Place eggs in pan of cold water.

Bring to rolling boil, shut off heat and cover for 15 minutes.
Run under cold water and peel eggs.
Slice lengthwise and remove yolk.

Add to yolks:
1 tsp salt
pepper
mustard
mayo

Bake 2 pkg crescent rolls on cookie sheet, cool.

Mix well 16 oz cream cheese, 1 c Hellman;s mayonnaise, and 1 package of Hidden Valley dry ranch mix. Spread on crescents and top with:

Bacon bits
mushrooms (canned or raw) (optional)
chopped onions
raw cauliflower
raw broccoli
8 oz mozzarella
8 oz cheddar cheese

Refrigerated.

4 medium tomatoes, chopped
1/2 c finely chopped onion
1/2 c finely chopped celery
1/4 c finely chopped green pepper
1/4 c olive oil
2-3 T drained chopped green chilies
2 T red wine vinegar
1 tsp mustard seed
1 tsp salt
1 tsp crushed corriander
dash of pepper

Combine, cover, and chill overnight. Serve with tortilla chips

Drain whole water chestnuts (3 cans).

Cut raw bacon into 1/3 pieces. Wrap bacon around water chestnut (overlapping). Stick toothpick in it. Brown in skillet.

Sauce: Equal parts tomato sauce and sugar. Simmer until sugar dissolves.

Pour sauce over ramaki and serve warm.

Soften one 8 oz pkg of cream cheese, 1/2 c of confectioners sugar, 1 t ginger, 1 t cinnamon, then add 1 can of pumpkin pie mix.