2 cups regular applesauce
1 pint of milk
1 (6 ounce) can of frozen lemonade
1 pint of lemon flavored sherbet
6 bottles of 7-Up, Ginger Ale, Sprite (what ever is your favorite clear soft drink)
Dash of nutmeg
bag of small white or colored marshmallows (optional)
Combine the applesauce and milk in a large punch bowl, then add the lemonade and scoops of sherbet.
Slowly add the soft drink and sprinkle the mixture with nutmeg and marsh mellows.
If you want the punch to be thicker just double the quantities of applesauce, milk, lemonade and sherbet.
2 Tablespoons prepared mustard
1 Tablespoon sugar
1 Tablespoon cream
1 Tablespoon vinegar
1/2 teaspoon salt
8 hard boiled eggs
Remove egg shells. Cut the eggs in half and scoop out the yolks. Set whites aside onto a paper towel or paper plate. Mix ingredients with yolks until smooth.
Spoon yolk mixture into egg white halves. Arrange decoratively onto platter and sprinkle the lot with paprika.
1 Tablespoon Apple cider vinegar
1/4 cup miracle whip dressing
1 heaping Tablespoon deli style mustard with horseradish
4 hard boiled eggs
1 generous Tablespoon pickle relish
Remove egg shells. Mash eggs with a potato masher. Mix all ingredients together and serve on bread or in a lettuce salad.
The vinegar and deli style mustard give this recipe a tangy-hot flavor.
10 ounces frozen chopped spinach
1 package dry mushroom soup mix
1 can water chestnuts, drained, diced
1 cup mayonnaise (regular or nonfat)
1 cup sour cream (regular or nonfat)
2 to 2 green onions chopped
1 loaf round sourdough bread
Thaw and thoroughly drain spinach. Mix all ingredients together until well blended. Refrigerate overnight.
Cut off top of bread loaf. Hollow out the bottom portion. Pour spinach dip into hollowed out portion. Cut the top part and the excess bread into cubes for use as dippers.
1/2 cup cucumber, chopped
1 cup sour cream (regular or nonfat)
1/2 teaspoon garlic salt
2 tablespoons red wine vinegar
2 tablespoons minced parsley
sprinkle of black pepper
Mix all ingredients together until well blended. Refrigerate 2 hours or overnight
1 cup grated cheddar cheese
1 can refried black beans
1 container sour cream
4 to 6 soft avocados
1 container fresh hot, chunky salsa
1 diced onion (white or red)
2 to 4 green onions chopped (optional)
1 can chopped olives
Make the guacamole by mixing avocados with salsa. Spread refried beans on dish or platter. Spread guacamole over beans.
Spread sour cream over guacamole. Sprinkle cheese over the top, sprinkle onions and olives over the cheese.
Cover and refrigerate 2 hours or overnight. Use restaurant style tortilla chips as dippers because they resist breaking.
12 ounces cream cheese
2 tablespoons ranch dressing
2 tablespoons diced green chilies
3 tablespoons chopped black olives
3 to 4 green onions chopped
5 to 6 each 8" flour tortillas
Soften the cream cheese then add remaining ingredients. Divide mixture evenly among the tortillas. Spread evenly on tortillas. Roll each tortilla up and chill for several hours before slicing.
For variety, mix and match these ingredients to the rolls:
Serves up to 100 people!
11 heads lettuce
2 heads red leaf lettuce
6 bunches of radishes
3 large bags or baskets cherry tomatoes
2 large cans kidney beans
6 green peppers
1 head red cabbage
3 stalks celery
6 burp less cucumbers
3 cans beets (shoestring or sliced)
1 1/2 pound shredded cheddar cheese
2 boxes croutons
3 red onions (the flatter the onion the sweeter the taste)
8 packages dry ranch dressing mix
1 gallon mayonnaise
1 gallon buttermilk
Wash and tear or chop lettuce. Thinly slice or dice green peppers, onions, celery and cucumbers. Slice radishes. Shred cabbage. Wash cherry tomatoes. Drain beets and kidney beans. Mix ranch dressing mix with mayonnaise and buttermilk. Place each ingredient or item in separate, individual, sealable containers.
Place on table along with plates, forks and spoons and napkins for self serve.
equal parts Roquefort cheese and cream cheese
a few drops of lemon juice
tabasco sauce
red pepper
a tad of butter (1 teaspoon butter to 8 teaspoons of cheese mixture)
Cut celery into 3 inch pieces.
Wash and scrape. Make half-inch fringe cuts at each end; set in a bowl of ice water for several hours until the ends curl.
Dry and spread with filling:
Mix equal parts Roquefort cheese and cream cheese, add a few drops of lemon juice, tabasco sauce, red pepper and a tad of butter (1 teaspoon butter to 8 teaspoons of cheese mixture).
Thin sliced, lean ham
cottage cheese or ricotta cheese
chopped peppers or chives
Cut ham into 2 inch squares. Spread thinly with cheese, pepper or chive mixture. Roll ham and fix with toothpicks to keep shape.
Looking for a party decorating idea? Here's a pretty in pink snowflake party layout.
