Chicken Salad Log

The title sounds unappetizing, but people will think you are Martha Stewart when you arrive with this appetizer!

1 8 oz. cream cheese (softened)
1/4 c. mayonnaise
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground ginger
1/8 tsp. pepper
2 cups finely chopped cooked chicken
1/4 c. green onions diced
3 bell pepper rings; chopped green onion, chopped black olives; pimento (drained); sesame seeds.

Mix first 8 ingredients; shape into log (8x2 inches). Wrap in Saran Wrap. Refrigerate until firm; about 4 hours. Garnish: Cut bell pepper rings to make strips. Place diagonally across log dividing log into 4 sections. Sprinkle sesame seed on one section. Repeat with chopped green onion, olives and pimento. Serve with assorted crackers.

Broiled Stuffed Mushrooms

Served at R.S. Progressive Dinner 2000 in Bakersfield, California by Suzanne Fox. Delicious! This recipe has never let me down!

2 dozen lg. fresh mushrooms
5 Tbsp. butter
1/4 c. finely chopped onion
1/2 tsp. salt
1/4 tsp. pepper
6 Tbsp. grated Parmesan cheese
3 Tbsp. bread crumbs
2 Tbsp. milk

Clean mushrooms. Remove stems and chop finely. Saute stems in butter with onions, salt and pepper. Remove from heat. Add cheese, crumbs and milk. Fill mushroom caps. Sprinkle top with additional parmesan cheese. Broil approx. 5 min. Can be made ahead and refrigerated before broiling.

Cheesy Potato Skins

Served by Sariah Dow at R.S. Progressive Dinner 2000 in Bakersfield, California.

Bake lg. potatoes and cut into quarters. Carefully scoop out insides leaving 1/4 inch shells. Set oven to broil. Brush tops of potatoes with melted butter. Broil for 8-10 minutes or until crisp and brown. Sprinkle with cooked bacon and shredded Colby/Monterey Jack cheese. Broil 30 seconds or until cheese is melted. Serve hot with sour cream and chooped green onions. Yummy!!