Ingredients

• 1/4 lb. soft cream cheese
• 2 Tbs. blue cheese\grated, crumbled
• 1 Tbs. orange zest
• 2 Tbs. plus 2 tsp. finely chopped nuts

Directions

Combine first 3 ingredients. Form into small balls, roll in the nuts, and chill for 1 hour, or until firm.

• 2 Tbs. instant nonfat milk powder
• 2 tsp. water
• 2 tsp. vanilla extract
• 2 Tbs. honey
• 1/2 cup plus 2 Tbs. smooth natural peanut butter

Directions

Combine milk powder, water, and vanilla in a bowl. Slowly blend in honey and peanut butter, stirring until liquid blends with peanut butter. Form into balls and chill in the refrigerator.

• 1/2 cup corn flakes cereal, or wheat cereal
• 1/4 cup creamy peanut butter
• waxed paper

Directions

Crumble the cereal in a bowl. Mix in the peanut butter, stirring thoroughly. Form mixture into small balls. Place on wax paper and put in freezer for 10 minutes or until hardened. Serve.

• Makes 24 balls
• 1/4 cup crushed wheat flake cereal; (1 cup = uncrushed)
• 3 tablespoon honey
• 1/4 cup nonfat dry milk solids
• Non-stick cooking spray

Directions

Reserve two tablespoons crushed cereal. Mix honey and peanut butter. Gradually add nonfat milk, mixing well. Spray hands with non-stick cooking spray and shape into 1/2 inch balls. Roll in reserved cereal. Chill until firm, about 1 hour. Store in refrigerator.

• 2 lb Crabmeat
• 2 Eggs
• Peanut oil
• 1 c Italian bread crumbs
• All-purpose flour

Directions

Mix crabmeat, eggs and bread crumbs. Make into small balls the size of small meatballs. Roll balls in flour and fry in peanut oil until golden brown. Drain on paper towels. Put toothpicks in crab balls and serve with tartar sauce or ketchup.

• 3 cn (6. 5 oz) minced clams; drained, reserve liquid
• 3 Celery stalks; minced
• 1 Onion; minced
• Salt and pepper to taste
• 6 Hard-boiled eggs; diced
• 1/2 lb Moist bread crumbs
• Oil for deep frying

Directions

Add enough water to reserved clam liquid to make 2 cups liquid. Place 1 1/2 cups clam liquid, celery, and onion in saucepan; simmer until celery is soft.

Add clams, salt, and pepper to celery mixture; simmer for 10 minutes.

Add eggs, 1/2 cup clam liquid, and bread crumbs to clam mixture; mix well, then remove from heat. When cool enough to handle, shape clam mixture into small balls; refrigerate until well chilled.

Heat oil to 350 F in deep skillet or deep fryer. Fry clam balls until golden brown. Drain on paper towels; serve immediately with wooden toothpicks for appetizers, or in a basket as a side dish.

• 1 quart shrimp, peeled and ground
• oil
• 2 medium potatoes, boiled and mashed
• 1 can tomato sauce (8 oz)
• 1 bell pepper, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 1 egg
• salt, pepper and cayenne to taste
• 1/2 cup flour

Directions

Mix shrimp, potatoes, 1/2 of the bell pepper, 1/2 of the onoin, garlic and egg; salt pepper and cayenne to taste. Shape into balls, roll balls in flour, brown in hot oil. Place in skillet with other 1/2 bell pepper and onion, cover with tomato sauce. Simmer for 1 hour.

Servings: 4

• 10 cups popped popcorn
• 1 cup mini-marshmallows
• 1/4 cup butter
• 2 ounces fruit leather, dark-colored

Directions

Place popped popcorn in a large bowl and set aside.
In a microwave safe bowl, melt marshmallows and butter on HIGH for 1 to 2 minutes, stirring half way through, until mixture is smooth.
Pour over popcorn and stir well until coated and sticky.
Mold popcorn into 8 balls and place on wax paper.
Cut fruit leather into 24 1-inch triangles (for eyes and nose) and 8 jagged squiggles (for mouths).
Apply fruit face pieces to popcorn balls.
Serve 8

• 5 qt. popcorn
• 2 c. sugar
• 1 1/2 c. water
• 1/2 tsp. salt
• 1/2 c. light corn syrup
• 1 tsp. vinegar
• 1 tsp. vanilla

Directions

Keep popcorn hot and crisp in a slow 300 degrees oven.
Combine sugar, water, salt, corn syrup and vinegar.
Cook to hard boil stage (250 degrees).
Add vanilla.
Pour slowly over popcorn.
Mix well to coat.
Press into balls.
Makes 15 to 20 balls.

• 1 cup sharp cheese, grated
• 3 tablespoons butter, softened
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon paprika
• 24 stuffed olives

Directions

Blend cheese and butter; stir in flour, salt and paprika and mix well to form a dough. Wrap 1 teaspoon cheese dough around each of the stuffed olives, completely covering. Freeze.

Bake on ungreased cookie sheet at 400 degrees F for 10 to 15 minutes.

Serve warm.