Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1 can (8 ounces) unsweetened crushed pineapple, drained
• 1/4 cup finely chopped green pepper
• 2 tablespoons finely chopped onion
• 2 teaspoons seasoned salt
• 1-1/2 cups finely chopped walnuts
• Assorted crackers

Directions

In a small mixing bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended.

Cover and refrigerate for 30 minutes.

Shape into a ball; roll in walnuts. Cover and refrigerate overnight.

Serve with crackers.

Makes 1 cheese ball (3 cups).

Ingredients

• 16 ounces cream cheese — softened
• 1 ounce ranch salad dressing — dry
• 2 cups cheddar cheese — shredded
• 1/3 cup beer

Directions

In a medium bowl, combine cream cheese and dressing mix. Stir in cheddar cheese, and then beer. The mixture will appear mushy.

Cover bowl, and refrigerate overnight.

Serve with pretzels.

Ingredients

• 1/4 lb. Prosciutto, thinly sliced
• fruit: 8 ripe figs or 8 slices ripe cantaloupe
• spring mix greens
• olive oil
• lemon juice
• salt
• pepper

Directions

Prepare the fruit. For cantaloupe, slice into slender half-moons. For figs, slice into quarters, creating symmetrical wedges. Wrap Prosciutto slices around the fruit slices.

Dress greens with olive oil, lemon juice, salt and pepper (to taste). Arrange greens on a plate and display fruit on top.

Ingredients

• 1/2 pound cheddar cheese, grated
• 1/4 cup miracle whip
• 1/4 cup mayo
• 2 green onions, chopped
• seasoned salt
• 2 small loaves French bread

Directions

Cut French bread in slices. Mix all ingredients together and spread
on bread slices. Sprinkle lightly with Season Salt. Place on
cookie sheet and place under broiler until bubbly, lightly browned
and puffy. Watch carefully! Serve immediately.

Ingredients

• 1/4 cup chopped cilantro or parsley
• 1 large bell pepper, seeded and finely chopped
• 8 flour tortillas (8-inches round)
• 1 tablespoon Tabasco pepper sauce
• 1 16-ounce can refried beans
• 8 ounces Monterey Jack or Cheddar cheese, shredded

Directions

Preheat oven to 450 degrees. In medium bowl, combine refried beans and Tabasco sauce to mix well. Spread 3 tablespoons mixture on a flour tortilla to 1/2-inch of edge; sprinkle with some red pepper, cilantro and shredded cheese. Repeat with remaining ingredients. Place tortillas on 2 large cookie sheets.

Bake 5 minutes or until cheese is melted and tortillas are golden around the edges. To serve, cut tortillas into wedges. Yield: 8 servings.

Source: Tabasco