Cynthia Brewer1 dozen hard-boiled eggsPaprikaMustardMayonnaise (you may use light if you are watching calories)Relish (sweet)Boil your eggs, peel them and cut them in halves. Scoop out the yolk and put into a mixing bowl. Add atablespoon of mustard, 3 tablespoons of mayonnaise, 2 tablespoons of relish. Mix together until you havea whipped mix. Scoop a portion enough to fill your egg halves and then sprinkle paprika on top for thefinish.
Denise Reavis, Indiana2 (8 oz.) packages cream cheese3 tbsp. chopped green pepper3 tbsp. chopped onion3/4 c. crushed pineapple, well drained2 1/2 tbsp. Lawry's seasoned salt1 1/2 c. fresh chopped pecansSoften cream cheese. Add green pepper, onion, pineapple, salt and 1/2 c. of the pecans. Mix well andshape into a ball or log. Roll to cover in remaining pecans. Chill overnight. Serve with crackers or freshvegetables.
Creamy Crab and Artichoke Dip
Rosanna Houlton8 oz. cream cheese1 c. mayonnaise1 package crabmeat (imitation)1 can artichoke hearts drained3/4 c. Parmesan cheese1/3 c. finely chopped onionBlend cream cheese and mayo together and stir in crab, artichokes, cheese and onion. Place mixture ina 9-in. pie plate. Bake at 375 degrees, uncovered, 15-18 minutes.