2 sticks soft margarine
3 c. Rice Krispies
10 oz. pkg. Cracker Barrel extra sharp Cheddar cheese, grated
2 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper

Mix thoroughly, then add gently 3 cups Rice Krispies. Roll into small balls and flatten slightly on ungreased cookie sheet. Cook 12 minutes in 350° oven. Makes approximately 120 biscuits.

1 (8 oz.) pkg. cream cheese
3 tsp. dry sherry
1/4 tsp. curry powder
1 (10 oz.) pkg. Cracker Barrel
1 med. bottle Major Gray's chutney
1 (10 oz.) pkg. Cracker Barrel extra sharp Cheddar cheese, grated
1 lg. bunch green onions, sliced thin

Mix well, at room temperature, the cheeses, curry powder, and sherry. Mound entire mixture on flat serving plate and shape into a circle about 1/2 inch thick. Cover with chutney, chopped, and tips and ends of green onions. Serve with Bremner wafers.

Serves 15 for cocktails

Always a hit at our Wellesley Club Christmas Party

4 T. butter
4 T. flour
1 c. coffee cream
1 can (7 1/2 oz.) Demings King Crab
Salt and pepper to taste
1/4 c. sherry (about)
1 pkg. (4 oz.) sharp Cheddar cheese, grated

Make cream sauce with first 3 ingredients (it's quite thick). Remove from flame. Add sherry gradually. Add crab which has been rinsed, drained, picked over and broken up. If mixture seems too thick, add a little more sherry. Season. Put mixture in greased 1 quart casserole and cover with grated cheese. Bake in 400 degree oven about 20 minutes or until cheese is bubbly. Remove from oven. stir cheese topping into mixture beneath. Transfer to chafing dish.

Serve with bite sized pieces French bread. (Break it up at last minute).

2 c. sour cream
1 pkg. Good Seasons cheese garlic mix
1 or 2 tsp. dill weed

Combine ingredients and chill. Great with raw vegetables or as a spread for cold meat sandwiches.

2 lg. pkgs. cream cheese
1 1/2 tsp. dill-weed
8 oz. whipped butter, unsalted
1 1/2 tsp. thyme
2 cloves garlic, minced
1 tsp. marjoram

Have cheese and butter at room temperature, then add herbs and garlic. Mix well and serve with crackers.

4 oz. Treasure Cave Bleu cheese
4 to 8 oz. Cheddar cheese (soft)
1 sm. (3 oz.) cream cheese
1/2 c. walnuts, coarsely ground
1/2 tsp. wet mustard
1 lg. onion, grated
3 shakes Tabasco sauce

Mix cheese, mustard, onion and Tabasco sauce well. Shape into balls and roll in ground walnuts. Refrigerate.

1 can (10 oz.) tomatoes and green chili
2 lbs. American cheese, grated (Velveeta is good)
1 can (10 oz.) green chili
1-2 cloves garlic, minced
1 onion, minced

Cook onion, garlic, tomatoes and chili for a few minutes. Stir in cheese until melted. Can be served warm in chafing dish or chill and spread on crackers.

1 (10 oz.) can Campbell's black bean Soup
2 T. parsley, chopped
2 T. Worchestershire sauce
2 T. Hellmann's mayonnaise
1 (8 oz.) pkg. cream cheese
2 T. onion, chopped

Mix above ingredients, blending until smooth. Chill before serving. Serve with mushrooms, cauliflower, chips, crackers, or Fritos.

I look upon it, that he who does not mind his belly will hardly mind anything else. Dr. Johnson

1 (10 oz.) can artichoke hearts, drained and chopped
1/4 c. dry fine bread crumbs
1/8 tsp. pepper
I sm. onion, chopped
1/8 tsp. oregano
1 clove garlic, minced
1/8 tsp. Tabasco
4 eggs, beaten
1/4 tsp. salt
2 c. Cheddar cheese, shredded
2 T. minced parsley

Saute onion and garlic in a little butter until limp. Add eggs, crumbs, seasonings and other ingredients. Pour into greased 9 inch square pan and bake at 325° for 30 minutes or until set. Serve hot or cold. Can be refrigerated and heated before serving. Cut into 36 squares.

1 1/4 c. whole almonds
2 T. onion, chopped
1 (8 oz.) pkg. cream cheese
1/2 tsp. dill-weed
1/2 c. mayonnaise
1/8 tsp. pepper
5 strips bacon, cooked crisp

Bake whole almonds in shallow pan at 300° for 15 minutes, stirring often, until they just turn color. Combine softened cheese and mayonnaise. Add bacon, onion, dill-weed, and pepper. mix well. Chill until firm. Shape into pine cone shape (half), cover surface with almonds in fish scale pattern. Decorate plate with pine branch.