OLD TIME SPOON BREAD

This bread is so simple to fix and really good also. You can put butter on top of it or even karo syrup.

1 Cup Yellow Corn Meal
1/2 Tsp. Salt
1/2 Tsp. Baking Powder
1Teaspoon Sugar
11/2 Cups Shredded Cheddar Cheese
2 Eggs, Beaten
1 Can of Cream Style Corn
1/4 Cup Oil
3/4 Cup Milk

Preheat overn to 350. Combine all the ings. except the cheese. Pour half the batter in a greased iron skillet or large baking pan. Sprinkle the cheese over the batter and then add the other half of the batter over the cheese. Bake for 45 minutes on 350. Watch and don't let the bottom burn. If you are using self-rising meal don't need the baking powder or salt.

SALSA AND CREAM CHEESE DIP

1 Cup Salsa
1 1/2 Cups Shredded Cheddar Cheese
1 (8)oz. Pack Cream Cheese, softened
1 Cup Sour Cream

In a medium size mixing bowl, combine salsa, Cheddar cheese, cream cheese, and sour cream. Pour into a sprayed baking dish and bake for 1/2 hour. Serve with bread or chips.

OLIVE OIL DIP FOR BREAD

2 Cups Olive Oil
1 Teaspoon Coarsely Ground Black Pepper
1 Tablespoon Chopped Fresh Basil
1/2 Teaspoon Coarse Sea SAlt
1 Pinch Crushed Red Pepper


In a medium bowl, mix together olive oil, coarsely ground black pepper, basil, coarse sea salt and red pepper. Cover and refrigerate the mixture. Allow it to sit approximately 1 hour before serving.

HONEY MUSTARD SPREAD

1 1/2 Cups Mayonnaise
1/4 Cup Dijon-style Mustard
1/2 Cup Honey

In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

GRALIC SPREAD

1 (8)oz. Cream Cheese, softened
1/2 Cup Butter or Marg. softened
2 Taplespoons Chopped fresh or dried Parsley
2 Tablespoons Chopped Onion

1 Clove Garlic, minced

In a medium mixing bowl combine cream cheese and butter, mixing until blended. Add parsley, onion and garlic and mix well. Ref. for 2 hours. It becomes better the longer it sits. Keep ref.

FRUITCOCKTAIL CHEESE BALL

2 (8)oz. Packs Cream Cheese, softened
2 (15)oz. Fruit Cocktail, drained and chopped fine
1 (5) oz. Pack Instant Vanilla Pudding Mix
1 Cup Chopped Almonds or Pecans



In a medium size mixing bowl, mix together cream cheese, fruit cocktail, and instant pudding mix. Add 1/4 cup almonds or pecans if desired. Shape mixture into a ball, and then roll in the remaining almonds or pecans. Chill for 2 hours before serving. Good with graham crackers or town house crackers.

TACO AND CREAM CHEESE DIP

2 Lbs. Ground Chuck
1 (16)oz. Jar Taco Sauce
1 (16)oz. Container Sour Cream
1 (8)oz. Pack Cream Cheese, softened

1 Pack Taco Seasoning Mix
1 (16)oz. Pack Shredded Cheddar Cheese
1 Cup Shredded Lettuce
1Tomato, Diced
2 Green Onions, Sliced
1 Small Can Black Olives, drained

In a skillet crumble the ground beef and fry. Drain. Mix in the taco sauce and set aside.
In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread  the mixture in a medium sized serving bowl. Next layer the beef mixture. Next put the cheddar cheese and lettuce. Then top with the tomato, green onions and the black olives.