Scallop Appetizer

1 lb. scallops

1 c. French dressing

1/2 clove garlic, crushed

Cut the scallops in small pieces, about in fourths, unless they are tiny bay scallops which may be left whole.  Simmer 4 to 5 minutes in a little salted water.  Drain and place them while hot in a jar with the French dressing and garlic.  Marinate and chill for several hours.  Drain and serve with toothpicks as an unusual appetizer.  8 servings.  

Tuna Devil Eggs

1 1/2 doz. eggs, hard boiled

1 can tuna

Dash of salt

Dash of pepper

3 tbsp. salad dressing

2 tsp. mustard

Chopped onion to taste

 Boil eggs with a little salt.  Cut eggs in half and take out the yolks.  Mash yolks with a fork, adding salt, pepper, salad dressing, tuna, mustard and chopped onion.  Fill egg whites with the mixture.   

Crab Puffs

1 can white crab meat

1 jar Old English cheese spread

1/2 tsp. mayonnaise

1 stick margarine, softened

1/2 tsp. garlic salt

1 tsp. chopped green onion

Tabasco, cayenne to taste

6 English muffins, split

Mix together all ingredients, except muffins, adding the crab meat last.   Spread on the English muffin halves.  Put in freezer 45 minutes.  Take out and cut in 4ths.  You may put these in freezer bags after cutting and pop in the oven when unexpected guests arrive.  May also serve these whole with soup.  Cook for 10 minutes at 450 degrees.  

Queche Triangles

1 (5 oz.) jar Old English sharp pasteurized cheese spread

1/2 tsp. seasoned salt

1 1/2 tsp. mayonnaise

1/2 tsp. garlic powder

1 stick margarine, melted

1 can (6 1/2 or 7 oz.) tuna or crabmeat

6 English muffins

Combine cheese spread, seasoned salt, garlic powder, mayonnaise, melted margarine and flaked tuna.  Spread mixture onto English muffin halves.  Cut each half into 4 wedges.  Broil until mixture melts.  Watch carefully as it burns easily.  Makes 48 wedges.

Salmon Pate

1 sm. onion, minced

1 (1 lb.) can red salmon, skinned & boned

1 (8 oz.) pkg. cream cheese (low-fat is fine), softened

3 tbsp. lemon juice

1 tbsp. horseradish

2 tsp. dried dill

1/4 c. parsley leaves, firmly packed (1/8 c. minced)

1/4 tsp. liquid smoke

1 tsp. Worcestershire sauce

Dash of Tabasco

Salt & pepper to taste

Optional: Scallions, sliced; black olives, sliced; mushrooms, sauteed, chopped

 Prepare in food processor.  Mince onions, add remaining ingredients and mix until smooth.  Stir in scallions, black olives or mushrooms if desired.  Refrigerate several hours.  Serve on toast, crackers, pita bread or sliced raw vegetables.  (Can be prepared with an electric mixer.)  

Melon with Fruit dressing

Cantaloupe, honeydew, watermelon or other available melons

Fresh fruits

--FRUIT DRESSING:--

1 pkg. (3 oz.) cream cheese

1/4 c. orange juice

1/4 c. lemon juice

1/4 c. crushed pineapple

1/4 c. sugar

1/4 tsp. salt

1 thin slice orange peel

1/4 c. heavy cream

 Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best).  Grapes and apples also may be used.  Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh.  Arrange fruit on a serving platter.  Blend all dressing ingredients together and pour over fruit or use for dipping.    

Tortilla roll ups

8 - 12 flour tortilla

1 (8 oz.) block cream cheese

1 sm. can black olives, chopped

1 sm. can diced green chilies

Dash Tabasco sauce

Cream together cream cheese, olives, chilies, Tabasco sauce.  Spread approximately 2 tablespoons onto a tortilla and roll jelly-roll fashion and roll in plastic wrap and chill.  Before serving cut into 3/8 inch wide pieces and serve with salsa for dipping.