ON THIS PAGE YOU WILL FIND : Broiled Water Chestnuts; Southern Herb Dip; Salmon Appetizer; Surprise Dip; Pumpernickel Dip; Cheese Ball; Liqueur Fruit Dip; Cajun Crab; Bacon Wrapped Scallops; Mexican Dip (for nacho chips); Hungry Huddle Roll-ups; Smoked Salmon Rolls (w/Chives); Mini Pizzas; Bacon-Wrapped Bread sticks; Best Deviled Eggs; Scotch Eggs. We hope you will take the time to sign our guest book #5.

**Broiled Water Chestnuts**: -Take 1-2 cans of water chestnuts. -Drain and rinse. -Soak in Soy sauce for 1-2 hours. -Take bacon and wrap a strip around each chestnut and secure with a toothpick. -Put under broiler till bacon is done. -Serve warm. -Use Maple Syrup for dipping. **Southern Herb Dip** 1 pkg Knorr fine herb soup mix 1 cup Sour cream 1 cup Hellman's mayo 1 clove Garlic, minced 1 tbsp Lime juice 1 small Jalapeño, seeded & minced -Combine all ingredients in a bowl. -Refrigerate 1-2 hours to allow flavors to fully develop. ~Makes 2½ cups. **Salmon Pate** (ANNE): 1 - 7¾ oz jar salmon 1 - 8 oz cream cheese 1 tbsp lemon juice 1 tsp grated onion 1 tbsp horseradish ¼ tsp salt ¼ - ½ tsp liquid smoke (optional) ½ cup parsley or nuts (optional) Mix all ingredients together; roll and shape into log. Chill and serve with crackers. This is just delicious. And easy easy easy. **SALMON APPETIZER**: Ingredients: 8 slices of Smoked salmon 4 slices of lemon Honey mustard (Dijon) 1 tsp rum 2 tsp fresh or dried dill 1 tbs chopped red onion 1 tbs chopped red bell pepper 4 slices melon 4 tsp goat cheese 1 tbs capers 4 slices of toast or pumpernickel (optional) Ground pepper Baby spinach Preparation: -Take 4 serving plates and make a layer of rinsed and dried baby spinach. -Roll two slices of smoked salmon and place on each plate. -Mix honey mustard with chopped onions and red bell pepper, dill and rum. -Place a spoon full over the salmon. -Decorate with slices of melon and place a tsp. of goat cheese on top. -Place A slice of lemon and a touch of ground pepper over the salmon. ~This can be done up in advance and kept in the fridge. You can serve wedges of toast or pumpernickel on the side. **SURPRISE DIP**: 8 oz. light cream cheese, softened ½ cup no fat sour cream ½ cup no fat miracle whip shrimp (as much as your budget allows!) 1 cup seafood cocktail sauce 2 cups shredded mozzarella cheese 1 each green and red pepper, chopped 2 green onions, chopped 1 diced tomato Mix first 3 ingredients together. Spread in glass 9 inch round pan. Scatter shrimp over cheese mixture. Add layers of seafood sauce, mozzarella cheese,peppers, onions and tomato. cover and chill until ready to serve. Supply assorted crackers and spoons for spreading. **Pumpernickel Dip** (prairiechick): 1 pumpernickel bread(WHOLE ROUND LOAF) 1 cup sour cream... 1 cup mayonnaise... 1 pkg Maggi 11 vegetable soup or Knorr minestrone........ 1 red onion,finely chopped... 1 cup water chestnuts,drained,rinsed,and coarsely chopped.... 1 cup fresh spinach,rinsed and finely chopped. Mix all above ingredients together except bread. Refrigerate overnight. More spinach may be added if desired. Prior to serving, put the dip into a large hole cut out from the middle of the bread. Cut up the rest of the bread into cubes for dipping. **Cheese Ball** (ANNE): 16 oz cream cheese 2 cup grated cheddar cheese 1 tbsp of diced onion, 2 tsp Worcestershire sauce 1 tsp lemon juice -Blend cheeses till soft and together, add other ingredients and make ball. Roll in nuts (walnuts or almonds, or sesame seeds This makes two big cheese balls, you can cut the recipe in half. Its pretty tasty. **Cocktail Meatballs**: 1 lb ground beef 2 eggs...slightly beaten 1 cup crushed cracker crumbs 2 tbsp onion flakes or minced 2 tbsp sweet pepper flakes 9 drops Tabasco sauce ¼ tsp garlic salt 1/8 tsp salt *Sauce: ¾ cup ketchup ½ cup water ¼ cup vinegar 1/3 cup brown sugar 1½ tbsp instant minced onion 1 tsp prepared mustard 4 tsp worchestershire sauce 6 drops Tabasco sauce 1½ tsp salt -Mix all ingredients in a bowl -Shape into 1" balls -Place a single layer of meatballs into a 9x13 inch pan -Bake at 325°F for 30 min. ~Remove from pan and place in a casserole dish -Combine sauce ingredients -Pour over meatballs ~Bake at 325F for 1 hour longer -Makes 2½ dozen meatballs

**Liqueur Fruit Dip**: 1 cup sour cream ½ cup light brown sugar 4 tsp Grand Marnier Whisk together all ingredients in a medium bowl until sugar is dissolved. Chill for an hour, then stir once before serving. Makes 1½ cups. **Cajun Crab**(Brianm): 1 package (any size)imitation crab (pollack); Some mayo; Cajun B-B-Q sauce. Cut crab into small chunks. Put into a bowl. Add enough mayo to cover the crab. Add enough sauce to make it pink (or to taste). Set it out in the bowl with the dip crackers of your choice. It's so easy, you make it as you like. Start with small amounts of BBQ sauce and work up to what you like. **Bacon-Wrapped Shrimp Barbecued**(Joerussel): Prep. Time: 0:30 Serves: 4 1 lb. jumbo shrimp - peeled, deveined ½ lb. thin-sliced bacon barbecue sauce - as needed ¼ cup shredded cheddar cheese -Wrap each shrimp in slice of bacon and thread onto skewers. -Brush with barbecue sauce. -Grill over a high flame or pan-fry in a hot skillet until bacon is crisp. -Just before cooking is complete, sprinkle shrimp with cheese and allow to melt. Make It A Meal: Serve with Rice Salad and Ginger Spice Fruit Salad **Bacon Wrapped Scallops**(Joerussel): 2 lbs. scallops-15-20 count ( medium size) the smaller don't work for this 40 toothpicks soaking in water 1 lb. honey maple bacon (President Choice) Cut the bacon in two so the strips are half the normal length. Wrap each scallop with a half piece of bacon, secure with a toothpick Preheat oven to 450°F Place scallops on rack with tray underneath, put in oven,bake for 7-8 minutes, turn once , bake another 5 minutes , or until bacon is cooked, serve, **Mexican Dip (for nacho chips)**(capercouple): Bottom of a 13x9 pan....do this in layers. Blend together in a food processor....8oz pkg of cream cheese with one med sized container of cottage cheese.... Whip it up until smooth and then spread it in the pan. Bottle of med hot elpasso salsa...spread over cheese mixture....you won't need the full bottle. Shredded lettuce Chopped tomatoes Shredded cheddar Layer these last 3 ingredients and you are done:) **Hungry Huddle Roll-ups**: -Spread 8 7" flour tortillas with 1 tub of Philadelphia spreadable roasted garlic cream cheese. -Sprinkle with ½ cup chopped green chilies. -Layer each with a cheese slice. -Roll tortillas tightly. -Wrap each in plastic. -Chill each for slicing. -Slice on the diagonal into ½" slices. -Serve with salsa for dipping. -Makes 4 or 5 dozen pieces. -Can be made a day in advance. **Smoked Salmon Rolls (w/Chives)**(Marieb): ¼ lb thinly sliced smoked salmon ½ Cup fat free cream cheese or reg ¼ cup finely chopped fresh chives freshly ground pepper ½ tsp Mrs dash original seasoning Mix together cheese, chives and seasonings and set in fridge for at least ½ hour. Separate salmon slices. Take 1 tbsp of cheese mixture and place on salmon slice. Roll and place on platter, seam side down. Garnish with lemon slices and chive sprigs. Easy recipe and people love them. They store well in the fridge so you can make them up the day before a party. Serve cold.

**Mini Pizzas**: Spread pieces of bread or slices of roll, baguette, French bread etc with cheese whiz Place small pieces of bacon, pre-cook a bit to reduce fat or use bacon bits on top of cheese whiz. Top with some summer savory. Place on a cookie tray in oven. Cook at 375°F till hot and toasted on bottom. Very good and fast. **Bacon-Wrapped Bread sticks**: These are so simple and fast to make, yet are a huge hit at parties. Also great for snacks. May be made a day ahead of time. Reheat in the microwave about 30 seconds to crisp up. INGREDIENTS: ½ lb thin-sliced bacon ¼ cup grated Parmesan cheese 1 box (4.4 ounces) garlic bread sticks PREPARATION: -Preheat oven to 425°F. -Place a metal baking rack inside a shallow 10 x 15-inch baking tray. -Slice each bacon strip in half lengthwise and sprinkle one side with grated Parmesan cheese. -Wrap the bacon strips spirally around each bread stick and place on horizontal to the wires on the baking rack so they don't fall through. -Bake 12 to 15 minutes, until bacon is cooked. -Sprinkle hot bacon-wrapped bread sticks with additional Parmesan cheese. -Let cool before serving. Yield: about 8 appetizers **Best Deviled Eggs**: Far from the bland deviled eggs you find at some parties and family gatherings, these deviled eggs are full of flavor and texture. Do take a few extra minutes to add a little garnish so they look as impressive as they taste. Great for low-carb diets. INGREDIENTS: 6 hard-boiled eggs 2 Tbsp minced sweet onion 2 tsp sweet pickle relish, minced 1 Tbsp mayonnaise 2 tsp creamed horseradish sauce (found in deli section) 2 tsp yellow mustard Salt to taste Garnishes: paprika, olives, chives, parsley, and/or pimento PREPARATION: -Slice hard-boiled eggs in half lengthwise. -Remove egg yolks to a bowl, and set egg whites aside. -Mash the egg yolks until crumbly. -Add sweet onion, pickle relish, mayonnaise, horseradish sauce, mustard, and salt to taste. -Mix until well-combined. -Pipe or spoon into egg white halves. -Garnish with paprika, olives, chives, parsley, and/or pimento. -Chill before serving. Yield: 4 to 6 servings **Scotch Eggs**: Hard-boiled eggs are wrapped in sausage, breaded, and deep-fried. Served warm or at room temperature, these are great for breakfast or quartered as an appetizer. INGREDIENTS: 2 raw eggs 1 tbsp Dijon-style mustard 2 cups fresh bread crumbs 8 hard-cooked eggs, peeled 1 lb bulk country-style sausage Vegetable oil for frying PREPARATION: -Beat the raw eggs and mustard together in a shallow bowl. -Place the bread crumbs in another shallow bowl. -Encase each hard-cooked egg completely in a thin layer of sausage, using both hands to mold the sausage around the egg. -Dip one sausage-encased egg first in the egg mixture and then coat with the bread crumbs. -Set aside on a plate and repeat with the remaining hard-cooked eggs. -Refrigerate covered at least 3 hours or overnight. ~Heat 3 inches oil in a deep-fat fryer to 375°F. -Fry 2 or 3 eggs at a time, turning occasionally, until quite well-browned, 10 to 15 minutes. (You want to make sure the sausage meat is thoroughly cooked.) -Remove them from the oil with a slotted spoon and drain on paper towels. -Serve the Scotch eggs, cut into quarters, at room temperature. -Pass additional mustard if desired. Yield: 8 portions

~~*HOW TO MARINATE A STEAK:*~~ In a sealable freezer bag, combine marinade ingredients. Pierce steak numerous times with a fork. Place steak in bag with marinade; refrigerate 12-24 hours. Discard marinade. Broil or pan-fry steak to desired doneness, turning only once. **MARINADE IDEAS**: **Island Marinade** Combine ¼ cup EACH Worcestershire sauce and strong-brewed coffee, 3 tbsp EACH balsamic vinegar and dark rum, 2 tbsp EACH soy sauce and vegetable oil, 1 tbsp minced gingerroot, 2 garlic cloves (minced) and freshly ground pepper. **Best Brew Marinade** Combine ½ cup beer, 2 tbsp EACH balsamic vinegar, brown sugar and cornstarch, 1 tbsp EACH Dijon mustard and chili powder, ¼ cup ketchup, and 2 garlic cloves (minced). **Teriyaki Thai Marinade** Combine ¼ cup EACH soy sauce and pineapple juice, 2 tsp EACH grated fresh ginger and minced garlic, 2 tbsp chopped cilantro, ¼ tsp crushed hot red pepper flakes (optional). **Indian Style Marinade** Combine 1 cup plain yogurt, 1 onion (diced), 1 garlic clove (minced), 1 tbsp EACH lemon juice and curry powder and 1 tsp EACH chili powder and salt. **Canadiana Marinade** Combine ¼ cup cider vinegar, 2 cloves garlic (minced), 2 tbsp EACH maple syrup, chopped green onions and vegetable oil, 1 tbsp Canadian rye whiskey ½ tsp EACH ground cloves, salt and pepper MARINATING TIPS: Allow ½ to 1 cup marinade for each 1 to 2 lbs of beef. Pierce beef with a fork so that the marinade can penetrate into the meat. For easy clean-up, use sealable freezer bags. Mix the marinade ingredients right in the bag, add meat, squeeze out the air; and refrigerate. No turning of the meat is required. Buy extra steaks and freeze one, with the marinade, in a sealable freezer bag. The meat will marinate as it freezes and will marinate still more as it defrosts. For a quick marinade, use your favourite salad dressing – Greek, Italian or sun-dried tomato. If there is insufficient time for conventional marinating, pick up a quick marinade mix at the grocery store along with your steak. ALWAYS marinate in the fridge NEVER at room temperature. Discard marinade that has been in contact with uncooked meat. If you plan to use it as a basting or dipping sauce either reserve a portion before adding to meat, or bring the marinade that has been in contact with the uncooked meat, to a full rolling boil for 1 minute.