8 oz. Cream Cheese (softened)
4 oz. Cheddar Cheese (shredded)
4 oz. Kraft Cheddar Cheese Jar
1 Tablespoon minced onion
1 Tablespoon Worcestershire Sauce
1/2 cup walnuts pieces

Mix all ingredients thoroughly, except walnuts.  Form into two balls.
Refrigerate until firm.  Roll balls in walnut pieces to coat outside.
Keep refrigerated until just before serving with crackers.

from the kitchen of Terry Belcher

1 can of minced green chiles
8 ounces shredded cheddar cheese
1 can (Campbells undiluted) CREAM OF CHICKEN SOUP

Mix the above ingredients together in a saucepan and gently heat until cheese is melted and ingredients are well mixed.  Eat it with tortilla chips, use as enchilada sauce or vegetable topping.
For heat, add minced jalepenos or red pepper flakes to taste.
Thin with a little milk if desired.

from the kitchen of Terry Belcher

1 pound sharp Cheddar cheese, shredded
1 1/2 cups all purpose flour
1/4 cup butter, softened
1 teaspoon salt
1/4 teaspoon ground red pepper

Process all ingredients in a food processor about 30 seconds or until mixture forms a ball.

Use a cookie press fitted with a star shaped disc to shape mixture into straws, following manufacturer's instructions, on ungreased baking sheets.

Bake at 375degrees for 8 to 10 minutes or until lightly browned.
Transfer to wire racks to cook.

Yield:  about 3 dozen.

1 1/2 pounds very large fresh mushrooms (about 18)
3 Tablespoons butter or margarine
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup soft bread crumbs
1/4 cup chopped fresh parsley
2 Tablespoons dry sherry
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup mayonnaise
2-3 tablespoons grated Parmesan cheese
8 ounces fresh lump crab meat, drained
2 tablespoons butter or margarine, melted

Remove and chop mushroom stems/set mushroom caps aside.

Melt 3 Tablespoons butter in a large skillet.  Add chopped mushroom stems, onion, and garlic; saut‚ 3-5 minutes or until tender.  Stir in bread crumbs and next 7 ingredients until well blended; gently stir in crab meat.

Spoon crab meat mixture evenly into mushroom caps, and place on a rack in a broiler pan.  Drizzle with melted butter.

Bake at 350 degrees for 20 minutes.  Yield:  about 1 1/2 dozen

12 Portabello Mushrooms,  remove stems and carefully remove most of the webbing with a spoon.  Save about half the stems, peel, and chop the soft inside part.

Saute:
1 medium red onion -- chopped
4 buds of garlic -- minced
chopped mushroom stems.

Mix:
 4 cups fresh bread crumbs
 2 cans crab meat

Saute mixture:
 1/4 cup fresh grated Parmesan cheese
 Mayonnaise to bind

Spread on mushroom caps.  Sprinkle with grated Parmesan cheese and chopped fresh basil.
Oil bottom of mushrooms. Cook on grill (covered) 10-15 minutes--until bottom slightly browned and cheese is melted and slightly browned.

from the kitchen of Mary Margaret Greene and Shari Parks

1 8 oz. package Philadelphia Cream Cheese
1 Tablespoon lemon juice
1 pint sour cream
1 large can Underwood Deviled Ham
1/8 teaspoon Worcestershire Sauce
1/8 teaspoon soy sauce

Let cream cheese come to room temperature.  Mix all well.
from the kitchen of Mary Jane Parks