Salmon Cheese Ball

Salmon Cheese Ball

2 pkg. (8 oz) cream cheese, softened
10 oz shredded dill havarti cheese
1 bunch chopped green onions (including tops)
4-6 oz smoked salmon, flaked (may substitute smoked tuna if you don't have salmon)
Dash of garlic powder
a few drops of Liquid Smoke


Mix all ingredients and pat into whatever shape you want it to be (ball, log, ring, etc.) Wrap in plastic wrap and chill until firm. When ready to serve, remove wrap and press shredded cheese and/or chopped pecans onto the outside to help keep it together. Serve with crackers or vegetables.

Cream Cheese Roll-ups

Cream Cheese Roll-ups

8 oz. cream cheese, softened
1/4-1/2 lb. pastrami, finely chopped
1-2 cups finely shredded cheese
1 bunch green onions, chopped including green tops
Enough mayonnaise to make mixture spreadable-about 1/2 cup
1 pkg. large (10 inch) flour tortillas

Mix first five ingredients together and spread a thin layer on tortillas. Roll tightly and slice into 1 inch rolls. Serve with salsa.

Southwestern Chile Dip

Southwestern Chile Dip

8 oz. shredded cheddar or Colby cheese
1 cup mayonnaise
1 can (4.5 oz) chopped ripe olives, drained (divided)
1 can (4 oz.) chopped green chilies, drained
1/4 tsp garlic powder
few dashes Tabasco or other pepper sauce
1 medium tomato, seeded and chopped
1/4 cup sliced green onions, including tops

In large bowl, stir together cheese, mayonnaise, 1/2 of the olives, chilies, garlic powder and Tabasco sauce. Spread in 9" quiche or pie plate. Bake at 350 degrees for about 20 minutes, until hot and bubbly. Sprinkle with tomato, green onions and remaining black olives. Serve warm with corn chips.