Sweet Hot Mustard

1 cup Cider vinegar
4 oz Dry mustard

Mix together and let stand overnight. In a.m. add:

2 Beaten eggs
1 cup Sugar (or less)
¼ tsp Salt

Whip together and stir constantly over low heat. Mixture will thicken. Remove from heat and let cool.

When cool add 1½ to 4 cups mayonnaise - depending on how hot you want mustard. (I only add 1½ cups mayo.) Refrigerate.

Mary Briggs


Green Chili Tortilla

1 pkg Flour tortillas
1 pkg Cream cheese
1 can Green chiles (diced)

Lay out a tortilla. Spread a thin layer of cream cheese on the tortilla. Sprinkle diced chiles on the cheese. Layer another tortilla on top. Repeat spread and chiles. Make about 6 layers. Place tooth picks about 1 inch apart. Cut layers in 1-inch squares.

Leon Hammer


Sausage Stars

2 cups Cooked crumbled sausage (1 lb.)
1 ½ cups Grated sharp cheddar cheese
1 ½ cups Grated monterey jack cheese
1 cup Prepared original hidden valley ranch dressing mix
1 cup Sliced ripe olives
½ cup Chopped red pepper
1 pkg Fresh or frozen won ton wrappers
Vegetable oil

Preheat oven to 350. Blot sausage dry with a paper towel and combine with cheeses, salad dressing, olives and red peppers. Lightly grease a mini (or regular) muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins; place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.

Leon Hammer


Party Meat Balls

1 lb Hamburger
1 lb Sausage
2 cans Jalapeno chopped fine
2 cans Green chili salsa-drain and save juice
1 Egg
1 cup Cracker crumbs
½ tsp Garlic salt
½ tsp Onion salt
½ tsp Chili powder
¼ tsp Pepper

Mix and form into small meat balls. Brown carefully in hot fat.


1 lg. can Tomato juice
Juice from salsa and jalapenos
1 can Enchilada sauce

Simmer 30 minutes. Add meat balls and simmer 1 hour. Serve as hors d'oeuvres with tooth picks or use in spaghetti sauce. Freeze extra sauce to use in chili, sloppy joes or spaghetti sauce.

Linda Reseigh


Cheese Ball

1 pkg (8 oz.) Cream cheese
1 jar (5 oz.) Roka Blue cream cheese
1 jar (5 oz.) Olive pimento cream cheese
½ tsp Garlic salt
½ tsp Onion salt
3 tbsp Worcestershire sauce
1 tsp Hot sauce

Soften cheeses, blend with spices. Form into ball. Roll in chopped nuts. Refrigerate. Serve with a variety of snack crackers.

Ruth Hammer


Mexican Dip

1 can Refried beans (bean dip or seasoned)
2 cup Sour cream
1 tbsp Taco seasoning
3 Ripe avocados, peeled and pitted
2 tbsp Lemon juice
6-7 Green onions, chopped
1 Ripe tomato, chopped
½ lb Shredded cheese
1 can Sliced black olives

Spread the beans evenly on a serving dish. Combine sour cream, lemon juice, avocados and taco seasoning (to taste), in a bowl. Spread avocado mix on top of beans. Spread cheese, onions, olives and tomatoes over avocado mix. Serve with tortilla chips.


Guacamole Dip

2 Ripe avocados
½ Onion, diced
2 Green chilies, diced
1 tbsp Lemon juice
1 tsp Salt
1/4 tsp Pepper
1 Tomato, peeled, finely diced

Blend and serve.

Beverly Nielsen


Shrimp Cocktail

¾ cup Chili sauce
½ cup Lemon juice
1 tbsp Horseradish
1 tsp Minced onion
2 tsp Worcestershire sauce
4 drops Tabasco sauce
Dash Salt

Served with cooked, cleaned shrimp, chilled.

Karen Hammer


Smoked Fish Spread

Cream Cheese
Smoked Fish
Jalapeno peppers
Worcestershire sauce
Crackers ... Ritz or similar work well

Mix equal amounts (about) of cream cheese and smoked fish. It's a bit hard to stir but just stay with it. Try to get the bones out of the smoked fish first .... will make the eaters happier. Chop up some jalapenos ... as many as you want and add them to the mix. To serve, I suggest that you set a side container of Worcestershire sauce.

Then get some fish/cheese on the fork, dip it in the Worcestershire, put it on a cracker and eat it .... mighty fine.

Doug Hammer


Water Punch

5 qts Water
2 cups Sugar
1 tbsp Citric acid
1 tbsp Lemon extract

Mix ½ hour before serving. Put lots of ice in.