1 lb. lean sausage
10 oz. sharp cheddar cheese
3 c. Biscuit mix

Mix biscuits according to package directions.  Break up sausage and soften to room temperature.  Add Biscuit dough and cheese.  Mix with hands, work until well blended.  Pinch off little balls.  Place on cookie sheet and bake on center of 375 degree oven for 15 minutes.  (May be frozen for serving later)

(For a less fat biscuit, you may pre-cook the sausage, drain, and proceed as above.)

1 c. canned artichokes drained & chopped
1 c. Parmesan cheese
1 c. mayonnaise (low fat O.K.)

Mix together and bake about 20 minutes or until thoroughly heated.  Serve warm with chips, crackers, or thinly sliced French bread.

1 8 oz. cream cheese
½ lb. sharp cheddar cheese finely shredded
2 cloves garlic minced
1 c. chopped nuts
2 T chili powder (curry powder also good)

Mix all ingredients except chili powder and shape into two rolls 1 ½ inch diameter.  Roll in chili powder.  Wrap in waxed paper.  Chill.   Cut in 1/8 inch slices and serve with crackers.  Makes 150 appetizers.

6 T. butter or margarine
2 T. Worcestershire sauce
3/8 t. garlic salt
6 cup Chex mixed
3/8 t. salt
3/4 c. mixed salted nuts

Heat oven to 250 degrees.  Slowly melt butter in shallow pan.  Stir in Worcestershire sauce and salt.  Add Chex and nuts.  Mix until all pieces are coated.  Heat in  oven for 45 minutes.  Stir every 15 minutes.  Spread on absorbent paper to cool.

2 16 oz. cans chick peas, drained, reserve juice
4 to 6 cloves of garlic
1 ½ tea. salt
3/4 cup tahini (sesame seed paste)
½ cup lemon juice.

Drain chick peas.  Put garlic in food processor and mince.  Add chick peas and process until smooth, scraping down sides.  Add salt, tahini and lemon juice.  Add enough chick pea juice to make a thick creamy consistency.  Check seasonings for salt and lemon juice.  Serve with olive oil and fresh pita bread.

HUMMUS

Make as above except omit the tahini, reduce the lemon juice to ¼ cup and add ¼ cup of olive oil.  Add about ½ cup fresh parsley if desired.  If too thick may add a little water.

1 Pkg. thawed chopped spinach drained well

1 6 oz. carton sour cream

1 8 oz. can water chestnuts, drained and chopped

1 cup mayonnaise

3 green onions chopped fine

1 package Knorr vegetable recipe mix

Mix all ingreients well and refrigerate. 

Yields 100 dumplings (A Lisa’s Christmas party favorite)

1 lb. lean ground pork cooked or you may substitute 2 lbs. domestic mushrooms, diced and sautéed.
3 Tbsp. toasted sesame oil
1 bunch watercress, de-stemmed
2 lg. white or Spanish onions, diced
2 eggs
3 cups baby carrots, minced
½ tsp. salt
1 bok choy sliced thin
1 tsp. pepper
6 cloves garlic minced
2 tsp. cayenne pepper
1 bunch cilantro, minced
Dash fish sauce
1 Tbsp. fresh ginger, minced
Dash oyster sauce 
1 bunch scallions (green only) sliced thin
100 wonton wrappers cut in circles largest size possible

Prepare all vegetables by adding to oil in order listed, cook until wilted and soft, set aside and let cool.  May adjust spice to taste.

Whisk together egg mixture.  Use more or less spice to taste.  Add to other reserved mixture.  At this point you may refrigerate mixture and complete preparation in 24 hours.

To prepare Gyoza:
Place 1 to 1 ½ tsp. filling in center of wonton circle.  Brush edges with water and pinch together well.  Place sealed dumplings in simmering water or stock and cook until translucent.  Drain on cookie rack.  When cool may freeze for future use.

Final preparation:
Brown in toasted sesame oil in small batches.  Serve with Ponzu sauce and scallion curls.  Enjoy!
(Ponzu is a Japanese dipping sauce available at Asian markets)

1 8oz. container sour cream
1 envelope taco seasoning mix
1 16 oz can re-fried beans
1 c. shredded cheddar
1 ½ c. pickled jalapeno peppers
1 ½ c. shredded lettuce
1 c. shredded Monterey jack cheese
1 lg. tomato

Combine sour cream and taco seasoning mix.  Spread re-fried beans onto a 9” round serving plate.  Spoon sour cream mixture evenly over beans.  Layer with jalapeno peppers then remaining ingredients ending with diced tomato.

Butter or vegetable spray a 9" glass baking pan

(Starting with BOTTOM) layer, spread each ingredient)

1.  1 block of cream cheese

2.  1 can of refried beans

3.  1 jar of salsa (we like hot)

4.  1 can of green chilies

5.  1 bag of cheese (We like Kraft Mexican shredded)

***You can add other toppings that you like..black olives etc.***

6.  Cover with saran wrap and microwave for 7 -- 10 minutes at 50% 

6 oz. cream cheese, softened
2 T. liquid from olives
½ c. mayonnaise
Dash of ground pepper
1 c. chopped green salad olives
½ c. chopped pecans

Combine the cream cheese and mayonnaise and mix well.  Add the liquid and the pepper.  Fold in the pecans and olives.