Egg Roll Wrappers
Small Can Diced Green Chiles or Jalapeno Peppers
8 Ozs Cream Cheese

Mix together cream cheese and green chilis.  Put small slice of cooked Halibut on the wrapper.  Put 1 T cream cheese mixture on top of Halibut. 

Roll up wrappers.  Deep fry until golden brown.

Asian Soy Sauce

1 C Mayonnaise
1/4  C Apricot Pineapple Jam
1 T Soy Sauce
1 T Spicy Mustard
1/8 t Ginger
1 t Minced Garlic

Mix together and use as a dipping sauce for Halibut Poppers or as a brush on for Shrimp before grilling.

1 (14 ounce) can artichoke hearts, rinsed and drained

1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces

1 1/2 cups fresh spinach, chopped

4 strips cooked bacon, coarsely chopped

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

2 ounces Neufchatel cheese, cut into cubes

2 tablespoons milk, or more to taste

1 clove garlic, minced

2 slices Swiss cheese, cut into strips

ground black pepper to taste

1 pinch cayenne pepper, or to taste (optional

 

Directions

 

1. Preheat Oven until 350

2. Blend artichoke hearts,  chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, neufchatel cheese, milk, garlic, Swiss cheese, black pepper and cayenne pepper in blender or food processor.  Spread into a baking dish.

3. Bake until browned and bubbling, 30-40 minutes.

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4 large russet potatoes

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1 1/2 teaspoons chili powder

1 1/2 teaspoons curry powder

1 1/2 teaspoons ground coriander seed

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
3. Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
4. Combine the salt and the spices and sprinkle the mixture over the potatoes. (I added shredded cheese and bacon bits to mind)  Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

6 Sleeves of Saltine Crackers put in a bag big enough to gently tumble crackers in.

2 C Canola Oil
1 - 3/4 oz Pkg Uncle Dan't Ranch Dry Mix
2 T Crushed Red Pepper Flakes

Mix Oil, Ranch mix and Red Pepper flakes vigoriously and immediately pour 1/2 of mixture over crakcers.  Toss a few times and pour remaining mix over crackers.  Toss again.  Toss several more times over the next couple of hours.  Let sit a few hours and put in an air tight container.

8 oz cream cheese, softened

1 T lemon juice

Lemon pepper to taste

1/4 t salt

16 oz salmon

1 T grated onion

1/4 t liquid smoke

Crushed pecans if desired

Mix all ingredients together & form unto a ball. Roll over crushed pecans to coat cheese ball. Chill.

2 packages (8 ounces each) cream cheese, softened
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
2 cups (8 ounces) shredded cheddar cheese
6 bacon strips, cooked and crumbled
3 green onions, thinly sliced
2 cartons (4 ounces each) whipped cream cheese
Moss-green paste food coloring
1 can (4-1/4 ounces) chopped ripe olives, drained
2 pepperoncinis
2 slices peeled parsnip
4 colossal ripe olives
Black decorating gel
1 pretzel rod
1 small cucumber
Assorted fresh vegetables


Directions:
In a large mixing bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
Add ripe olives for hair, pepperoncinis for ears, and parsnip slices and two colossal olives for eyes. With black decorating gel, pipe the brow, mouth and stitches.
Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). Serve with vegetables. Yield: 3 cups.
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1 lg Onion cut into 1/4 inch slices
1 1/4 c Flour
1 t Baking Powder
1 t Salt
1 Egg
1 c milk
3/4 c Crushed Croutons
Seasoned Salt
Oil
Heat oil in eep fryer to 365 degrees.  Seperate onion slices into rings.  Mix flour, salt and baking powder. dip onion slices in flour to coat.  Set aside.  Whisk egg and milk into flour. Mix with a fork.  Dip floured rings in btter then place on wire rack to drain until batter stops dripping.  Put rack over foil for easier cleanup  Put crushed crouton in shallow dish.  Place rings into crumb mixture and scoop crumbs over ring to coat.  Give the ring a hard tap as you remove it from the crumbs.  Deep fry a few at a time for 2-3 minutes or until golden brown.  Remove to paper towels to drain.  Season with sasoned salt.

8 oz Cream Cheese
8 oz Crab
1/2 c Mayonnaise
1/4 c Diced Celery
1/4 c Chopped Green Onion
1-2 T Lemon Juice

Mix all together and serve with crackers or tortilla chips

2 c fresh parmesan cheese
Handful of mozarella cheese
2 c Best Foods mayonnaise
1 can Artichoke buttons - chopped
1/2 - 1 can diced jalapenos (green chiles for milder flavor)

Mix all ingredients and put in pie pan.  Heat in 350 degree oven about 20 minutes or until it starts to turn brown.  Serve with crackers or tortilla chips.