Chicken and Chilies Cheese Ball

From the Lewiston Morning Tribune, September 1981

1 8 ounce package cream cheese, softened
1/2 cup finely chopped cooked chicken or 1 5 oz can boned chicken, well drained and chopped
2 to 3 T chopped green chilies, well drained
1 T finely chopped onion
1 tsp chicken flavor instant bouillon
1/4 tsp garlic powder
1/2 cup coarsely chopped nuts

In a small bowl, combine all ingredients except nuts; mix well. Shape into a ball, roll in nuts to coat. Chill. Serve with crackers.

Crab Dip

From Bonnie Fuller "stolen from Bev Martin Orchards School 1975"

4-1/2 oz  can crab meat
6 oz cream cheese, softened
1 cup Best Foods mayonnaise
1 cup finely chopped celery
1 cup finely chopped green onion
1 can cream of mushroom soup
1 envelope unflavored gelatin
3 tablespoons water

Mix together the crab, cream cheese, celery, mayonnaise, and onion.
Heat undiluted soup, add water and gelatin.
Mix thoroughly and add to crab mixture.
Mold (or set) overnight.
Serve with crackers or may be used as a salad.

Note: Be sure to use Best Foods mayonnaise, as other brands may change the flavor adversely.

Doomsday Peppers

Ganked from one of my blog forays...can't recall whom.

Doomsday Peppers are a mildly zesty cheese-stuffed pepper that makes a good side dish for a variety of grilled meats.


These are some colorful miniature sweet peppers. I washed them, cut off the tops, and yanked the seeds out.


The peppers are stuffed with white cheddar cheese coated with onion powder, chili powder and/or cayenne pepper, and chives. A variety of firm cheeses are good candidates for this recipe.


Baked in oven. 400 degrees. I'll have to say "until done" since I didn't time it, and I was making other food items at the same time. Items with bacon, so I was understandably distracted. Serve immediately.

Roasted Red Pepper Hummus

15 oz garbanzo beans
6 oz roasted red pepper
1/4 C lemon juics
1 garlic clove
1/4 tsp cumin
1/4 tsp paprika
1/2 tsp salt
1/4 tsp black pepper

In a small pan, cook beans over medium heat for 10 minutes. Place beans and all other ingredients in a food processor and pulse until smooth. Refrigerate for 30 minutes before serving. Enjoy with crackers, cut vegetables or pita.

The Original Chex Party Mix

Ganked off of the Wheat Chex box:
3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
1 cup mixed nuts
1 cup bite-sized pretzels
1 cup bite-sized bagel chips (garlic flavor)
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1-1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

In large microwaveable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwaveable bowl, microwaver butter on high until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave on high 5 to 6 minutes (or bake at 250 degrees for 1 hour, stirring every 15 minutes), thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Hawaiian Party Meatballs

1 lb lean ground beef
1/2 cup bread crumbs
1 egg, slightly beaten
1 tbsp minced onion
1 garlic clove
1/2 tsp salt
1/2 tsp pepper
2 tbsp milk
2 tbsp brown sugar
1 tbsp vegetable oil

Sauce
1 can pineapple tidbits
1/3 cup chili sauce
2/3 cup currant jelly
1 tsp soy sauce
1/2 tsp vinegar
1 tsp corn starch
1/4 cup green onion, minced
1/4 cup red bell pepper, minced?

Mix first 9 ingredients in a bowl, then form approximately 40 meatballs. Brown meatballs in the oil, then simmer in a pot of water 10 minutes. Drain. Drain pineapple bits, set aside. Heat pineapple juice, chili sauce, currant jelly, soy sauce, and vinegar together in a heavy pot. Add cornstarch and whisk constantly to thicken. Add onion, pineapple, and bell pepper and pour over meatballs.

Reuben Dip

1 cup mayo
8 oz. cream cheese, softened
8 oz. shreded swiss cheese
2 pkg (2.5 oz.) corned beef, chopped
2 cups sauerkraut, drained and chopped

Mix mayo and cream cheese, add remaining ingredients.
Spray quiche dish with Pam. Add dip.
Bake at 375 degrees for 35 minutes until golden.
Serve with crackers.

Philly Cheese Ball

8 oz. pkg Cracker Barrel Brand Sharp Cheddar Flover Cold Pack Cheese Food
8 oz. pkg Philadelphia Brand Cream Cheese
Parkay Margarine
2 t chopped pimento
2 t chopped green pepper
2 t chopped onion
1 t Worcestershire sauce
1/2 t lemon juice
Combine cheddar cheese, softened cream cheese and 2 tablespoons margarine. Mix until well-blended. Add remaining ingredients. Mix well. Mold into cold pack container coated with margarine. Chill until firm. Remove from mold. Garnish with chopped parsley and pimento strips if desired. Makes 2 balls.

Marian Folgate's Vegetable Dill Dip

1 cup sour cream
2/3 cup salad dressing
1 T minced onion
1 T chopped dill weed
1 tsp seasoned salt

Mix together. Let stand 24 hours before serving.

(sent by Marian Folgate, Freeport, IL)

Josefrena's Snack

4 oz. Mozzarella Cheese, grated
4 oz. Sharp Cheddar Cheese, grated
1 Small can Ortega Green Chiles, chopped and drained
1 Cup Mayonnaise
1 tsp. garlic powder

Mix all together. Slice french rolls into 1/4 inch slices and heap mixture on bread. Freeze. When ready to use, remove from freezer and immediately place on cooky (sic) sheet. Bake 350° in oven until bubbly. Serve with your favorite drink.

Nancy Slick's (daughter of Ola Kampmeier) Cheese Wafers

1-1/2 sticks margarine
1 lb. Grated Sharp Cheddar Cheese
1/4 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground paprika
1 cup chopped peanuts
2 cups unbleached flour

Melt margarine and pour over cheese. Add next 4 ingredients and mix. Gradually mix in flour. Form dough into 1" logs and wrap in plastic wrap. Chill 1-1/2 hours or so. Slice in 1/4" slices. Bake in 450° oven 10 minutes. Makes 10-12 dozen & freezes well.

(sent to Grandma by Mrs. Forest Slick of Kent, IL)