2  pkgs. Crescent Roll  
2  (8oz) pkgs. cream cheese, softened  
3/4 cups mayonnaise  
1 pkg. Hidden Valley Ranch mix (dry)
3/4 cups grated cheddar cheese
3/4 cups of the following vegetables, chopped: Broccoli,
cauliflower, tomatoes, mushrooms, green pepper

Preheat Oven to 350 degrees. On cookie sheet spread crescent rolls out to line bottom and 1/2 way up sides. Bake for 7 to 8 minutes or until golden brown. Mix together cream cheese,
mayo and dressing mix. Spread over cooled crust. Sprinkle chopped vegetables and grated cheese over top. Cover and refrigerate until serving.



Cheese Ball

1/2 lb. sharp cheddar cheese
2  (8oz) pkgs. cream cheese
1  (5oz) jar Roka bleu cheese
dash of salt
1/4 tsp. paprika
Milk (just enough to make workable)
Ground pecans or walnuts

All ingredients should be at room temperature before starting. Mix together in large bowl, form into ball then roll in ground pecans or walnuts.
Chill until ready to serve.




Vegetable Dip

2/3 teaspoon Accent
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon parsley flakes
1/2 teaspoon minced onions
1/2 teaspoon celery salt
1/2 teaspoon dill weed

Mix all of the ingredients and refrigerate. Makes one cup.

Stuffed Mushrooms

1  10-ounce package frozen chopped spinach
1 1/2  lb. large fresh mushrooms (about 20)
1/4  cup chopped onion
2  cloves garlic, minced
1  tablespoon margarine
1/4  cup grated Parmesan cheese
1/4  cup fine dry bread crumbs
1/4  cup finely chopped pimiento
1/2  teaspoon dried basil, crushed
1/2  teaspoon dried oregano, crushed
1/4  teaspoon salt
1/8  teaspoon pepper

Thaw spinach, then drain well by squeezing excess liquid from it. Meanwhile, spray a cold 15x10x1-inch baking pan with nonstick coating. Set baking pan aside. Remove stems from mushrooms. Set tops aside. Chop enough mushroom stems to make 2 cups. In a 10-inch skillet cook chopped mushroom stems, onion, and garlic in margarine until onion is tender but not browned. Add thawed spinach. Cook over low heat until most of the liquid is evaporated. Stir Parmesan cheese, bread crumbs, pimiento, basil, oregano, salt, and pepper into spinach mixture. Spoon mixture into mushroom tops. Place stuffed mushroom tops in the prepared baking pan. Bake in a 425 degree F. oven for 10 to 15 minutes or until mushrooms are tender. Makes about 20 servings.

Make-Ahead Tip: Prepare stuffing and spoon into mushroom caps; cover and
chill up to 2 hours




Spinach Salad

1 10 oz. package frozen spinach
1 1/2 cup sour cream
1 cup mayo
1 package Knorr's vegetable soup mix

Squeeze spinach to remove excess water. Mix all ingredients together with the spinach. Refrigerate 2 hours. Get a round pumpernickle bread and cut top off and dig out bread to use shell. Fill the bread shell with the spinach salad. Use the bread pieces to dip into spinach salad. Very decorative when arranged.