INGREDIENTS:

• 24 slices white bread, crusts removed

 • 1 cup butter, melted

• 2 packages (8 ounces each) cream cheese, softened

• 1/2 cup mayonnaise

• 3 tablespoons sour cream

• 3 tablespoons prepared horseradish

 • 3 cans (6 ounces each) small shrimp, rinsed and drained

• 16 green onions, sliced

• Fresh dill sprigs (optional)

 

 

DIRECTIONS:

 

Preheat oven to 325 degrees.

 

Flatten bread with a rolling pin.

Cut each slice into four pieces.

 

Place butter in a shallow dish; dip both sides of bread in butter.

Press into miniature muffin cups.

 

Bake for 14 minutes or until golden brown.

 

Remove from pans to wire racks to cool.

 

In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish

until blended.

 

Just before serving, stir in shrimp and onions.

Spoon into cups.

Garnish with dill if desired.

 

Refrigerate leftovers.

 

Serves 8 dozen

 

 

 

 

 

Bandito  Chicken  Wings

 

 

INGREDIENTS:

• 12 whole chicken wings (about 2 pounds)

• 1/2 teaspoon salt

• 1/8 teaspoon pepper

• 1/2 cup butter, divided

• 2 tablespoons vegetable oil

• 1/2 cup taco sauce

• 1/4 cup barbecue sauce

• 1/4 cup French salad dressing

• 1 teaspoon Worcestershire sauce

• 1/8 teaspoon hot pepper sauce

 

 

 

DIRECTIONS:

 

Preheat oven to 325 degrees.

 

Cut chicken wings into three sections; discard wing tips.

 

Sprinkle with salt and pepper.

 

In a skillet over medium heat, combine 2 tablespoons butter and oil.

Fry chicken until brown, about 6 to 8 minutes on each side.

 

Place in a greased 13 inch x 9 inch baking dish.

 

In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce,

hot pepper sauce and remaining butter.

Cook and stir over medium heat until butter is melted and sauce is blended.

Pour 1/2 cup over the chicken wings.

 

Bake, uncovered, for 15 to 20 minutes or until chicken juices run clear.

 

Serve with the remaining sauce.

 

 

Serves 8 - 10

 

 

 

 

 

Deli  Roll  Ups

 

 

INGREDIENTS:
 

• 3/4 cup garlic-herb cheese spread

• 6 flour tortillas (8 inches), warmed

• 1 cup fresh baby spinach

• 6 thin slices deli ham

• 12 thin slices hard salami

• 6 slices provolone cheese

• 1/2 cup chopped green pepper

• 1/2 cup chopped sweet red pepper

 

 

 

DIRECTIONS:

 

Spread 2 tablespoons of cheese spread over each tortilla.

Layer with spinach, ham, salami and cheese.

Sprinkle with peppers.

 

Roll up tightly and wrap in plastic wrap.

 

Refrigerate for 1 hour or until firm.

 

Unwrap and cut each into six slices.

 

Place on a serving plate.

 

 

Serves 3 dozen