PAM'S GUACAMOLE

2 ripe avocados
1 Tbsp mayonnaise
1 Tbsp finely chopped onion
1/2 small tomato, finely chopped
1 tsp salt
1/4 tsp cayenne pepper
1/2 Tbsp lemon juice

Mash avocados, but leave a few chunks. Fold in all other ingredients and chill for an hour or two before serving with tortilla chips.

CAROL'S HOT ARTICHOKE DIP

1 cup chopped artichoke hearts (canned without oil)
1 cup Parmesan cheese
1 cup real mayonnaise (not Miracle whip)
1/2 cup green onions, chopped
1/2 tsp parsley
1/2 tsp pepper
paprika

Combine all ingredients except paprika. Mix gently, spread into a 1 1/2 quart baking dish. Sprinkle with paprika. Bake at 350 for 20-30 min.

Serve as a dip or an raw vegetables. Best with Wheat Thins.

CLAUDIA'S CRANBERRY TARTLETS

1 1/2 cups whole cranberries
1/2 cup sugar
1/2 cup orange juice
1 lb sausage
1 cup scallions minced
45 tartlet shells (Athens phyllo shells are best)

Combine cranberries, sugar, and orange juice. Bring to a boil and then reduce to a simmer until some have popped (about 20 min)
Meanwhile, brown sausage. Add scallions and cook a few minutes more. Combine sausage and cranberry mixtures. Spoon into shells. You may refrigerate till ready to use. Reheat at 350 for about 15 min or heated through.

DOUG'S SHRIMP APPETIZER

1 pound shrimp
1 package bacon
1 Package cream cheese
1 jar sliced jalapenos
wood toothpicks

Clean shrimp. fry bacon until just cooked- not crispy. Cut cream cheese into small cubes. Put cream cheese and 1 slice jalapeno inside a shrimp. Wrap with bacon slice and skewer with toothpick. Grill or broil until bacon is crispy and shrimp is pink.

CAROL'S KIELBASA IN PLUM WINE

Cut sausage into bite sized pieces. Cook in plum jam with brandy or wine. Kielbasa is already cooked. just heat in pan on stove.

CAROL'S CHEESE BALL

6 cups grated cheese
1 tsp pepper chips
1/2 tsp Tabasco sauce
1 grated onion
3 1/2 cups real mayonnaise (not Miracle whip)
pecans or walnuts

Spray large jello ring with Pam. Put whole pecans or walnuts at bottom of pan. Mix remaining ingredients and press tightly into jello ring. Cover with foil and refrigerate 1-2 days. Press nuts onto top of cheese ring after removing from pan. Garnish with lettuce leaves and serve with strawberry jam and crackers.

CLAUDIA'S SPINACH IN PASTRY

1 package frozen spinach; strain and chop
2 packages Pepperidge Farm Puffs or Sheets (frozen)
1 small can of sauerkraut- strain and chop
1 lb. Sausage Roll- regular or sage. Cook and strain grease.

Mix spinach, sauerkraut, and sausage together. Flatten and roll pastry sheets. Cut into 4 pieces. Put 1 tsp spinach on each piece of dough. Fold. Bake for 15 min at 350.

CLAUDIA'S CHICKEN LIVER AND BACON ROLL-UPS

1 lb chicken livers
3 Tbsp Dijon mustard
10-12 slices bacon, cut in half
1 Cup Ritz Cracker crumbs

Dip chicken livers lightly in mustard. Wrap a half slice of bacon around each, and secure with a toothpick. Coat livers with crumbs. Place in an 8 inch square baking dish. Bake at 425 25 min.
Makes 6-8 servings.

MOM'S SHRIMP BALL

Shrimp Ball

1 can drained cocktail shrimp (save juice)
1 8 oz package cream cheese
Few drops Worcestershire sauce
1 tsp grated onion

Beat all ingredients together. Add 1 Tbsp shrimp juice. Wrap in waxed paper. Chill overnight. Pour cocktail sauce over it and serve with crackers.

Cocktail Sauce

Mix together:
1/2 cup ketchup
1 tsp Horseradish
1/2 tsp lemon juice
Dash of red-hot sauce.

Mom's Sauerkraut Balls

1 pound bulk sausage
1 clove minced garlic
4 Tbsp flour
1/2 cup beef boullion
3 cups sauerkraut, drained and chopped
1 medium onion, chopped
4 Tbsp butter
1 Tbsp parsley
Bread crumbs
Flour
2 eggs
1 Cup milk

Brown sausage, onion, and garlic in butter. Stir in flour and cook. Add broth, parsley, and sauerkraut. Remove from heat and refrigerate.
Shape into balls and dip into 2 eggs mixed with 1 cup milk and then roll into breadcrumbs and flour.
Deep fry and freeze
Bake at 350 until brown and crunchy