2 16 oz. cans pineapple chunks, drained, save the juice

1-1/2 cups to 2 cups miniature marshmallows

about 3 in. off of a 3lb. loaf of Velvetta cheese, cubed

l egg

2 1/2 tbsp. cornstarch (mixed with 1/4 cup water)

l tbsp. sugar

Beat egg, pineapple juice, sugar and cornstarch mixture to blend Cook

over low heat until thick. Cool slightly and pour over first three

ingredients. Mix well

• 2 medium leeks
• 36 ounces low-sodium chicken broth
• 3 medium potatoes, cubed
• 3 cloves garlic, minced
• 1 1/2 cups evaporated skim milk
• 1/4 cup snipped chives
• 1/2 cup crumbled feta cheese

Directions

Remove and discard any tough outer green leaves and the root end of each leek.
Cut the leeks in half lengthwise.
Wash each leek well to remove any dirt from between the layers, then thinly slice.
In a large saucepan, combine the leeks, broth, potatoes and garlic and heat to a boil.
Reduce the heat to medium-low, cover loosely and simmer until the potatoes are tender, about 10 to 15 minutes.
Stir in the milk and chives and simmer just until heated through but don’t boil.
Sprinkle the feta cheese and serve.
Makes 4 servings.
Calories 244, Fat 4 grams, Cholesterol 20 mg, Sodium 375 mg,
Carbohydrate 37 grams, Protein 24 grams, Fiber 3 grams.
Points 5.

• 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 cups all-purpose baking mix
• 1 cup buttermilk
• 2 eggs
• 1 (3.5-ounce) package HORMEL® sliced pepperoni, chopped
• 1 cup shredded Mozzarella cheese
• 4 ounces feta cheese
• 1/4 cup butter, melted

Directions

Preheat oven to 350°F. Spray or butter a 9-x13-inch baking dish.

In medium bowl, mix together baking mix, buttermilk, and eggs. Gently fold in pepperoni and shredded cheese. Pour mixture into pan, spreading evenly. Crumble feta cheese over the top and drizzle with melted butter. Bake 30 to 35 minutes or until golden brown. Cool slightly and cut into triangles.

Makes 30 appetizers

Nutritional Information per Serving: Calories: 92, Fat: 6 g, Protein: 3 g, Cholesterol: 28 mg, Carbohydrates: 6 g, Sodium: 225 mg

• 1 Loaf sourdough bread; cubed
• 5 tb Butter; melted
• 1 c Ricotta cheese
• 1/4 ts Dry mustard
• 1/4 lb Monterey Jack cheese, shredded
• 1/4 lb Sharp cheddar cheese, shredded
• 1/2 lb Dungeness crab meat
• 2 tb Green chiles; chopped
• 12 Eggs; slightly beaten
• 6 c Milk

Directions

Butter a 9″ x 14″ baking dish. Layer the bread with ricotta, crab, Jack and cheddar cheese and chiles.

Blend eggs, milk, butter and mustard in a large pouring bowl. Pour over bread mixture, covering all of it.

Cover the Strata with plastic wrap and refrigerate overnight. Bake at 350 degrees for 30 minutes or until eggs are set.

• 1 (8 oz.) package cream cheese, softened
• 8 oz. Crab Meat, cleaned
• Lemon juice (optional)
• 1 small bottle cocktail sauce

Directions

Spread cream cheese 1/2 inch thick in shallow serving bowl or plate. Toss Crab Meat with lemon juice; spread over cream cheese. Pour cocktail sauce over Crab Meat. Serve with crackers. Yield: 10 servings.

• 1 pie shell baked with egg white wash to seal it
• Slivered almonds (opt.)
• 1 cup Crab Meat
• 3 eggs & leftover yolk from shell
• 2 cups Swiss cheese
• 2 green onions, chopped
• 1 cup half and half cream
• 1/4 tsp. nutmeg
• 2 tsp. lemon zest

Directions

Place 1/2 of cheese in shell, then add the meat, green onion and other 1/2 of cheese. Beat eggs, add cream, nutmeg and lemon zest. Top with nuts, optional.

Bake at 400 F for 15 minutes, then at 325 F for 40 minutes. Can use other than white cheeses. Let sit 10 minutes when done with baking.

• 8 oz. Crab Meat
• 10 oz. sharp Cheddar
• 8 oz. American cheese
• 1/4 cup butter
• 1/2 cup Sauterne

Directions

Cut all cheese in small pieces; combine in a saucepan with butter and Sauterne. Stir over low heat until cheese melts. Add the shredded Crab and heat through.

Pour into chafing dish; garnish with some pieces of Crab Meat. Serve with chunks of crusty bread.

• 2 Tbsp. chopped onion
• 1 (6 oz.) package lump back Crab
• 8 oz. cream cheese
• 1 Tbsp. milk
• 1/2 tsp. salt & pepper
• 1 tsp. horseradish sauce

Directions

Soften cream cheese with milk in an oven proof dish. Add shredded Crab, salt and pepper if desired and horseradish. Bake uncovered at 375 F for 15 minutes. Serve with party rye.