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2 cups canned green olives, drained
2 cloves garlic, slivered
3 thin slices lemon
1 teaspoon black peppercorns
3 bay leaves
Whole sprigs dried oregano
1/4 cup sherry or vinegar
Olive oil
8 ounces cream cheese, softened
15 dried apricots, cut finely
1 teaspoon apricot preserves
1 teaspoon granulated sugar (optional)
1 teaspoon vanilla extract
Ground walnuts or pecans
1 (8 ounce) block cream cheese
2 teaspoons toasted sesame seeds
Soy sauce
1 lb chicken liver
3 tbsp mayonnaise
2 tbsp lemon juice
8 dash hot pepper sauce
1/2 tsp salad dressing
1/2 tsp dry mustard
1 dash black pepper
1 tbsp onion chopped
2 tbsp margarine softened
16 ounces cream cheese
1 envelope dry Hidden Valley Ranch Dressing mix
1 cup grated Cheddar, co-jack or Colby cheese
Bacon bits
5 slices bacon
1 1/2 cups whole almonds, raw
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon chopped green onions
1/2 teaspoon dried dill weed
pinch of freshly ground black pepper
1 teaspoon whole pine nuts (optional)
crackers
1 large can crescent rolls
1 (4 to 6 ounce) package brie
1 egg
6 each Hard boiled eggs
2 tablespoons Mayonnaise
2 tablespoons Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon Pimentos -- mashed
3 tablespoons Dill relish
Salt -- to taste
8 sheets commercial frozen phyllo pastry, thawed
Butter-flavored cooking spray
1 (15 ounce) round herbed brie cheese
Fresh herbs
Kitchen string