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2 cup soft bread crumbs
2 tbsp margarine or butter, melted
3 eggs
1 15 oz. carton Ricotta cheese
6 oz Swiss cheese shredded
1/2 cup evaporated skim milk
4 oz smoked salmon, finely flaked With skin and bones removed
1 tsp dried dillweed
1/8 tsp salt
Dairy sour cream garnish
2 tablespoons firmly packed brown sugar
2 tablespoons coarsely chopped pecans or almonds
1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)
1 firm-ripe whole brie cheese (8 ounce)
Crackers
Apple and pear slices
2 tbsp margarine
1 sm onion, chopped
1 clove garlic, minced
1 1/2 cup sliced mushrooms
1/2 tsp tarragon
1 cup blanched whole almonds
1 tbsp lemon juice
2 tsp soy sauce
1 ds white pepper
2 tbsp cream cheese, optional
1 cup nonfat sour cream alternative
1 cup reduced-calorie frozen whipped tooping thawed
1/3 cup pitted dates chopped
8 ounces unsweetened crushed pineapple (1 can) well drained
1/8 tsp ground nutmeg
1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese
16 ounces grilled salmon fillet
24 ounces softened cream cheese
4 tablespoons pur�ed yellow onion
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon pur�ed garlic
1/2 teaspoon salt
2 teaspoons white pepper
2 teaspoons hickory Liquid Smoke
1 1/2 c. flour
1 1/2 c. beer
3 very lg. onions, sweet or red
3-4 c. shortening
36 shrimp, boiled and peeled
1 envelope unflavored gelatine
1 1/2 cups tomato juice
1 teaspoon grated onion
1 tablespoon Worcestershire sauce
Dash of celery salt
Dash of garlic powder
Dash of Tabasco� sauce
Salt and pepper
Juice of 1/2 lemon
4 plum tomatoes, seeded and chopped
12 to 16 slices French bread (baguette type)
1 large clove garlic, peeled
2 tablespoons olive oil
1/4 cup chopped fresh basil
Zest of 1 lemon
Salt and freshly-ground pepper, to taste