1 8 ounce carton sour cream

3 heaping tablespoons of brown sugar

1/2 teaspoon ground cinnamon

Dash of ground ginger

Mix sour cream, brown sugar, and cinnamon.

Serve with fresh fruit

1 7ounce can white tuna, drained

1/2 cup chopped ripe olives

1 package dry Italian dressing mix

1 8 ounce carton sour cream

Combine all ingredients, mixing well. Sprinkle with a little paprika for color and serve with crackers.

1 1/2 cups bottled barbecue sauce

2/3 cup orange marmalade

1/2 teaspoon dry mustard

1/8 teaspoon ground allspice

12 ounces cooked bratwurst, cut into 1/2 inch slices

12 ounces cooked kielbasa, cut into 1/2 inch slices

8 ounces small cooked smoked sausage links

1 8ounce can pineapple chunks, drained

In a large saucepan combine barbecue sauce, orange marmalade, dry mustard, and allspice. Cook and stir until bubbly. Stir in bratwurst, kielbasa, smoked sausage links, and pineapple chunks. Cover and cook over medium-low heat about 20 minutes more or until heated through, stirring occasionally

Crockery-cooker directions: In a 3 1/2 to 4-quart crockpot combine barbecue sauce, orange marmalade, dry mustard, and allspice. Stir in bratwurst, kielbasa, and sausage links. Cover and cook on high-heat setting for 2 1/2 to 3 hours. Stir in Pineapple Chunks. Serve immediately or keep warm on low-heat setting for up to 2 hours.

1 (46 ounce) can pineapple juice

1 (46 ounce) can apple juice

3 quarts ginger ale, chilled.

Pineapple chunks to garnish, optional

Mix juices together and place in plastic containers to freeze.

When ready to serve, place frozen juices in punch bowl and add the chilled ginger ale. stir to mix.

2 (6 ounce) jars red maraschino cherries, drained

2 (6 ounce) jars green maraschino cherries, drained

1/2 gallon distilled water

1 (2-liter) bottle cherry 7-up, chilled

Place 1 cherry in each compartment of ice cube trays. Fill trays with distilled water. Serve 7-up over ice cubes.

1 (8 ounce) package cream cheese, softened

1 cup Mayonnaise

1 Package dry ranch salad dressing mix

1/2 onion, finely minced.

Combine cream cheese and mayonnaise and beat until creamy.

Stir in salad dressing mix and onions.

Chill and serve with fresh vegetables

2 (10 ounce) boxes frozen spinach, thawed, drained

1 (14 ounce) jar marinated artichoke hearts, drained, finely chopped

1 cup Mayonnaise

2 cups shredded mozzarella cheese

Drain Spinach with several layers of paper towels.

Combine spinach, artichoke hearts, mayonnaise, and cheese, Mix well.

Cover and Refrigerate.  Serve with chips.

1 (6 ounce) roll processed garlic cheese, diced

1 (10 1/2 ounce) can cream of mushroom soup

1 (6 ounce) can crab meat, drained

2 tablespoons sherry

In medium size pan heat all ingredients until cheese has melted.

Keep warm in a chafing dish and serve with assorted crackers.