Favorite Cheese Spread Sandra Hunt, Houston, Texas 2 8-oz. pkgs. cream cheese, softened 1 stick margarine, softened (optional) 1 8-oz. cold pack chedder cheese 1/3 cup hot picante sauce Red pepper to taste Mix all ingredients and pour into serving dish. Sprinkle parsley on top if desired. Serve with assorted crackers.

Barbecued Pork Chops Sharol Neuroth, Hammond, NY 1 can cream of mushroom soup 1/2 cup barbecue sauce 1/2 cup chopped onion 1/2 cup ketchup 1 tblsp. worchestershire sauce Mix together. Pour over pork chops and bake 1 1/2 to 2 hrs. at 375 degrees F.

Cucumber Cheesecake Appetizer

• 1 cup cucumber, peeled and chopped
• 1 lb. soft cottage cheese
• 1 cup sour cream
• 1 pkt. gelatine dissolved in 3 tblsps. hot water
• 6 green onions, chopped
• 3 tblsps. fresh coriander or parsley chopped

Crust: crush 4 oz. whole meal crispbread and mix with 2 oz. melted butter and press into the base of a 9-in. cheesecake tin.
Filling: first beat together the cheese and cream with salt and pepper to taste, then stir in the vegetables and dissolved gelatine and pour into the mould. Chill until set. Garnish with fresh cucumber slices and finely sliced lemon.