Ingredients:

• 2 pkgs. frozen spinach (cooked and drained)
• 1 tbs. lemon juice
• 1-3 oz. pkg cream cheese
• 1 stick butter or margarine ( 4oz.)
• Croutons

Melt butter, mix with the spinach, cream cheese and lemon juice. Top with croutons. Bake at 350°F ( 175° C ) until croutons are brown, about 15 to 20 minutes

Ingredients:

• 8 med. to large potatoes
• 1 sm. carton of sour cream
• 1-8 oz. cream cheese ( softend )
• 2 tbsp. chives

Preparation:

Cook potatoes and whip as though you were making mashed potatoes or whipped potatoes; season with butter, salt and pepper.Mix cream cheese, sour cream and chives; blend well. Combine sour cream mixture with potatoes. Pour into buttered 13" X 9" casserole dish. Add butter pats on top. Store in refrigerator until later use. Cook uncovered at least 20 minutes or until hot throughout.

You may add cheddar cheese or bacon bits if desired.

Ingredients:

• 2- 3 oz. pkg.strawberrygelatin
• 2 pkg. frozen strawberries ( partially defrosted)
• 2 cups coarse crushed prezels
• 3/4 cup powdered sugar
• 2 cups boiling water
• 1/2 cup cold water
• 3 tbsp. sugar
• 1-1/2 stick margarine
• 1 8 oz.. pkg.cream cheese
• 1 sm. pkg. wipped topping

Preperation:

Dissolve gelatin in boiling water. Add cold water. Add strawberries and set aside to cool. Do not refrigerate. Cream 3 tbsp. sugar with margarine. Add pretzels. Press into 9 x 13 pan. Bake 10 minutes at 350º F (175º). Cool. Blend cream cheese with powdered sugar. Add whipped topping. Spread cream cheese mixture over cooled crust and let firm up in refrigerator. When cream cheese mixture firms, top with strawberry mixture and refrigerate overnight.

Ingredients:

• 2-8 oz. cream cheese
• 1/4 cup chopped green pepper
• 2 tbs. chopped onions
• 1 tbs. seasoned salt
• 1  8 1/2 oz. can crushed pineapple (well drained)
• 1 cup pecans (chopped)

Mix all ingredients together in a bowl (except nuts). mold into ball and roll in pecans. Wrap in plastic wrap and chill until firm. May be fozen for later date.

• 1 8 oz. pkg. cream cheese(softened)
• 1 tbs. lemon juice
• 1 can (16 oz.) salmon (drained and flaked)
• 1/4 tsp. liquid smoke (Worcestershire sauce can be used)
• 1 tbs. grated onion
• 1/4 tsp. salt
• 1/2 cup chopped nuts
• 3 tbs. snipped parsley

Mix all ingredients together in a bowl and form a ball. After chilled, roll in a mixture of 1/2 cup nuts and 3 tbs. snipped parsley.