Great for parties or anytime!

1 TBS Worcestershire sauce
1 TBS Soy sauce
1/2 cup Mayo
8 oz Cream Cheese (softened)
1 can chicken breast (drained)
Optional: Chopped onions

1. Whisk together mayo, Worcestershire sauce, and soy sauce.
2. Mix in softened cream cheese.
3. Open and drain chicken.
4. Flake into cream cheese mixture and mix well.
5. Chill.
6. Serve with Fritos Scoops.

Servings: 10 | Prep Time: 10 minutes

1 can tuna
1/2 cup grated or chunk cheese
Small amount of chopped onion
1/2 cup milk
1 Tablespoon butter
Flour

Make biscuit dough or Bisquick or use individual refrigerated biscuits.

Put milk in saucepan and heat.

Put soft butter in dish and add flour to make paste.

Add paste to milk.

When thickened, add tuna, onion, and cheese.

Mix well until cheese is melted.

Spoon onto rolled out dough.

Roll up and bake until brown.

Easy way: Use individual biscuits, roll flat, and put spoon of tuna filling in center. Close and seal like a turnover.

Bake in 375 degrees oven.

3 cups thinly sliced zucchini
1 cup Bisquick mix
1/2 cup chopped onion
1/2 cup Parmesan cheese
1 clove garlic, crushed
4 eggs
2 tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 cup vegetable oil

Grease 9 x 12-inch pan well and spread mixture into pan.

Bake at 350 degrees for 30 minutes.

Cut in desired-size pieces.

2 cups Bisquick
1 pound Owens hot sausage cheese (in a roll)
1 pound grated cheddar

Mix all ingredients together with hands.

Shape into small balls.

Bake at 450 for 10 minutes.

They will be greasy, so cool on paper towels.

Can be frozen or stored in refrigerator and heated under broiler when ready to serve.

1 (10 ounces) package frozen chopped spinach
1-1/2 cups Pepperidge Farm herb stuffing mix
1/2 cup chopped onion
3 eggs, beaten
1/2 stick butter, melted
1/4 cup Parmesan cheese
1/2 teaspoon pepper (white)
3/4 teaspoon garlic salt

Preheat oven to 350 degrees.

Cook spinach and drain well, squeezing out all liquid.

Add all other ingredients, mixing well.

Shape into small balls and put on lightly greased cookie sheet.

Bake 15 minutes.

Do not overbake.

They freeze well before or after baking.

2 (10 ounces) packages frozen chopped spinach
1 (6 ounces) package chicken flavored Stove Top stuffing
1 cup grated Parmesan cheese
6 eggs, lightly beaten
3/4 cup melted butter
Salt and pepper to taste

Cook spinach according to package and drain in a sieve, pressing out as much moisture as possible with back of spoon.

In medium bowl, combine spinach, stuffing mix, Parmesan cheese, eggs, butter and salt and pepper.

Mix thoroughly and roll into balls the size of large marbles, about 1-1/2 inches in diameter.

Place on cookie sheet and freeze.

After balls are frozen, remove and store in plastic bag.

To serve: Replace frozen balls on cookie sheet, and bake at 350 degrees for 10 to 15 minutes or 7 to 10 minutes if unfrozen, until lightly browned.

Serve hot.

Makes 80 balls.

1 pound margarine
4 cups flour
1/2 teaspoon salt
1 pound New York Shays cheese, grated
Dash of cayenne pepper

Cream the margarine.

Sift in the flour and salt.

Blend into dough the grated cheese and cayenne pepper.

Drop on cookie sheet 1 teaspoon (small) and then flatten with fork.

Bake in slow oven for 35 minutes at 275 degrees. Do not let them get brown, but be sure they are done.

Let set in pan until cool.

Makes over 150 small biscuits.

Can be frozen.

2 (8 ounces) packages cream cheese
8 1/2 ounces can drained crushed pineapple
1 cup chopped pecans
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 tablespoon seasoned salt

Combine the previous ingredients.

Roll in a ball and wrap in waxed paper.

Chill overnight.

Roll in 1 cup chopped pecans.

Note: If ball is too soft to roll, pat pecans on ball until covered.

Great for parties with crackers.