Brown meat and onions and drain meat. Melt cheese in double boiler. Add other ingredients. Serve hot over chips. I use a crock pot to keep dip warm.

Soften cream cheese. Beat in remaining ingredients. Shape into ball. Refrigerate several hours. This freezes well. May roll in chopped nuts if desired.

Cut peeled eggs lengthwise into halves. Slip out yolks. Mash with fork. Mix in salt, mustard, pepper, and mayonnaise. Fill whites with egg yolk mixture, heaping it slightly. Arrange on Large serving plate. Cover and refrigerate no longer than 24 hours.

Bacon and Tomato Spread
Contributed by Darlyn Liddell

1 (8-oz.) pkg. cream cheese softened
2 teaspoons prepared mustard
½ teaspoon celery salt
6 slices crisp bacon, cooked, drained, and crumbled
1 medium tomato, peeled, seeded, and finely chopped
14 cup finely chopped green pepper

Stir together cream cheese, mustard, celery salt. Stir in bacon, tomato, and green pepper. Cover and chill. Makes 2 cups.

1 bunch green onions and tops
2 lb. cheese
1 tablespoon sugar
Mayonnaise & bacon grease to taste
1 lb. bacon

Chop onions, grate cheese, and fry bacon till crisp. Crumble bacon and mix with cheese and onion. Add about 1 tablespoon Bacon grease to mayonnaise and sugar, and mix with the bacon ingredients until of spreading consistency, adding mayonnaise as needed.

2 (8-oz.) Pkgs. Cream cheese
½ cup chopped green pepper
1 tablespoon Finely chopped onion
1 tablespoon Seasoned salt
Add red pepper and garlic to taste.

Mix well and chill overnight. Roll chilled ball in 2 cups chopped pecans and fresh

1 cup chopped green olives (stuffed)
½ cup nuts
8 oz. Cream cheese

Soften cream cheese and mix all ingredients. Spread on bread or crackers.

1 (8-oz.) Pkg. Cream cheese
3 tablespoons Bell pepper, chopped
8½ oz. Crushed pineapple
1 tablespoon Seasoned salt
1½ cups chopped pecans

Mix and shape. Refrigerate 30 minutes. Roll in more chopped pecans.

1 lb. sharp cheese, grated
3 cups Bisquick
1 lb. Jimmy Dean hot sausage

Mix together by hand; form into balls and bake on ungreased cookie sheet for 25 minutes at 300°.

Crumble sausage into Bisquick. Grate cheese and mix into Bisquick mixture. Roll into balls. Place on cookie sheet and bake at 350° for 10 minutes. You can make these up and freeze them uncooked. Cook as you need them. Just cook longer if frozen.

In an 8 x 10 pan, layer:

First layer – Combine refried beans, bean dip, ¼ teaspoon Garlic salt, ½ teaspoon Chili powder, and onion.
Second layer – Combine cream cheese and picante sauce.
Third layer – Combine mashed avocados and ¼ teaspoon Garlic salt, pepper, lemon juice.
Fourth layer – Mix cheeses.
Fifth layer -- Mix olives and tomatoes and put on top.

Chill and serve with chips or crackers.

Cook very slowly until thick, about 2½ hours, stirring often. Use a large pot, as this will bubble up. Can: Five minutes at 10-lb. Pressure. Or put in containers and freeze. Makes about 7 pints.

Layer in order in a 9 x 13 pan:

1 can refried beans
1 carton (8 oz.) sour cream
1 jar mild picante sauce
1½ cups grated cheddar cheese

Top with diced tomatoes and green onions. Refrigerate for two hours.

²/₃ cup vegetable oil
1 teaspoon dill weed
1 (1-oz.) pkg. Buttermilk dressing mix
1 teaspoon pepper
½ teaspoon garlic salt
1 (10-oz.) pkg. Oyster crackers (unsalted)

Combine oil and seasonings; add crackers, stirring until crackers have absorbed seasonings. Store in airtight container. Will stay fresh up to two weeks.

1 can bean dip
2 avocados, mashed
1 carton sour cream, ½ cup salad dressing, 1 pkg. Taco seasoning - mixed together
2 cups cheddar cheese, grated
1 cup chopped onions
2 cups chopped fresh tomatoes
1 cup chopped black olives

Layer this and serve with chips.

Mix everything together except paprika and pecans. Do this the day before serving so flavors will mix. Then roll in pecans after sprinkling with paprika.

Have oleo and cream cheese at room temperature. Mix with flour until smooth, by had. Chill dough overnight. Roll out to thickness of piecrust. Cut with small biscuit cutter. Fill with ¼ to ½ teaspoon meat mixture:

Pinch up sides. Bake at 425° for 8 to 10 minutes.

Put pecans in beaten egg white; mix remaining ingredients in and stir till coated. Pour cooking oil on cookie sheet. Spread pecans on cookie sheet and bake at 300° for 30 minutes.

Unroll and seal together on cookie for crust. Bake at 350° for 15 to 20 minutes.

Mix:

8 oz. Cream cheese, softened
½ teaspoon garlic salt
1 teaspoon sugar
½ cup salad dressing

Spread over cooled crescents. Cover with raw vegetables cut in bite size. Cut into bars.

Mix all ingredients, spread in 13 x 9 x 2 inch pan. Bake at 350° about 25 minutes till golden brown. (Puffy while in oven; falls when taken out.) Very delicious hot or cold. Cut in squares or sticks. Can be served with salad for supper, as an entree at a luncheon, or as a side dish at a dinner.