1 lb. Crab meat
1 (8 oz.) cream cheese, softened
¼ cup chopped parsley
2 (¼ oz.) pkg. slivered toasted almonds
2 Tbsp. chopped onions
2 Tbsp. milk
½ Tbsp. horseradish
½ tsp. salt
Lemon juice to taste
Pepper to taste

Pre-heat oven to 375°.  Combine all ingredients together and mix well.  Place in a 1-quart baking dish; bake 20 minutes.

1 onion, chopped finely
1 tsp. garlic powder
2 Tbsp. butter or margarine
2 lbs. Velveeta cheese
1 small can Ro-Tel tomatoes, drained

Sauté onion and garlic in butter.  Melt cheese over double boiler.  Heat Ro-Tel tomatoes to simmering; combine with cheese, onion and garlic mixture.

3 cups Bisquick
1 pound uncooked sausage
10 oz. pkg. grated cheddar cheese

Crumble sausage into Bisquick and cheese, mixing until it forms a dough-like mixture.  Roll into small balls (about walnut size).  Place in refrigerator so it will collect some moisture before trying to roll into balls – it will stick together easier.
Bake at 400° for 10-15 minutes.

30 tomatoes – peeled and cut in pieces, 4-4 ½ quarts
4 green bell peppers – chopped
2 red bell peppers – chopped
5 med, onions – chopped
11 or 12 hot peppers, use seeds in 3-5, depending on hotness or you want ….I use: (3 Anaheim chilies, long seeded green ones, 3 jalapeno with seeds or small yellow ones)
1/3 cup salt
1 cup cider vinegar
½ cup sugar

Simmer, put in jars and process (cold pack) for 30 minutes
Or
Pressure 10 minutes at 10 lbs. Pressure wear rubber gloves if you cut your hot chilies.
I put mine in the blender with tomato juice instead of cutting them or use your salsa maker to chop them.

1 lb. ground beef – browned and drained
1 can diced green chilies
1 can chili without beans
1 lb. of Velveeta cheese

Mix all together and allow to heat in a crock-pot slowly to melt the cheese.  Serve with tortilla chips or on baked potatoes.

1 large box Velveeta cheese (cut up)
2 boxes of frozen chopped broccoli
2 cans cream of mushroom soup
1 can small diced chilies

Mix all of the above ingredients in crock pot and simmer until cheese has melted.  Put crock pot on high for a short time, then turn to low and simmer.  Be sure to stir contents so as not to burn.

Serve dip with any kind of chips.

Sift together:
¾ cup sifted flour
¼ cup cornstarch
¼ teaspoon baking soda
½ teaspoon baking powder

Stir in 1 cup water then 1 egg.
Beat until smooth and frothy.

8½ oz. can artichoke hearts, chopped and drained
1 cup mayonnaise
1 cup parmesan cheese, grated

Thoroughly mix all ingredients, and bake 20 minutes at 350.  Serve hot with crackers or toast rounds.

2 pkgs. (8 oz. each) cream cheese, softened
1 pkg. ranch salad dressing
2 green onions, minced
4 (12 inch) flour tortillas
1 jar (4 oz.) diced pimentos
1 can (4 oz.) diced green chilies
1 can (2.25 oz.) sliced olives

Mix first 3 ingredients and spread on tortillas.  Drain pimento, green chilies and black olives and blot with paper towels.  Sprinkle equal amounts of remaining ingredients on top of cream cheese mixture.  Roll tortillas tightly.  Chill at least 2 hours.  Cut rolls into 1-inch pieces, discarding ends.  Serve with spirals facing up.  Makes 3 dozen.

1/2 cup olive oil
1/3 cup white wine vinegar
1 small jar of pimentos
1 bunch of green onion, chopped
1 Tbs. fresh chopped basil or 1 tsp. dried basil
1/2 tsp. dried parsley
2 tsp. sugar
1/2 tsp. pepper
1 8 oz. pkg. cream cheese - keep in fridge until ready to cut
1 8 oz. pkg. sharp cheddar cheese

In a shallow dish place alternating slices of cream cheese and sharp cheddar in a decorative pattern.  (White, orange, white, orange, etc.)  Refrigerate.  Combine all the rest of the ingredients and refrigerate for at least 4 hours.  About 4 hours before serving, pour marinade over cheese and place back in the refrigerator.  Serve with premium quality crackers for a beautiful and popular appetizer or great also for potluck or buffet.