Mini Quiches

1/2 c. butter, softened                                     1 T. snipped fresh chives

3 oz. cream cheese, softened                          2 eggs

1 c. flour                                                          1 c. half & half

1/2 lb. Italian sausage   or bacon                    1/4 t. salt

1/2 c. grated Swiss cheese                              dash of cayenne pepper

Beat butter and cream cheese in medium bowl until creamy.  Blend in flour.  Refrigerate 1 hour.  Roll into 24 1-inch balls.  Press each into mini muffin cup.  To prepare filling, crumble sausage into skillet.  Cook over medium heat until browned, stirring occasionally. Drain.  Sprinkle evenly into pastry shells.  Sprinkle with Swiss cheese and chives.  Whisk eggs, half & half, salt and cayenne pepper until blended.  Pour over sausage in pastry shells. Bake at 375° for about 20 minutes until set.  Remove from pans.  Serve hot.  Makes 2 dozen.     - Tricia

BROCCOLI SALAD

2 lbs. fresh broccoli florets (cut into 1 inch, bite size pieces)

1 C. raisins (or red grapes or Craisins)

1 small red onion diced

1 lb. fried bacon crumbled (or Real Bacon Bits)

Sunflower Seeds (optional)

Dressing:

1 cup mayonnaise

2 T. cider vinegar

½ C. sugar (or less)

Keep bacon and dressing separate.  Stir everything together just before serving.     - Tricia

Pie Cherry Salad

l lg. cool whip

1 can Eagle Brand Milk

mix with beater

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Add:

1 can wilderness cherry pie filling

1 can mandarin oranges (drained)

1 can pineapple tidbits (drained)

1 1/2 c. mini marshmallows

1 c. chopped walnuts                    - Tricia