Page 16 - By His Hands We Shall Be Fed Test 2

OYSTER CRACKERS

Cheryl Dyar

1 bx. Oyster crackers 1 tsp. powdered garlic
3/4 C. oil 1 tsp. Hidden Valley Ranch

1 tsp. dill salad dressing mix

Mix all ingredients, except crackers, in a large bowl, then add crackers and mix well.

SHRIMP DIP (BLAZER-STYLE)
Cheryl Simpson

1 8-oz. pkg. cream cheese 1/2 C. onions, grated

2 C. sharp Cheddar cheese Cayenne pepper, to taste

2 C. cooked shrimp, chopped Mayonnaise, enough to spread easily

Mix together and refrigerate overnight.

PART MIX

1/2 C. melted butter 2 2/3 C. Rice Chex

1 1/4 tsp seasoned salt 2 2/3 C. Wheat Chex

4 1/2 tsp Worcestershire sauce 2 2/3 C. salted mixed nuts

2 2/3 C. Corn Chex

Preheat oven to 250°. Heat butter in shallow roasting pan until melted. Remove and

stir in seasoned salt and Worcestershire sauce. Add Chex cereals and nuts until all pieces are

coated. Heat in oven for 1 hour. Stir every 15 minutes. Spread on paper towels to cool.

CHEESY ONION STUFFED MUSHROOMS
Nancy Renoir

1 /12 lb. med. mushrooms 1 8-oz. ctn. Philadelphia Brand

Whipped cream cheese and chives

Preheat oven to broil. Remove stems from mushrooms. Fill caps with cheese. Broil 5
minutes