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CHIPS AND DIPS AND BEYOND

Crispix Mix^® Sweet Minglers

ALSO KNOWN AS PUPPY CHOW

Ingredients:

• 1 package (6 oz., 1 cup) semi-sweet chocolate chips
• 1/4 cup peanut butter
• 1/2 cup peanuts (optional)
• 6 cups KELLOGG’S^® CRISPIX^® cereal
• 1 cup powdered sugar

Directions:

1. In large microwave-safe bowl, melt chocolate at HIGH for 1 minute. Stir and heat an additional 30 seconds at HIGH or until melted. Stir in peanut butter and peanuts. Gently stir KELLOGG’S^® CRISPIX^® cereal into chocolate-peanut butter mixture, until well coated.
2. Place powdered sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag. Gently toss cereal mixture until well coated. Store in airtight container in refrigerator.
   
   Microwave cooking times may vary.

Crispix Mix^® Original

Ingredients:

• 7 cups KELLOGG’S^® CRISPIX^® cereal
• 1 cup mixed nuts
• 1 cup pretzels
• 3 tablespoons margarine, melted
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion salt
• 2 teaspoons lemon juice
• 4 teaspoons Worcestershire sauce

Directions:

1. Preheat oven to 250º F.
2. Combine KELLOGG’S^® CRISPIX^® cereal, nuts, and pretzels in a 13 x 9 x 2-inch baking pan. Set aside.
3. Stir together remaining ingredients. Pour over cereal mixture. Stir gently.
4. Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

BEEFY NACHO DIP  
 
INGREDIENTS  
1/2 lb. ground beef  
1 lb. processed cheese, such as Velveeta  
1 cup salsa  
Tortilla chips  
 
METHOD  
In a large skillet, brown the meat over medium heat.  
Put the cheese and salsa in a microwave-safe bowl and microwave  
on High for 5 minutes, stirring after 3 minutes.  
Add the meat and stir.  
Serve with tortilla chips.  
 
Makes 3-1/2 cups.

SURPRISE CHEESE PUFFS  
 
INGREDIENTS  
1/2 c  Butter  
2 c  Grated sharp cheese  
1/2 ts Salt  
1 ts Paprika  
1 ds Cayenne or red pepper  
1 c  Sifted flour  
50 sm Stuffed green olives.  
 
METHOD  
Allow butter to soften; blend with cheese, salt, paprika and  
cayenne.  
Stir in flour, mixing well.  
Mold 1 tsp of this mixture around each olive, covering it  
completely.  
Arrange on a baking sheet and chill until firm.  
Bake in 400 oven for 15 minutes.  
Serve hot.  
 
Makes 50 puffs.  

PITA CRISPS WITH HERBS  
 
INGREDIENTS  
1/4 cup finely chopped green onions  
1/2 tsp. pickling (coarse) salt  
1/4 tsp. freshly ground black pepper  
1/2 cup finely chopped fresh parsley  
2 tsp. chopped fresh oregano or 1/4 tsp. dried  
1 tbsp. chopped fresh basil or 1/4 tsp. dried  
1 cup unsalted butter, softened  
9 (about 7-inch) pitta bread, each pitta cut into eighths.  
 
METHOD  
Combine green onions, salt, pepper, parsley, oregano and basil;  
mix into butter.    
Taste for seasonings.    
Spread each pitta piece with herb butter and place on  
baking sheets.    
Bake at 375F for five to ten minutes or until golden and crisped.    
Cool on baking racks before serving.    
 
Makes 72 pitta crisps

HAM ROLL-UPS  
 
INGREDIENTS  
Polish ham  
Cream cheese  
Green onions  
 
METHOD  
Have the ham sliced medium thickness.  
Take a slice and spread cream cheese over the slice.  
The thicker you spread, the cheesier the taste.  
Cut the green onions to just fit the width of the slice of ham.  
Roll the ham slice up and cut the rolled ham into bit size  
slices.  
Serve cold.

CHILI MUSHROOMS    
 
500g white or brown button mushrooms    
3 - 4 dried chilies    
1 TBS fresh thyme leaves    
 
DRESSING    
1 1/2 cups white vinegar    
1 bay leaf    
1/4 cup sugar    
3/4 cup extra virgin olive oil (or salad oil)    
 
METHOD    
Brush the mushrooms clean and place in a large jar with the chilies    
and thyme.    
Combine the vinegar, bay leaf, sugar and salt into a    
saucepan and slowly bring to the boil.    
Remove from the heat and    
allow to cool. Whisk in the oil.    
Pour over the mushrooms to cover.    
Stand for at least 8 hours.    
Serve with drinks or as a starter with    
crusty bread and salad greens

BROILED MUSHROOMS WITH CRABMEAT    
 
INGREDIENTS    
12 large mushrooms (about 1 pound)    
1/2 pound fresh or canned crabmeat    
1 Tablespoon fat-free mayonnaise    
1 Tablespoon plain non-fat yogurt    
1/2 teaspoon crab seasoning    
Preheat broiler.    
 
METHOD    
Brush any dirt off the mushrooms with a clean towel.    
Pick through crabmeat and discard any shell pieces.    
Remove stems from the mushrooms and save for some other use.    
Combine the crabmeat, mayonnaise, yogurt, and crab seasonings.    
Do not overmix -- you want the crabmeat to stay together as much    
as possible.    
Stuff the mushroom caps with the crabmeat mixture.    
Broil the stuffed mushroom caps for 5 minutes.    
Transfer to a warm serving platter and serve immediately.    
 
Serves: 12

CINNAMON NUTS  
 
INGREDIENTS  
1/4 cup butter  
3 cups Walnuts, Almonds, or Pecans  
1/2 cup sugar  
3 tablespoons sugar  
1 tablespoon cinnamon  
1/2 teaspoon ginger  
1/2 teaspoon nutmeg  
 
METHOD  
Toast the nuts a bit in a skillet, keep them tossing or they'll  
burn.  
Remove them from the skillet.    
Melt the butter in the skillet, stir in the nuts and the 1/2 cup  
sugar, stirring occasionally, until the sugar melts (5-10 minutes).    
In a large bowl, mix your spices and remaining sugar.    
Stir in the nuts.    
Spread on wax paper:  
cool about 20 minutes  
Separate them.  
Store in zip locks or tightly covered container

ANGEL EGGS  
 
INGREDIENTS  
6 eggs1 (6 1/2 oz can) water packed tuna; drained  
2 tablespoons sweet pickle relish  
1 tablespoon minced onion  
1 tablespoon chopped pimento  
4 tablespoons Mayo  
pinch dry mustard  
pinch sage  
black pepper  
 
METHOD  
Cook eggs, cool, remove shells.    
Cut in half crosswise, remove yolks.    
Mix together tuna, pickle, onion, pimento, Mayo and  
seasonings.  
Stuff each half with tuna mixture.    
Sprinkle with paprika

CHEESE LOVER'S DIP  
              
INGREDIENTS  
2 8-ounce packages cream cheese, softened  
2 tablespoons mayonnaise  
1 tablespoon heavy cream  
1 teaspoon grated onion  
1 teaspoon Worcestershire sauce  
1/4 teaspoon salt  
 
METHOD  
Beat all ingredients together until smooth and chill until ready  
to serve.  
Present with carrot and celery sticks, broccoli florets, or  
bagel chips.  
 
Serves six to eight.