DEVILED HAM DIP

8oz. Cream Cheese, softened
1 can (4.25)oz. Underwood Deviled Ham Spread
1 Cup Green Onions, chopped
1/4 Cup Pimiento, finely chopped
1 Teaspoon Hot Sauce

In a small bowl, mix cream cheese, ham, green onions, pimenios and hot pepper sauce. Chill, covered for around 30 minutes. Serve with crackers, chips or on bread or vegs.

SALMON AND DILL PATTIES

1 Large Can of Salmon
1 Egg
3/4 Cups Milk
1 Tablespoon Dill Weed
1 Pack of Zesta or regular Crackers
Cooking Oil for Frying

Mix the Salmon, egg and dill weed and milk together. Last add the crackers and let sit in ref, for 2 hours for flavors to blend. Fry in veg. oil until they are brown on both sides.

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.