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Frozen Waffle Mini-Pizzas
Serves 6-8
1 box plain “EGGO” frozen waffles
1 (12 oz.) pkg. sliced pepperoni
1 (6-8 oz.) pkg. shredded
mozzarella cheese
Pizza sauce
Dash of Italian seasoning and
salt and pepper as desired
Preheat oven to 350 degrees. On a “Bakers Secret” sprayed cookie sheet, place frozen waffles and add a layer of pizza sauce, thin to cover waffles separately, add a layer of pepperoni and shredded cheese and seasonings of Italian spice and salt and pepper to taste as desired. Top this off with extra shredded mozzarella and bake for 20 minutes or desired crispness and melted cheese. (Cover with a layer of foil at beginning and remove foil after ten minutes - apply toothpicks into each waffle to keep cheese from sticking to foil. This is a family favorite from an after school snack to a football fans’ dream!

Wanda Gould - Front Royal

Mrs. Billie Cummings - Woodstock

Shrimp Balls
2 cans (4 1/2 oz. each) shrimp,
drained & finely chopped
4 water chestnuts
1 green onion, finely chopped
1 tsp. cornstarch
1 tsp. sesame seed oil
1/4 tsp. ground ginger
dash of white pepper
1 egg white
vegetable oil
sweet and sour sauce (below)
Mix shrimp, water chestnuts, green onion, cornstarch, sesame seed oil, ginger and white pepper. Beat egg white until foamy; stir into shrimp mixture. Shape mixture into one 1 inch balls. Heat vegetable oil (1 1/2 - 1 3/4 inches to 360 degrees. Fry 6-8 shrimp balls at a time until golden brown (about 2 minutes), turning 2 or 3 times. Drain. Serve with sweet & sweet sauce. About 24 shrimp balls.
Sweet & Sour Sauce
Heat 1/4 c. grape jelly and 1/4 c. chili sauce in small sauce pan, stirring constantly, until jelly is melted.

Elaine Burke - Front Royal

Hummus & Garlic Toasts
Hummus:
One 400 g/ 14 oz. can of chickpeas
Juice and rind of 1 large lemon
6 T. tahini
2 T. olive oil
2 garlic cloves, crushed
salt & pepper
chopped, fresh coriander and black olives to garnish
Toasts:
1 ciabatta loaf, sliced
2 garlic cloves, crushed
1 T. chopped, fresh coriander
4 T. olive oil
To make the hummus, first drain the chickpeas, reserving a little of the liquid. Put the chickpeas and liquid in a food processor and blend, gradually adding the reserve liquid and lemon juice. Blend well after each addition until smooth. Stir in the tahini and all but one teaspoon of the olive oil. Add the garlic, season to taste and blend again until smooth. Spoon the hummus into a serving dish. Drizzle the remaining olive oil over the top, garnish with chopped coriander and olives and top with the lemon rind. Chill while preparing the toasts. Lay the slices of ciabatta on a grill rack (or on baking tray in oven) in a single layer. Mix garlic, coriander and olive oil land drizzle over bread slices. Cook under hot grill for 2-3 minutes turning once. Serve hot with hummus.

Josette Kellor - Winchester

Chili Dip
1 c. mayonnaise or sour cream
2 T. grated onion
2 tsp. vinegar
2 tsp. chives (dried or fresh)
2 tsp. chili sauce
1/2 tsp. curry powder
1/2 tsp. salt
1/4 tsp. red pepper flakes, crushed
1/2 tsp. thyme
Combine the above ingredients and mix well. Makes approximately 1 1/4 cups. Refrigerate. Serve with raw vegetables.

Sharon Lutz-Henson - Strasburg

Cheese Ball
Serves 12
9 oz. cream cheese
1/8 tsp. garlic salt
1/8 tsp. celery salt
1 medium onion
Parsley flakes
4 oz. blue cheese or cheese
you prefer
1/8 tsp. onion salt
1/2 lb. American cheese
1/2 c. chopped nuts (pecans)
Blend first five ingredients with fork until well blended. Put American cheese and onion through food chopper and blend with first mixture. Form into ball. Roll ball into pecans and parsley until well coated. Wrap and refrigerate. Remove one hour before serving.

Elaine Burke - Front Royal

Fresh Salsa Appetizers
1 clove garlic
2 Serrano chili peppers sautéed in
butter until dark in color
2 lbs. fresh tomatoes (quartered)
5 Jalapenos
1/4 c. yellow onion
Salt to taste
In food processor, pulse garlic, onion, jalapenos, onion and 2 Serrano peppers. Put in tomatoes. Pulse until desired consistency. Serve with warm tortilla chips.

Reverend Margaret Mitchell - Front Royal

Chipped Beef Cheese Ball
1 (8 oz.) tub cream cheese
2 regular pkgs. pressed beef
1/4 tsp. garlic salt
1 tsp. Worcestershire sauce
1/2 small onion (chopped)
Mix all ingredients well and refrigerate 1 hour. Serve with crackers.

Reverend Margaret Mitchell - Front Royal

Party Cheese Ball
Serves 12
2 pkgs. (8 oz. ea.) cream cheese
3/4 c crumbled blue cheese
(about 4 oz.)
1 c. shredded sharp cheddar cheese
(about 4 oz.)
1 small onion, finely chopped
(about a 1/4 c.)
1 T. Worcestershire Sauce
finely chopped parsley
Place cheese in small mixer bowl; let sand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed, scraping bowl frequently until fluffy. Cover and refrigerate 8 hours. Shape mixture into one large ball or into 30-36 one-inch balls. Roll in parsley; place on serving plate. Cover and refrigerate until firm, about 2 hours. To serve small balls, insert wooden toothpick in each.

Edna Patterson - Maurertown

Salmon Party Spread
1 pkg. (8 oz.) cream cheese
1 can (16 oz.) salmon, drained and
flaked
1 T. lemon juice
1 T. grated onion
1/4 tsp. liquid smoke
1/4 tsp. salt
Mix all ingredients. Shape salmon mixture into a ball. After refrigerating, roll ball. After refrigerating, roll ball in mixture of 1/2 c. chopped nuts and 3 T. snipped parsley.

Edna Patterson - Maurertown

Mediterranian Melt
Cocktail Rye Bread, sliced
Grated havarti or Gureye Cheese
Fresh Mushrooms, diced
Spanish onion, diced
Green olives, diced
Ripe olives, diced
Fresh parsley, minced fine
Place slices of cocktail rye bread on cookie sheet. Place cheese on bread slices. Mix remaining ingredients together and place on bread slices. Bake 400 degrees for 8-10 minutes.

Becky Franks – Front Royal

Mediterranian Appetizer
2 medium cucumbers, peeled,
seeded and chopped
1/2 lb. Feta cheese with basil &
dried tomato, crumbled
1/2 can black olives, drained and
chopped
1 large red onion
1/3. C. Balsamic vinegar
2 tomatoes, chopped (Romas)
1/2 c. Extra Virgin Olive Oil
1/2 c. fresh basil
1 T. oregano
freshly ground black pepper
Mix all together and add pepper to taste. Serve on thin toasted rounds of French bread or corn chips.

Becky Franks – Front Royal

Hot Spiced Cider
1 quart apple juice
1/4 c. honey
1 tsp. each of whole cloves and
whole all spice
1 or 2 cinnamon sticks
1 orange, sliced
1 tea infuser or cheese cloth
Bring apple juice and honey to boil; reduce heat to simmer. Place cloves, all spice and cinnamon sticks in tea infuser or cheesecloth and seep in apple cider to 10-15 minutes. Add an orange slice in last five minutes. Serve with an orange slice on each mug.

Josette Keelor - Winchester

Chicken Cheeseball
2 (8 oz.) pkgs. Cream cheese,
room temperature
1 (1 oz.) pack Hidden Valley
Original Ranch Salad
Dressing Mix
1 (5 oz.) can Hormel chunky
chicken (I use any white
chicken), drained
1/2 c. chopped nuts
(walnuts or pecans)
Blend all ingredients with mixer on low speed until well blended. Chill until firm (overnight). Roll into ball and coat with nuts. Spray plastic wrap with cooking spray, place ball onto plastic wrap and fold plastic wrap around mixture, shape into ball, flip onto plate.

Sally Hockman - Strasburg

7-Layer Taco Dip
Serves 6
1 can refried beans, heated as
directed on can
1 pkg. taco seasoning (for the meat)
1 lb. hamburger meat, cooked,
drained & taco-seasoned as
directed on taco seasoning
package
1 c. sour cream
1/2 c. chopped onion
2 c. shredded extra-sharp
cheddar cheese
1 c. diced tomatoes
1 1/2 c. shredded lettuce
Tortilla chips
In a 9x13 cake pan (preferably glass), spread heated refried beans on bottom. Next, spread on the cooked taco-seasoned meat. Next spread on the sour cream, then the onion, cheese, tomatoes and lastly the shredded lettuce. Serve tortilla chips with the dip, enjoy! Also tastes great cold, after being refrigerated overnight.   

Tamara Foster - Woodstock

Party Punch
Serves 12-15
1 qt. cold water
1 (15 1/2 oz.) can crushed
pineapple - undrained
2 c. sugar
1 c. lemon juice
2 c. orange juice
2 c. pineapple juice
1 qt. ginger ale, chilled
Combine all except ginger ale. Mix well. Chill. Just before serving, add ginger ale.

Martha Jane Gochenour - Woodstock

Cheddar Cheese Candle
2 1/2 c. (10 oz.) shredded cheddar
cheese, room temperature
2 T. milk
finely chopped nuts
orange or lemon peel
Beat cheese until fairly smooth. Gradually add milk, mixing until well blended. Shape mixture into a candle shape. Decorate sides of candle with nuts and top with orange peel, cut into the shape of a flame. Store in refrigerator. Serve with assorted crackers.

Martha Jane Gochenour

Banana Rumaki
Serves 8
8-10 Bacon slices, cut in half
5 bananas, slightly underripe
1/2 c. brown sugar
1 T. curry powder
Blanch bacon in boiling water for 10 minutes. Drain and dry thoroughly. Cut bananas into 1 1/2 inch chunks and wrap in bacon, securing it closed with a toothpick. Combine brown sugar and curry powder and sprinkle on wrapped bananas. Bake on rack for about 10 minutes at 350 degrees until bacon is crisp and sugar is slightly caramelized.
Jane C. Turner-Kallenborn - Woodstock

Spinach Balls
Yield: 6-7 dozen
1 (20 oz.) bag frozen spinach,
cooked and squeezed dry
3 c. seasoned stuffing mix
1 onion, chopped fine
3/4 c. butter, melted
6 eggs, beaten
1/2 c. Parmesan cheese
1 tsp. black pepper
1 1/2 tsp. garlic salt
Add all ingredients together. Shape into little balls the size of a walnut. Place on a greased baking sheet and bake at 350 degrees for 12-15 minutes. To freeze, place on tray and freeze until firm. Store in plastic bags. To serve, thaw slightly and bake at 325 degrees for 20-25 minutes.

Brigitte Smith - Edinburg

Buffalo Chicken Dip
4 boneless chicken breast
1 (12 oz.) tub blue cheese
1 (24 oz.) bottle Ranch Dressing
2 pkg. cream cheese
1 (16 oz.) bottle Buffalo Wing Sauce
Cook chicken and shred chicken with 2 forks thoroughly. Add all ingredients mixing well and pour into a sprayed 9x12 baking dish. Bake 350 degrees for 45 minutes. Serve with tortilla chips.

Keith Menefee- Front Royal

Fruit Punch
Serves 85
3 c. sugar
2 large cans pineapple juice
2 large cans orange juice
2 (12 oz.) cans frozen lemon juice -
no water added
6 qts. gingerale
Mix all together and chill.

Martha Jane Gochenour - Woodstock

Cheese Ball
16 oz. cream cheese
1/4 c. chopped onion
1/4 c. green pepper
2 T. seasoned salt
small can crushed pineapple
1/4 c. nuts
Mix first 5 ingredients together. Form into a ball and roll in nuts. Serve with crackers.

Martha Jane Gochenour- Woodstock

Crunchy Cheese Spread
2 c. shredded sharp cheese
1/2 c. chopped apple
1/2 c. chopped celery
1/2 c. shredded carrots
1/3 c. mayonnaise
2 T. chopped raisins
2 T. chopped dates
2 T. green pepper
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Combine all ingredients; mix thoroughly. Serve at room temperature on assorted crackers. Makes 4 cups.

Polly Burkholder - Star Tannery

Black-Eyed Pea Salsa
Yield: 4 cups
2 cans (15 oz.) black-eyed peas,
rinsed and drained
1 can (15 oz.) whole kernel
yellow corn, drained
1 can (15 1/4 oz.) petite tomatoes,
drained
1/2 medium green pepper,
chopped fine
1/2 medium onion, chopped fine
In a large bowl, combine all the above ingredients.
Add:
2 T. vinegar
2 T. sugar
2 T. oil
1 (16 oz.) bottle of Zesty Italian
Dressing
Stir till well blended. Cover and refrigerate for at least 2 hours. Serve with tortilla chips.

Jeanette Guess - Edinburg

Sweet Fruit Dip
4 oz. (1/2 of 8 oz. pkg.)
cream cheese, softened
1 c. whole berry cranberry sauce
1 c. thawed Cool Whip topping
Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping. Refrigerate at least 1 hour or until read to serve. Serve with strawberries, red and green grapes, pineapples, kiwi or pears. Cut into bit size pieces for dipping.

Jeanette Guess - Edinburg

Cheesy Chili Dip
1 pkg. (8 oz.) cream cheese,
softened
1 can (15 oz.) chili
1/2 c. shredded cheddar cheese
2 T. chopped cilantro
Spread cream cheese on to bottom of microwaveable pie plate; top with chili and cheddar cheese. Microwave on High 45 seconds to 1 minute or until cheddar cheese is melted. Sprinkle with cilantro. Serve with crackers.

Jeanette Guess - Edinburg

Cheese Ball
1 lb. sharp cheese
8 oz. cream cheese
1 T. Worcestershire sauce
1/2 tsp. season all
1/2 tsp. garlic powder
Mix together and form into a ball. Roll in parsley flakes. Refrigerate.

Millie Gill - Woodstock

Fried Dill Pickles
2 c. flour
1/2 tsp. salt
1/4 tsp. pepper
2 eggs
1 c. milk
3 c. dill pickle slices, drained &
patted dry
In a bowl, combine flour, slat and pepper. In a separate bowl, beat eggs and milk. Coat pickles with flour mixture, then egg mixture and again with flour mixture. In a fryer heat oil to 375 degrees. Fry pickles 8-10 at a time or until golden brown. Drain, serve warm.

Laura Ritenour - Middletown

Feta in Phyllo
30- 1 3/4 inch baked miniature
phyllo tart shells
1 (4 oz.) pkg crumbled Feta cheese
1 large pkg cream cheese, softened
1 egg
2 tsp. lemon juice
1 tsp. flour
1 clove garlic minced
1 small pkg. frozen spinach,
thawed & drained
1 small tomato, seeds removed,
chopped small
Fresh mushroom slices
Preheat oven to 325 degrees. In a medium bowl, combine feta cheese, cream cheese, lemon juice, egg and flour. Beat with mixer until smooth. Add spinach, garlic and chopped tomato by hand. Spoon into phyllo cups. Place a slice of mushroom into each cup. Bake 15-17 minutes until lightly brown and crisp.

Laura Ritenour - Middletown

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