Hot Gouda Appetizer

Jan Billits

• 1 round Gouda
• 1 can refrigerated crescent rolls
• 1 jar hot pepper jelly
• Triscuits

Remove wax from Gouda. Unwrap crescent rolls; pinch seams together, and wrap around cheese until encrusted. Bake 12 - 15 minutes at 375 F until crust is golden. Serve with Triscuits and pepper jelly.

Cheese Ball

Evie Bronikowski

• 8 oz cream cheese, softened
• 3 oz cream cheese with chives
• 1/2 lb shredded sharp cheddar
• 1 tsp Worcestershire sauce
• 1 tsp grated onion
• 1/2 tsp red pepper
• 1 cup chopped nuts, for rolling

Cream together all ingredients except nuts. Form into a ball, and roll in nuts. Chill before serving.

Cheese Ring

Wanda Belline

• 16 oz shredded sharp cheddar
• 16 oz shredded mild cheddar
• 1 small onion, diced fine
• 1 cup mayonnaise
• 1 tsp red pepper
• 1 cup chopped pecans
• Strawberry preserves

Combine both cheeses, onion, mayo, and red pepper; mix well. Sprinkle about 1/4 cup of the pecans into an oiled ring mold and press cheese mixture into the mold. Chill until firm, un-mold on platter, and pat remaining pecans onto ring. Pour strawberry preserves in the center, and serve with crackers.

Crab Hors D'oeuvers

Andrea Heaton

• 6 English muffins
• 1 stick butter
• 6 oz Old English cheese spread, extra sharp
• 1 1/2 tsp mayonnaise
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 package crab meat, frozen or canned

Melt butter; mix into cheese spread and mayonnaise.  Cream in salt, pepper, garlic powder, and crab meat.  Spread mixture evenly on English muffins.  Can be frozen at this stage.  To serve, cut muffin into sixths; bake at 350 F for 12 to 15 minutes.

Crab Ring

Karen Trachsel

• 1 cup diced celery
• 1/2 cup diced onions
• 8 oz cream cheese, softened
• 1 cup crab meat
• 1 cup mayonnaise
• 2 packets unflavored gelatin
• 1 can cream of mushroom soup

Combine celery, onions, crab, mayo, and cream cheese.  Prepare gelatin with three tablespoons of cold water.  Heat the mushroom soup in a saucepan; stir in prepared gelatin.  Fold in the crab mixture, and place in a ring mold or bowl.  Chill until set, and serve with crackers.