Unbelievable!

Ingredients / Directions
Dough
1 cup(s) water
1/2 cup(s) butter or margarine
1/2 cup(s) all-purpose flour
1/2 cup(s) rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds

Corned Beef Filling
16 ounces cream cheese
softened
2 (2 1/2 ounce) packages thinly sliced
cooked corned beef
chopped
1/2 cup(s) mayonnaise
1/4 cup(s) sour cream
2 tablespoons minced chives
2 tablespoons diced onion
1 teaspoon spicy brown mustard
1/8 teaspoon garlic powder
10 small stuffed olives
chopped In a saucepan over medium heat
bring water and butter to a boil. Add flours
parsley
garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.

Beat in eggs
one at time. Beat until smooth. Drop batter by rounded teaspoons 2-in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400 degrees F for 18-20 minutes or until golden.

Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. In a mixing bowl
combine the first eight filling ingredients; mix well. Stir in olives. Split puffs; add filling. Refrigerate.

Yield: 4 1/2 dozen.

NOTE: these puffs might sounds like a lot of work but
they are fabulous and great for party if they last that long. the corned beef filling makes enough for fill two batches of the dough puffs. I use a pastry bag less sticky with dough to make puffs.

All good!

Ingredients / Directions
16 ounces cream cheese
softened
1 (1 ounce) envelope ranch dressing mix
1/2 teaspoon minced garlic
1/2 teaspoon dried rosemary
crushed
1 cup(s) chili sauce
1/2 cup(s) chopped green onions
1 cup(s) shredded Monterey jack cheese
1/2 cup(s) any favorite pizza topping such as mushroom
slices
olives
ham or green pepper In a large bowl
blend cream cheese
salad dressing mix
garlic and rosemary until smooth. Spread into 10-inch circle on serving platter
smoothing mixture with spatula. Pour chili sauce over cream cheese mixture into 9-inch circle
creating “cheese crust” border. Sprinkle with green onions
cheese and toppings. Refrigerate at least 30 minutes before serving.

Serve with crackers for dipping.

Good stuff!

Ingredients / Directions
1 large pumpkin
Apple cider
Cranberry juice
Ginger ale
Rum On day of party slice off top of pumpkin and scoop out seeds. Use equal portions of cider
cranberry juice and ginger ale
judging quantity used by size of pumpkin. Chill beverages before pouring into pumpkin. Serve rum (light or dark) in bottle or decanter on side; invite guests to spike punch to taste.

No other!

Ingredients / Directions
1 pound shrimp
1/4 cup(s) scallions finely chopped
3 teaspoon lemon juice
4 teaspoon butter
8 ounces cream cheese
4 teaspoon mayonnaise
1 teaspoon garlic salt
1 teaspoon parsley chopped Boil shrimp then peel and rinse. Mince the shrimp.
Mix the remaining ingredients in a food processor or blender on high. Remove this mixture to a small bowl and fold in the minced shrimp.
Pack the pate in a crock or appropriate serving container. Refrigerate at least 6 hour(s).
Serve with crackers or party rye bread.

No other!

Ingredients / Directions

Directions:
* 12 oz orange juice concentrate
frozen
* 12 oz grape juice
white
* 2 lt 7-Up
* 1 pt sherbet
lemon or lime
* green food coloring # Mix together orange juice
white grape juice
7-Up
lemon or lime sherbet
and several drops of green food coloring
# If desired
serve with large
buoyant
and well-washed plastic spiders on the top!

(For adult party: add rum or vodka to taste
optional)

Try this one!

Ingredients / Directions

Directions:
1 pkg (3oz) cream cheese
softened
1/2 pkg (3/4oz) dry Italian salad dressing mix
24 slices party rye bread
Sliced cucumbers
Dillweed Combine softened cream cheese and salad dressing mix in a bowl; mix well. Spread on party rye slices. Top each with cucumber slice and sprinkle with dillweed.

the best!

Ingredients / Directions
# Three and a half pints (2 litre) red wine
# One and a half pints (825ml) water
boiling
# 1 wine glass of brandy
# 1 wine glass of Cointreau
# 2 cloves
# 12 cubes sugar
# 2 oranges
# 1 x 2 inch (5cm) stick of cinnamon # Gently pour the wine into a saucepan and then add the sugar
cinnamon
cloves and thinly pared rind of one orange
# Place the pan over a gentle heat and increase the heat to near boiling point
being careful not to allow the wine to boil
# Add the brandy
Cointreau and water then stir well
# Strain the liquid into a punch bowl
# Ladle the punch into warmed glasses and serve

Good stuff!

Ingredients / Directions
# 1 lb. (450g) pork sausagemeat
# half a teaspoon. dried sage
# half a teaspoon. thyme
# 1 tbsp. chopped parsley
# 12 oz. (350g) self-raising flour
# 2 oz. (50g) lard
# 2-3 tbsp. water
# 4 oz. (100g) margarine
# salt and pepper
# beaten egg for glazin # Add the herbs to the sausagemeat and mix together
# Divide into 4 quarters and roll each quarter into a thin sausage shape on a lightly floured board
# Sift the flour into a mixing bowl
add the salt and pepper
then rub in the lard and margarine
# Add sufficient water to knead into a firm dough
then divide into two portions
# On a lightly floured board
roll each half of the pastry into oblongs 12 inch (30cm)x 8 inch (20cm) oblongs
# Cut each piece in half lengthwise
# Place a roll of sausagemeat along the center of each piece of pastry
# Damp one edge of the pastry and fold the other over and seal
# Divide each roll into 2 inch (5cm) pieces
# Place the sausage rolls on a baking sheet and glaze with the beaten egg
# Bake in a pre-heated oven at 375F
Gas Mark 5
190C for about 20 minutes
# Cool on a wire rack before serving

Simply good!

Ingredients / Directions
# 8 oz. (225g) plain flour
# 8oz. (225g) cooked potatoes
mashed
# 8 oz. (225g) raw potatoes
peeled
# 1 teaspoon salt
# oil for frying
# skimmed milk # Grate the raw potatoes into a linen cloth
# Wring them out over a basin thus catching a little of the liquid
# Leave this liquid to settle until the water on top is clear
# Place the grated raw potatoes from the cloth into another bowl with the mashed potatoes and mix
# Pour off the water from the top of the potato liquid and pour the remaining starchy sediment on to the potato mixture in the other bowl
# Add the salt and flour then mix the mixture well
# Make a well in the middle of the mixture then add enough skimmed milk to give a batter of dropping consistency
# Beat the mixture well then allow to stand for a couple of minutes before cooking
# Heat a thick based frying pan or griddle and grease with a little oil
# Drop spoonfuls of the potato batter into the pan and spread evenly
# Allow the mixture to cook on the underneath then turn and cook on the other side
# Serve warm with a sprinkling of sugar
# For your Halloween party hide a coin
wrapped in greaseproof paper
in one of the pancakes

Wow!

Ingredients / Directions
1 pound cake
thawed
2-1/2 cup(s)s powdered sugar
3 or 4 tbs. milk
1 tbs. butter
softened
assorted food colors
decorating icing in tubes or cans Cut off ends and round top of pound cake to form rectangle; cut into 8 blocks.
Make frosting by stirring together sugar
milk and butter; blend until smooth.
Divide frosting in half; color each portion as desired. Frost blocks; use icing
to make numbers or letter resembling children”s blocks. Makes 8 blocks.

Quick Frosting: Substitute 2/3 cup(s) ready-to-spread frosting and 2 teaspoons
water for sugar
milk and butter. Proceed as above.