1/4 lb Finely ground ham

1/4 lb Cream cheese

2 t Worcestershire sauce

1 T Catsup

1/8 t Pepper

1 t Lemon juice

1/4 t Salt

Blend ingredients thoroughly and form into tiny balls. Roll in chopped chives. Serve speared on tooth picks. Makes about 30 balls.

1 x Basic Potato Skins recipe

1 t Dijon or spicy mustard

1/4 lb Thinly sliced ham

2 oz Roasted red peppers -or-

2 oz Whole pimentos

1/2 c Monterey Jack cheese shreds

1 x Chopped parsley (optional)

Preheat oven to 400 degrees. Follow the recipe for Basic Crispy Potato Skins. Brush insides of potato skins with mustard. Drain and slice peppers or pimientos. Top with slices of ham and a few strips of pepper/pimiento. Sprinkle with cheese. Bake about 10 minutes on baking sheet, or until cheese is melted and bubbling. Sprinkle with parsley if you like. Makes about 2 skins per serving.

2 c Bisquick baking mix

3/4 c Cooked smoked ham, (finely

-chopped) 1 c Shredded Swiss or Cheddar

-cheese 1/2 c Chopped onion (fine)

1/2 c Grated parmesan cheese

1/4 c Sour cream

2 tb Smipped parsley

1/2 ts Salt

2 Clv garlic, crushed (cloves)

2/3 c Milk

1 Egg

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Heat oven to 350 degrees F. Grease retangular pan 13×9 inches. Mix all ingredients; spread in pan. Bake until golden brown, 25 ot 30 minutes. Cut into rectangles, about 2×1 1/2 inches. 36 appetizers. NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375,and decrease baking mix to 1 3/4 cups add 1/4 cup all purpose flour. From: The recipe files of General Mills Inc. (1981) Shared 7/93

1 pk Smoked ham (3 oz.)

1 Philadelphia Cream Cheese

8 oz.

1 Jar Old English sharp

Cheddar cheese 1 ts Onion powder

1 pk Nuts

Soften cheese to room temperature. Sprinkle some of the onion powder over thinly sliced ham, and set aside. Mix cheese and remainder of onion powder. Chop ham finely, put nuts in blender. Cover cheese ball with nuts and refrigerte.