Recipe(tried): Party Bread, Chili Bread, Smokies in Sauce, Pina Coloda Popcorn

Party Bread
Recipe By : Terry Ward

4 cups sharp cheddar cheese
1 small can chopped ripe olives
1 bunch finely chopped greeen onions
mayonnaise
dash Worcestershire sauce
dash Tabasco sauce
party rye or pumpernickel

Combine all ingred. except bread, adding enough mayo to make spreadable. Spread on party bread. Bake at 350 for about 10 min. or till cheese is melted.

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NOTES : Part breads may be made ahead of time. Assemble and place on baking sheets and freeze. Remove to heavy-duty zip-top bag and store in freezer until ready to use.

Note 2: this recipe is easy to adapt to other things. Teens might prefer mozzarella and instead of may, use pizza sauce and add some finely chopped pepperoni.
or how about Monterey jack, bean dip and taco sauce.

Chili Bread
Recipe By : Terry Ward
Serving Size : 8

1 loaf ( 1lb) French bread
1 can (16oz) kidney beans -- rinsed and drained
1 can (15oz) chili without beans
1 clove garlic -- minced
1 medium tomato -- chopped
2 green onions -- thinly sliced
2 cups (8oz) shredded Monterey Jack cheese

Cut bread in half. Scoop out some of the bread to make a shallow "bowl" (about 1/2 to 1" deep). Toast lightly under broiler. Combine the chili, beans and garlic, mixing well. Divide chili mixture between halves of bread. Sprinkle with tomato, onion and top with cheese. Bake at 350 degrees for 10-12 min. or until cheese is melted and bread is heated through.

NOTES : I used 99% fat-free turkey chili and reduced fat cheese.

Smokies In Sauce

Smoky cocktail sausages
1 (240z) jar chili sauce
1 (12oz) jar grape jelly
Juice of one lemon

Combine chili sauce, chili sauce and lemon in a saucepan; heat over med. heat until jelly is melted. Place sauce and smokies in slow cooker or chafing dish to serve.

Pina Coloda Popcorn
Recipe By : Better Homes and Gardens

8 cups popped popcorn ( about 1/3-1/2 cup
unpopped)
2 tablespoons butter or margarine
1/3 cup light corn syrup
1/4 cup instant coconut cream pudding mix
3/4 teaspoon rum extract
1/2 cup diced dried pineapple or candied pineapple
1/2 cup coconut -- toasted

Remove all unpopped kernals. Place popcorn in a buttered 17x12x2" baking pan. Keep popcorn warm in a 300 degree oven while making coating.
In a saucepan, melt butter. Remove from heat. Stir in syrup, pudding mix, and rum extract. Remove popcorn from the oven. Pour syrup over popcorn. With a large spoon, gently toss the popcorn with the srup to coat. Bake, uncovered, in a 300 degree oven for 15 min. Remove from oven and stir in dried pineapple and coconut. Bake mixture 5 min. more. Turn the mixture onto a large piece of foil. Cool completely. Serve immediately or store, lightly covered in a cool place. Makes about 16 (1/2 cup) servings.