As given to me by Jim F.

• 3 - 8 oz. pkg cream cheese
• 1 c. diced ham or tinned flaked ham

• 2 tbsp. horseradish
• 2 tbsp. mustard
• chopped walnuts

Combine first 4 ingredients and form into a ball or ring. If forming ball, roll in nuts. Refrigerate for a few hours before serving with your favourite crackers.

As given to me by Bea T.

• 8 oz cream cheese - softened
• 3 c. grated cheddar cheese
• 1/2 c. sour cream

• 1/4 c. finely chopped green onion
• dash of Tabasco sauce
• dash of Worcestershire sauce

Wrap the above ingredients in waxed paper forming a ball. Place in the fridge to stiffen - form into desired size. Roll in crushed potato chips, nuts, or caraway seeds. May be frozen.

• 1 box Cheerios
• 3 bags stick pretzels
• 2 bags salted peanuts
• 1 box Life cereal (or Crispex)
• 3 boxes Bugles

• 1 lb. margarine
• 1 tsp. paprika
• 1 tsp. onion salt
• 3 tsp. garlic salt
• 1 tsp celery salt
• 1 tsp Worcestershire sauce

Mix together dry ingredients. Melt margarine; add spices and Worcestershire sauce. Pour over dry mixture and stir with a spatula to evenly coat cereal etc. Bake at 250F, stirring every 15 minutes for about 2 hours. If you like more spice, double the measurements.

• 3 lb. chicken wings
• 1 egg, beaten
• 1 c. flour
• 1 c. butter

Sauce:
• 3 tbsp. soy sauce
• 3 tbsp. water
• 1 c. white sugar
• 1/2 c. vinegar
• 1/2 tsp. salt

Cut wings in half. Dip into slightly beaten egg and then flour. Fry in butter until deep brown and crisp. Put into shallow roasting pan. For sauce, blend all ingredients together. Pour over wings. Back at 350F for 1/2 hour, basting wings during cooking. Sauce is good over regular fried chicken also.

• 1 c. water
• 5 eggs
• 1/3 c. butter
• 1 c. flour

• 1/2 tsp. salt
• 1 1/2 c. shredded mozzarella cheese
• 1 c. finely chopped ham
• 1/4 tsp. dry mustard

Measure water, butter and salt into a saucepan. Bring to a boil. Add flour all at once and stir vigorously until batter leaves the sides of the pan and a ball of paste forms. Allow to cool 1 minute. Add eggs one at a time, beating vigorously until dough is smooth. Stir in shredded cheese and ham. Drop by teaspoon onto lightly greased pan. Bake in 400F oven for 20 to 25 minutes until firm and brown. These freeze nicely.

• 1 pt. cherry tomatoes
• 5 oz. can crab meat
• 1/4 c. mayonnaise

• 3/4 tsp. grated lemon peel
• 1/2 tsp. curry powder
• 1/4 tsp. salt

Cut a thin slice off tops and bottoms of tomatoes. Remove pulp from stem end; drain on paper towels. Combine remaining ingredients in small bowl until well blended. Fill tomatoes. Refrigerate, covered until ready to serve. Yield: 20 tomatoes

• 3-4 medium tomatoes, chopped
• salt & freshly ground black pepper
• a few leaves fresh basil, torn into pieces

• 8 slices crusty white bread
• 2-3 cloves garlic; peeled & cut in half
• 6 tbsp. extra-virgin olive oil

1. Place the chopped tomatoes with their juice in a small bowl. Season with salt and pepper, and stir in the basil. Allow to stand for 10 minutes.
2. Toast or grill the bread until it is crisp on both sides. Rub one side of each piece of toast with the cut garlic.
3. Arrange on a platter. Sprinkle with the olive oil. Spoon on the tomato mixture and serve at once.

• 3 large red peppers
• 1 - 7 oz. can drained tuna
• 2 tbsp. fresh lemon juice
• 3 tbsp. extra-virgin olive oil
• 6 green or black olives, stoned & chopped

• 1/2 tbsp. chopped fresh parsley
• 1 clove garlic, finely chopped
• 1 medium stick celery, very finely chopped
• salt & freshly ground pepper

1. Place the peppers under a hot grill, and turn occasionally until they are black and blistered on all sides. Remove from heat and place in a paper bag.
2. Leave for 5 minutes and then peel. Cut the peppers into quarters and remove the stems and seeds.
3. Meanwhile, flake the tuna and combine with the lemon juice and oil. Stir in remaining ingredients. Season with salt and pepper.
4. Lay the pepper segments out flat, skin side down. Divide the tuna mixture equally between them. Spread it out, pressing it into an even layer. Roll the peppers up. Place the pepper rolls in the refrigerator for at least 1 hour prior to serving. Just before serving, cut each roll in half with a sharp knife.