2 8 oz. pkg. cream cheese, softened
3/4 bottle BENNETT'S Chili Sauce (VERY imporatant it's Bennett's!)
1/2 c. very fine chopped stuffed olives with pimentos
dash of Worchestershire sauce
2 cloves garlic pressed with garlic press

Mix well with blender until creamy.  Serve on crackers.

6-8 imitation crab meat sticks, minced
1 6 oz. pkg. cream cheese, softened  (can microwave 1 min. or so)
1 T. minced onion
1/2 t. paprika
1/2 t. garlic powder
6 flour tortilla shells, cut in small-med. triangles 

To sour cream add all but tortilla shells.  Mix well.  Heat oil.
Once hot enough to sizzle when tortilla triangles are added, (test)
drop all in (large pot needed or deep fryer).  Deep fry until golden 
brown (1-2 min.)  Drain on paper towels.  Serve dip on chips.

25-30 med. mushrooms, stems removed and reserved
2 T. sour cream
1/2 lb. bacon, fried and crumbled
1/4 c. dry bread crumbs
3 oz. cream cheese, softened
1 egg yolk, slightly beaten
1 T. minced dry onion

Chop stems of mushrooms and place in bowl.  Place mushrooms, underside
up on greased cookie sheet.  Combine everything but dried bread crumbs
to chopped stems.  Mix well.  Fill caps with mixture and sprinkle with 
bread crumbs.  Bake at 450 degrees for 10-12 minutes.

1 c. dry bread crumbs
2 t. Italian seasoning
1/4 t. seasoned salt
10 oz. assorted cheeses (cut into 36 3/4" cubes)
2 eggs, beaten
Oil for deep frying

Combine bread & seasonings in bowl.  Dip each cheese cube in egg, 
then crumbs.  Repeat until cheese is completely coated.  Cover.  
Refrigerate 2-3 hrs.  Deep fry 2-3 inches in oil with fondue fork 
at 375 degrees for 30-60 seconds or until coating is golden brown.  
(Do not over cook or this will get very messy...I know!) Cool slightly,
serving with toothpicks.

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