Ingredients

• 2 1/2 cups all−purpose flour
• 2 tsp baking powder
• 1/2 cup margarine or butter
• 1 cup granulated sugar
• 1 egg
• 1 tsp almond essence
• blanched almonds for decoration
• beaten egg for glazing

Instructions :

1. Sift the flour, baking powder and salt into a bowl. Cream the margarine (or butter) and sugar together until light, white and fluffy. Beat in the egg and almond essence. Stir in the sifted dry ingredients to make a stiff dough.
2. Form the mixture into balls about 1 − 1.5 inch diameter and place these on a greased baking tray. Place half an almond (split length ways) on each ball and press to flatten slightly. Brush with beaten egg.
3. Bake in a moderate oven (350 deg F / 180 deg C) for 20 minutes or until golden. Cool on a wire rack. This quantity makes about 45 biscuits.

Ingredients :

• 2/3 cup raw popcorn
• 1/4 cup oil
• 1/4 cup sugar

Instructions :

Place oil and popcorn in a large skillet that has a tight fitting lid. The popcorn should barely cover the bottom surface. Heat over medium until the first kernel starts to pop. Quickly stir in the sugar until dissolved. Cover and continuously shake skillet while holding top. Be careful, this will burn much quicker than regular popcorn. When you think all is popped, remove from heat. Spoon the popped corn into a bowl while shaking once in a while to let the uncooked kernels settle. Salt lightly, and break up into pieces.
(Note: This may take a little practice, but well worth the effort!)

Ingredients :

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 1/4 teaspoons Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1 pinch garlic salt
• 1 tablespoon milk
• 1/4 cup cheddar cheese, grated
• 1/2 lb. crab meat
• paprika

Instructions :

Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crab meat into cream cheese mixture. Pour into greased 1−quart casserole. Top with remaining cheese and dust with paprika. Bake at 325F until mixture is bubbly and browned on top, about 30 minutes. Serve with tortilla chips and/or crackers.

Ingredients :

• 1 pound large mushrooms
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons prepared Dijon−style mustard
• 6 1/2 ounces crab meat
• 1/4 cup chopped water chestnuts
• 2 tablespoons chopped pimento peppers
• 4 tablespoons grated Parmesan cheese

Instruction :

Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter. In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crab meat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom caps with the crab meat mixture. Sprinkle the stuffed caps with Parmesan
cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or until hot.

Ingredients :

• 1 pound lean ground beef
• 1 egg
• 2 tablespoons water
• 1/2 cup bread crumbs
• 3 tablespoons minced onion
• 1 (8 ounce) can jellied cranberry sauce
• 3/4 cup chili sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons lemon juice

Instruction :

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

Ingredients :

• 1/2 cup mayonnaise (or salad dressing)
• 1 cup mozzarella cheese, grated
• 2 medium tomatoes, seeded,finely chopped
• 1/4 cup black olives, chopped
• 1/4 cup parmesan cheese (preferably freshly grated)
• 1 teaspoon oregano
• 1/4 teaspoon basil
• 1 teaspoon black pepper
• 1 baguette, fresh, about 2 1/2″ round and 27″ long
• 1/3 cup butter, softened

Instruction :

Mix the first 8 ingredients (this can be done the day ahead and refrigerated). Cut the baguette into 1″ slices. Butter one side. Arrange on a cookie sheet, buttered side up. Divide the mixture among the slices and spread. Bake in 350F oven for about 15 minutes and the cheese has melted.

Ingredients :

• 1/2 cup butter
• 3/4 cup white corn syrup
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 1 cup almonds
• 1 (12 ounce) package crispy corn and rice cereal

Instruction :

Preheat oven to 275F. Spray a large roasting pan with non−stick cooking spray. In a medium−size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir
so that the mix will not harden into one big lump.