BOURSIN
STYLE CHEESE
Mary
Jo White
Combine:
11 oz. softened cream cheese
1/2 cup sour cream
2 Tbsp. half & half
1/2 tsp. each--seasoned salt, garlic powder
and parsley
Refrigerate
several hours or overnight and serve with favorite crackers.
HOT
CHEESE SPREAD
Joyce Waters
1 cup mayonnaise
1 cup parmesan cheese
1/2 cup finely diced onion
1 Tbsp. milk
assorted party breads
Mix first four
ingredients. Toast bread lightly. Spread
mixture on toasted bread. Broil 3 to 4 inches from broiler, for 2 to 3 minutes.
STROMBOLLI
Joyce Ostergard
1 frozen bread dough
1 pkg. pepperoni (4 to 8 oz.)
1/2 lb. Swiss cheese, grated
Grated Romano or Parmesan cheese
Let
frozen bread thaw. Using a floured board, roll into a rectangle, as thin as
possible. Place sliced pepperoni and
Swiss cheese
atop, then sprinkle with grated cheese. Roll, jelly-roll fashion, starting at
the long side. Cut in half. Put seam down and fold ends under. Let rise for two
hours.
Bake at 350
degrees for 25 to 30 minutes. Serve hot. Makes 2 loaves.
RIPE
AND RYE APPETIZERS
Mary
Jo White
1 pkg. (3-4 oz.) sliced smoked beef, snipped
1 cup (4 oz.) shredded cheddar cheese
1 can pitted ripe olives, drained and sliced
or wedged
1 cup mayonnaise or salad dressing
1-8 1/2 oz. package Rye Krisp
Combine
all ingredients. Place 1 Tbsp. mixture on each cracker and bake at 375 degrees
for 5 to 7 minutes or until bubbly.
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