RANCH-STYLE CHEESE BALL

Lael Henderson, Recipe #7

1 package Hidden Valley Ranch salad dressing mix
½ cup Mayonaise
½ cup milk
8 ounces cream cheese, softened
1/4 cup chopped onion (or 1 Tablespoon dried onion)
1 teaspoon Beau Monde seasoning
2 cups shredded Cheddar cheeseCombine all ingredients in food processor.

Process for 30 to 45 seconds or until well mixed.
(Can also just add ingredients to softened cream cheese and mix well with a wooden spoon)

Shape into ball; place on serving plate.
Sprinkle with additional dilweed . Serve with assorted crackers.
Yield: 1 cheese ball.

From The Beta Sigma Phi Cookbook–Pam Allen of Aurelia, Iowa
Note: I usually don't form it into a ball--just put it in a dish with a lid and store it in the fridge that way.

7 LAYER DIP

Melissa Giles, Briant Giles, Recipe #4

In square pan, layer in this order:
Refried beans
Sour Cream
Shredded CheesE
OlivesAvocados (can dice them thin and mix them in with the sour cream if you want)
Salsa
Diced Tomatoes
(and a little more Shredded Cheese for the top)
Cool.

Dip using toritlla chips.
This is my favorite dip ever!!!

DEVILED EGGS

Lael Henderson, Recipe #3

Peel and cut into halves...6 hard boiled eggs
Slip out yolks. Mash with a fork.

Mix in...
½ teaspoon salt
1/4 teaspoon pepper
½ teaspoon dry mustard
About 3 Tablespoons of mayonnaise--enough to moisten
Refill whites with egg yolk mixture, heaping it up slightly. Sprinkle with paprika.

Use with salads, cold meat platters, etc.
To carry to picnics fold two halves together in twisted wax paper.