Crab Rounds

6 oz. crab

1 cup grated Swiss cheese

1/2 cup mayonnaise

2 T finely chopped green onion

1 T lemon juice

1/4 t curry powder

1 can sliced water chestnuts

I can flaked biscuits separated into 32 sections

Combine first 7 ingredients. Place on top of flaked biscuits. Bake at 400 for 10 - 12 minutes. Garnish with parsley.

Debbie Rollins

Blueberry Bisque

2 c. blueberries, fresh or frozen

1 c pineapple juice

1 c sour cream

lime sherbet

chopped fresh tarragon

Process blueberries in a food processor until smooth. Add pineapple juice and sour cream. Process to blend. Transfer mixture to a saucepan and bring to a boil. Gently boil 15 minutes. Cool slightly. Strain. Chill 8 to 10 hours.

Mix sherbet with tarragon and freeze to set. When ready to serve, pour bisque into bowls and garnish with a dollop of sherbet.

Camille Ebert

White Ginger Punch

2 (12 oz.) cans white grape juice

2 liters ginger ale

1 (48 oz.) can pineapple juice

16 oz. sweet-n-sour mix (a bar mix)

powdered lemonade mix to make 1 quart

ice cubes

strawberries for garnish

Mix all ingredients in a punch bowl, add ice to fill bowl. Garnish with floating sliced strawberries if desired.

Camille Ebert

Onion Dip

2 yellow onions chopped

1 1/2 cup mayonaise

1 1/2 cup shredded white sharp cheddar cheese

Mix all ingredients together and spread in a pie plate. Bake at 350 for 25 minutes or until bubbling. Serve with Frito Dippers.

Jenny Zwick

Sparkling Punch

2 (48 oz) cans pineapple juice, chilled

1 (12 oz.) can frozen pink lemonade concentrate

1 (10 oz) frozen strawberry daiquiri mix concentrate

1 (2 liter) bottle ginger ale

Lemon slices for garnish

Stir together first 3 ingredients. Just before serving pour in ginger ale and garnish with lemon slices.

Camille Ebert

Greek 7 Layer Dip

1 8-oz pkg cream cheese, softened

1 tsp dill weed or Greek seasoning

3 cloves garlic, minced

2 tsp lemon juice

1 1/2 C hummus

1 C seeded, diced cucumbers

1 C seeded, diced tomatoes

1/2 C chopped Kalamata olivies

1/3 C chopped green onions(about 3 green onions completely chopped))

1/2 C crumbled Feta cheese

1/4 C minced fresh parsley

With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, flatbread, fresh vegetables, or crackers.

Debbie Rollins

Pesto Cheesecake

1 T butter

1/4 c breadcrumbs

1/2 c + 2 T grated parmesan cheese

2 - 8 oz cream cheese

1 c ricotta cheese

1/4 t salt

1/4 t cayenne pepper

3 large eggs slightly beaten

3/4 c pesto sauce

1/4 c pine nuts + some for garnishing

fresh basil sprigs for garnish

Rub Butter, softened to room temperature around sides and bottom of Spring Form Pan. ( 9” is best – but use what you have!) Mix ¼ cup breadcrumbs, 2 tablespoons Parmesans cheese grated, 1 tablespoon butter. Coat Pan. Beat until light and creamy, softened cream cheese, ricotta cheese and cayenne pepper. Add 3 large eggs slightly beaten one at a time - mix in well. Divide mixture in half. Pour pesto sauce into half of mixture stir, Pour mixture w/pesto in pan. Carefully spoon plain mixture over pesto mixture, sprinkle pine nuts on top. Bake at 325 degrees for about 45 minutes or until center is set. Refrigerate 2 to 3 hours or even overnight. Garnish w/fresh basil and if desired sun dried tomatoes and extra pine nuts. Serve with thinly sliced baguette or your favorite cracker.

Roz Hawk