APPETIZER WEDGES

Mary Ellen Seper

In a medium bowl, combine sausage, mozzarella cheese, Parmesan cheese, zucchini, tomato, mayonnaise and parsley. Spread on muffin halves. Microwave uncovered about 3 to 4 minutes. Cut each half into fours.

CHILI CHEESE DIP

Mary Ellen Seper

Spread softened cream cheese in a microwave safe pan. Top with chili and cheese. Microwave until cheese is melted. Serve with Doritos.

CORNED BEEF BALL

Mary Ellen Seper

Soften cream cheese. Chop beef in blender. Add chives if desired. Combine all of the above and form into a ball. Roll in chopped nuts if desired.

CORNED BEEF CHEESE BALL

Betty Lillios

Mix all ingredients. Form into a ball. Roll in chopped pecans. Delicious spread on small rye bread.

CRABMEAT BALL

Mary Ellen Seper

Mix all of the above and form into a ball. Chill. Just before serving, pour cocktail sauce over the top. Serve with crackers.

DILLY DIP

Barbara Zerlentes

Make one day ahead and chill. Serve with cut-up vegetables.

FRESH FRUIT DIP

Alexandria Lukashonak

Blend and refrigerate. Serve with fresh fruit: pineapple chunks, strawberries, melons, etc.

HOT CHILI DIP

Summer

Cook beef and green pepper together in skillet, stirring until beef crumbles and browns. Drain off excess fat. Stir in remaining ingredients and cook over medium heat until boiling, stirring occasionally. Serve hot with Fritos.

MEXICAN DIP

Anna Kokayeff

In a glass 8 x 8 inch container, layer in any order, but beans go on the bottom and cheese, topped with olives on the top. For avocado layer, mash with fork, add salt, pepper and lemon juice to taste. Prepare several hours ahead and let "rest" before cooking. Cook in microwave, on high, for 15 minutes or until cheese is bubbly and all layers are hot. Serve with chips.

MUSHROOM PHYLLO TARTS

Michaelyn Sloan

Heat oven to 350 degrees F. In small bowl, combine cream cheese, bread crumbs, dill weed, salt, sour cream and lemon juice: blend well. Stir in sliced mushrooms. Set aside. In small skillet over medium heat, cook garlic in butter until tender. Lightly coat 16 muffin cups with garlic butter; set aside. Brush large cookie sheet with garlic butter. On work surface, unroll phyllo sheets; cover with plastic wrap or towel. Brush phyllo sheet lightly with garlic butter; place buttered side up on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place buttered side up on top of first sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets make sixteen 3 x 4 x ¼ - inch rectangles. Place one rectangle in each buttered muffin cup. Spoon heaping tablespoonful cream cheese mixture into each cup. Top each with whole mushrooms, pushing stems into cream cheese mixture. Drizzle with remaining garlic butter. Bake t 350 degrees F for 18 to 20 minutes or until light golden brown. 16 appetizers. To make ahead, prepare, cover and refrigerate up to 4 hours before baking.

NACHOS

Karen Verderber

Hot cheese dip: Heat 1 lb. cubed Velveeta cheese with ½ cup jalapeño sauce and ¼ cup milk over low heat; stir until smooth. Brown beef and onion; drain grease. Add beans and taco sauce. Divide chips onto platters; top with meat and bean mixture, hot cheese dip, guacamole, chopped tomatoes and sour cream.

SAVORY CHEESE BISCUITS

Summer

Roll out each biscuit into a 5-inch circle; place each in an ungreased muffin cup. Cut sausage into fourths, brown in a skillet. Drain. Divide sausages among cups. In a small bowl, combine eggs, cheese and onions; spoon 1 T. into each cup. Bake at 400°, 10-12 minutes or until browned. Yield: 10 servings.

SHRIMP AND CRABMEAT DIP

Mugsy Reithel/Andrea Dauro

Thaw and devane the shrimp. Mix cream cheese and shrimp. Form shrimp mixture into a ball and place on a serving platter. Slightly flatten the top of the ball. Drain the crabmeat. Cover entire ball with crabmeat. Pour shrimp sauce over the ball. Serve with crackers. Ritz are ideal.

SHRIMP DIP

Alexandria Lukashonak

Cream cheese and mix rest of ingredients together.

SHRIMP SPREAD

Betty Lillios

Mix all ingredients. Spread on crackers.

TACO DIP

Nadia Doss

Layer the above ingredients in the following order: (1) sour cream and 2 c. shredded cheese; (2) ketchup and taco sauce; (3) onion; (4) shredded lettuce; (5) chopped tomatoes; (6) 2 c. shredded cheese. Serve this with taco chips.

WHITE CASTLES APPETIZERS

Cindy Poulakis

Mix corned beef with sour cream and onion soup mix. Let sit for about ½ hour. Remove rolls from their foil tray and leave in one whole piece. Slice horizontally. Remove top layer and set aside. Return bottom layer to its foil pan. Spread corned beef mixture over bottom layer of rolls. Cover with cheese slices and where every individual roll is, add a pickle slice. Replace top layer of rolls. Bake in 350° oven for ½ hour. To serve, break into individual rolls.

ZESTY BEEF DIP

Anita Tellock

Cook hamburger, onion and garlic until lightly browned. Drain. Stir in tomato sauce, catsup, sugar and oregano. Cover and simmer 10 to 15 minutes. Stir in cheeses, stirring until melted and well mixed. Serve warm with crackers or tortilla chips.

ZUCCHINI APPETIZER

Pat Harrison

Mix all above ingredients together, spread in 13 x 9 x 2 in pan. Bake at 350 degrees for 25 minutes. You can add different meats (cooked sausage, ham, etc.) to the mixture.