1/2 cup Butter or Margarine
1 Med. Clove Garlic *
1 Env. Soup Mix **
16 ounces (1 Can) Tomato Puree
1/2 cup Brown Sugar
1/4 cup Imported Soy Sauce ***
1/4 cup White Vinegar
1/4 cup Chili Sauce
5 pounds Spareribs ****

* Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-
Mushroom, Beefy-Onion recipe Soup Mixes. ***

For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** C
ountry style spareribs can be used, but baby back ribs are the best.

1 pound mild or hot Sausage
2 cups Bisquick
1/2 pound Cheddar Cheese, grated
1/4 cup Water.

Fry Sausage drain and crumble. Add Bisquick and cheese to sausage gradually add water while stirring. Mix well. Roll mixture into small balls.
Bake on un-greased baking sheet at 350F for 20 to 30 minutes and when the balls are golden brown.

You can make ahead and freeze on cookie sheet then bag in zip bag.

No need to thaw before baking.

Pink Ribbon Cookbook, Women First Breast Cancer Support Group

In Memory of Pam Ledbetter.

1 (6-ounce) can crab meat
1 (3-ounce) package cream cheese or 1/2 cup crumbled tofu, drained
1/2 teaspoon soy sauce
1/8 teaspoon garlic powder
Several drops Tabasco
1 pound won ton skins
1 egg yolk, beaten

Shred crab meat, removing cartilage. Blend crab with cream cheese, soy sauce, garlic, and Tabasco. Put about 1/2 teaspoon of crab into the center of each Won Ton skin.
Moisten edges with egg. Pick up the four corners and pinch them together. In deep fryer, deep fry 3 or 4 at a time, turning once, until desired browness is reached (about 2 minutes).

2 bags (1 lb. each) fresh spinach
1/8 lb. butter − not margarine
1 tsp. minced fresh garlic
2 tbls. minced onions
1/4 cup flour
1 pint heavy cream (whipping cream)
2 teas. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce (to taste)
1/2 tsp. salt
2/3 cup fresh grated Parmesan cheese
1/3 cup sour cream
1/2 cup grated Monterey Jack cheese
artichoke hearts, coarsely diced

Steam spinach − strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside.

5 figs, quartered
20 leaves basil or baby arugula
1/4 cup olive or vegetable oil
1 loaf French bread, sliced diagonally
1/2 cup garlic and herb spreadable cheese or chive cream cheese
10 slices prosciutto or ham, halved lengthwise

Heat oven to 350 degrees.

Brush bread with oil. Place bread on baking sheet. Bake 10 min. or until toasted. Let cool. Divide spreadable cheese among toasted bread slices. Top each slice with 1 basil leaf.

Starting at short end, roll each ham half jelly roll style into rosette. Arrange rosettes on bread slices. Top each with 1 fig quarter.

3 tablespoon finely chopped pecans
1 package (8 ounces) Neufchatel cream cheese (room temp)
3 green onions (finely chopped with tops, 1/3 cup) 1 teaspoon Dijon mustard
1/4 teaspoon hot red pepper sauce
1/4 teaspoon minced garlic
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup minced parsley

Preheat the oven to 350 degrees and spread out the pecans in a small pan.
Bake tossing once for 8 mins or until toasted.

8 oz. cream cheese
4 oz. blue cheese
1 tbsp. chopped green pepper
1 tbsp. diced pimento
Chopped walnuts
Minced parsley

Combine cheeses; add green pepper and pimento.
Roll into ball then roll in walnuts.
Garnish with parsley and serve with crackers.

2 (8 oz.) pkgs. cream cheese, softened
4 oz. maraschino cherries, well drained, diced small
2 Tbs. dry minced onion
1/3 cup green peppers, diced small
1 cup crushed pineapple, well drained
3/4 cup finely crushed pecans
1/4 tsp. seasoning salt
1/2 tsp. garlic powder

In bowl, blend cream cheese, cherries, green pepper, onion, pineapple, seasoning salt, garlic powder. Divide into two balls, wrap in saran wrap and chill 4 hours or overnight.
Put crushed pecans in pie plate and roll balls in until covered.
Chill.
Serve with favorite crackers.

Taste of Home Magazine

1/2 cup butter or margarine
3 large red onions, cut in half and thinly sliced
1/4 cup sugar
3 tablespoons raspberry or balsamic vinegar
1 loaf (1 pound) baguette bread, cut into 1/2-inch slices
1 tub (8 ounces) soft cream cheese with herbs or vegetables
2 tablespoons chopped fresh parsley

In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar.

1 (1 oz) pkg ranch salad dressing and seasoning mix
2 (8 oz each) pkgs reduced-fat cream cheese 1-1/2 cup shredded Colby Jack cheese
3/4 cup light beer
pretzels, optional

Beat dip mix, cream cheese and shredded cheese with electric mixer until combined. Gradually add beer; mix until smooth.
Cover and refrigerate 2 to 3 hrs. Serve with pretzels if desired.

Serves 24 Amount Per Serving Cals: 70 Cals from Fat: 41 Total Fat 4.5g 6% Carbs 2g 0%
Dietary Fiber < 1g 0% Sat Fat 3g 15% Chol 15mg 5% Protein 4g 6% Sod 220mg 9% Iron 0% Vitamin C 0%

One 14 ounce can artichoke hearts, drained
One 4-ounce can chopped green chiles, drained
2 tablespoons light mayo
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon hot pepper sauce

Combine all the ingredients in a food processor or blender. Blend until almost smooth.
Heat the mixture in a medium saucepan for 5 mins over low heat or until hot or bake in a small casserole at 350 degrees F. for 15 mins.

Serve warm.
Makes: 1 cup (8 servings)

Nutritional Info (Per Serving) Cals:30 Protein:1g Sod: 178mg Chol:2mg Fat: 2g Dietary Fiber: 1g Sugars: 1g Carbs: 3g

2 medium scallion(s), chopped
1/2 medium sweet red pepper(s), chopped
1/2 medium bell pepper(s), chopped
15 oz canned black beans, rinsed and drained
2 piece(s) corn on the cob, kernels removed
2 tbsp fresh lime juice
1 tbsp corn oil
2 tbsp reduced-sodium taco seasoning, about 1/2 of a 1.25oz packet
4 tbsp cilantro, fresh, chopped
8 oz chicken breast, cooked, skinless, chopped
4 tbsp fat-free sour cream
Combine scallions, peppers, beans and corn in a large bowl; toss until well mixed.

8 thick slices of vine-ripened tomatoes
2 Tbsp balsamic vinegar
8 medium fresh basil leaves
*12 oz fresh mozzarella cheese, sliced into 8 slices
Dry oregano leaves to taste
Sea salt or kosher salt to taste
Fresh ground pepper to taste
2 Tbsp extra-virgin olive oil

Arrange sliced tomatoes on a large platter.
Place one basil leaf on top of each tomato slice.
Place one slice of mozzarella on top of each basil leaf.
Sprinkle oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil.
Finish with drizzle of balsamic vinegar.

Servings: 4