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1 lb lentils
1 small onion, finely chopped
1 stalk of celery, finely chopped
olive oil
wine vinegar
bay leaf
garlic powder
salt and black pepper

Clean and wash lentils according to package directions. In large pot, cover lentils with about three inches of water; add bay leaf, some salt and a drop of olive oil and bring to a boil. Simmer about 25 minutes until tender but not mushy. Drain in colander and pour into a large bowl. Add onion and celery about 1/2 cup of olive oil, 1/2 cup of wine vinegar, 1 tbs garlic powder, salt and pepper (parsley if desired) and mix well. Refrigerate overnight. Serve as a salad or on good quality crackers.

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1 1/2 oz (3TBS) Tequila
1 oz (2TBS) Apple Cider
1/4 oz (1/2 tsp) Cr�me de Cassis
1/4 oz (1 1/2 tsp) lemon juice

Blend in a shaker and pour over cracked ice.

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3 small boxes of Jell-O
2 cups boiling water
4 cups sugar
2 - 46 oz bottles Dole, pineapple juice
1 cup of Real lemon juice
2 - 2 liter bottles of ginger ale

Dissolve Jell-O in boiling water. Add sugar and stir. Add pineapple juice and real lemon juice. Add enough water to make 2 gallons and freeze. May be frozen for several weeks. Thaw overnight in refrigerator. Add 2 liter bottle of ginger ale to each 1 gallon of freeze. Use milk jugs. When ready to serve, cut bottom of jug to remove.

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1 cup of mayonnaise
1 cup of sour cream
4 tsp minced onion flakes
4 tsp parsley flakes
1 1/2 tsp Beau Monde
1 1/2 tsp dill weed

Combine all ingredients thoroughly. Chill for 4 hours. Serve with fresh vegetables.

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1 lb mushrooms
6 TBS olive oil
4 TBS red wine vinegar
1 tsp black pepper
2 tsp salt
1 garlic clove
dash of Tabasco
2 tsp basil
2 tsp parsley
3 scallions

Mix all ingredients and pour over mushrooms. Let stand at room temperature for four hours. Shake occasionally.  Refrigerate

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3 (8-oz) packages cream cheese
1 (4-oz) package crumbled blue cheese
1 cup (4-oz) shredded sharp Cheddar cheese
1 (8-oz) package chopped dates
1 cup chopped pecans, toasted

Combine first 5 ingredients, divide in half. Shape each portion into a ball, and roll in pecans. Cover and chill. Serve with shortbread cookies and gingersnaps, or apple and pear slices.  Yield: (4 inch) cheese balls.

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4 TBS olive oil
2 TBS butter
3/4 lb small or medium shrimp in their shells
4 cloves garlic, peeled and sliced
2 TBS lemon juice
2 TBS dry sherry
1/2 tsp paprika
1 dried red Chile pepper, cut in 3 pieces, seeds       removed
salt and freshly ground pepper
1 TBS minced parsley

Heat oil and butter in shallow casserole dish. Add shrimp and garlic and saut� over high heat about three minutes. Add lemon juice, sherry, paprika, Chile pepper, salt and pepper. Sprinkle with parsley and serve immediately, preferably in cooking dish.

(Fish to taste right, must swim three times - in water, in butter, and in wine. Polish Proverb

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2 oz Cuervo Gold Tequila
1/4 oz Grand Marnier
1/4 oz Cointreau
1/4 oz Orange Curacao
2 oz Rose's Lime Juice
1 oz Simple Syrup

Serve over Ice.

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2 cups chocolate malted milk powder
1/2 cup white butter mints
3 cups dry milk
1/2 cup sweetened cocoa

Mix 1 cup malted milk and mints. Blend 1 minute until finely chopped. Turn into mixing bowl with remaining ingredients and stir.
Add 6 oz boiling water to 1/4 cup mix.

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18 Chicken wings
(about 3 lbs)
1/2 cup sugar
1/2 cup water
1/2 cup soy sauce
1/4 cup pineapple juice
2 tbs vegetable oil
1 tsp grated ginger
1/2 tsp garlic powder

Remove and discard Chicken wing tips. Place wings in 13x9x2 inch baking dish, set aside.

Combine sugar and remaining ingredients in a small bowl, stirring until sugar dissolves.

Pour marinade over chicken. Cover and marinate in refrigerator 8 hours, turning occasionally.

Drain chicken wings, reserving marinade. Place marinade in a small saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Place wings in a 15x10x1 inch jellyroll pan. Bake at 350 for 40 minutes or until done, basting frequently with reserved marinade.

(From: A Samford Celebration Cookbook)

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1 unsliced loaf of pumpernickel bread
4 cups of mayonnaise
1 cup sliced spring onions
3 pkgs. frozen chopped spinach (thawed)
1 tsp seasoned salt

Mix all ingredients together. Prepare 1 day ahead - let sit in refrigerator.

Dippers: Crackers, Raw Vegetables, Bread (from hollowing out)

Notes: Low Fat or Fat-Free Mayonnaise works just as well as regular mayonnaise. Squeeze as much water as possible out of spinach. I squeeze small portions at a time by hand.

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2 pounds (medium) mushrooms
1 pound of sausage
1 small onion
1/2 cup sour cream
1 crushed garlic clove (I use 2 or 4)
1/2 cup Pepperidge Farm Herb Stuffing
Salt & pepper to taste.

Saut� onion and garlic in butter. Cook Sausage and drain. Mix all ingredients except mushrooms together. Stuff mushrooms caps.
Bake at 350 for 20 minutes. Makes approximately 100 caps.

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1 qt of beer or ale
5 lbs cheddar cheese, coarsely grated
3 tsp dry mustard
1/4 cup soft butter
1/4 cup hot sauce
3 TBS coarsely chopped chives or onion

Put beer or ale and cheddar cheese in blender and blend for 20 seconds or until smooth. Add remaining ingredients into crock or serving dish and chill. Makes 1 gallon. Serve with tortilla chips.

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1 can of tuna
1/4 cup finely chopped onion
1 8 oz cream cheese
1 tsp lemon juice
1 tsp horseradish

Mix together and form into a ball. Garnish with chopped parsley and chill. Serve with assorted crackers.

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2 pkg Crescent rolls
Lay flat on cookie sheet and bake
as directed. (Cool)

Blend 2 pkg. cream cheese, 1 cup mayonnaise, 1 pkg dry ranch dressing mix and spread on cooled dough.

Top with finely chopped vegetables. Broccoli, red and/or green pepper, onion, carrot. Add chopped black olives, sprinkle with parmesan cheese (optional). Chill. Cut and serve.

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