___________________________________________________ C UCUMBER BITES Shirley Noe ___________________________________________________ 4 large English cucumbers 1 pt. grape tomatoes 1 8 oz. cream cheese 1 sm 3.5 oz. plain Greek yogurt 2-3 T fresh dill, minced 1 T ranch dressing mix dry DIRECTIONS: Slice cucumbers ½ inch thick/ Slice grape tomatoes in half. In a bowl, combine cream cheese, yogurt, dill, & ranch dressing mix. Mix thoroughly & add this to a Ziploc bag. Cut corner of bag & pipe onto the cucumber then top with cherry tomato. ___________________________________________________ D AVE’S ALASKA SMOKED SALMON SPREAD David MacMahan ___________________________________________________ 1 hard smoked salmon, preferably sockeye filet 1 container Philadelphia pecan & honey cream cheese 1 box regular cream cheese (8 oz) 2–3 T sour cream to thin (optional) Dash of Worcestershire Dash of Tabasco (optional) DIRECTIONS: Only use a hard smoked candied wild pacific salmon filet for best results (See Dave’s honey bourbon glazed smoked salmon in Main dish section) . Use of commercially available cold smoked salmon, especially farm or Atlantic salmon will get poor results. Remove the skin from the boneless filet as well as any adhering dark meat. Chop fine in a food processor (preferable) or by hand. Knead all ingredients in a large bowl until well mixed, using the sour cream to adjust thickness. Serve with crackers. ___________________________________________________ D EE’S TEA Dee Hall Duke ___________________________________________________ 2 family size tea bags 1 can frozen orange juice 2- 20 oz. cans pineapple chunks 1 lemon 1 lime 1 c. sugar DIRECTIONS: Put tea bags in 3 cups of water, microwave for four minutes in a microwavable bowl. Cover while the tea is steeping. Get a half gallon pitcher. Add OJ & squeeze lemon & lime into the pitcher/ Stir sugar into the hot tea to dissolve. Add to the pitcher. Add water to fill. Freeze pineapple chunks in a single layer & use as ice cubes when tea is served. ___________________________________________________ E ASY CHRISTMAS PUNCH Glynda Johnson ___________________________________________________ 1- 47 oz. can red Hawaiian punch 1 can frozen lemonade 1 can frozen orange juice 5 small juice cans of water ½ c. of sugar 1 large bottle/ liter of Gingerale DIRECTIONS: Mix all ingredients together “except Ginger Ale”, in a gallon jar or punch bowl. Add chilled Ginger Ale when ready to serve.
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