Appetizers

Ham and Cheese Puffs

1 tsp. baking powder
8oz. cream cheese
1 egg yolk
dash of salt
large underwood devil ham
mayonnaise
pepperidge farm regular sliced bread

Mix baking powder, cream cheese, egg yolk and salt together until smooth. Cut bread into small rounds. Spread thin layer of mayo on rounds, then deviled ham, then cream cheese mixture. Freeze. Bake from freezer at 375 degrees for 12 minutes.

Sausage Balls

1 pound hot sausage
2 cups shredded cheddar cheese
2 cups biscuit mix
2 tablespoons grated onion
1 teaspoon poultry seasoning

Combine all ingredients and mix well. Roll into 1-inch balls. Place on baking sheet. Bake at 400 degrees, for 20 minutes.

Deviled Eggs

12 eggs
1 teaspoon paprika
4 tablespoons mayonnaise
1 teaspoon mustard powder
1/4 teaspoon vinegar

Hard boil the eggs and allow to cool. Peel the eggs and cut long ways in half. Remove the yolks and put them in a bowl. Mix the egg yolks, mayo, mustard, and vinegar, blending until smooth. To add a nice touch to the eggs take the yolk mixture and put it in a pastry bag using a decorative tip. Squeeze the yolk mixture into the egg top it off with a sprinkle of paprika. Serve cold.

Pinwheels

1 cup shredded cheddar cheese
1/4 cup crisp bacon, crumbled
1/4 cup margarine, softened
2 tablespoons green onions chopped
2 10 inch flour tortilla wraps

In a small bowl, stir together cheese, bacon, margarine, and onions. Spread each wrap with mixture. Roll the wraps tightly and add toothpicks to hold it. Cut each wrap into evenly proportioned slices. Place on a bake sheet and broil till cheese melts.

Punches

Mock Champagne

1 liter of club soda
1/2 Liter of White Grape Juice
1 Liter of Gingerale

Mix all 3 together and serve chilled over ice. Very refreshing for those hot summer days.

Pregnancy Punch

2 cups sugar
2 quarts water
2 packages cool-aid cherry or strawberry
1 Quart ginger ale
1 48.ounce pineapple juice

Mix all ingredients,except the ginger ale,add your ginger ale, just before serving. make a ice ring out of sprite,oranges,lemons or cherries, fruit of your choice.

Strawberry Lime Punch

16 ounces frozen strawberries
1/2 gallon cherry-limeaide sherbert
3 liters of Sprite or Ginger Ale

Place the frozen strawberries in the bottom of your punch bowl with the sherbert. Slowly pour the Spirte or Ginger ale on top of the mixture. You're ready to serve - it's that easy!

Dips

Knorr Soup Spinach Dip

1 pkg. Knorr vegetable soup mix (dry)
16 oz. sour cream
1 pkg. frozen spinach, thawed, drained
1 can water chestnuts, chopped coarsely

Mix soup with sour cream. Add spinach and water chestnuts. Chill over night. Serve with chopped vegetables or hollow out (reserve bread) a round pumpernickel loaf as a dip container and use the reserve bread for dipping.

Fluffy Dip for Fruit

1 jar marshmallow cream
1 small pkg. cream cheese, softened

Mix the marshmallow cream with the cream cheese. Use as a dip for cut up fresh fruits ... Strawberries ... Bananas ... pineapple. Excellent dip ... fast and easy !

Sweet Treats

World's Best Carrot Cake

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla
3/4 cup chopped pecans or walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, 3/4 cup chopped pecans. Spoon batter into prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.Cover with a store bought cream cheese or butter creme frosting

Lemon Squares

1/4 c. butter, melted
1 c. graham cracker crumbs
1/4 c. sugar
3 egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 c. ReaLemon lemon juice
Few drops yellow food coloring, optional
Whipped topping

Combine butter, crumbs and sugar; press into 8 or 9 inch square pan. In bowl, beat egg yolks; stir in condensed milk and ReaLemon juice. Add food coloring if desired. Pour into crust. Top with whipped topping. Freeze until firm.