Oct 15, 2012 11 min read

Dried Beef Spread

1 – 8 oz. cream cheese

1 teaspoon milk

2 ½ pounds diced chopped dry beef

2 teaspoon minced onion

Pepper to taste

½ cup sour cream

Blend cream cheese, milk, onion and beef. Stir will and add sour cream. Bake 15 minutes at 350 degrees. Serve warm with pumpernickel bread.

Kathryn Deeds

Smock

Jazzy Stuffed Eggs

1 dozen eggs

¼ cup Dijon mustard

¼ cup horse radish

¼ cup cocktail sauce

Boil eggs, peel and cool. Cut length wise, remove yokes and combine with fillings. Replace yoke hole with the combined fillings, sprinkle with paprika if desired. Makes 24, easy to reduce by cutting in half.

Donald Laugherty

Connellsville

Spicy Corn Salsa

3 cups corn

1 -14.5 oz. can diced tomatoes with jalapenos

½ cup Italian dressing

½ cup onion, diced

1 teaspoon garlic, minced

1 teaspoon roasted cumin

¾ teaspoon chili powder

½ teaspoon salt

½ teaspoon pepper

2 Tablespoons hot chili sauce

corn chips

In a medium bowl, combine all the ingredients. Cover and marinate in refrigerator overnight. Serve with corn chips.

Bonnie Mortimer

Mt. Pleasant

White Chocolate Party Mix

4 cups miniature pretzels

5 cups cherries

5 cups corn chex

2 cups salted peanuts

1 pound candy-coated milk chocolate pieces

24 oz. white chocolate

3 Tablespoons vegetable oil

Mix first five ingredients; set aside. Heat white chocolate and oil and pour over the cereal mixture. Spread on wax paper and break apart when hard.

Donna Cocalis

Point Marion

Crescent Roll Appetizers

2 cans crescent rolls

3 cups Mozzarella cheese (shredded)

3 eggs

1 ½ cup pepperoni

On a greased cookie sheet, roll crescent rolls out. In bowl, mix remaining ingredients and pour over crescent roll. Bake at 350 degrees for 35 to 40 min. Cut into squares.

Dorothy Rocheck

Uniontown

Rye Snacks

1 cup chopped green onions

1 cup mayonnaise

1 cup shredded Monterey jack cheese

1 cup shredded cheddar cheese

1 small can mushrooms, chopped fine

½ cup chopped black olives

½ cup chopped green olives

1 package party rye bread

Blend all ingredients together. Spread on small rye bread pieces. Bake at 350 degrees for 8 to 10 minutes and bubbly on top.

Lynn Whipkey

Lemont Furnace

Carrot Spread

1 – 8 oz. cream cheese, softened

1/3 cup Ranch dressing

3 cups carrots, finely chopped

1 cup chicken, boneless, skinless, cooked and finely chopped

1/4 cup onion, finely chopped

1/3 cup cheddar cheese, finely shredded

1 teaspoon salt

1 teaspoon garlic powder

crackers

cheddar cheese

In a mixing bowl cream together cream cheese and Ranch dressing. Add carrots, chicken, onion, 1/3 cup cheese, salt and garlic powder. Mix until well combined. Spread into a serving dish and sprinkle with cheddar cheese. Serve with crackers.

Bonnie Mortimer

Mt. Pleasant

Muffuletta Dip

1 – 16 oz. jar pickled mixed vegetables (giordiniera)

1 – 8 oz. cream cheese cut into cubes

4 oz.shredded provolone cheese

2 oz. deli cooked ham, finely chopped

½ cup green olives, rinsed, drained, chopped

2 cloves garlic, minced

1 teaspoon dried Italian seasoning

¼ teaspoon crushed red pepper flakes

2 oz. thinly sliced salami, finely chopped

Sliced ciabatta bread, lightly toasted

Milk

Rinse and drain pickled vegetables. Chop vegetables. In a 1 ½ or 2 quart crock pot, combine vegetables, cream cheese, provolone, ham, olives, garlic, salami, Italian seasoning, and red pepper flakes. Cover and cook on low 2 to 3 hours, stirring occasionally until cream cheese is melted. Stir in enough milk, 2 tablespoons at a time, until mixture reaches dipping consistency. Keep covered on warm setting stirring occasionally. Stir in a little more milk if needed to keep smooth. Serve with the toasted ciabatta.

Chris Bobick

Chalk Hill

Eastern Shore Dip

3 eggs beaten

3 Tablespoons vinegar

3 Tablespoons sugar

Cook over medium heat until thick and cool.

2 – 8 oz. pkg. of cream cheese

1 small jar pimento (drained)

1 med. green pepper, chopped

2 Tablespoons minced onion fresh (not dried)

Mix cream cheese, pimento, and green pepper, and onion in the egg mixture. Stir until blended and smooth. Chill and serve with vegetables.

Edie Miller

Hopwood

Creamy Cobb Salad Dip

1 cup light sour cream

1/3 cup crumbled blue cheese

2 teaspoons fresh lemon juice

1 avocado chopped

4 slices bacon, cooked and crumbled

2 Tablespoons chopped fresh parsley

1 green onion, sliced

1 Tablespoon chopped tomatoes

Mix sour cream, blue cheese and lemon juice together in medium bowl until well blended. Stir in remaining ingredients except tomatoes. Refrigerate one hour, top with tomatoes just before serving.

Serving suggestion:Serve with Triscut crackers and celery sticks.

Anne Kendall

Fairbank

Brunswick stew

Serving size: 1 cup makes 8 servings.

Ingredients:

1 Tablespoon vegetable oil

1 medium sliced onion

2 cups low-sodium chicken broth

2 cups cooked diced chicken or turkey

2 cups canned or cooked tomatoes

2 cups canned or cooked lima beans

2 cups canned or cooked whole-kernel corn

Instructions:

Heat oil in large pan. Add onion and cook in oil until tender. Add all remaining ingredients. Bring to a simmer for 30 minutes at medium-low.

Faith Smith

South Connellsville

Cheese’n Bacon Stuffed Mushrooms

12 large fresh mushrooms

4 oz. cream cheese

1 clove garlic minced

4 slices bacon cooled and crumbled

½ cup shredded sharp cheddar cheese

1 Tablespoon chopped fresh parsley

Heat oven to 350 degrees, remove stems from mushrooms and mix remaining ingredients. Spoon in caps, place filled sided up in shallow baking dish. Bake 18 to 20 minutes or until heated through.

Jo Ann Cappolino

New Salem

Amazing Muffin Cups

3 cups frozen hash browns thawed

3 Tablespoons Melted butter

1/8 teaspoon salt

1/8 teaspoon pepper

12 links breakfast sausages

6 eggs

2 cups shredded Mexican blend cheese

¼ cup chopped red bell peppers

Chopped fresh chives or green onions

In bowl combine hash browns, butter, salt and pepper. Press mixture into the bottom and up sides of greased muffin cups. Bake at 400 degrees for 12 minutes or until lightly brown. Cook sausage according package directions, cut in half inch pieces. Divide sausage among muffin cups. Combine the eggs, cheese and bell peppers. Spoon over sausage. Sprinkle with chives or green onions. Bake for 13 to 15 minutes or until set. Makes 12 servings.

Mary Coppolino

New Salem

Italian Appetizer Bites

2 packages Refrigerated crescent rolls

½ pound sliced salami

½ pound sliced provolone cheese

½ pound boiled or Virginia baked ham

7 eggs

1 cup Parmesan cheese

2 jars (12 oz. each) roasted red peppers drained

Coat a 9 x 13 glass dish with cooking spray. Unroll 1 package crescent rolls and line bottom of dish. Pinch seams together with fingers. Cover rolls with half of salami, cheese and ham. Lightly beat together 6 of the eggs and Parmesan cheese. Pour half evenly over top. Top with half of peppers. Repeat layering with remaining salami, cheese, ham egg mixture and peppers. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil. Bake at 350 degrees for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour. Cut into 32 squares and serve.

Louisa Clawson

Connellsville

Cheesey Dip

1 pound of ground beef, cooked and drained

2 cans cream of chicken soup

1 box Velveeta cheese (2 pounds) cubed

1 package taco season (more if you prefer for added flavor)

Mix all ingredients together in crock pot and serve with tortilla chips. If mixture gets too thick add a little milk.

Gina Michael

Uniontown

Italian Stuffed Mushrooms

4 bacon strips, sliced

24 to 30 large fresh mushrooms

¼ pound ground fully cooked ham

2 Tablespoons minced fresh parsley

¼ cup grated parmesan cheese

1 cup onion and garlic

salad croutons, crushed

1 cup (4) oz. shredded mozzarella cheese

1 medium tomato finely chopped

1½ teaspoons minced fresh oregano

In large skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, drain, reserving 1 tablespoon drippings. Remove mushroom stems from caps, set caps aside. Mince stems to drippings, sauté for 2 to 3 minutes. Remove from the heat and stir in remaining ingredients and reserved bacon. Firmly stuff into mushroom caps. Place in a greased 15  x 10, extra large, baking pan. Bake at 425 degrees for 12 to 15 minutes or until the mushrooms are tender. Yield 15 servings.

Denise Henning

Markleysburg

Mini Shrimp Rolls

1 pound cooked medium shrimp, peeled and deveined

1-6 oz reduced fat cream cheese

1 cup (4 oz.) shredded part skim mozzarella cheese

1 ½ cups finely chopped cabbage

3 green onions, finely chopped

½ cup shredded carrot

1 Tablespoon reduced sodium soy sauce

2 garlic cloves, minced

48 wanton wrappers

2 Tablespoons all purpose flour

3 Tablespoons water

Chop shrimp, set aside. In a mixing bowl, beat cream cheese until smooth. Add mozzarella cheese, mix well. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp. For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of a wonton wrapper into within ¼ inch of bottom and side edges. Combine flour and water until smooth, brush a ¼ inch wide strip on side edges and fold side edges over ¼ inch. Brush the side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely. Lightly spray rolls with non stick cooking spray. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees for 15 to18 minutes or until golden brown, turning once. Serve warm. Yield 4 dozen.

Joan Henning

Markleysburg

Buffalo Chicken Crescent Puffs

12 oz. cream cheese (l ½ 8 oz. package) softened

2 Tablespoons hot sauce like Buffalo hot sauce

1/3 cup crumbled blue cheese (1½ oz.)

¼ cups finely chopped celery

1 cup finely chopped cooked chicken breast

2 cans (8 oz. each) Pillsbury Crescent dinner rolls

1/3 cup Land O Lakes Butter, melted

1 cup Panko Bread Crumbs

Line cookie sheet with waxed paper. In medium bowl, mix cream cheese and hot sauce. Stir in blue cheese and celery. Stir in chicken, until well blended. Shape mixture by tablespoons into 32 (1 ½) balls. Place on cookie sheet and refrigerate 20 minutes. Preheat oven to 350 degrees. Remove crescent rolls from package but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round. Shape dough around ball to cover completely.

Cheryl Huntley

Uniontown

Roasted Chicken Salad

1 Roasted Chicken

½ cup Seedless red grapes

2 Tablespoons Chopped pecans

½ stick finely chopped celery

1 Tablespoon finely chopped onion

½ teaspoon salt

½ teaspoon pepper

1 Tablespoon Miracle Whip

Approximately ½ cup mayo depending on how moist you like your chicken salad. Clean chicken from the bone removing all fat. Chop chicken in small pieces. Combine chicken with all remaining ingredients. Serve with your favorite crackers or breads.

Ruth Smiley

Dunbar

Veggie Dip

1 cup low fat 1% cottage cheese

½ cup plain non fat yogurt

6 radishes finely chopped

2 small carrots shredded

2 Tablespoons chopped parsley

2 Tablespoons chopped scallions

2 Tablespoons chopped pimento

1 teaspoon horseradish

vegetable salt substitute to taste

Using a potato masher or fork mash cottage cheese to break up curds, blend in yogurt and remaining ingredients, mix well. Chill for 1 hour before serving with raw vegetables, fat free chips or baked pita chips.

Melva Shebeck

Hibbs

Fried Zucchini Blossoms

20 zucchini blossoms or other squash blossoms rinsed and shaken dried

Flour for dredging

2 egg whites lightly beaten

2 Tablespoons parsley preferably flat leaved parsley finely chopped

Corn oil or vegetable oil for frying

Salt and pepper to taste

Dust blossoms with flour, dip into egg whites and sprinkle each with some parsley. Dredge again in flour covering completely. Heat about ¾ inch of oil in a large skillet until it is hot but not smoking. Add the blossoms one at a time until the skillet is loosely filled, brown blossoms lightly turning several times. Transfer blossoms to paper towels to drain, sprinkle with salt and pepper. Serve at once.

Deborah Cramer

Smock