1 lb Ground meat or poultry

1/4 ts Pepper

2 Garlic cloves; minced

1 tb Patis or soy sauce

1 lg Onion; chopped

2 tb Flour

1 cn (8 oz) water chestnuts

-- chopped 1/4

1 c Cream Cheese; Softened

1/2 c Sour Cream

1/2 c Lox Or Smoked Salmon; Cubed

1/4 c Fresh Chives; Chopped, OR

4 t Dried Chives; Crushed

2 tb Onion; White, Chopped

1/8 t White

1/2 lb Mushrooms

6 tb Grated Parmesan cheese *

4 tb Italian bread crumbs

1 tb Fresh parsley, chopped

Garlic salt to taste Black pepper to taste * Use Romano cheese instead of Parmesan if preferred, or use a combination

1 c Canned tomatoes

1/4 ts Onion powder

2 tb Lemon juice

1 ts Sweetener

1/4 c Cooked rice or pasta

1/8 ts Celery salt

1/8 ts Salt

1/8 ts Garlic powder

1/8 ts Basil

Blend all ingredients till smooth.

1 cn Gorton's Clams, drained

1 ts Chopped chives

1 c Cottage cheese

1/4 ts Salt

1/8 ts Thyme

Combine all ingredients; mix well. Serve as a dip for raw vegetables. Makes approximately 1-1/3 cups. Shared By: Pat Stockett

1 c Almonds, blanched & toasted

3 ea Garlic cloves

1 md Onion, coarsely chopped

2 tb Olive oil

12 oz Mushrooms, halved

1/2 ts Salt

1/2 ts Pepper

1/2 ts Thyme

Chop the toasted alomnds in a food processor