BACON CRISPIES
1 can cream of mushroom              
(or cream of chicken) soup            
1 Ig. loaf sliced white bread
1 lb. bacon

Remove crusts and roll bread with rolling pin until thin. Cut each
slice into 3 strips. Cut raw strips of bacon in half. Place bread
strips over bacon strips. Cover bread strips with 1/2 teaspoon of
condensed soup. Roll up jelly roll style with bacon on outside.
Secure with toothpick. Place on foil covered cookie sheet and
broil until bacon is crisp. Check after 5 minutes and turn or bake
at 375° for about 10 minutes. Serve warm.
                                                                        Mary McGee

1 full round Brie cheese (6" diameter)                       
1 ready made pie crust
1 egg yolk
1/4 c. herbal cream cheese spread (Alouette or Boursin),
1/4 c. almonds, slivered

Bring pie crust to room temperature. Unfold into full 12-inch
round. Place Brie on crust. Coat Brie with softened cream
cheese spread. Seal crust around Brie and place in oven proof
dish or pie plate. Beat egg yolk and spread over crusted Brie.
Sprinkle with almonds. Bake at 375° for 20 minutes or until crust
is golden. Serve warm with crackers.
                                                                     Celeste Hedge

1 c. grape jelly                       
3 Ibs. kielbasi
1 c. ketchup

Cut up kielbasa and put in crockpot. Add grape jelly and ketchup.
Mix together and cook on low for 4 hours.
                                                    Mary Salmon

1 (7-oz.) can crab, cartilage removed
3 T. mayonnaise
1 (8-oz.) pkg. cream cheese
1/8 tsp. salt
1 T. dried onion
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. horseradish or to taste
assorted crackers

Soften cream cheese and mix with the rest of the ingredients,
adding crab last. Bake at 350° for 25 minutes stirring every 10
minutes. Serve immediately with crackers.
                                                              Kathleen Murray

1 (8-oz.) cream cheese, softened          
4-oz. Cheddar cheese, grated
1/2 pkg Good Season's dry Italian salad dressing mix    
4-oz. bottled French salad dressing
1 c. walnuts, chopped

Mix all ingredients, except nuts. Shape into a ball or log on
waxed paper. Cover completely with chopped walnuts. May be
                                                                       Mary Covello

1 (3-oz) pkg. cream cheese, softened       
3 T. onion, finely chopped
4 to 5 drops hot pepper sauce
1 T. mustard                      
3/4 c. cheddar cheese, shredded
1 pkg. refrigerated crescent rolls
4 strips bacon, crisp cooked, drained, and crumbled

Unroll crescent rolls on a flat surface. Separate into two
rectangles and press seams together to seal. Mix remaining
ingredients together until well blended and spread on both
rectangles. Leave a very small uncovered margin on long
edges. Starting at long edges, roll up jelly roll fashion. Slice each
roll into sixteen slices. Place on ungreased baking sheet and
bake at 400° until golden, about 12-15 minutes.
                                                                       Joan Cross

1 (6 1/2-OZ.) can minced clams        
sm. amount reserved liquid from clams
1 (8-oz.) pkg. cream cheese           
dash Worcestershire sauce          
assorted crackers or chips
1 capful lemon juice

Combine all ingredients in blender or use electric mixer.
Refrigerate. Serve with crackers or chips.
                                                                 Kathleen Murray

4 T. butter or margarine
1/2 tsp. dry mustard
3/4 c. Ritz crackers, crushed
6 sm. cans minced clams, undrained       
4 T. butter or margarine
2 T. onion, minced                  
2 T. green pepper, minced          
1/4 c. celery, chopped

Mix all ingredients except crackers in a fry pan and cook on low
until vegetables are tender and the liquid has been almost
completely absorbed. Add cracker crumbs and mix quickly.
Spoon into baking clam shell halves. (These may be
purchased in a gourmet food store or you may use clam shells
you have which have been carefully cleaned and scrubbed.)
Sprinkle generously with paprika on top and bake at 325° for
15-20 minutes. Serve hot.
                                                                          Anita Fenton

1 (8-oz.) pkg. crescent rolls
2 1/2-OZ. deviled ham
16 cubes (3/4 inch squares) Cracker Barrel Cheddar cheese
2 T. margarine, melted
1 c. crushed potato chips

Separate crescent rolls into 4 rectangles and press to seal.
Spread deviled ham to within 1/4-inch of dough edge. Cut each
rectangle into 4 squares. Place cheese cube in center square.
Fold dough over cheese and seal well. Brush with melted
margarine. Roll in crushed potato chips. Place each square in
ungreased muffin cup. Place pan on cookie sheet or foil during
baking. Bake at 375° for 15-20 minutes until brown.
                                                             Dianne Cummings

1 1/2 c. sour cream
1 c. mayonnaise
1/2 tsp. celery salt
2 tsp. minced onion flakes
2 tsp. dill weed
2 tsp. parsley
round pumpernickel bread

Mix ingredients together. Let stand over night or all day in
refrigerator. Scoop out middle of round pumper nickel bread and
put dip inside. Cut up bread for dipping.
                                                                     Mary Mahan

2 pkgs. frozen fully cooked
breakfast sausage links (maple flavored or regular) of 10 per pkg.
3 pkgs. refrigerated crescent rolls (8 per pkg.)

Thaw sausages in refrigerator for 1 hour. Divide dough into 8 roll
sections. Wrap each link in a section starting to roll from the
wide end. Press to seal. Cut rolled sausage in half. Place an inch
apart on an ungreased cookie sheet. Bake at 350° for 15-20
minutes until golden brown. Makes 40 appetizers.
                                                                           Anita Fenton

2 (8-oz.) pkgs. cream cheese, softened
16-oz. blue cheese, crumbled
1 T. milk
3/4 c. green pepper, finely chopped
1 onion, finely chopped
1 (4-oz.) jar pimento, drained
1/8 tsp. salt
1/8 tsp. pepper
whole pimento
assorted crackers

In large bowl beat cream cheese, blue cheese, and milk. Add
green pepper, onion, pimento, salt, and pepper and mix well.
Shape into a wreath. Sprinkle with parsley.
Use whole pimento for ribbon. Chill and serve with crackers.
                                                        Anne McDonald Kelly

3 T. onions                        
3/4 c-ltalian flavored bread crumbs
3 T. margarine                      
1 stick butter, melted
2 T. flour                          
2 hard-boiled eggs, chopped
1 (6-8-oz.) can minced clams         
clam juice and milk to equal 1 c.
2 tsp. parsley                       
salt and pepper to taste

Saute onion in margarine. Gradually add flour. Add clam juice
and milk. Add salt, pepper and parsley. Cook over low heat until
mixture has thickened to consistency of gravy Remove from
heat. Stir in minced clams and chopped eggs. Pour into
uncovered dish. Top with bread crumbs mixed with 1 stick
melted butter. Bake 350° for 25 minutes.
                                                                    Madeline Shea

1 Ib. 93-95% lean ground beef        
1 sm. can water chestnuts, drained and finely chopped
1 env. Lipton Golden Onion soup mix                             
2 pkgs. crescent rolls

Mix meat, soup mix, and water chestnuts together and set aside.
Divide each package of rolls into 4 rectangles, pressing seams
to seal. Divide each large rectangle into 3 small ones. Place a
small amount of meat mixture on half of rectangle. Fold dough
over to cover and seal edges. Place on ungreased cookie
sheet and bake at 375° for 15-20 minutes or until browned.
                                                                               Joan Cross

1 (8-oz.) pkg. cream cheese, (softened)
2 T. milk
1 T. onion, chopped
1/2 tsp. pepper
1/2 c. sour cream
1 (2 1/2-OZ.) pkg. dried beef
3/4 c. pecans, chopped
2 tsp. margarine, melted
corn chips

Mix together cream cheese, milk, onion, pepper, and sour
cream. Tear dried beef into small pieces and add to mixture. Mix
well. Place in oven proof pan or pie plate. Mix together chopped
pecans and melted margarine. Place on top of beef mixture.
Bake at 350° for 20-25 minutes. Serve with corn chips.
                                                                        Carolyn Smith

                        LANGOSTINO MOLD
1 env. gelatin                      
1 c. mayonnaise
1 c. undiluted condensed tomato soup    
16-oz. langostino, chopped
opt.: green olives stuffed with pimento
1 (8-oz.) pkg. cream cheese           
3/4 c. celery, chopped                
assorted crackers
1 c. onion, diced

Dissolve gelatin in 1/4 cup cold water. Heat soup. Add gelatin
and mix until melted. Add cream cheese and stir until melted.
Add onions and celery. Then mix in langostinos and
mayonnaise. Pour into oiled moid. Refrigerate overnight. Unmold
onto platter. Trim with sliced olives if desired. Serve with
                                                                       Jean Poteete

1 (16-02.) ctn. sour cream
1 (8-oz.) pkg. cream cheese
3- 4 tsp. jalapeno sauce
4 T. taco sauce
1 T. lemon juice
1/4 tsp. garlic powder
1/2 pkg. dry onion soup mix

1/2 head lettuce, finely chopped
3 onions, diced
3 med. tomatoes, chopped into sm. pieces
1 (6-oz.) pkg. Cheddar cheese, grated

Mix together sour cream, cream cheese, jalapeno and taco
sauces, garlic powder, lemon juice, and soup mix. Spread on a
cookie sheet which has sides. Add topping ingredients just
before serving.
                                                                    Dianne Cummings

1 Ib. ground beef                  
1/4 c. Italian flavored bread crumbs
1 T. onion flakes                   
1 egg
1/2 tsp. garlic powder

1 sm. can whole berry cranberry sauce    
1/2 (12-oz.) jar Heinz chili sauce

Mix together meat, spices, bread crumbs, and egg into small
meatballs. Simmer sauces together for 5-10 minutes. Add
meatballs and simmer another 5 minutes or until cooked.
                                                                        Corinne King

1 (3-oz.) pkg. cream cheese          
1 c. milk
1/4 lb. margarine                    
2 eggs
1 c. flour                         
1 c. Cheddar cheese, shredded

Mix cream cheese, margarine, and flour combining thoroughly.
Refrigerate overnight. Thoroughly grease mini-muffin pans.
Press small portion dough into each muffin cup and bring dough
partially up sides. Fill each cup one third full with
shredded cheese. Beat eggs and milk and pour mix to fill the
cups. (A poultry baster works well for the job.) Bake at 350° for
30-40 minutes. Makes 36 appetizers which may be frozen.
                                                               Dianne Cummings

2 (3-oz.) pkgs. cream cheese,  softened      
dash cayenne pepper
dash salt
1 1/2 tsp. prepared mustard           
1 (4 1/2-oz.) can shrimp (approx. 3/4 c.) drained
1 tsp. onion, grated                  
1 tsp. lemon juice                 
2/3 c. salted mixed nuts, chopped

Blend cream cheese, mustard, onion, lemon juice, and spices.
Break shrimp into small pieces, and stir into cheese mixture.
Chill. Form into 1/2-inch balls and roll in nuts to coat. Makes 3 1/2
                                                               Anne McDonald Kelly

4 T. margarine, melted
3 eggs
1 c. flour
1 c. milk
1 tsp. salt
1 tsp. baking powder
10-12-oz. sharp Cheddar cheese, grated
1 T. onion, chopped
2 sm. boxes frozen chopped spinach, drained

Put margarine in 9 x 13-inch pan. Beat eggs, flour, milk, salt, and
baking powder together well. Using a fork add cheese, spinach,
and onion. Bake at 350° for 35 minutes. Let set for 45 minutes
before serving.
                                                                         Carol Carmody

2 Ibs. ground chuck                
1 tsp. basil
4 eggs                              
1/2 c. water
1/2 c. flavored bread crumbs          
1/2 (10-oz.) jar currant jelly
1 tsp. oregano                      
1/2 (8-oz.) bottle chili sauce
1 tsp. chopped parsley              
1 tsp. mustard

Combine meat, eggs, bread crumbs, dry spices, and 1/4 cup
water and form mix into small meatballs. Broil on both sides
until browned, draining off the fat. Place meatballs into casserole
pan. Combine in saucepan jelly, chili sauce, mustard, and 1/4
cup water. Simmer until jelly melts. Pour over meatballs and
bake at 350° for 30 minutes. Uncover and continue baking for 15
minutes longer.
                                                                            Mary Sullivan

1 (8-oz.) pkg. cream cheese          
1/2 can black olives, chopped
2 T. milk                            
1 small jar salsa
1 tomato, chopped                 
1 c. Cheddar cheese, shredded
1 green pepper, chopped           
taco chips
1/2 red onion, chopped

Mix cream cheese and milk until smooth. Place in a pie plate and
spread to cover bottom. Add chopped tomato, green pepper,
olives, and onion. Pour salsa over vegetables and top with
cheddar cheese. Serve with taco chips.
                                                               Carolyn Smith

Boboli shell                      
feta cheese
premade humus                   
black olives, sliced
premade tabouli

Quantities of toppings may be varied to taste. Top boboli shell
with humus, followed by tabouli. Crumble feta cheese on top
and add sliced olives. Slice and serve cold.
                                                                        Molly Chase

2 pkgs. crescent rolls               
1/2 c. mayonnaise
1 (8-oz.) ctn. sm. curd cottage cheese       
1 env. dry ranch dressing
1 (8-oz.) pkg. cream cheese       
assorted vegetables: broccoli, cauliflower, peppers, onions,        
  tomatoes, carrots, etc.

Lay crescent dough flat on baking tray and pinch ends together.
Make raised crust around edge. Bake according to package
directions. Combine cottage cheese, cream cheese,
mayonnaise, and salad dressing. Spread on cooled shell.
Sprinkle chopped vegetables evenly on top and cut into squares
to serve.
                                                                       Kathy Lauring

2 pkgs. crescent rolls               
broccoli, chopped
1 (8-oz.) pkg. cream cheese, softened         
carrots, shredded                       
mushrooms, chopped
1 (3-oz.) pkg. cream cheese, softened        
red pepper, chopped
1 pkg. Hidden Valley Ranch dry dressing

Press dough into 9 x 13-inch pan. Bake dough for 8 minutes at
375°. Cool completely. Beat softened cream cheese and dry
salad dressing until mixed well. Spread mixture over cooled
crust. Sprinkle with chopped vegetables. Cut into squares and
refrigerate until ready to serve.
                                                                        Virginia Latino

 VEGGIE SQUARES                 
2 pkgs. refrigerated crescent rolls    
1/2 bunch broccoli florets, finely chopped  
1 c. mayonnaise                                            
1 (8-oz.) pkg. cream cheese,  softened        
1/2 head cauliflower, finely chopped
1 Ig. carrot, shredded            
1 env. dry ranch style salad dressing         
1 (8-oz.) pkg. mozzarella cheese, shredded   
Separate dough into rectangles. Place rectangles on 15 x 10-inch
jelly roll. Press dough to cover bottom of pan, sealing
perforations. Bake at 375° for 10-12 minutes until golden brown.
Cool completely. Mix mayonnaise, cream cheese,
dressing until creamy. Spread evenly over dough. Mix
vegetables and mozzarella cheese and sprinkle on top. Pat down
and cut into squares to serve.
                                                                       Carol Wood

3 T. butter, melted                   
24 slices sourdough bread, cut 1/2 " thick
1 1/2 c. onion, chopped               
2 cloves garlic, minced              
1 Ib. Brie cheese, sliced
2 Ibs. assorted wild mushrooms (Shiitake and Chanterelle)     
1/4 c. fresh parsley, chopped
2 T. brandy
salt and pepper to taste
Saute onions and garlic in butter for 2 minutes. Raise heat, add
mushrooms, and saute 5 minutes. Add brandy and boil for 6
minutes. Add salt and pepper. Can be made one day ahead and
refrigerated. Bake sourdough slices at 350° for 5 minute,
on each side. Spoon mushrooms over slices, top with cheese,
and bake at 350° until cheese has melted, about 5 minutes.
Sprinkle with parsley and serve. Makes 24
                                                         Anne McDonald Kelly

For sweet & sour sauce:
1/4 c. cider vinegar     1/4 c. water
1/4 c. sugar                  1 T. cornstarch
1/4 c. catsup                2 t. water

For chicken:
2 boneless chicken breasts     2 T. olive oil
1 c. bread crumbs                      2 t. cumin (or 1 t.)
1/3 c. flour                                   1 t. salt
1 egg (beaten)                            pepper to taste
1/2 c. milk                                   olive oil for brushing on

Preheat oven to 425 degrees. Prepare sauce first so it may
cool. Blend cornstarch in 2 t. water and set aside. Put
remaining ingredients in a saucepan and heat thoroughly.
Add cornstarch and continue cooking while stirring until
thickens. Cool. Slice chicken along grain into 1/4 to 1/2 "
thick and 3" long (about 12 pieces). Combine milk, olive oil,
and egg in dish. Mix dry ingredients in a shallow dish. Dip
chicken in egg mix, then flour mix, and place on cookie
sheet sprayed with cooking oil. Brush with olive oil. Cook
12 to 15 min. Check for lack of pinkness in meat.

                                                           Fran Leahy
             (From Black Dog in Martha's Vineyard)
              EGGPLANT SALSA

2 med. eggplants (grilled until they collapse)
1 1/2 c. chopped tomato
1/4 c. chopped fresh mint
2 t. lemon juice
1 t. olive oil
1/2 t. salt
1/2 t. pepper
1 clove garlic (minced)

When eggplant is soft and collapses, scoop out pulp and drain
in sieve for 1 hr. - discard peel and liquid. Coarsely mash pulp
and add remaining ingredients. Serve at room temperature or
chilled with wheat crackers or crusty bread.
                                           Denise Bergeron
                Asparagus spears
2 lbs. firm slender asparagus spears
1/2 lb prosciutto (or very thinly sliced ham)

Steam asparagus spears over boiling water in a colander
for a few minutes or until still crisp. Quickly immerse in
ice water to stop cooking.  Wrap each spear with a slice of
prosciutto starting and ending about 1 1/2" from the ends.
Refrigerate until ready to serve. Then display in a single
layer on a serving plate.
                                                                   Anita Fenton