___________________________________________________ T HREE PEPPER CHEESE SPREAD Vivian Foston ___________________________________________________
1 8 oz package Philadelphia cream cheese (softened) 1 1/2 c Kraft shredded cheddar and Monterey Jack cheese 2 tbsp canned chopped jalapeño peppers (drained) 1 tsp crushed red pepper 1 tsp hot pepper sauce
Ritz crackers
DIRECTIONS: Mix ingredients (except crackers). Cover & refrigerate at least 1 hour to allow flavors to blend. Serve as a spread with crackers.
___________________________________________________ P IMENTO CHEESE In memory of Faye Lockert Mac Donald by niece Suzanne Lockert-Mash. ___________________________________________________ 16 oz block Velveeta cheese 2 oz jar pimentos (drained) 1/2 c mayonnaise DIRECTIONS: Grate cheese into a bowl. Add pimentos & mayonnaise, and blend well. Add salt to taste. Serve on bread or crackers. ___________________________________________________ P INEAPPLE SHERBERT PUNCH Suzanne Lockert-Mash ___________________________________________________ 1/2 gal pineapple sherbet 1 qt ginger ale 2 8 oz cans frozen lemonade 32 oz frozen orange juice 12 oz unsweetened pineapple juice DIRECTIONS: Mix frozen juices according to directions. Mix all together & chill. Add sherbet when ready to serve. __________________________________________________ D ANNY’S FAVORITE SAUSAGE BALLS Lisa Orange ___________________________________________________ 1 pack garlic & cheese Bisquick 1 pack Jimmy Dean hot sausage
1 bag Sargento fine shredded cheddar cheese 1/2 bag fine shredded Mexican cheese blend 1/2 bag fine shredded mozzarella cheese 1/2 c milk
DIRECTIONS: For best results, prep the night before baking. In a large bowl, mix all ingredients.Roll into 1-inch balls. Place on a baking sheet lined with parchment paper. Bake at 350° for about 20 min. 7
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