Salmon Cheese Ball

1 (8 oz.) package cream cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/8 teaspoon dillweed
salt, pepper & garlic powder, to taste

In a mixing bowl with a hand-held electric mixer at medium speed, beat cream cheese, lemon juice, onion, horseradish, dill, salt, pepper and garlic powder until well blended.

1 (15-1/2 oz.) can salmon

Drain and flake salmon, removing skin and bone. Beat into cheese mixture at low speed until well blended. Chill until firm enough to handle. Shape into ball with wet hands.

3 to 4 tablespoons fresh chopped parsley
1/4 cup chopped walnuts or pecans

Coat with parsley and walnut mixture. Cover and chill thoroughly; serve with crackers.

Hot Bacon Spread

1 (1 pound) loaf unsliced round Italian bread
2 cups shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/4 cup chopped onion
5 bacon strips, cooked and crumbled
1 garlic clove, minced

Cut top fourth off loaf of bread; carefully hollow out bottom, leaving 1-in. walls. Cube removed bread and set aside. Combine the remaining ingredients; spoon into bread bowl. Replace top. Place on an ungreased baking sheet. Bake at 350 degrees F for 1 hour or until heated through. Serve with reserved bread cubes.

Bacon Bacon Spread

1 pound sliced bacon
3 cups finely shredded Cheddar cheese
4 large green onions, sliced (optional)
3 tablespoons mayonnaise

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, let cool and crumble.

Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.

Perfect on breads such as pumpernickel, rye, sourdough, or on various flavors and types of crackers.

Christmas Crab Rolls

1/2 lb. crab meat (not imitation)
1/2 lb. grated Velveeta cheese
1/2 lb. grated mild cheddar
4 green onions, chopped
1 green pepper, chopped
6 oz. green olives, chopped
1 c. tomato sauce
2/3 c. oil
3/4 tsp. garlic powder
36 small French rolls

Mix all ingredients (except rolls) together. Set aside and refrigerate. Cut the top 1/4 off the rolls
and gently pull out the insides of the bottoms. Fill with crab mixture and replace tops. Place
rolls in foil and store in refrigerate until ready to bake or may be frozen. Bake at 350 degrees for
20-30 minutes until outside are crispy and filling is melted and hot.

Gift in a Jar - Oatmeal Milk Bath

1 cup cornstarch
2 cups powdered milk
One-half cup finely ground oatmeal (you can grind your own by putting regular oatmeal into a blender until powdery)
Any other additions such as rose petals, lavender, or rosemary all finely ground (optional)
Combine all ingredients in a blender or food processor. Blend thoroughly.

Directions: Add one-half cup to hot bath water.

Home Made Dog Biscuits

2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk
1 egg
1/2 cup vegetable oil
2 beef bouillon cubes that have been dissolved in 3/4 cup boiling water
2 Tbsp. brown sugar

Preheat oven to 300 degrees. Combine all ingredients in a large mixing bowl, stirring until well
blended. Knead dough for about 1 minute. On a floured surface roll out dough to about 1/4"
thickness. Cut out bones and place on greased cookie sheet. Bake for 30 minutes. Cool before
placing in a jar.