1 pound sausage (mild or hot), broken into bits, fried and drained well
1/4 cup milk
10 oz grated cheddar cheese
1/2 teaspoon garlic salt
3 cups Bisquik
Combine Bisquik and cheddar cheese together. Crumble sausage in along with the garlic salt. With fork or hands, mix all of this, adding splashes of milk to the mixture. Once all ingredients are well-combined, roll into 1-inch balls and put on ungreased cookie sheet. Cook at 325°F for 25 minutes or until brown.
Martha
Cheddar Cheese Ball
1 (8 oz) package cream cheese
1 cup finely shredded cheddar cheese
2 tablespoon butter
2 tablespoon milk or dry white wine
1 green onion, finely chopped
1 tablespoon Worcestershire sauce
6 slices chipped beef
2 tablespoon diced pimento
Set out cream cheese, cheddar cheese, and butter to reach room temperature, and then combine. Add milk (or wine) onion, and Worcestershire sauce. Mix until well combined. Shred beef and add one half along with pimentos. Chill 4 hours. Roll ball in remaining beef.
Ed & Rhonda
1 cup finely shredded cheddar cheese
2 tablespoon butter
2 tablespoon milk or dry white wine
1 green onion, finely chopped
1 tablespoon Worcestershire sauce
6 slices chipped beef
2 tablespoon diced pimento
Set out cream cheese, cheddar cheese, and butter to reach room temperature, and then combine. Add milk (or wine) onion, and Worcestershire sauce. Mix until well combined. Shred beef and add one half along with pimentos. Chill 4 hours. Roll ball in remaining beef.
Ed & Rhonda
Hot Artichoke Dip
1 cup mayonnaise
1 can (14 oz) artichoke hearts, drained and chopped
1 cup (4 oz) grated Parmesan cheese
1 clove garlic, minced
small can of chopped green chilies, drained
chopped tomato
sliced green onions
Mix all ingredients except tomato and onions. Spoon into a 9-inch pie plate or quiche dish. Bake uncovered at 350° for 20-25 minutes until lightly browned. Sprinkle with tomato and onions, and serve with crackers.
Can be made ahead up to the point of baking. Cook the same.
Laura
1 can (14 oz) artichoke hearts, drained and chopped
1 cup (4 oz) grated Parmesan cheese
1 clove garlic, minced
small can of chopped green chilies, drained
chopped tomato
sliced green onions
Mix all ingredients except tomato and onions. Spoon into a 9-inch pie plate or quiche dish. Bake uncovered at 350° for 20-25 minutes until lightly browned. Sprinkle with tomato and onions, and serve with crackers.
Can be made ahead up to the point of baking. Cook the same.
Laura
Shrimp Dip
And now, with much ado . . .
2 pounds cream cheese, diced and softened
1/2 pound cooke, chopped shrimp (can use small, frozen salad shrimp)
1 medium onion, chopped
1 medium tomato, chopped
4 banana peppers, chopped
3 Torrido peppers, chopped (Trappey's label usually has them)
1 tablespoon garlic juice or 4-5 cloves, pressed.
Chop onion, tomato, and peppers in a food processor. In a large, microwave-safe bowl, combine pepper mixture, cream cheese, shrimp, and garlic. Microwave for 20 minutes on high, stirring every 5 minutes. Serve with tortilla chips. Dip is best if it stays warm in a chafing dish or crockpot. Serves approximately 24.
If Torrido peppers are unavailable, some cooks have substituted pepperoncini. Jalapeños can also be used in small quantities.
Granduddie
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