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 Association. For information relating to the FHNA, please visit http://www.fhna-online.org/index.htm)

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Appetizer Cheese Cake

1 (6 oz) box cheese crackers, finely crushed

8 oz softened cream cheese

1 cup sour cream

1/2 cup finely chopped stuffed green olives

1/2 cup chopped celery

1/2 cup chopped green pepper

1/4 cup chopped onion

2 Tbsp lemon juice

1 tsp Worcestershire sauce

1 tsp salt

4 drops Tabasco sauce

Oil a 7- or 9-inch spring-form pan. Cover bottom with half the crushed crackers.

Beat cream cheese until smooth. Blend in remaining ingredients (except the crackers) and spread over cracker base in pan. Top with remaining crackers. Press firmly. Cover and refrigerate overnight.

To serve, remove sides of pan and garnish with olives. Serve with fruit.

Recipe by Olivette Boult, from Tasty Temptations, A Collection of Recipes by the Forest Hills Presbyterian Church Youth Group, 1984

Asparagus and Cheese Appetizers

3-4 oz blue cheese

8 oz cream cheese

4 dashes Worcestershire sauce

1 loaf white bread with crusts cut off

1 can asparagus spears

2 sticks butter or margarine

Mix blue cheese and cream cheese and add Worcestershire sauce. Flatten each piece of bread with a rolling pin. Spread each piece evenly with cheese mixture. Place 1 asparagus spear on each slice of bread and roll. Dip in melted butter, then cut in thirds. Freeze. When ready to serve, bake in a 350° oven until brown, 15-25 minutes.

Recipe by Jean Glover, from Tasty Temptations, A Collection of Recipes by the Forest Hills Presbyterian Church Youth Group, 1984