baking sheet lined with wax paper. Freeze for 30 min. In food proccesor
or blender combine frozen honeydew chunks and melon liqueur. Blend until smooth.
Stir honeydew puree into limeaid. Add grated lime peels and frozen cantalope chunks.
Add grated lime peels, pour into glasses. Thread reserved cantalope balls and lime slices
on wooden picks for garnish. 6 servings


1/2 med. cantalope (peeled,seeded,and cubed)
1/2 pint strawberries (rinsed,hulled,and halved)
8 tbsp. sugar syrup(recipe to follow)
1/4 tsp vanilla
1 cup plain yogut
1tbsp. lemon juice

Freeze cantalope cubes on waxed paper lined baking sheet. Bag,seal, and freeze.

SUGAR SYRUP: boil 2 cups sugar and 1 1/2 cups water in pot. Lower heat and
simmer for 5 minutes. Swirl pan occasionally. Pour into container and chill.
Later: Combine strawberries, syrup, vanilla in blender. Add yogurt and lemon juice.
Whirl until blended. pour into 2 large glasses. Garnish with strawberries and serve
immediately. Makes 2 lg. glasses.


1- 6oz can frozen OJ (thawed)
2 cups carbonated water
8 tsp. sugar
maraschino cherries
1 1/2 pints vanilla Ice cream

In each tall glass stir in 3 tablespoons of OJ and 2 tablespoons of sugar.
Add 2 tablespoons of vanilla ice cream and stir until blended.
Pour 1/2 cup carbonated water into each glass. Top with a scoop of ice cream.
Garnish with cherry. makes 4 lg. glasses


1 gallon apple cider
1 quart cranberry juice

in a tea basket:
1/4 cup brown sugar
1/4 teaspoon salt
2 tablespoons stick cinnamon (crushed)
1 teaspoon whole cloves
1/2 tesaspoon whole all spice

simmer over low heat


2 bananas, peeled and sliced
1 1 /2 cups pineapple juice
1 (8-ounce) carton vanilla low-fat yogurt
1 cup fresh or frozen raspberries

Place bananas in a single layer on a baking sheet; freeze until hard. Combine bananas,
pineapple juice, yogurt, and raspberries in container of an electric blender; process until smooth.
Serve immediately. Yield: 5 cups


1 cup fresh or frozen strawberries
1 cup pinapple chunks
one half cup raspberries
2 tablespoons frozen limeaid, defrosted

blend until smooth


1 cup coffee
one quarter cup plain yogurt
one half cup skim milk
one quarter cup ice cubes

blend until smooth serve over ice


1 (18 oz) jar Tang instant drink
2 (3oz) pkgs instant lemonade mix
2 teas cinnamon
2 teas cloves, ground
3/4 cup instant tea
2-1/2 cups sugar

Mix all ingredients together thoroughly. Place in tightly covered jars and use as needed. To make each
cup of tea, place 2 heaping teaspoons in cup and add boling water. Stir well. Yield 1-1/2 qts dry mix.
This makes a great gift along with some nice decorative glasses or a decorative jar, include instuctions.


what i do is boil 2 eggs take the yoke out and put it in a bowl leave the white for later. i get out my musturd
and miricle whip and just pour it in till you think thats enough. mix it up with a fork to get all the lumps out.
Add a pinch of tobasco sause. i ussuelly add dressing but you dont haft to.
its my fomous recipie. my famouse Egg Chip Dip.

COCKTAIL SAUCE....Sharon aka Hoop_spunky

3/4 cup of chili Sauce
2 tbls. of lemon juice
2 tsps. Prepared Horseradish
1/2 tsp. finely chopped onion
Few dashes of bottled hot pepper sauce

In a small bowl combine chili sauce, lemon juice, horseradish, worchestershire sauceonion, and hot pepper sauce.
Mix well, cover and Chill for several hours. Serve with Shrimp or Seafood.