Dried Beef Spread
Mary Shobe

1/2 cup dried beef
1 pkg. cream cheese (softened)
4 tablespoons mayonnaise
1 teaspoon mustard
1 hard boiled egg (chopped)
1 teaspoon onion powder
8 large stuffed olives
1/2 teaspoon garlic powder

Mix all ingredients together and serve at room temperature with crackers.

Mexican Layer Dip
Jeanette Myers

2 cups Mom's refried beans or 2 cans bean dip
1 pkg. taco seasoning mix
3 medium ripe avocados
1 cup sour cream
1/2 cup mayonnaise
3 medium tomatoes, diced
2 cans black olives, diced
6 oz. shredded cheddar cheese
1 bunch green onions, stems included, dice
lemon juice

To prepare in a 13 x 9 pan:
Spread refried beans on bottom of pan, about 2" thick. Mash avocado with a little lemon juice. Spread avocado over beans leaving a border to show beans. Mix sour cream, mayonnaise and taco seasoning. Spread over avocado mixture leaving a border. Mix diced olives, diced tomatoes and diced onions. Spread over dip and top with cheddar cheese.

Sausage Stuffed Mushrooms
Ruth Bradford

12-15 large fresh mushrooms                                        
2 tablespoons butter or margarine, divided                     
2 tablespoons chopped onion                                        
1 tablespoon lemon juice                                                
1/4 teaspoon dried basil                                                 
Salt and Pepper to taste
4 oz. bulk Italian sausage
1 tablespoon chopped fresh parsley
2 tablespoons dry bread crumbs
2 tablespoons Parmesan cheese

Remove stems from mushrooms; set caps aside.  Finely chop stems; place on paper towel and squeeze to remove any liquid. In a skillet, heat 4-1/2 teaspoons butter.  Sauté stems and onions until tender. Add lemon juice, basil, salt and pepper.  Cook until most of the liquid has evaporated.  Cool.  Add sausage and parsley.  Stuff into the mushroom caps.  Combine with remaining butter.  Place in a greased baking pan. Bake, uncovered, at 400 degrees for 20 minutes basting occasionally with pan juices. Serve hot. Yields 12-15 servings.

Shrimp Dip
Charlene Burgess

1 8-oz. block of Cream Cheese
1 frozen package (thawed) small shrimp
1 small jar cocktail sauce

Place block of cream cheese on platter.  Cover with shrimp and cocktail sauce. You can blend the shrimp and cocktail sauce together and put in bowl. Serve with your choice of crackers.

Sugared Pecans
Mary Lou Edmands

1 egg white
1 cup sugar
1 teaspoon cinnamon
1 tablespoon water
1 teaspoon salt
1 pound pecans

Beat egg whites and water until frothy. Add nuts and stir until coated.

Mix sugar, cinnamon and salt together, stir into nuts, stirring until coated.

Bake at 225 degrees for 1 hour stirring every 15 minutes.

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