COBB SALAD DIP

Mary Rapoport of the Virginia Egg Council

INGREDIENTS:

	8-oz. pkg. reduced-fat cheese, softened
	½ cup reduced fat mayonnaise
	1 cup shredded lettuce
	½ cup chopped ham
	1 small plum or Roma tomato, chopped
	1 avocado, pitted, diced and dipped in lime juice
	4 large hard-cooked eggs, coarsely chopped
	1⁄3 cup crumbled blue cheese
	4 slices bacon, cooked crisp and crumbled
	Assorted crackers

DIRECTIONS: Combine cream cheese and mayonnaise. Spread mixture in a 9-inch pie plate. Top with remaining ingredients and serve with crackers. Smoked turkey may be substituted for the ham.

SLOW-COOKED COCKTAIL SMOKIES

Letitia Dugger of Lawrenceville

INGREDIENTS:

	1 lb. miniature smoked sausage links
	1 28-oz. bottle of barbecue sauce
	1 ¼ cups water
	3 T Worcestershire sauce
	3 T steak sauce
	½ t pepper

DIRECTIONS: In a slow cooker, combine all ingredients and mix well. Cover and cook on low for 6-7 hours. Serve with a slotted spoon.

EASY DEVILED EGGS

Mrs. Ronald Nichols of WInchester

INGREDIENTS:

	6 hard-boiled eggs
	¼ cup mayonnaise
	1 T sweet pickle relish
	1 t vinegar
	½ t Worcestershire sauce
	¼ t salt
	¼ t dry mustard
	paprika to taste

DIRECTIONS: Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise. Add remaining ingredients except paprika. Stir well. Stuff egg whites with yolk mixture and sprinkle with paprika.

GREEK PARTY DIP

Patricia Harbin of Locust Grove

INGREDIENTS:

	1 lb. ground lamb or bulk pork sausage
	2⁄3 cup chopped onion
	4 cloves minced garlic
	2 15-oz. cans tomato sauce
	14.5-oz. can diced tomatoes, undrained
	6-oz. can tomato paste
	¼ cup pitted Kalamata olives, chopped
	1 T dried oregano, crushed
	1 T dried basil, crushed
	2 t sugar
	¼ t crushed red pepper
	¼ cup grated Parmesan cheese
	Toasted garlic bread or focaccia slices, pita bread wedges and/or pita chips

DIRECTIONS: Preheat oven to 350 degrees. In large skillet, cook meat, onion and garlic over medium heat until meat is brown and onion is tender, breaking up meat as it cooks. Drain off fat. Return meat to skillet. Add tomato sauce, diced tomatoes, tomato paste, olives, oregano, basil, sugar and red pepper. Mix well. Put mixture in two-quart casserole and sprinkle with Parmesan. Bake uncovered for 20-25 minutes. Serve with bread.

CENTERPIECE SANDWICH

Joann Frazier Hensley of McGaheysville

INGREDIENTS:

	1 loaf French bread, unsliced (1 lb., 20 inches long)
	2 T butter, softened
	1 T prepared mustard
	1 T mayonnaise
	10 pieces torn hearts of Romaine lettuce
	10 slices deli salami
	10 slices deli Swiss cheese, halved
	5 thin slices deli ham, halved
	5 slices deli pimento loaf, halved
	5 slices deli mozzarella cheese, halved
	10 thinly sliced red sweet pepper rings

DIRECTIONS: Cut bread into 22 slices, leaving slices attached at the bottom. Cut off and discard the two end pieces. In a small bowl, combine the butter, mustard and mayonnaise. Spread over every other slice of bread. Between the slices, place about two lettuce pieces, one salami slice, two Swiss cheese halves, a half slice ham, a half slice pimento loaf, a half slice of mozzarella cheese and one pepper ring. When ready to serve, cut completely through the bread to keep your guests’ fingers from touching the other sandwiches.