Cheese brick

1 package (8 ounces) cream cheese

2 tablespoons butter

1/2 teaspoon dried basil

Sliced Colby cheese

Sliced Monterrey Jack cheese Salami

2 tablespoons parsley

Soften cream cheese and butter. Add basil. Stack slice of Colby, cream cheese mixture, salami, cream cheese mixture, Monterrey Jack, cream cheese mixture. Repeat until as high as you desire. Frost with remainder of cream cheese mixture over entire brick. Pat parsley over brick.

Yield: 20 servings

Spinach cornbread

One 10-ounce package frozen chopped spinach, thawed

One 6-ounce package Mexican cornbread mix

1/2 teaspoon salt

1/2 cup butter or margarine, melted

3/4 cup cottage cheese

1 cup onion, chopped

4 large eggs lightly

Preheat oven to 400F. Drain spinach well, pressing between layers of paper towels. Place in a mixing bowl, add cornbread mix and remaining ingredients, stirring until blended. Pour into a lightly greased 8 inch square pan. Bake 30 minutes or until lightly browned. Serve Immediately.

Serves 9.

Beer bisquits

One 12 oz Beer

3 cups Biscuit Mix

2 tbs Sugar

*** Mix all ingredients and cut and bake @ 375F till brown.

Yield: 6 Biscuits

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection."