Ingredients:
8 oz softened cream cheese
l/2 to 3/4 cup beer
8 oz sharp cheddar cheese, cubed
l clove garlic
l2 small sweet gherkin pickles, chopped
l tsp poppy seeds
Procedure:
Combine cream cheese and l/2 cup beer in blender
Add cheddar cheese and garlic - blend until smooth
Add remainder of beer if thinner consistency is desired
Add gherkin pickles and poppy seed and blend a few seconds
Preparation time is only l0 minutes.
Makes about 3 cups
FULL OF BOLOGNA CASSEROLE
Ingredients:
l and l/2 cups bologna, skinned and cubed
l and l/2 cups raw potatoes, cubed
l can cream of celery soup
2 large slices cheese (cheddar or Swiss), quartered
Procedure:
Mix bologna, potaotes, and soup in l and l/2 quart baking dish
Bake covered at 350 for l hour
Remove cover, top with cheese, broil until cheese is bubbly/brown
FROZEN CRANBERRY SALAD OR DESSERT
Ingredients:
2 cups (l2 oz package) fresh cranberries, finely chopped or ground
l and l/2 cups sugar
l/2 cup nuts, chopped (pecans or walnuts)
l can (8 and l/4 oz) crushed pineapple, drained
l package (8 oz) cream cheese, softened
l cup (l/2 pint) whipping cream, whipped
Procedure:
In medium bowl, combine cranberries and sugar
Add nuts and pineapple and mix well
Gradually add cream cheese and mix until well blended
Fold in whipped cream
Put in cupbake papers in tin (l2 full ones)
Freeze
When ready to serve, remove from freezer and place in refrigerator
for about l0 minutes to remove some of the hardness
Note: This can be served EITHER as a salad on bed of lettuce OR as a
dessert with a dab of whipped cream and a cookie on the side