Party Rye Spreads
Please note there are three versions here . . .
Almond Swiss Appetizers
1 loaf of cocktail bread or 1 loaf of baguette bread (sliced thinly)
1 cup mayonnaise
1 teaspoon Worchester sauce
1/2 cup sliced almonds
6-8 oz shredded Swiss cheese
¼ cup real bacon bits (Hormel)
Mix together mayonnaise, Worchester sauce, almonds, cheese and bacon. Spread on bread.
Bake @ 350 degrees for 10 minutes or until slightly browned
Bacon Party Rye
1 1/2 cup mayonnaise
8 oz grated sharp cheddar
1/2 lb bacon cooked and crumbled or 1 oz Hormel Real Bacon Bits
2 tsp horseradish
2 tsp sherry
2 loaves of party cocktail bread
Mix together all ingredients except the bread slices.
Spread on party cocktail bread and place on cookie sheet. Broil for 3-5 minutes until bubbly and slightly browned.
From the Recipe Box of Marty Cusimano
Cheddar/Garlic Party Rye
1 1/2 cup mayonnaise
8 oz grated sharp cheddar
1/3 cup chopped onion
3 cloves garlic (roasted or plain)
salt pepper to taste
1 Tbls parsley
2 loaves of party cocktail bread
Mix together all ingredients except the bread slices.
Spread on party cocktail bread and place on cookie sheet.
Broil for 3-5 minutes until bubbly and slightly browned.
From the Recipe Box of Pat Stedman
Parmesan Party Rye
2 cup mayonnaise
2 cup parmesan cheese
1/2 cup green onions
2 loaves of party cocktail bread
Mix together all ingredients except the bread slices.
Spread on party cocktail bread and place on cookie sheet.
Bake until golden brown.
Please note there are three versions here . . .
Almond Swiss Appetizers
1 loaf of cocktail bread or 1 loaf of baguette bread (sliced thinly)
1 cup mayonnaise
1 teaspoon Worchester sauce
1/2 cup sliced almonds
6-8 oz shredded Swiss cheese
¼ cup real bacon bits (Hormel)
Mix together mayonnaise, Worchester sauce, almonds, cheese and bacon. Spread on bread.
Bake @ 350 degrees for 10 minutes or until slightly browned
Bacon Party Rye
1 1/2 cup mayonnaise
8 oz grated sharp cheddar
1/2 lb bacon cooked and crumbled or 1 oz Hormel Real Bacon Bits
2 tsp horseradish
2 tsp sherry
2 loaves of party cocktail bread
Mix together all ingredients except the bread slices.
Spread on party cocktail bread and place on cookie sheet. Broil for 3-5 minutes until bubbly and slightly browned.
From the Recipe Box of Marty Cusimano
Cheddar/Garlic Party Rye
1 1/2 cup mayonnaise
8 oz grated sharp cheddar
1/3 cup chopped onion
3 cloves garlic (roasted or plain)
salt pepper to taste
1 Tbls parsley
2 loaves of party cocktail bread
Mix together all ingredients except the bread slices.
Spread on party cocktail bread and place on cookie sheet.
Broil for 3-5 minutes until bubbly and slightly browned.
From the Recipe Box of Pat Stedman
Parmesan Party Rye
2 cup mayonnaise
2 cup parmesan cheese
1/2 cup green onions
2 loaves of party cocktail bread
Mix together all ingredients except the bread slices.
Spread on party cocktail bread and place on cookie sheet.
Bake until golden brown.
Artichoke Dip
Leslie and Debbie share a passion for this one
1 can artichoke hearts (not in oil)
1 cup mayo
1 cup Parmesan cheese
dash garlic powder
Drain and chop artichokes. Mix together all ingredients and put in an oven safe crock or bowl.
Bake at 350 for 10-15 minutes Microwave heating is not recommended as the oils separate and cheese becomes stringy.
Serve with Triscuit Crackers.
From the Recipe Box of Leslie Bull and Debbie Preston
Leslie and Debbie share a passion for this one
1 can artichoke hearts (not in oil)
1 cup mayo
1 cup Parmesan cheese
dash garlic powder
Drain and chop artichokes. Mix together all ingredients and put in an oven safe crock or bowl.
Bake at 350 for 10-15 minutes Microwave heating is not recommended as the oils separate and cheese becomes stringy.
Serve with Triscuit Crackers.
From the Recipe Box of Leslie Bull and Debbie Preston
Bacon Cheeseburger Dip
(another great recipe from my friend Vicki)
1 pound ground beef
½ onion (diced)
¼ cup ketchup
1 tablespoon sweet and spicy mustard
8 oz Velveeta cheese (cubed)
8 oz cream cheese
½ of a 3oz jar Real Bacon Bits
6 oz shredded cheddar (or cheese of your choice)
Diced Tomatoes (optional)
Brown the beef and drain. Use a little of the grease to sauté the onions. Combine the beef, ketchup, mustard, onions and Velveeta and cook over low heat until all the cheese is melted.
Spread the cream cheese on the bottom of a 9” pie plate. Spread hamburger mixture over cream cheese. Sprinkle bacon bits (and diced tomatoes) over mixture. Top with the shredded cheddar.
Cover with parchment lined foil and bake at 350 for 25 minutes. Remove foil and continue cooking until cheese is slightly browned. Serve with tortillas, crackers or bread rounds.
(another great recipe from my friend Vicki)
1 pound ground beef
½ onion (diced)
¼ cup ketchup
1 tablespoon sweet and spicy mustard
8 oz Velveeta cheese (cubed)
8 oz cream cheese
½ of a 3oz jar Real Bacon Bits
6 oz shredded cheddar (or cheese of your choice)
Diced Tomatoes (optional)
Brown the beef and drain. Use a little of the grease to sauté the onions. Combine the beef, ketchup, mustard, onions and Velveeta and cook over low heat until all the cheese is melted.
Spread the cream cheese on the bottom of a 9” pie plate. Spread hamburger mixture over cream cheese. Sprinkle bacon bits (and diced tomatoes) over mixture. Top with the shredded cheddar.
Cover with parchment lined foil and bake at 350 for 25 minutes. Remove foil and continue cooking until cheese is slightly browned. Serve with tortillas, crackers or bread rounds.
Mini Spicy Buffalo Chicken Balls with Blue Cheese and Hot Sauce
(a perfect Super Bowl treat)
Makes about 75 mini meatballs
Ingredients
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds coarsely ground chicken
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Blue Cheese Dressing
Celery sticks, for serving
1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.
These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings.
(a perfect Super Bowl treat)
Makes about 75 mini meatballs
Ingredients
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds coarsely ground chicken
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Blue Cheese Dressing
Celery sticks, for serving
1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.
2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.
3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.
4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.
These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings.
Buffalo Wing Hummus
Ingredients
1 cans canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
2 cloves garlic
1/8 cup tahini
1/8 cup fresh lemon juice
3/4 teaspoons paprika {optional}
3 tablespoons chicken wing sauce
1 tablespoon distilled white vinegar
3/4 tsp Kosher salt
Directions
Put the chickpeas, 1/4 cup chickpea liquid, garlic, tahini, lemon juice, paprika, wing sauce, vinegar and salt in a food processor. Puree until smooth and creamy. Add more chickpea liquid if needed. Before serving drizzle with wing sauce.
Baked Pita Wedges
Cut the pitas into 8 wedges.
Separate the two layers of each pita.
Place triangles in a single layer on two cookie sheets.
Spray with olive oil and sprinkle with coarse salt.
Bake until crisp - about 5 - 8 minutes watching carefully.
Ingredients
1 cans canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
2 cloves garlic
1/8 cup tahini
1/8 cup fresh lemon juice
3/4 teaspoons paprika {optional}
3 tablespoons chicken wing sauce
1 tablespoon distilled white vinegar
3/4 tsp Kosher salt
Directions
Put the chickpeas, 1/4 cup chickpea liquid, garlic, tahini, lemon juice, paprika, wing sauce, vinegar and salt in a food processor. Puree until smooth and creamy. Add more chickpea liquid if needed. Before serving drizzle with wing sauce.
Baked Pita Wedges
- 8 6-inch wholewheat pita breads
Cut the pitas into 8 wedges.
Separate the two layers of each pita.
Place triangles in a single layer on two cookie sheets.
Spray with olive oil and sprinkle with coarse salt.
Bake until crisp - about 5 - 8 minutes watching carefully.
Chicken Wing Dip
2- 8oz cream cheese bricks (softened)
3 boneless chicken breasts
12 oz bottle Frank's Hot Buffalo Wing Sauce (or any other brand if Frank's is not available)
16 oz bottle blue cheese dressing
8 oz bag shredded mozzarella cheese (2 cups)
This recipe can be made in a 9x13 inch pan or two round pie plates. To make it in the pie plates, just divide ingredients evenly between the two plates. I like to use glass baking dishes for this recipe.
Directions: Par-boil (10 minutes) the chicken breasts. Drain and cut into bite size pieces. Place chicken pieces in a frying pan and cover with Frank's Hot Buffalo Wing Sauce. Simmer for 15 minutes.
Spread softened cream cheese in the bottom of a 9x13 inch pan. Pour chicken mixture over it. Cover with the blue cheese dressing. Top with the shredded mozzarella cheese.
Bake in 350 degree oven until cheese melts (about 15-20 minutes) Serve with nacho chips and/or celery sticks.
From the Recipe Box of Debbie Preston and Leslie Bull
2- 8oz cream cheese bricks (softened)
3 boneless chicken breasts
12 oz bottle Frank's Hot Buffalo Wing Sauce (or any other brand if Frank's is not available)
16 oz bottle blue cheese dressing
8 oz bag shredded mozzarella cheese (2 cups)
This recipe can be made in a 9x13 inch pan or two round pie plates. To make it in the pie plates, just divide ingredients evenly between the two plates. I like to use glass baking dishes for this recipe.
Directions: Par-boil (10 minutes) the chicken breasts. Drain and cut into bite size pieces. Place chicken pieces in a frying pan and cover with Frank's Hot Buffalo Wing Sauce. Simmer for 15 minutes.
Spread softened cream cheese in the bottom of a 9x13 inch pan. Pour chicken mixture over it. Cover with the blue cheese dressing. Top with the shredded mozzarella cheese.
Bake in 350 degree oven until cheese melts (about 15-20 minutes) Serve with nacho chips and/or celery sticks.
From the Recipe Box of Debbie Preston and Leslie Bull
Cranberry Pecan Spread
1 box of your favorite crackers
8 oz cream cheese softened
1/4 cup fresh orange juice
1/2 cup chopped pecans
1/2 cup cran-raisins
Beat cream cheese and orange juice on medium speed until soft and fluffy.
Add other ingredients and stir.
Let sit in refrigerator until set.
Serve with crackers.
From the Recipe Box of Debbie Preston
1 box of your favorite crackers
8 oz cream cheese softened
1/4 cup fresh orange juice
1/2 cup chopped pecans
1/2 cup cran-raisins
Beat cream cheese and orange juice on medium speed until soft and fluffy.
Add other ingredients and stir.
Let sit in refrigerator until set.
Serve with crackers.
From the Recipe Box of Debbie Preston
Feta Cheese Pine Nut Relish
a "trendy" hors de oeuvre served on cocktail bread
1 clove garlic
1/4 cup pine nuts (available in bulk @ Wegamns)
1 small seedless cucumber
5 fresh mushrooms
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/2 cup feta cheese (crumbled)
cocktail bread, bagguette bread slices or crackers
In 200 degree oven for 30 minutes roast garlic and pine nuts (keep an eye on pine nuts so they don't get too brown - stir occasionally) . Let garlic cool, peel and then chop into small pieces. Chop cucumber, peppers, mushrooms into small pieces. Mix all ingredients together.
Drizzle with dressing:
1 Tbls olive oil
2 Tbls balsamic vinegar
1 Tbls cilantro
pinch basil
Serve with cocktail bread, bagguette bread slices or crackers.
a "trendy" hors de oeuvre served on cocktail bread
1 clove garlic
1/4 cup pine nuts (available in bulk @ Wegamns)
1 small seedless cucumber
5 fresh mushrooms
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/2 cup feta cheese (crumbled)
cocktail bread, bagguette bread slices or crackers
In 200 degree oven for 30 minutes roast garlic and pine nuts (keep an eye on pine nuts so they don't get too brown - stir occasionally) . Let garlic cool, peel and then chop into small pieces. Chop cucumber, peppers, mushrooms into small pieces. Mix all ingredients together.
Drizzle with dressing:
1 Tbls olive oil
2 Tbls balsamic vinegar
1 Tbls cilantro
pinch basil
Serve with cocktail bread, bagguette bread slices or crackers.
Gorgonzola-Pear Toasts (40 pieces)
Ingredients
2 baguettes, cut into 1/4-inch-thick slices
2-3 tablespoons extra-virgin olive oil
1 8-ounce package cream cheese
4 ounces crumbled gorgonzola cheese
2 15-ounce cans pear halves drained
1/2 cup candied pecans, chopped
Directions
Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
Meanwhile, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Drain pear halves and slice thinly. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans.
Ingredients
2 baguettes, cut into 1/4-inch-thick slices
2-3 tablespoons extra-virgin olive oil
1 8-ounce package cream cheese
4 ounces crumbled gorgonzola cheese
2 15-ounce cans pear halves drained
1/2 cup candied pecans, chopped
Directions
Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
Meanwhile, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Drain pear halves and slice thinly. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans.
Hot Mushroom Dip
a mushroom lovers delight
1/3 cup parmesan cheese
1 cup shredded cheddar cheese
1 pkg Italian dressing seasoning
8 oz fresh mushrooms (chopped)
3/4 cup mayo
1/2 tsp cayenne pepper
Mix together all ingredients and put in an oven safe crock or bowl.
Bake @ 350 for 20 minutes.
Serve with crackers.
From the Recipe Box of Tracy Hastings
a mushroom lovers delight
1/3 cup parmesan cheese
1 cup shredded cheddar cheese
1 pkg Italian dressing seasoning
8 oz fresh mushrooms (chopped)
3/4 cup mayo
1/2 tsp cayenne pepper
Mix together all ingredients and put in an oven safe crock or bowl.
Bake @ 350 for 20 minutes.
Serve with crackers.
From the Recipe Box of Tracy Hastings
3-in-1 Italian Dip
1 pkg. cream cheese (8 oz), softened
1 pkg. shredded cheddar cheese (8 oz)
1/3 c. mayonnaise
1 clove garlic; minced
1/2 oil packed sun dried tomatoes drained and chopped
1 c. marinated artichoke hearts, drained and chopped
1 c jarred roasted red peppers, drained and sliced
Directions: Preheat oven to 350. Mix cream cheese, mozzarella, mayo and garlic in bowl until well blended. Spoon into 9 inch pie plate. Bake 10 minutes. Remove and stir. Arrange tomatoes, artichokes and peppers on top of cheese mixture in 3 separate sections. Bake 10 minutes. Serve with crackers. Makes 24 servings.
From the Recipe Box of Vicki Spurr (the Hors d-Oeuvres Queen)
1 pkg. cream cheese (8 oz), softened
1 pkg. shredded cheddar cheese (8 oz)
1/3 c. mayonnaise
1 clove garlic; minced
1/2 oil packed sun dried tomatoes drained and chopped
1 c. marinated artichoke hearts, drained and chopped
1 c jarred roasted red peppers, drained and sliced
Directions: Preheat oven to 350. Mix cream cheese, mozzarella, mayo and garlic in bowl until well blended. Spoon into 9 inch pie plate. Bake 10 minutes. Remove and stir. Arrange tomatoes, artichokes and peppers on top of cheese mixture in 3 separate sections. Bake 10 minutes. Serve with crackers. Makes 24 servings.
From the Recipe Box of Vicki Spurr (the Hors d-Oeuvres Queen)
Chex Mix
Original Chex Mix Recipe
Microwave Directions: Microwave uncovered on High 5 to 6 minutes, thoroughly stirring/ shaking every 2 minutes. If using paper bag, put the cut off top piece under the bag to absorb grease. Spread on newspaper to cool. Store in airtight container.
Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Original Chex Mix Recipe
- 3 cups Corn Chex® cereal
- 3 cups Rice Chex® cereal
- 3 cups Wheat Chex® cereal
- 1 cup mixed nuts
- 1 cup mini pretzels
- 1 cup bagel chips, broken into 1-inch pieces
- 6 tablespoons butter or margarine
- 2 tablespoons Worcestershire sauce
- 2 teaspoons seasoned salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups Corn Chex® cereal
- 3 cups Rice Chex® cereal
- 3 cups Wheat Chex® cereal
- 1 cup mixed nuts
- 1 cup bite-size pretzels
- 1 cup bagel chips, broken into 1-inch pieces
- 6 tablespoons butter or margarine
- 2 tablespoons Chicken Wing Sauce
- 2 teaspoons seasoned salt
- 2 teaspoons celery seed
- 4 cups Rice Chex cereal
- 4 cups Corn Chex cereal
- 2 cups Parmesan-flavored tiny fish-shaped crackers
- 2 cups mini pretzels
- 1 cup mixed nuts
- 6 tablespoons butter
- 2 1/2 tablespoons hot sauce
- 1 packet ranch dressing mix (blue cheese dressing mix?)
- 2 teaspoons celery seed
Microwave Directions: Microwave uncovered on High 5 to 6 minutes, thoroughly stirring/ shaking every 2 minutes. If using paper bag, put the cut off top piece under the bag to absorb grease. Spread on newspaper to cool. Store in airtight container.
Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Refrigerator Pickles
3 medium cucumbers sliced thin
1/2 onion sliced thin
1 quart white vinegar
3/4 c sugar
1 tsp celery seed
1 tsp mustard seed
1 tsp kosher salt
3 bay leaves
1 tsp dill weed (optional)
1 tsp red pepper flakes (optional)
Layer cucumber slices and onion slices with spices in a large container, I used the 80 ounce container from our claussen dills. Heat vinegar and sugar to almost boiling and sugar is dissolved. Carefully pour hot liquid over cucumbers. Refrigerate for a day before eating.
3 medium cucumbers sliced thin
1/2 onion sliced thin
1 quart white vinegar
3/4 c sugar
1 tsp celery seed
1 tsp mustard seed
1 tsp kosher salt
3 bay leaves
1 tsp dill weed (optional)
1 tsp red pepper flakes (optional)
Layer cucumber slices and onion slices with spices in a large container, I used the 80 ounce container from our claussen dills. Heat vinegar and sugar to almost boiling and sugar is dissolved. Carefully pour hot liquid over cucumbers. Refrigerate for a day before eating.
Turkey Tea Sandwiches
8 to 10 servings
Ingredients:
Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
4 minced scallions (white and green parts)
(For a little variety next time, I may substitute chopped seeded cucumbers for the onions )
Pinch kosher salt
Pinch freshly ground black pepper
Sandwiches:
1 loaf dense fruit-nut bread, unsliced (I used apple nut)
8 thin slices fresh or smoked turkey breast
Fresh basil leaves
Directions:
For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
For the sandwiches, have the store slice the bread 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
* Lay out the slices of bread and spread them all with a thin layer of scallion cream cheese.
* Place a single layer of turkey on half the slices, cutting the edges to fit the bread.
* Place the basil leaves randomly on top of the turkey.
* Top with the other slices of bread, cream cheese side down.
* Return the sandwiches to the bread wrapper.
* Refrigerate until the cream cheese is cold and firm.
* Place the sandwiches on a cutting board and, with a very sharp knife, cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make small triangles.
Serve chilled.
8 to 10 servings
Ingredients:
Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
4 minced scallions (white and green parts)
(For a little variety next time, I may substitute chopped seeded cucumbers for the onions )
Pinch kosher salt
Pinch freshly ground black pepper
Sandwiches:
1 loaf dense fruit-nut bread, unsliced (I used apple nut)
8 thin slices fresh or smoked turkey breast
Fresh basil leaves
Directions:
For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
For the sandwiches, have the store slice the bread 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
* Lay out the slices of bread and spread them all with a thin layer of scallion cream cheese.
* Place a single layer of turkey on half the slices, cutting the edges to fit the bread.
* Place the basil leaves randomly on top of the turkey.
* Top with the other slices of bread, cream cheese side down.
* Return the sandwiches to the bread wrapper.
* Refrigerate until the cream cheese is cold and firm.
* Place the sandwiches on a cutting board and, with a very sharp knife, cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make small triangles.
Serve chilled.
Texas Caviar
1 can black eyed peas
1 can black beans
1 can shoepeg corn
1 jar pimentos
1 cup olive oil
1 jar chopped jalapeno peppers
1/2 cup apple cider vinegar
1 chopped red onion
1/2 cup sugar
2 stalks chopped celery
1 bag Tostido or Frito Scoops
1. Pour all cans/jars into colander and rinse
2. Add onion and celery
3. Heat olive oil, vinegar and sugar until sugar dissolves
4. Pour mixture over beans and marinate overnight.
5. Drain and serve with chips.
From the Recipe Box of Debby Preston
1 can black eyed peas
1 can black beans
1 can shoepeg corn
1 jar pimentos
1 cup olive oil
1 jar chopped jalapeno peppers
1/2 cup apple cider vinegar
1 chopped red onion
1/2 cup sugar
2 stalks chopped celery
1 bag Tostido or Frito Scoops
1. Pour all cans/jars into colander and rinse
2. Add onion and celery
3. Heat olive oil, vinegar and sugar until sugar dissolves
4. Pour mixture over beans and marinate overnight.
5. Drain and serve with chips.
From the Recipe Box of Debby Preston