16 oz cream cheese, softened
1/2 c whipping cream
6 oz crabmeat, not imitation (be sure to remove any shells)
1/2 ts worcestershire sauce
Salt to taste

Combine all the ingredients and bake at 350 degrees til bubbly (about 20 minutes) uncovered in a casserole dish.

8 oz cream cheese
8 oz Catalina dressing

Mix together until well creamed. Serve in bowl with vegetable crudites.

1 Lb fresh mushrooms
1/4 C butter or margarine
1/3 C minced onion
1/3 C finely chopped celery
2 Eggs
3 Oz cream cheese, softened
3/4 C fine dry bread crumbs
1 T salt
1/2 Ts basil leaves, crushed
1/4 Ts rosemary leaves, crushed
1/4 Ts oregano leaves
1/8 Ts ground black pepper

Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about 5 cups); set aside. In a large saucepan melt butter. Add onion and celery; saute until tender, about 5 minutes; set aside. In a large mixing bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, black pepper and reserved onion and celery mixture and mushrooms. Stir until mixture is well blended and smooth. Butter a 7 x 4 x 2 inch loaf pan. Cover the long side and bottom of pan with a strip of waxed paper leaving a 1-1/2 inch overhang. Spoon mushroom mixture evenly into pan. Cover top of pan with foil. Bake until firm, about 1-1/2 hours. Cool in pan until lukewarm. Remove from pan using waxed paper overhang as an aid; discard paper. Serve at room temperature with crackers as an appetizer garnished with mushroom slices, grated carrot and chopped onion, if desired. Yield: 12 to 14 portions.

1/2 lb cheese — cheddar, grated
1 small package cream cheese
2 tsp onion — grated
2 tsp ketchup or chili sauce
1 tsp worchestershire sauce
Tabasco sauce
nuts — chopped, for outside

Have cheese at room temperature. Blend all ingredients, except nuts, together with a mixer or in a food processor. Line small bowl with plastic wrap and empty mixed ingredients in lined bowl. Refrigerate overnight. When ready to use, unmold, remove wrap and sprinkle with nuts. Serve with assorted crackers.

6 oz cream cheese
15 oz chili, no beans
4 oz can green chiles
2 oz cheddar cheese — shredded

Mix the first three ingredients and microwave until hot. Sprinkle some Cheddar Cheese on top and microwave again until cheese is melted. Works just as well in the oven. Serve with tortilla chips.