TROPHY WINNING SPINACH DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 (16 oz.) container sour cream
1 Cup Real or Light Mayonnaise or Low Fat Mayonnaise Dressing
3 scallions, chopped
1 (1.4 oz.) envelope Knorr Vegetable Soup dry mix
1 (8 oz.) can water chestnuts, drained and chopped (optional)
1 large unsliced oval or round loaf of bread, hollowed out (optional)

In medium bowl stir all ingredients until well mixed. Cover; chill 2 hours to blend flavors.

Stir before serving. If desired, spoon dip into hollowed-out bread loaf. Makes about 4 cups.

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WING DINGS

These are a Texas specialty!

1 C. beer
1/4 C. unsulphured dark molasses
1/4 C. creamy peanut butter
1/4 C. Worcestershire sauce
1 1/2 T. chili powder
Juice of 1 medium lime
1/2 tsp. dry mustard
1/4 tsp. aniseed, toasted and ground
1/4 tsp. salt
1 1/2 doz. chicken wings

Preheat oven to 350 degrees F. Grease a large baking pan or dish.

Combine everything except the wings in a large, heavy pan. Simmer them over medium heat 15 to 20 minutes, until they have reduced to a thick sauce. While the sauce simmers, prepare the chicken wings. With a butcher knife, remove the wing tips, then cut each wing in half at the joint. Add the wings to the sauce, and stir to coat them. Ladle the wings and the sauce into the baking dish. Bake for 25 minutes, then stir the wings in the sauce. Turn the heat up to 425 degrees F and bake an additional 10 minutes, or until the sauce glazes the wings. Serve the wings hot with a ranch dressing, if desired.

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DILLY CHICKEN PURSES

2 C. cooked chicken breast, diced
2 C. sharp cheddar cheese, shredded
2 C. mayonnaise
1 red sweet bell pepper, diced
2 garlic cloves, minced
5 T. dill seed or dill powder
2 C. fresh broccoli, diced
1 tsp. salt
1 tsp. pepper
3 cans large crescent rolls dough

Preheat the oven to 375 degrees F.

Gently mix together the chicken, cheese, mayonnaise, red pepper, garlic, dill, broccoli, and salt and pepper.

Take the crescent roll dough out of the packages and place a spoonful of the mixture in the center of each individual piece of dough. Fold the corners up into the middle and crimp to seal. If you wish, you can brush the outside with a beaten egg and sprinkle with more dill. Place on a cooking sheet and bake in the oven for approximately 12 minutes or until golden brown. Remove from the oven and allow to sit for 10 minutes before serving. The filling will be very hot.

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TUNA PUFFS

4 T. butter
1/2 C. all-purpose flour
2 large eggs
1/2 C. Cheddar cheese, grated
1/2 C. hot water

6 oz. canned tuna, packed in water, drained
16 oz. cream cheese
1 T. milk

Melt butter in 1/2 cup boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that does not separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in grated cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake at 400 degrees F for about 20 minutes.

Remove puffs from oven; cool and split. Combine tuna, cream cheese and milk. Fill each puff with 2 teaspoons. Makes 24.

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STUFFED PORTABELLO MUSHROOMS

2 slices bacon
4 large portabello mushrooms
Olive oil, virgin
1/2 C. onions, minced
1/2 C. bell pepper, red, minced
1 tsp. garlic, finely minced
1/2 C. fine bread crumbs
2 T. fresh parsley, chopped
1/4 tsp. salt
1/4 tsp. black pepper
1/2 C. fresh Parmesan, grated

Cook bacon until crisp. Let cool and then crumble.

Prep the mushrooms by removing the stems and with a small spoon, carefully remove the gills and discard.

Clean both sides and dry with paper towel. Then apply olive oil to both sides. Set on platter with top side down.

In the same pan as the bacon, re-heat the bacon grease and saute the onion and bell pepper for about 6 minutes.

Add the garlic and sauté another minute.

Add the bread crumbs, parsley, salt and pepper and mix well.

Remove from heat and stir in cheese.

Place stuffing inside portabello mushrooms and then grill using High/Indirect heat.

Should take about 8 minutes to finish. Be sure to NOT place directly over the flame.