The Red Hot Chili Paper

Send us some "foodback"

Spinach Balls
Pickled Mushrooms
Marinated Wings
Beggar's Purses
Pesto Palmiers
Vine Leaves
Honey Garlic Wings
Fette Di Melanzane
Salmon Mousse
Beer Cheese
Shrimp Toast
California Cheese Dip
Cheese Log
Cheese Fondue
Chopped Liver
Pickled Herring
Tuna Gefilte Fish
Teriyaki Puffs
Veggie Bites
Garlic Balls
ChiliBeef WonTons
Chicken Fingers
Broccoli Bites
Sausage Balls
Pearl Balls
Spicy Chicken Bites
Mushroom Filos
Mushroom Nut Pate
Calamari Vinaigrette
Crab Dip
Leek Dip
Hot Bacon Swiss Dip
Salmon Roll
Sesame Pork
Hot Bacon Swiss Dip


      1 (8 oz.) pkg. cream cheese
      1/2 c. Miracle Whip salad dressing
      4 oz. Swiss cheese, shredded
      2 tbsp. green onion slices
      8 slices bacon, crisply cooked, crumbled
      1/2 c. buttery crackers, crushed

      PITA CRISPS:--
      2 whole wheat pita bread rounds
      3 tbsp. margarine
      1/4 c. sesame seed, toasted



    Dip: Microwave cream cheese on 50% power for 30 seconds. Mix in salad dressing, Swiss  cheese and onions until well blended. Spoon into 2 1/2 cup casserole. Microwave on HIGH  for 4 minutes or until thoroughly heated. Sprinkle with bacon and cracker crumbs. Makes 2  cups. --

    Crisps: Cut each pita into eighths. Split each triangle in half along outside seam.  Spread rough side of each triangle with margarine. Sprinkle with sesame seeds. Place  triangles on cookie sheet. Bake at 375 degrees for 8 - 10 minutes until crisp. Serve with  hot dip.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the