Snacky Sandwiches and Veggies

Tortilla Roll-Ups

• 2x 8 oz blocks cream cheese, softened
• 4 oz green chilies, chopped and drained
• 1 small can black olives, chopped and drained
• 3 green onions with tops, chopped
• 1 package large flour tortillas
• Picante sauce to taste

In a blender, combine cream cheese and picante sauce until well blended, then fold in other ingredients except tortillas. Spread cheese mixture over tortillas, and roll up. Refrigerate until set; several hours or overnight. Slice into small pinwheels and serve with picante sauce.

Toasted Mushroom Rolls

• 8 oz mushrooms
• 1/2 cup butter
• 2 tbsp minced shallots
• 1 tsp salt
• 2 tbsp flour
• 1 cup cream
• 1 tsp lemon juice
• 1 loaf Wonder Bread

Clean and finely chop 8 oz of mushrooms; saute in butter with shallots for 12 minutes. Sprinkle flour and salt into the pan, and cook for an additional 2 minutes. Add cream and cook until thick, stirring constantly, and add lemon juice before removing from heat.

Remove crust from bread, and roll flat with rolling pin. Place a spoonfull of mushroom mixture on each slice; roll up, and freeze overnight or until ready to use. When ready to serve, cut rolls in two; brush with melted butter and toast at 400 F for 15 minutes. Makes about 40 pieces.

German Mushrooms with Sour Cream

• 1 lb mushrooms
• 3 tbsp butter
• 1 tsp onion salt
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp white wine
• 2 tbsp sherry
• 3/4 cup sour cream
• 1 tbsp minced chives
• 3 tbsp chopped cucumbers

Wash and dry the mushrooms. Remove caps; stems can be used for another dish. Saute mushroom caps in butter for 4 minutes. Add salt, pepper, onion salt, wine, and sherry, and saute for one additional minute. Stir in cream, chives, and cucumbers. Heat through; serve on toast if desired.

Beef in a Boat

• 1 1/2 cups sour cream
• 1 1/3 cups mayonnaise
• 2 tsp Beau Monde
• 2 tsp dill seed
• 2 tbsp dried minced onion
• 2 tbsp dried parsley
• 1/4 tsp dried mustard
• 3 - 6 oz chipped beef
• 1 loaf unsliced rye bread

Cut out the center of the bread to form a hollow. Combine in a separate container all other ingredients, and place into the bread. Serve with bread cubes from the removed portion of rye.

Dried Beef Log

• 2x 8 oz cream cheese, softened
• 2 small jars dried beef, cut small
• 1 tbsp savory seasoning
• 1 tbsp Worcestershire sauce
• 6 - 8 sliced green onions (optional)

Reserve a quarter of the dried beef, and mix all other ingredients. Form mixture into a log, and roll log over reserved dried beef. Refrigerate until firm. Allow to soften at room temperature for about 30 minutes before serving with crackers.

English Muffin Pizzas

• 2 oz canned mushrooms, drained and sliced
• 1/2 cup shredded sharp cheddar
• 1/2 cup shredded mozzarella
• 1/2 cup pepperoni, chopped
• 1/3 cup mayonnaise
• 1/4 cup onion, chopped fine
• 1 tsp Italian seasoning
• 6 English muffin halves

Combine all ingredients except muffins, and spread mixture on the muffins. Place pizzas on greased cookie sheet and bake at 450 F until cheese is brown and bubbly.

Asparagus Roll-Ups

• 1/2 cup butter, softened
• 1 tbsp minced onion
• 1 tbsp lemon juice
• 24 slices white bread
• 1 can asparagus spears, drained
• Additional 1/4 cup butter, melted

Cream together softened butter, onion, and lemon. Cut crusts off bread, and roll flat with a rolling pin. Spread butter mixture on the bread, and wrap each slice around asparagus spears. Brush with melted butter, and bake at 350 F for 30 minutes.

Artichoke Appetizer

• 3 jars marinated artichokes
• 1 medium onion, chopped
• 2 garlic cloves
• 6 eggs, beaten
• 1/3 cup bread crumbs
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp black pepper
• 1/2 tsp red pepper
• 2 cups shredded cheddar
• 2 tbsp parsley (optional)

Cook the onion and garlic in the juice from the artichoke jars. Chop artichokes and set aside. Mix everything in a bowl, add to a greased 9 x 13 pan or round casserole dish. Bake at 350 F for 30 minutes, and serve cut into squares.

Cranberry Relish

• 4 cups fresh cranberries
• 2 oranges, peeled, quartered, and seeded
• 2 apples, cored but not peeled
• 2 cups sugar

Put all ingredients in a food processor or blender; mix well. Store chilled or frozen in covered jars.

Carrot Relish

• 2 lb carrots, peeled and thinly sliced
• 1 small green bell pepper, sliced thin
• 1 medium onion, sliced thin
• 1 can tomato soup
• 1/2 cup oil
• 1/2 cup sugar
• 1/2 cup white vinegar
• 1 tsp prepared mustard
• 1 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp pepper

Mix all ingredients together. Marinate overnight before serving.