Vegetable Sandwich Spread

Michelle Haynes

• 8 oz block of cream cheese, room temp
• 1 tbsp lemon juice
• 1 packet unflavored gelatin
• 1/4 cup chopped celery
• 1/4 cup chopped onion
• 1/4 cup grated carrot
• 1/4 cup grated cucumber
• 1/4 cup chopped nuts
• 1/4 cup chopped bell pepper
• 1/4 cup mayonnaise (or to taste)
• Splash of milk (for gelatin)

Dissolve the gelatin in milk. Stir in cream cheese and mayonnaise, until mix is a consistent texture. Add all chopped bits of veggies and nuts, plus lemon juice, and combine. Serve on bread.

Pineapple Spread

Frances Bonner

• 2x 8 oz cream cheese, room temp
• 1 small can crushed pineapple, drained
• 2 tbsp chopped green onion
• 1/3 cup chopped pecans
• 1/4 cup chopped green bell pepper
• 1 tsp seasoned salt

Mix all ingredients together until well blended. Chill until firm before serving.

Ham Rolls

Regina Clements, Patricia Farr

• 2 sticks butter, room temp
• 3 dozen white dinner rolls
• 16 oz deli cooked ham
• 2 cups swiss cheese, grated
• 1 medium onion, minced
• 2 tbsp poppy seed
• 1 teaspoon Worcestershire sauce
• Horseradish sauce to taste

Mix together butter, horseradish, poppy, onion, and Worcestershire.  Split the entire package of rolls down the middle, like for sandwiches but all together, and spread the butter mix on both sides. Layer the ham over the bottoms. Sprinkle with swiss cheese, and replace the tops of the rolls. Bake at 400 F for 10-15 minutes; serve hot.

Vegetable Pizza

Sallie Clark

• 2 cans of crescent roll dough
• 2 blocks (8 oz) of cream cheese
• 1 envelope of Ranch dressing mix
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup chopped tomato
• 1 cup mayo
• 1/2 cup chopped broccoli
• 1/2 cup chopped cauliflower
• 1/2 cup chopped mushrooms
• 1/2 cup chopped bell pepper

Unroll crescent rolls and place in an appropriately sized baking dish, pinching edges together to seal. Bake this at 375 F for 10-12 minutes, until lightly browned, and allow to cool. Combine in a separate container the cream cheese, mayo, and dressing mix; beat until well blended. Spread this mixture over the cooled crust, dress with vegetables, and sprinkle with cheese. Chill for 2 hours or overnight, and cut into squares.

Cucumber Sandwich Spread

Helen Rodgers

• 8 oz block of cream cheese, room temp
• 1 small onion
• 1 small cucumber
• 2-3 drops of Worcestershire sauce

Grate cucumber and onion together. Put the shreds into a tea towel and squeeze out juices until veggies are more dry and clumpy. Add together this, the cream cheese, and the Worcestershire sauce; mix well. Store chilled, and spread lightly on sandwich bread to serve.

Ham Biscuits

Editor's Note: Exactly zero biscuits are to be had here; these are sliders on dinner rolls.
Gayle Holcomke (sic), Cynthia Montgomery

• 8 oz boiled ham
• 1 package dinner rolls
• 6 oz pack of Swiss Cheese
• 1 stick butter
• 1 tsp poppy seed
• 2 tsp dried minced onion
• 1 tbsp Worcestershire sauce
• 1 1/2 tbsp prepared mustard

Cut ham and cheese into pieces the size of rolls. Slice rolls open, and place the ham and cheese inside. Melt together in a container the butter, poppy seed, minced onion, Worcestershire, and mustard, and pour over rolls. Bake for 15 minutes at 350 F.

Deviled Cheese Sandwich Spread

Rhea Conley

• 8 oz cream cheese, room temp
• 3 hard-boiled eggs
• 1 small onion, minced
• 1 small jar pimentos
• 4 tbsp mayo
• salt and pepper to taste

Mix cream cheese and mayo until a smooth texture. Chop pimentos and eggs into small pieces; fold into cream cheese mixture. Salt and pepper to taste. Spread on bread to make sandwiches.