Tortilla Cream Roll (Coreens)

8 oz cream cheese
1 cup grated cheese
1 can chopped green chilies
1/2 cup chopped green onions
dash garlic powder
Flour tortillas
1 cup sour cream
1 can chopped olives
1/2 tsp cumin
1/8 tsp season salt

Cream together cream cheese, cheese, sour cream, and add all ingredients and mix well.  Spread on tortillas.  Roll up and chill.  Cut into bite size pieces.

Turkey sticks (Dorothy Ence)

1/4 cup sliced green onions
1/4 cup shredded carrots
1 lb ground turkey
1 egg
1/3 cup rolled oats
2 tbsp catsup
1/8 tsp garlic powder
1/2 tsp chili powder
1/4 tsp dry mustard
1/4 tsp paprika
1/4 tsp liquid smoke
1/2 tsp salt
1/8 tsp cayenne pepper
1/2 cup cornflake crumbs
1.4 tsp paprika
dash of chili powder
dash of cayenne pepper

You will also need 10 (6 inch) wooden skewers.
Mix onions and carrots in glass bowl.  Cover and microcook on High for 1 1/2 -2 1/2 minutes.  Add turkey, egg, oats, and seasonings.  Mix well.  Divide mixture into 10 equal portions.  Shape into 3 inch loaves.  Insert a wooden skewer into each loaf.  Combine cornflake crumbs and seasonings on waxed paper.  Roll each loaf in coating.  Arrange on round, microwave roasting rack, with skewers all pointing in toward the center, meat on the outer edge.  Microcook on High for 6-9 minutes, roating rack once.   Let turkey stand for 3-4 minutes.   Serve with Mustard Dipping Sauce.

Mustard Dipping Sauce:
1/2 cup cottage cheese
2 Tbsp yogurt
1/4 tsp lemon juice
2 Tbsp prepared mustard
salt to taste
2 tsp snipped parsley

Combine all ingredients and blend well.   Yield: 10 sticks

Sticky Chicken or Chicken Mandarin (Jeane J. Jepson)

1 1/2 to 2 doz chicken wings
2 eggs, beaten
1/2 cup cornstarch
1 cup peanut oil
sesame seed (optional)

Sauce:
1/2 cup vinegar
1 cup sugar
1/4 cup soy sauce
1 tsp ginger root, grated
1/4 cup water

Snip off tips of wings; divide in half remainder to make drummettes.  Dip in beaten eggs and roll in cornstarch.  Fry in hot oil and drain on paper towels.  Cover with sweet and sour sauce and cook on medium to low heat for 30 minutes.  Sprinkle with sesame seed, if desired.  Good as appetizer or main dish.

Speedy Veggie Wrap-ups (Karen Peterson)

8 oz shredded Monterey Jack cheese with jalapeno (2 cups)
2 cups purchased broccoli coleslaw
1 small tomato, seeded and chopped
8 (9 or 10 inch) flour tortillas

Heat oven to 350.  In medium bowl, combine cheese, broccoli coleslaw and tomato.  Place 1/2 cup mixture in center of each tortilla.  Roll tortilla up, folding in ends.  Place on ungreased cookie sheet; cover with foil.  Bake at 350 for 8-10 minutes or until cheese is melted.  Serves 4

Sesame "fried" drumsticks (Dorothy Ence)

1/4 c finely crushed butter snack crackers
1/4 cup sesame seed
2 tsp parsley flakes
1/4 tsp paprika
1/2 tsp salt
1 egg, slightly beaten
1 Tbsp water
10-12 chicken legs (about 3 lbs)

Combine dry ingredients in shallow dish.  In a separate dish mix egg and water.  Dip chicken in egg mixture, then roll in crumb mixture.  Arrange chicken in baking dish.  Bake, uncovered at 375 for 1 hour, turning once.  Cool slightly; remove from pan.  Cover and refrigerate 3 to 24 hours.  Yield:  5-6 servings.

Microwave directions: Remove skin from chicken and prepare as before.  Place coated pieces in microproof baking dish in a spoke pattern, thin ends toward center.  Cover with waxed paper.  Microcook on High power 6-9 minutes.  Turn chicken pieces over and rotate dish.  Microcook on High 6-12 minutes.  Let stand 5 minutes.  If necessary, microcook an additional 2 minutes.  Refrigerate.

Electric frypan directions:  Prepaer as before.  Brown chicken in melted butter at 350.  Reduce heat to 260.  Cover and cook 30 minutes.

Salmon Party Log (Dorothy Ence)

1 (16 oz) can salmon
1 (8 oz) pkg cream cheese
1 Tbsp lemon juice
1/4 tsp. onion powder
1 Tbsp horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup pecans, chopped
3 Tbsp parsley, snipped

Drain, debone and flake salmon.  Combine salmon, cream cheese, lemon juice, onion powder, horseradish, salt and liquid smoke.  Chill.  Shape salmon mixture.  Roll in nuts and parsley.  Chill.  Yield: 12 servings

Pineapple Cheese Ball (Karen G. Pace)

2 pkg. cream cheese, softened
1 small can crushed pineapple, well drained
1/4 cup green bell pepper, finely chopped
2 Tbsp green onion, finely chopped
1 Tbsp seasoned salt

Mix together and refrigerate 24 hours.  Form into ball and roll in chopped walnuts.  Serve with crackers

Cream Cheese Crab Royal (Ardyth Turner)

8 oz pkg cream cheese
6 oz can crab meat (or use fresh imitation chopped crab meat)
8 oz jar cocktail sauce
crackers
parsley

Place softened cream cheese on large serving plate.  Rinse canned crab meat.  Top cream cheese with meat and cocktail sauce, letting sauce run over sides.  Place variety of crachers around serving platter.  Decorate with parsley.  Serve cold. 

Crab Stuffed Mushrooms (Dorothy Ence)

24 firm, medium size mushrooms
2 Tbsp butter
2 Tbsp minced green onion
1 tsp lemon juice
1 (6 1/2 oz) can crab meat
1/2 cup soft bread crumbs
1 egg, beaten
1/2 tsp dill weed
3/4 cup shredded Monterey Jack Cheese
3 Tbsp butter

Remove stems from mushrooms; finely chop stems.  Melt 2 tbsp butter over medium heat.  Add mushroom stems and onion.  Cook, stirring, until onion is limp.  Remove from heat and stir in lemon juice, crab, bread crumbs, egg, dill and 1/4 cup cheese.  Blend well.
Melt 3 Tbsp butter in an oblong baking dish.  Turn mushroom caps in butter to coat.  Place mushrooms in pan, cavity side up.  Mound filling into each mushroom cap, pressing firmly.  Sprinkle mushrooms with remaining cheese.  Bake, uncovered, at 400 for 15 - 20 mins.  Serve hot.  Yield:  24 servings

Crab Bites (Gaia Christensen)

9 English muffins
1 (6 oz) jar Kraft Old English cheese
1 (6 oz) can crab meat
1/4 lb. butter or margarine
1/4 c mayonnaise
1/4 tsp. onion powder
1 tsp garlic powder
1 dash tobasco

Cut muffins in half.  Mix all ingredients and spread on muffin halves.  (At this point they can be frozen for future use.)  Bake at 350 for 20 minutes.  Cut in quarters to serve.  (I like to cut each muffin half into sixths)  Makes 72 bites if cut in quarters. 

Chicken Gastronomique (Gaia Christensen)

20 chicken thighs
1 bottle russian dressing
1 (12 oz) jar apricot preserves
1 envelope dry onion soup mix

Bake chicken for 1/2 hour in a 350 oven.  Mix dressing, preserves and dry soup mix.  Spread over chicken and bake an additional half hour.  Can be kept warm in a 140 oven for another hour if guests are late.  Serves 10.

Cheese Ball (Jani Pearson)

1 lb cream cheese (light)
1 lb. grated cheese (Cheddar or Chederella)
3 cloves garlic or less, crushed
1 cup chopped walnuts (or your choosing)

Mix and shape into balls.  Roll in a mixture of chili powder and paprica or nuts. 

Smoked Almond Dill Cheese Ball

8 oz cream cheese
1/2 cup mayonnaise (NOT miracle whip)
6 pieces bacon fried crisp and broken into pieces
1/2 tsp dill weed
1 or 2 tspns minced onion

Mix all well and shape into ball..... cover with smokehouse almonds

Quick Homemade Salsa (tupperware)

4 scallions (green onions) with stems, or 1 med. onion, peeled & quartered.
1 clove garlic, peeled & quartered.
3 medium ripe tomatoes, cored & quartered.
1 tsp. ground paprika*
1 tsp. each salt & sugar
1 Tbsp lemon juice
1 Tbsp balsamic or wine vinegar

1. Put onion and garlic in Quick Chef bowl with blade.  Turn handle until finely chopped.
2. Remove top; add tomatoes, paprika, salt, sugar, and lemon juice.  Replace top, adding funnel.  Pour vinegar into funnel; turn several times until desired consistency.
3. Serve immediately with tortilla chips.  Cover and refrigerate leftover salsa;  use within 1 day.  About 1-1/2 cups salsa.

*Add 1/8 to 1/4 tsp. ground cayenne red pepper, in addition to paprika if medium-hot or hot & spicy salsa is desired.