Page 5 - jrwomensclub1980scookbook
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CUCUMBER DIP Beth Champagne
11 oz. cream cheese 4 Tbsp. lemon juice
2 large cucumbers 3 green onions , chopped
Salt and pepper
Soften cr eam cheese with lemon juice. Coarsely grate and drain
cucumbers. Add to softened cream cheese. Add chopped onions
and salt and pepper to t.aste. Serve with variety of chips.
CHEESE PUFFS Elizabeth Blankenburg
2 c. grated natural sharp 1 c. sifted all-purpose flour
cheddar cheese 1/2 tsp. salt
1/2 c. s oft butter 1 tsp , paprika
48 stuffed olives
Blend cheese with butter. Stir in flour, salt, paprika ; m ix welL
* Wrap 1 tsp, of this mix around each olive, covering it completely.
Arrange on a baking sheet or a flat pan and freeze firm. Then
place in two or three small plastic bags , tie , and return to
free zer. TO SERVE: Bake 15 minutes at 400 degrees F.
*Roll into walnut size shape.
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