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-cheese, grated 1 3 oz package cream cheese

1/8 ts Garlic powder

1/4 c Chopped pecans

2 tb Chili powder

** %%%%% CHILI CHEESE ROLL %%%%% ** Have cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long. Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast. Makes forty 1/4 inch thick slices. Origin: Spices of the World Cookbook, by McCormicks Sent by: Sharon Stevens.

16 oz Cream cheese; softened

3 tb Salsa

1/2 c Pecans; chopped

1/2 c Monterey Jack cheese; shred

Beat chili seasoning with cream cheese and salsa. Shape into a log and top with chopped nuts and Jack cheese. Chill until firm. Decorate as desired. Serve with assorted crackers and vegetables.

1 lg Egg

1/2 c Flour

1 c Milk

2 tb Sugar

1/2 c Shredded Cheddar

1 tb Baking powder

2 tb Chopped green chilies

Beat egg, milk and 1/4 c. vegetable oil. Add dry ingredi- ents, stirring only to mix. Toss in cheese and chilies. Bake in greased pans at 425 degrees for 15 minutes.

2 pk Cream cheese (8 oz ea)

3 tb Salsa

Shredded Monterey Jack Chopped nuts Beat chili seasoning, cream cheese and salsa. Shape into a ball and chill until firm. Roll in shredded cheese and/or chopped nuts.

3 x Egg, Separated

4 oz Monterey Jack Cheese

1/2 c All-Purpose Flour

Oil For Frying ——————————–TOMATO SAUCE——————————– 4 sm Tomatoes, Peeled

1/2 ts Salt

1 sm Onion

2 sm California Chiles

Clove Garlic 1/8 ts Ground Cinnamon

1 tb Vegetable Oil

1/8 ts Ground Cloves

1/2 c Chicken Broth

* California Chiles should be roasted and peeled. ~—————————— Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil 1/4″ deep in a large skillet. Heat oil to 365øF. Beat egg whites in a

clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes.

1/4 c Minced Green Onions

1 cl Garlic Minced

4 Eggs Beaten

1/2 c (2 Oz.) Shredded Cheddar

1/2 c (2 Oz.) Monterey Jack

Cheese With Jalapeno Pepper 1 ts Chili Powder

1/2 ts Cumin, 1/8 t. Red Pepper

1 cn (4 Oz.) Chopped Green

Chiles Rinsed & Drained Whole Green Chiles Sliced Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1 T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2. Chol. 40.)

1/2 t Butter Or Margarine

1/4 c American Cheese Spread

1 ea Small Tomato *

1 T Green Chili Peppers **

1 x Dash Hot Pepper Sauce (Opt.)

1 x Tortilla Or Corn Chips

* Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. ~——————————- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip.

3/4 c Mayonnaise

2 Scallions, minced

1/2 ts Dried basil

1/4 ts Dried thyme

1/4 ts Freshly ground pepper

1/2 c Grated Swiss cheese

1/2 c Grated Parmesan cheese

4 English muffins, split

1. Preheat oven to 350ø. In a medium size bowl, combine chicken, mayonnaise

& scallions. Blend in basil, thyme & pepper. Add Swiss cheese & 2 tbsp. of the Parmesan; blend well. 2. Spread chicken mixture over English muffin 1/2’s, dividing evenly.

Sprinkle w/ remaining Parmesan cheese. Arange on a foil lined baking sheet & bake about 10 minutes until browned on top. 3. Cut muffins into 1/4’s & serve hot.

2 c Soy sauce

2 c Brown sugar, packed

1 c Butter

2 ts Dry mustard

1 1/2 c Water

Disjoint chicken wings, discarding bony tips. Arrange meatier wing parts in shallow baking pan. Combine soy sauce, brown sugar, butter, mustard and water and heat until sugar and butter dissolve. Cool and pour over wings. Marinate in refrigerator 2 hours, turning occasionally. Bake, in marinade, at 350 degrees 45 minutes, turning once and spooning marinade over chicken occasionally. Drain on paper towels and serve hot or cold. Note: Marinade goes along way. More wings can be added. Marinate in 2 large ziplock bags.

3 sl Fresh ginger root

Vegetable oil 4 tb Oyster sauce

1 tb Dry sherry

1/2 ts Sugar

2 1/2 tb Soy sauce

1 c Water

Recipe by: The Travelin’ Gourmet Cut each wing into two pieces by separating at the joint; discard the tips. Heat the ginger slices in the oil in a wok; add a third of the wings at a t and brown. When the wings are browned, drain the oil and remove the ginger slices from the wok. Add the oyster sauce, sherry, sugar soy sauce, and water. Place the browned wings in the wok and simmer, covered, for 10 to 1 minutes. Cook another 12 to 15 minutes with the lid off, basting frequentl with the sauce. When the wings are tender and nicely glazed, they are read to be eaten.