Crab  and  Egg  Cracker  Spread






1/3 cup mayonnaise

  1/3 cup chili sauce

1 tablespoon prepared horseradish

1 garlic clove, minced

1/2 teaspoon prepared mustard

  1/4 to 1/2 teaspoon hot pepper sauce

1/2 teaspoon salt

2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

2 hard-cooked eggs, finely chopped

  Assorted crackers





In a large bowl, combine the first seven ingredients.


Stir in the crab and eggs.


Cover and refrigerate for at least 2 hours.


Serve with crackers.



Serves 2 1/2 cups






Taco  Pinwheels






1 package (8 ounces) cream cheese, softened

1 tablespoon taco seasoning

1 can (16 ounces) refried beans

8 flour tortillas (10 inches)

3 cups shredded lettuce

2 large tomatoes, seeded and finely chopped

2 cans (4 ounces each) chopped green chilies

1 cup finely chopped ripe black olives







In a small bowl, beat cream cheese and taco seasoning until blended.

Stir in the refried beans.


Spread 3 to 4 tablespoons over each tortilla.

Layer lettuce, tomatoes, chilies and olives down the center of each tortilla.

Roll up tightly to 2 inch diameter.


Wrap in plastic wrap and refrigerate for at least 1 hour.


Cut into 1 inch slices.


Serve with salsa.



Serves 5 dozen appetizers






Cheesy  Mushroom  Bites






1 pound fresh mushrooms, sliced

1 large onion, chopped

2 garlic cloves, minced

1/2 cup butter

1 large green pepper, chopped

10 eggs

4 cups (16 ounces) shredded Monterey Jack cheese

2 cups (16 ounces) small-curd cottage cheese

1/2 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

3/4 teaspoon dried basil

3/4 teaspoon ground nutmeg






Preheat oven to 350 degrees.


In a large skillet, saute the mushrooms, onion and garlic in butter until tender.

Add green pepper; saute 1 minute longer.

Remove from the heat; drain.


In a large bowl, beat eggs.

Stir in the cheeses, flour, baking powder, salt, basil and nutmeg.

Add mushroom mixture.


Pour into a greased 15 inch x 10 inch x 1 inch baking pan.


Bake, uncovered, for 30 to 35 minutes or until edges are golden and a knife inserted

near the center comes out clean.


Let stand for 15 minutes.


Cut into squares.



Serves 12 dozen appetizers







 Salem's Den  Salem 2004 and Beyond