Country French Cheese

INGREDIENTS:

1/2 pound bacon - cooked and crumbled
1 pound cream cheese
1/2 pound shredded sharp Cheddar cheese
1/2 cup French dressing
1 cup chopped fresh parsley
1 cup chopped walnuts

DIRECTIONS:

Place bacon in a large, deep skillet.

Cook over medium high heat until evenly brown.
Drain, crumble and set aside.

In a large bowl, combine the bacon, cream cheese, Cheddar cheese and salad dressing.

Mix together well and form into a ball.

In a shallow dish, mix together the parsley and chopped walnuts.

Roll cheese ball in mixture to coat.

Refrigerate until chilled.

Deviled Eggs

INGREDIENTS:

8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing
salt and pepper to taste
1 pinch paprika

DIRECTIONS:

Place eggs in saucepan and cover with water.

Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Remove from hot water and cool.

Peel and cut in half lengthwise.

Remove yolks and combine with mustard, salad dressing and salt and pepper. Mix together until smooth.

Refill each egg half with the yolk mixture and sprinkle with paprika.

Feta Cheese Foldovers

INGREDIENTS:

8 ounces feta cheese, crumbled
3 tablespoons finely chopped green onions
1 egg, beaten
1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, blend feta cheese, green onions, and egg.

Cut pastry into 12 (3 inch) squares.

Place a mounded tablespoon of feta mixture in the center of each square.

Moisten edges with water, and fold pastry over filling to form a triangle.

Press edges together firmly with a fork to seal.

Lightly brush pastries with the egg yolk mixture.

Bake for 20 minutes in the preheated oven, or until golden brown.

Serve warm or at room temperature.