Black-Eyed Dip

3 (15.5-oz.) cans black-eyed peas, drained
1 (10-oz.) can Ro-Tel tomatoes
1 tsp. garlic powder
1 bunch green onions, chopped
1/4 cup grated Parmesan cheese
Tortilla chips or crackers

Put peas, tomatoes, garlic powder, green onions and cheese in slow
cooker and cook on Low for 3 hours.

Stir and remove from slow cooker and spoon into dish. Serve with
tortilla chips or crackers.

Serves 6-8.

Shrimp Ball

2 (8-ounce) packages cream cheese
1 jar Old English Cheese
1/3 cup finely shredded cheddar cheese
1 small onion, chopped
1 can small shrimp, drained and washed
1 tablespoon Worcestershire sauce
2 tablespoons horseradish
2 teaspoons garlic powder
1 teaspoon seasoning salt
Crushed pecans

Mix ingredients together and form into a ball. Roll in pecans. Chill
until firm and serve with crackers.

RANCH DRESSING CHEESE BALL

1/2 c. prepared, double strength Original Ranch Salad
Dressing Milk Recipe (1 pkg.)
1/2 c. mayonnaise
1/2 c. milk8 oz. shredded Cheddar cheese
(room temperature for 1 hour)8 oz. cream cheese (room temperature for 1 hour)
5 oz. sliced almonds, toasted
If desired add a 1/4 - 1/3 c. fresh jalapenos, diced)

Mix the double strength salad dressing and cream cheese. Beat well with electric mixer. Add Cheddar cheese and blend. Cover and freeze for 30 minutes. Shape cheese mixture into a ball. Roll cheese ball in toasted almonds.