In a large bowl, mix chicken and Mayonnaise. Gently fold in dill, grapes, mandarin oranges and walnuts. Season with salt and pepper. Cover and refrigerate at least 1 hour. Serve the mixture on miniature croissants.
 

Serves 4

Preparation time: 15 minutes

Ready in: 1 hour 15 minutes

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Mix cream cheese, Mexican cheese, sour cream, green chilies, Garlic Cream and onion powder with mixer on medium speed until well blended.  Place refried black beans in a bowl and stir for a minute to break up chucks and make them easier to spread. Spread thin layer of beans on each tortilla; spread cheese mixture over beans.  Roll tortillas up tightly and chill for  30 minutes. Cut into 1/2-inch slices. Serve with salsa.

Serves 6

Preparation time: 15 minutes

Ready in: 45 minutes

Note:You’re drinking too much coffee when you walk 10 miles on the treadmill before you realize it’s not plugged in.

In a frying pan, brown and crumble ground beef; add Goulash Cream Hot and Garlic Cream.  Stir into meat.  Add onion and cook until transparent, about 5 minutes. Add green chilies and tomatoes. Stir to combine, drain fat. Add cheese and slowly melt into meat mixture. Meanwhile, mix taco seasoning with cream. Slowly blend in cream mixture. Keep warm and serve with tortilla chips for dipping.

Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes

Yield: about 5 cups

Note: An electric fondue pot will keep this dip at just the right temperature.

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Chorizo Wonton Flowers

Preheat oven to 350 degrees F. Lightly grease or spray a miniature muffin pan. In a large frying pan over medium high heat, brown and crumble chorizo sausage.  Drain excess fat.  Stir in cheese, salsa and Goulash Cream Hot; set aside.  Press wonton wrappers into the prepared muffin pan so that edges are extending.  Spoon a heaping tablespoon of the sausage mixture into each wonton wrapper.  Bake 10 minutes, or until edges begin to brown.  Transfer to a serving dish.  Put a dollop of sour cream on each wonton and sprinkle with green onions.

Serves 12
Preparation time: 20 minutes
Cooking time: 10 minutes
Ready in: 30 minutes

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Colorado Nachos

Make plenty!  Your guests will love this unique little snack.

Mix together peanut butter and Horseradish with Vinegar.  Spread on crackers. Top with bacon crumbles and serve.

Serves 4

Preparation time: 5 minutes

Ready in: 5 minutes

In a large mixing bowl,  whisk together Mayonnaise, Mustard, Garlic Cream, Red Gold Hot and egg.  Fold in the green onions, corn and celery.  Mix to combine.  Add crab meat and gently stir, being careful to keep larger crab pieces intact.  Add enough breadcrumbs so crab mixture just holds together when shaped into a cake.  Cover and chill for about 30 minutes so mixture is easier to handle and breadcrumbs can absorb most of the moisture.  Shape mixture into 8 small cakes.  Heat butter and oil in a frying pan.  Dip cakes into Japanese-style breadcrumbs on both sides and brush off excess.  Cook on medium heat for about 5 minutes on each side, or until browned and cooked through.  Do not crowd pan.  Drain and serve warm with Spicy Red Mayonnaise (see recipe).

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes

Ready in: 50 minutes

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Crispy Chicken Fingers

Place chicken strips into a large, resealable plastic bag. In a small bowl, whisk together the egg, buttermilk, Goulash Cream Mild and Garlic Cream. Pour mixture into bag with chicken. Seal, and refrigerate at least 2 hours, turning occasionally. In another large, resealable plastic bag, combine together the flour, bread crumbs  and baking powder. Remove chicken from bag and shake to remove excess moisture.  Discard buttermilk marinade. Place chicken in flour mixture bag. Seal, and shake to coat.  Heat oil in a large, deep pan to 375 degrees F.  Carefully place coated chicken in hot oil a few pieces at a time. Fry until golden brown and juices run clear, about 10 minutes. Drain on paper towels. Serve with Spicy Red Mayonnaise or Horseradish Mustard Sauce (see recipes).

Serves 6
Preparation time: 20 minutes
Cooking time: 10 minutes
Ready in: 2 hours 30 minutes

Note:If you’ve got melted chocolate all over your hands, you’re eating it too slowly.

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Curried Mayonnaise Dip

In a bowl, combine Mayonnaise, curry powder, lemon juice, honey, black pepper and Red Gold Hot. Stir until well blended. Cover and chill for 30 minutes. Serve with fresh vegetables and pita crisps.

Preparation time: 5 minutes
Ready in: 35 minutes
Yield: Makes about 1 cup

Whisk together the Mayonnaise, sour cream, Mustard and Garlic Cream until well blended.  Add the green onions, green olives and parsley.  Season with salt and pepper and stir to combine.   Cover and chill for at least 2 hours.  Serve with fresh vegetables and crackers.

Preparation time: 10 minutes
Ready in: 2 hours 10 minutes
Yield: about 2 ½ cups

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Garlicky Guacamole

Halve and pit avocados and scoop flesh into a large bowl. Mash avocado with a fork, leaving some chucks for texture.  Whisk lime juice with Garlic Cream and add to avocados.   Stir in the jalapeno, tomatoes, onion and cilantro.   Blend well.  Season with salt and pepper to taste.  Cover and chill  for at least 1 hour. Stir guacamole again and serve with tortilla chips.

Preparation time: 15 minutes
Ready in: 1 hour 15 minutes
Yield: about 3 ½ cups

Green Chile Cheese Spread

In a medium mixing bowl, mix cream cheese with Red Gold Hot and Garlic Cream until combined.  Add chilies, cheese and green onions. Blend well. Spoon into a crock or serving dish.  Serve with crackers, tortilla chips and cut vegetables.

Preparation time: 10 minutes
Ready in: 10 minutes

Yield: about 2 ½ cups

In a medium mixing bowl, mix all vegetables.  Add jalapeño, cilantro, Strong Steven, Garlic Cream and cumin; fold in sour cream. Cover and refrigerate 2 hours.  Serve with tortilla chips.

Preparation time: 30 minutes
Ready in: 2 hours 30 minutes
Yield: about 3 ½ cups

In a small mixing bowl, blend cream cheese and Goulash Cream Mild until combined. Spread each tortilla lightly with cream cheese mixture. Arrange two ham slices across the middle of each tortilla. Add a layer of basil, then a layer of tomatoes. Top with lettuce layer. Do not place ingredients too close to tortilla edges. Starting at one end, tightly roll up each tortilla, securing with toothpicks at regular intervals.  Cover and refrigerate for 2 hours.  Slice each roll into four evenly sized pieces. Remove toothpicks to serve.

Serves 24
Preparation time: 30 minutes
Ready in: 2 hours 30 minutes

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Preheat oven to 350 degrees F. Slice off top of bread loaf. Hollow out bread shell, being careful not to cut through sides or bottom.  Cut hollowed out bread into chunks, cover  and set aside. Brush olive oil inside bread bowl. Place on a large baking sheet and bake at 350° F for 10 minutes. Beat cream cheese until smooth. Add sour cream and beat until creamy. Stir in Goulash Cream Mild  and Worcestershire sauce. Add cheese, broccoli, ham, and green onions.  Stir again. Spoon into the bread shell. Wrap in foil and continue baking for 30 minutes. Serve with reserved bread chunks, chips or crackers.

Preparation time: 15 minutes
Cooking time: 40 minutes
Ready in: 55 minutes

Yield: about 6 cups

Note:“I put instant coffee in a microwave and almost went back in time.” (Stephen Wright)

Preheat the oven to 350 degrees F. Lightly grease or spray a 1 quart baking dish. In a medium mixing bowl, whisk together the Mayonnaise, sour cream, Horseradish with Vinegar and Mustard.  Add the sauerkraut, onion, corned beef, Swiss cheese and caraway seeds.  Spoon into prepared baking dish.  Bake for 30 to 40 minutes, or until heated through. Serve with rye bagel chips or party rye bread.

Preparation time: 20 minutes
Cooking time: 30 minutes
Ready in: 50 minutes
Yield: about 6 cups

Preheat oven to 350 degrees F.  In a medium bowl, whisk together Mayonnaise, Garlic Cream and Goulash Cream Mild.  Add spinach, chilies, Swiss cheese, Parmesan cheese and black pepper.  Stir to combine. Spoon mixture into 9" ungreased pie pan.  Bake 25 to 30 minutes, until bubbly and lightly browned. Top with diced tomatoes and serve warm with crackers and vegetables.

Serves 10

Preparation time: 15 minutes
Cooking time: 25 minutes

Ready in: 40 minutes

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Hungarian Meatballs

Preheat oven to 350 degrees F. Grease or spray a baking sheet. In a large frying pan, heat oil, butter and 1 tablespoon of Red Gold Hot; saute onions until translucent, about 5 minutes.  Meanwhile, mix together meat, breadcrumbs, cheese, 2 tablespoons Red Gold Hot and egg. Add onions and mix until blended. Roll into bite-sized balls and place on baking sheet. Bake 35 to 40 minutes.  Remove to platter and serve with Bill's Zookie Sauce (see recipe).

Preparation time: 10 minutes
Cooking time: 35 minutes

Ready in: 45 minutes
Yield: about 24 meatballs

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Olive Crostini

Preheat oven to 350 degrees F. In food processor, puree olives, olive oil, pine nuts, Garlic Cream and Goulash Cream Mild until smooth. Season olive puree with pepper to taste. Place bread slices in single layer on baking sheet. Bake  for 10 minutes, or until lightly toasted. Spread olive paste on toast. Top with roasted pepper pieces.  Serve immediately.

Serves 8
Preparation time: 5 minutes
Cooking time: 10 minutes
Ready in: 15 minutes

Note: Q: What happens when you fall in love with a chef?

A: You get buttered up.

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Paprika Stuffed Eggs

Welcome the stuffed egg back to the appetizer table!

In a medium mixing bowl, break up cooked egg yolks.  Add dill relish and mix together.  Add Mayonnaise, Mustard, Goulash Cream Mild and Parmesan cheese; stir to combine. Spoon yolk mixture into egg halves.  Arrange on an attractive serving dish and garnish with celery seed and fresh black pepper.

Serves 6
Preparation time: 20 minutes
Ready in: 20 minutes

Egg filling is largely a matter of taste and consistency. Add the relish to the yolks first, because the relish has a lot of moisture. Taste as you mix, and you will find the perfect ratio of ingredients.

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Picadillo Chip Dip

In a large frying pan over medium high heat, brown and crumble meats.  Drain excess fat.  Add Goulash Cream Mild, Garlic Cream and pepper and stir into meat.  Add beef broth to meat mixture,  cover and bring to a boil.  Reduce heat and simmer 20 minutes.  Add tomatoes, green onions, and tomato paste.  Stir to combine.  Add jalapeños, oregano, pimentos, raisins and almonds.  Cover and bring to a boil, reduce heat and simmer for 30 minutes.  Serve warm with chips.

Preparation time: 30 minutes
Cooking time: 50 minutes
Ready in: 1 hour 20 minutes

Yield: about 10 cups

Golden raisins add a pretty touch, but dark raisins are just fine. This dish freezes well.

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Pizza Dip

Preheat oven to 350 degrees F.  In a medium bowl, mix together cream cheese, sour cream, Strong Steven, Garlic Cream and oregano.  Spread mixture in an 8" square pan.  Top with pizza sauce.  Evenly spread pepperoni, green onions and green peppers over the pizza sauce.  Bake for 10 minutes.  Remove from oven and top with cheese and bake another 5 minutes, or until cheese is melted and mixture is heated through.  Serve with tortilla chips.

Preparation time: 10 minutes
Cooking time: 15 minutes

Ready in: 25 minutes

Yield: about 4 cups

Note:A woman who dresses to kill probably cooks the same.

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Quesadilla Turnovers

Preheat the oven to 450 degrees F. Lightly grease or spray a large baking sheet. In a large frying pan, brown and crumble the ground beef over medium heat until nearly done.  Add the Red Gold Hot and the Garlic Cream.  Stir into meat.  Add the onions and saute for about 7 minutes. Drain off the excess liquid. Add the  salsa and chilies; mix well, then stir in the cheese. Spoon about 1/4 cup of the mixture over half of each tortilla; fold each in half and place on a baking sheet. Lightly brush the tops of the tortillas with olive oil and bake for 8 to 10 minutes, or until the tortillas are lightly browned and crisp. Serve with a dollop of sour cream or Garlicky Guacamole (see recipe).

Serves 8
Preparation time: 15 minutes
Cooking time: 20 minutes

Ready in: 35 minutes

Preheat oven to 350 degrees F. Lightly grease or spray a 13 x 9 inch baking pan. In a medium bowl, combine refried beans, picante sauce, cheese, sour cream, cream cheese, Red Gold Hot, Garlic Cream and cumin.  Mix until well blended. Transfer to the prepared baking sheet.  Bake for 30 minutes, or until cheese is melted and bubbly.  Remove from oven and stir in green onions.  Serve with your favorite chips and crackers.

Preparation time: 10 minutes
Cooking time: 30 minutes
Ready in: 40 minutes
Yield: about 5 ½ cups

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Roasted Red Pepper Dip

Preheat oven to 350 degrees F. In a medium mixing bowl, blend cream cheese, Mayonnaise, Mustard, Garlic Cream and Sweet Ann. Add roasted red peppers, onions and cheese.  Mix to combine.  Bake for 25 minutes, until lightly browned and bubbly.  Serve with tortilla chips and crackers.

Preparation time: 10 minutes
Cooking time: 25 minutes
Ready in: 35 minutes
Yield: about 6 cups

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Salmon and Spinach Dip

Drain salmon and place in a medium mixing bowl.  Flake with a fork; add spinach and stir to combine. In a small mixing bowl, whisk together Mayonnaise, Goulash Cream Hot, parsley, green onions, dill weed, basil and zest.  Add to salmon mixture and stir to blend well. Cover and refrigerate for 3 hours to blend flavors. Serve dip with raw vegetables and crackers.

Preparation time: 15 minutes
Ready in: 3 hours 15 minutes

Yield: about 5 cups

Try serving this dip in a hollowed out bread bowl, using the bread as dippers.

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Sausage, Peppers and Onions Dip

Preheat oven to 350 degrees F.  Lightly grease or spray a medium baking dish.  In a frying pan over medium high heat, brown and crumble sausage until nearly done.  Add Goulash Cream Mild and Garlic Cream; stir into meat.  Add onions and green peppers; saute about 7 minutes.  Drain fat and set meat mixture aside. In a mixing bowl, combine sour cream, Mayonnaise, Parmesan cheese and pimentos. Add sausage mixture and stir to blend.  Spoon mixture into prepared baking dish. Bake for about 25 minutes, or until bubbly and slightly browned.  Garnish with green onions.  Serve warm with crackers and cocktail breads.

Preparation time: 15 minutes
Cooking time: 25 minutes
Ready in: 40 minutes

Yield: about 5 cups

Note:Did you hear about gourmet who avoids unfashionable restaurants because he doesn’t want to gain weight in the wrong places?

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Seven Layer Italian Dip

An Italian spin on the Mexican classic 7-Layer Dip.

Preheat oven to 350 degrees F. Mix cream cheese, Garlic Cream, Goulash Cream Mild, 1/4 cup Parmesan cheese and oregano with electric mixer on medium speed until well blended. Spread mixture on bottom of a 9-inch pie pan. Mix pepperoni and salami and layer on top of cream cheese mixture. Layer, in this order, the  pesto, pimientos, black olives, Giardiniera mix, Italian cheese and remaining Parmesan cheese over the meats. Bake for 25 minutes or until thoroughly heated. Serve with crackers or sliced Italian bread.

Preparation time: 15 minutes
Cooking time: 25 minutes
Ready in: 40 minutes

Yield: about 4 cups

Preheat oven to 400 degrees F.  In a frying pan over medium heat, saute onions in oil, Goulash Cream Mild, and Garlic Cream for  5 minutes.  Stir in salsa and spinach, and cook 2 more minutes.  Transfer to a 1 1/2 quart baking dish.  Stir in 2 cups of the cheese, the cream cheese, cream, olives and jalapeno peppers.  Bake for 30 minutes or until hot and bubbly.  Cover with foil during last few minutes to prevent overbrowning.  Remove from oven and top with remaining cheese.  Serve hot with chips.

Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes

Yield: about 7 cups

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Spicy Marinated Vegetables

In a large pot or Dutch oven, cover salted water and bring to a hard boil; add vegetables and cook, covered, 2 minutes.  Drain and rinse with cold water to stop the cooking process. Place vegetables in a large mixing bowl; add the cheese, olives and pimento slices. To make the marinade, whisk together the oil and vinegar.  Add the remaining ingredients and blend well.  Pour the marinade over the vegetables, tossing to coat.  Cover and refrigerate overnight.  Toss occasionally to evenly distribute marinade. Drain excess marinade; reserve. Serve cold over a bed of red leaf lettuce.  If there are leftovers, return to marinade, cover and refrigerate.  If not, discard marinade.

Preparation time: 30 minutes
Cooking time: 2 minutes
Ready in: 12 hours 32 minutes

Yield: about 5 cups

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Strong Steven Chicken Wings

Preheat oven to 350 degrees F.  Prepare chicken wings by cutting off wing tips and discarding.  Split at the joint to make two portions.  In a medium mixing bowl, whisk together Strong Steven and Garlic Cream.  Grate the onion over a plate to catch juices.  Squeeze the onions over the bowl to release juices into the bowl.  Add onions to Strong Steven mixture and combine.   Place wings in large roasting pan and pour Strong Steven mixture evenly over all.  Toss to coat all pieces and spread in a single layer.  Cover with foil and bake for 45 minutes.  Uncover and bake another 15 minutes, or until chicken is done.  For more color, brown under the broiler for a few minutes. Serve with Garlic Ranch Dressing (see recipe). For a milder version, use Univer Sweet Ann.

Serves 8
Preparation time: 10 minutes
Cooking time: 60 minutes

Ready in: 1 hour 10 minutes

Note:“My mother’s menu consisted of two choices: take it or leave it.” (Buddy Hackett)

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Stuffed Green Olives with Garlic and Cheese

Blend together the Parmesan and the Gorgonzola cheeses.  Mix in the Garlic Cream to form a smooth paste.  Fill a pastry bag with cheese mixture.  Using a small round piping tip, pipe paste into olives.  Store leftover olives in refrigerator. Great as a martini garnish, too!

Serves about 16
Preparation time: 30 minutes

Ready in: 30 minutes

Buy pre-marinated olives in the deli. No pastry bag? Use a plastic food storage bag with a tiny snip cut off of one bottom corner.

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Stuffed Mushrooms

Preheat oven to 400 degrees F.  Lightly grease or spray a large baking sheet. In a large frying pan over medium high heat, brown and crumble beef. Drain excess drippings.  Add Goulash Cream Hot and Garlic Cream and toss to coat meat.  Remove from pan and place in large bowl. Set aside.  In the frying pan, melt the margarine and stir in the chopped mushroom stems, onions, green bell peppers, parsley and basil.  Cook to soften, about 5 minutes.  Add vegetable mixture to the ground beef mixture. Add bread crumbs and Cheddar cheese and stir to combine.  Place the mushroom caps, upside down, on the baking sheet. Generously stuff each cap with the mixture.  Bake for 15 to 20 minutes, or until the filling is golden brown.

Serves 10
Preparation time: 30 minutes

Cooking time: 15 minutes

Ready in: 45 minutes

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Sweet Kielbasa with Onions

In a sauce pan, combine the sugar, ketchup and Horseradish with Vinegar; blend well. Add the sausage and onions, stirring again to coat.  Bring to a boil and reduce heat to a simmer.  Cover and cook about 30 minutes, until sauce is syrupy and clings to the sausage and onions.  Plate with toothpicks for serving.

Serves 8
Preparation time: 5 minutes
Cooking time: 30 minutes

Ready in: 35 minutes

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Sweet-Hot Apricot Spread

In a medium-size bowl, combine apricot preserves, Mustard and Horseradish with Vinegar. Cover and chill 2 hours. At serving time, place the cream cheese on a serving plate and spoon the apricot mixture over the cream cheese. Grind fresh pepper over the top. Serve with crackers.

Serves 12
Preparation time: 5 minutes

Ready in: 2 hours 5 minutes

Preheat oven to 350 degrees F. In a medium mixing bowl, stir together Mayonnaise, cream cheese, picante sauce and Goulash Cream Hot; add artichoke hearts, shrimp and Parmesan cheese. Spoon into 9" pie pan. Bake for about 20 minutes or until heated through; garnish with green onions and black olives. Serve with chips and cut vegetables.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Yield: about 2 ½ cups

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