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1 8-oz pkg cream cheese

1/2 C. sour cream

1/4 C. mayonnaise

3-4 cans broken shrimp, rinsed and drained

1 C. seafood cocktail sauce

2 C. grated mozzarella cheese 3chopped green onions

1 tomato diced

1 green pepper, chopped

Mix first three ingredients. Spread in a 12-inch dish or pie plate. Scatter shrimp over cheese mixture. Add a layer of seafood sauce, then mozzarella cheese, green onion, tomato and green pepper. Cover until ready to serve. Serve with your favorite crackers or chips and provide small spoons for easy serving. Note: Instead of seafood cocktail sauce, you could substitute 1 cup of ketchup mixed with creamy horseradish.

4 zucchini - grated

1 large onion, finely chopped

3 rashers (slices) bacon, chopped

1 cup cheddar cheese, grated

2 6-oz cans of tomato paste

1 cup self-rising flour

1/2 cup oil

Salt & Pepper to taste

5 eggs, lightly beaten

Combine all ingredients, mix well. Pour into well-greased lamington tin (pie pan). Bake in moderate, 350 degree oven 30-40 minutes or 'til brown.

4 whole chicken breasts, split, skinned and boned

8 slices Swiss cheese

1 can cream of chicken soup, undiluted

1/4 cup dry white wine or chicken broth

1 cup herb-seasoned stuffing mix, crushed

1/4 cup butter/margarine - melted

Arrange chicken in a lightly greased baking dish. Top with cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 40-55- minutes. Yield: 8 servings.

CRUST:

3/4 C. all-purpose
flour 2 T. honey 1 egg yolk 6 T. margarine

										
										
										
										
										

										
										
CAKE:
										

										
										
3 10-z bars
cream cheese
										

										
										
1 tsp. vanilla
flavoring
										

										
										
1/4 C. pineapple
juice
										

										
										

										

3 whole eggs

1 C. honey

1/4 of a 32-0z
can crushed pine-

apple (reserve
remaining pineapple

and juice)

										
										
										
										
										

											ICING: 
										
										

											1 T. cornstarch 
										
										

											1 T. honey 
										
										

Mix all the CRUST ingredients together to make a dough. Press dough into cheesecake pan that has been coated with an oil spray. Mix all CAKE ingredients and pour into the crust. ICING: Boil the icing ingredients together, until slightly thickened. Then mix in remaining pineapple and reserved pineapple juice. Spread icing over top of cheese cake. Bake at 385 degrees for 50 minutes. Remove from oven, let cool for 15 minutes. Remove cheesecake ring off pan, cool at room temperature for 2 hours before serving.

1/2 Lb. bulk pork sausage
12 eggs

1/2 C. chopped onion
1/4 C. chopped green bell pepper

1/2 tsp. salt

1/4 tsp. pepper
1/4 tsp. garlic powder

1/2 C. shredded cheddar cheese