Fried Jalapenos

                   Trappies jar peppers
                   Seperate  3 eggs
                   Beat whites til stiff. In yokes add dash
                   of salt and 2 tbs flour and beat til thick.
                   Fold into whites .
                   Coat stuffed peppers in mixture and roll
                   in breadcrumbs.
                   Better to freeze first.
                   Deep fry at 350* for 3 min

       Hot Cheese Dip

2 lbs. hamburger
2 green bell peppers
2 medium onions
1 bunch green onions
3 large tomatoes
2 lbs. Velveeta cheese
2 pkg. taco seasoning
2 cups water
4 jalapeno peppers
round tortilla chips

Coarsely chop bell peppers and onions. Brown
with hamburger in Dutch oven. Drain grease.
Add water and taco seasoning into hamburger
mixture. Simmer 10 minutes. Add Velveeta
cheese until fully melted. Add chopped tomatoes,
chopped green onions and chopped jalapenos.
Stir thoroughly until heated through. Serve hot
with tortilla chips to dip.

             BLT BITES

16-20 cherry tomatoes
1 lb bacon, fried & crumbled
1/2 c. mayo or salad dressing
1/3 c. chopped green onions
3 T. grated Parmesan cheese
2 T. snipped fresh parsley

Cut a thin slice off top of each tomato.
Scoop out and discard the pulp.
Drain tomatoes upside down on paper
towels. Combine all remaining ingredients;
mix well. Spoon mixture into tomatoes.
Refrigerate several hours before serving.

                              Chile Dip
    
             One large pkg. Cream cheese
             1 can of chopped green chiles
             1 can of Hormel chili
             1 1/2 to 2 c. shredded cheddar cheese
             Tortilla chips

             Spread one large package of Cream Cheese
             into a pie pan. Add one can of chopped green
             chiles spreading evenly over cream cheese.
             Then add the can of chili also spreading evenly.
             Sprinkled shredded cheddar cheese on top
             Microwave until cheese is melted and bubbly.
             Serve with tortilla chips.

                 Corn Dip

1 can Mexicorn, drained
1 1/2 cup cheddar cheese, grated
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, chopped

Mix all ingredients. Chill for several hours
or overnight. Serve with corn chips.

       Ranch House Cheese Spread

1 pound sharp cheddar cheese, grated
1/4 cup minced onion
3 teaspoons prepared horseradish
1 cup mayonnaise

Combine all ingredients in mixing bowl and whip well
with electric mixer. Chill. Serve with assorted crackers
and crisp raw vegetables.

           Buffalo Wings

12-15 chicken wings
Salt and pepper to taste
1 cup ketchup
2 Tablespoons honey or brown sugar
½ teaspoon garlic powder
4 Tablespoons soy sauce
  Split each chicken wing at joint and discard tip.
Place in a shallow baking pan. Salt and pepper to
taste. In a saucepan, combine ketchup, honey,
garlic powder and soy sauce and bring to a boil.
Pour over chicken wings. Bake at 350° for 1 hour
or until golden brown, turning halfway through
baking time.

         Tortilla Rolls

8 ounce cream cheese
8 ounce sour cream
1 cup grated cheese
1/2 cup chopped onion
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 package 10" flour tortillas
  Mix together the filling. Spread on tortillas;
roll up and roll each in plastic wrap. Chill for
two days at least. Slice to serve.
You can chop up finely: black olives, pimento,
peppers, meat or the greens of green onions
and  sprinkle them on before you roll them up.

                   Armadillo Eggs

1/2 lb Monterey Jack, mozzarella, cheddar, cream cheese,
      or combination
1/2 lb Hot pork sausage
1 1/2 cups Bisquick
15-20 small to medium jalapeno peppers
2 eggs, beaten
box of Shake and Bake for pork
Mix first 3 ingredients.  Split peppers down one side, de-seed,
then stuff with cheese, then close pepper back.  Make a patty
out of mixture,and wrap around peppers. Make sure all peppers
are seeded. Roll in Shake and Bake. Dip in eggs and roll again
in Shake and Bake.  At this point, these may be frozen. If not,
bake at 325F for 20 to 25 minutes, until golden brown.

                Blackeyed Pea Dip

2 C Blackeyed peas (fresh cooked or canned)
1 Small onion, chopped
3 T Bacon drippings
1 Can of Ro-Tel tomatoes (10 oz.)
1/2 C Grated sharp cheddar cheese
Salt and pepper, to taste
Sauté the onion in the bacon drippings. Mash peas with
a potato masher to break the skins (use a light hand;
they should be chunky -- not puréed.)
Combine the peas, sautéed onion, tomatoes and cheese.
Over low heat, stir until cheese is melted and dip is heated
through. Season with salt and pepper, if desired.