Place the olives in a bowl. Shake the remaining ingredients together in a lidded jar, and pour the marinade over the olives. Let the mixture marinate for at least 2 days (longer, if you can), stirring occasionally. These olives get better with age.

Trim crusts from bread slices; spread each with cheese. Cook asparagus until just tender. Chill. Lay one piece asparagus digonally across slice of bread. Turn opposite corners over asparagus, overlapping. Press firmly to seal. Wrap several sandwiches toether in wax paper. Place in cov

Press crescent roll dough onto a 15 x 10 x 1-inch baking sheet. Bake at 350 degrees F for 12 to 15 minutes. Combine cream cheese, mayonnaise, basil and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme. Cut into squares

Mix first five ingredients together. Heat soup and cream cheese together until cheese is melted. Remove from heat, leg stand 5 minutes. Stir into crab mixture. Dissolve gelatine in water; stir into mixture. Pour into mold. Chill at least 4 or 5 hours.

Place the crabmeat in a paper towel-lined bowl. Allow to stand for 15 minutes. Remove paper towel. Mix mayonnaise, lemon pepper, celery, pickle relish and almonds together. Gently toss with crabmeat. Slice avocado in half around the seed. Split and remove seed and discard.

Boil the eggs in a pot of water. When done, drain off water, peel and cut eggs on a tray. Using a large mixing bowl, add vinegar, then crab meat and remaining ingredients in order. Sprinkle garlic powder to taste, and add a dash of Tabasco sauce. Throw in the egg yolks and mix all together. Plac

Mix thoroughly and chill before serving. For the dip, use a prepared horseradish sauce (mayo based style). Put in a bowl and mix to desired texture. Add more of the catsup and add mayo if need be. Serve with crackers or chips. On both you can control the heat wit

Combine first 5 ingredients; beat at medium speed with electric mixer until smooth. Stir in chopped onion. On a serving platter, spread cream cheese mixture into a 6-inch circle, and pinch up a small rim. Cover and chill at least 3 hours. Combine water and salt in a large skillet; bri

Separate celery into ribs; trim and wash. Combine cheeses and blend until smooth. Add remaining ingredients and thoroughly blend. Spread mixture in center of each rib. Press 3 ribs together with cheese facing the center. This results in a center of cheese with celery completely surrounding it. S

Peel and halve the cooked eggs lengthwise. Combine the cooked egg yolks with mayonnaise, adobo sauce, salt and pepper to taste, 2 tablespoons cilantro and the green onions; mash with a fork until mixture is creamy. Stir in lime juice. Spoon mixture back into egg whites and arrange on a deviled e

Mix cream cheese and deviled ham until well blended. Add remaining ingredients and place mixture in greased 3 cup ring mold. Chill. Unmold and decorate with pimento and parsley.

Cool hard-boiled eggs; shell and halve lengthwise. Carefully lift out yolks and place in mixing bowl. Mash with fork and add remaining ingredients except paprika; mix until fluffy. Fill egg whites with yolk mixture. Sprinkle with paprika. Makes 12.

Crumble cornbread and mix all ingredients. Spread thinly on a baking sheet and bake at 350 degrees F for 15 to 20 minutes. Cut into bite-size pieces and serve at room temperature. Makes 36 squares.

Spread cream cheese on dried beef. Cut onions to width of beef. Roll up and cut into bite size pieces. Put on plate; chill about 1/2 hour.

In a food processor, combine cilantro, ginger, garlic, scallions, jalapenos, and process until finely chopped. Add sugar, salt, oil and lime juice and mix well. Toss shrimp in mixture until coated. Cover bowl, and let stand an hour at cool room temperature. Spoon the shrimp out of mar

Saut� onion, apple and garlic in butter until golden. Remove garlic. Stir in flour and cook 1 minute. Add tomatoes, curry powder and salt and pepper to taste. Simmer for a few minutes. Strain sauce through fine sieve and cool. Add mayonnaise and lemon juice. Refrigerate. Will keep up to 2

Dry pickle well. Cover with ream cheese. Wrap with meat and spread remaining cream cheese over the meat. Refrigerate until cream cheese is firm. Slice in thin slices to serve.

Using separate saucepans for each topping, combine ingredients for each. Bring to a boil and simmer approximately 15 to 20 minutes to allow alcohol to evaporate. Pour each mixture into individual pans or bowls to freeze. This should be done a daybefore serving. Shuck and thoroughly cl

Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of oregano and sherry in a jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups.

Marinate drained olives in the olive oil, garlic and oregano in a covered container for a minimum of 4 hours - the longer the better.

Combine the water, salt, cayenne, and onion together in a large soup pot. Bring the mixture to a boil over high heat. Meanwhile, use a spice mill or mortar and pestle to thoroughly blend the coriander, mustard seed, celery seed, red pepper flakes, clove, allspice, and bay leaf until f

Squeeze lime juice over ice cold jicama sticks just before serving. Mix chile powder and salt and serve in a small bowl for dipping with sticks. Makes about 1/4 cup dust.

Mix together the cream cheese, mayo, lemon juice, Worcestershire sauce, onion and garlic salt together. Spread on pizza pan. Spread chili sauce on top. Sprinkle crabmeat and parsley on top of the chili sauce. Refrigerate several hours or overnight. Serve with crackers, veggies, etc.

Chop cucumber and onion into equal size pieces, draining juices. Mix together with other ingredients and refrigerate overnight. Serve on red or green party bread.

Clean shrimp, if necessary, and poach until pink. Cool in ice. Drain shrimp from ice. In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt, pepper, olive oil and capers. Add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving. (by user)

Luncheon Meat Pinwheels

Spread all meat slices with cream cheese. Roll first slice; join meat edges to tart second slice and continue to roll slices, one over another, to make a log. Wrap and chill thoroughly. Cut into slice 1/4 inch thick and serve on rye bread or crackers. Makes 16 appetizers.

(by user)

Marinated Artichoke Hearts

Cook artichoke hearts according to package directions. Drain and put into small bowl. Combine remaining ingredients and pour over artichoke hearts. Chill at least 2 hours.

(by user)

Marinated Brussels Sprouts

Cook Brussels sprouts until slightly under-done. Drain. Make a marinade with remaining ingredients. Mix well and pour over Brussels sprouts while hot. Marinate 3 to 4 days before serving. Drain and serve. Serves 12.

(by user)

Marinated Mushrooms

Place mushrooms in a glass or earthenware bowl. Combine remaining ingredients in a saucepan and simmer for 15 minutes. Remove from heat and pour over mushrooms. Cover and refrigerate for several hours or overnight.

(by user)

Marinated Shrimp

Marinate shrimp overnight in soy sauce and Italian dressing mixed together. When ready to serve, spread shrimp on cookie sheet and bake at 350 degrees F for 15 minutes. Serve on platter over warmer, if possible. May be prepared a day ahead. Serves 40.

(by user)

Easy Asian Appetizer

Place the cream cheese in a shallow bowl. Pour soy sauce over to sprinkle with seeds. Serve with plain crackers or pretzels.

(by user)

Eggplant Under Oil

Remove each slice eggplant from the bowl and lay onto a rack in a roasting pan (DO NOT RINSE). Lay a length of cheesecloth over the eggplant. Cover two bricks with aluminum foil and lay the bricks over the eggplant to weigh it down. Let set 4 hours. Using a 1-quart clear glass jar, pu

(by user)

Pickle Thingies

Have cream cheese at room temperature when making appetizers. Spread cream cheese over ham before wrapping it around the pickles. Wrap in wax paper. Cool overnight. Slice and serve.

(by user)

Pork on Horseback

Beat horseradish, mayonnaise, Worcestershire sauce, salt and cream cheese until it reaches spreading consistency. Place 1 ham slice on a sheet of wax paper. Spread with 1/5 of horseradish mixture. Layer with remaining ham and horseradish mixture, ending with a ham slice. Wrap in wax paper. Freez

(by user)

Potato Hummus

In a heavy saucepan with a tight-fitting lid, cook the potatoes and garlic in 2 inches of salted boiling water until tender, approximately 15 minutes. Drain thoroughly and pass through a ricer or food mill into a bowl. Add the tahini, lemon juice and oil and blend thoroughly. Graduall

(by user)

Ranch Party Pizza

In a large bowl, blend cream cheese, salad dressing mix, garlic and rosemary until smooth. Spread into 10-inch circle on serving platter, smoothing mixture with spatula. Pour chili sauce over cream cheese mixture into 9-inch circle, creating "cheese crust" border. Sprinkle with green onions, che

(by user)

Rye Party Puffs

In a saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at time. Beat until smooth. Drop batter by rounded teaspoons 2-in

(by user)

Layered Shrimp Tray

Soften cream cheese and mix sour cream in until smooth. Spread mixture over a dinner plate between 1/4- and 1/2-inch thick. Layer the cocktail sauce thickly over the first layer. Layer the salad shrimp thickly over cocktail sauce. Next, sprinkle yellow cheese ove

(by user)

Seafood Mousse

Cook first 6 ingredients in top of double boiler over medium heat. Stir until smooth. Add shrimp and crabmeat. Dissolve gelatine in cold water; blend into mixture. Add 2 to 3 drops red food coloring. Pour into 6-cup mold and chill until firm. NOTE: For a zippier taste, add several dro

(by user)

Shrimp Ceviche

Mix together in a glass bowl. Refrigerate for 24 hours.

(by user)

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