APPETIZER DIPS

DIPS

(to serve with crackers, chips or sliced fresh vegetables)

CHILI CON QUESO DIP

1 pound Velveeta cheese

1/2 cup chili tomatoes

Cut cheese into cubes; add tomatoes. Blend and heat on warm or simmer until cheese is melted, about 30 minutes. Stir occasionally to blend flavors. Serve hot.  Makes 3 cups.

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TUNA PATE

1  8-oz pkg cream cheese

2 tablespoons chili sauce

2 tablespoons minced parsley

1 teaspoon dried minced onion

1 teaspoon hot pepper sauce

2 cans 6 1/2-oz each tuna, drained

1/2 cup chopped parsley

Blend softened cream cheese, chili sauce, two tablespoons minced parsley, onion, pepper sauce and tuna. Shape into ball and coat with chopped parsley; refrigerate. Serve chilled.  Makes 2 cups.

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GUACAMOLE DIP

2 large avocados

2 tbsp chopped onion

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp Tabasco sauce

1/2 tsp salt

2 tbsp lemon juice

1 tbsp mayonnaise

Combine all ingredients in blender until smooth. Serve chilled. Makes 2 cups.

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CHEESE DIP

1 8-oz pkg cream cheese

1 6-oz pkg smoked cheese

1 (1 1/4-oz) pkg roquefort cheese

1/2 cup mayonnaise

1 clove garlic

Mash garlic clove. Combine ingredients and mix on low speed of electric mixer. When cheese is creamy, mix on high speed. Use as a spread or dip. Makes 3 cups.

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SALMON PARTY LOG

1 (1 lb) can salmon

1 ( 8 oz) pkg cream cheese, softened

1 tbsp lemon juice

2 tsp grated onion

1 tsp horseradish

1 tsp liquid smoke

1/4 tsp salt

1/2 cup finely chopped pecans

2 tbsp chopped parsley

Drain and flake salmon. Combine cheese, lemon juice, onion, horseradish, liquid smoke, salt and salmon; mix thoroughly. Chill for several hours. Combine nuts and parsley. Shape salmon mixture into a log 14 inches long and 2 inches in diameter. Roll in nut mixture.  Makes 1 log.

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CHEESE NUGGETS

2 cups shredded cheddar cheese

1 cup butter

2 cups sifted flour

1/4 tsp red pepper

1/2 cup chopped pecans

Combine shredded cheese and butter; mix until well blended. Add flour, red pepper and pecans and mix well. Roll into one-inch balls and bake on an ungreased cookie sheet in a 425 degree oven for 10 to 15 minutes.  Makes 8 dozen.

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PARTY CHEESE BALLS

2 (8-oz) pkgs cream cheese

2 cups shredded cheddar cheese

1 tbsp chopped pimiento or sweet red pepper

1 tbsp chopped sweet  green pepper

1 tbsp finely chopped onion

2 tsp Worcestershire sauce

Dash of cayenne pepper

Dash of salt

1/2 cup finely chopped pecans

Combine softened cream cheese and shredded cheese, mix until well blended. Add the sweet red pepper, green pepper, onion, Worcestershire sauce and seasonings; mix well. Chill. Shape into a ball and roll in pecans. Serve with crackers or chips. Makes 3 cups.

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SWEET AND SOUR TIDBITS

1 pound bulk pork sausage

2 (5-oz) pkgs party sized smoked links

1 can pineapple chunks

3 tbsp honey

3 tbsp vinegar

1 tbsp soy sauce

2 tbsp cornstarch

1 (2-oz) jar maraschino cherries, drained

Shape sausage into 1 inch balls and brown along with smoked links in a skillet. Remove sausage from skillet; drain fat and reserve two tablespoons. Drain pineapple and reserve juice. Add honey, vinegar, soy sauce and cornstarch to pineapple juice; blend until smooth. Add 2 tbsp reserved fat and bring to a boil stirring constantly. Add sausage, pineapple and cherries and mix well. Cover and simmer for 15 minutes. Serve warm. Makes 10 to 12 servings.

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TEXAS TRASH

1/2 cup butter

2 tbsp Worcestershire sauce

2 tsp seasoned salt

1 tsp garlic powder

2 cups puffed wheat

2 cups puffed rice

1 (4-oz) can shoestring potatoes

2 cups pretzel sticks

1 cup salted peanuts

Combine and blend butter, Worcestershire sauce, salt and garlic powder in electric skillet. Add remaining ingredients and stir until evenly coated. Cover and bake at 250 degrees for 30 minutes, stirring occasionally. Makes 9 cups.