Blen all ingredients together. Let set for 2 hours before serving. Potato chips and all party crackers are good with this dip.

Season shrimp with salt and pepper; set aside. Saute onion, green pepper and celery in cooking oil until wilted. Add shrimp; cook until tender. Add the soup and tomatoes. Simmer about 60 minutes. Add parsley and green onion tops. Cook 5 minutes more. If not thick enough, add 2 tablespoons cornstarch. Makes about 1 quart.

Blue Cheese Souffle A wonderful dip. Soften gelatin in cool water, then gently stir over low heat to dissolve. Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT DRY, and gently fold into mixture. Then fold in whipped cream. […]

* Tomatillos are Mexican green tomatoes in husks. Remove the stems and husks before using. ** Carefully split each pepper and remove the seeds. Remember to wear some type of gloves when doing this. +++++ ++++++++ Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be […]

Blend all ingredients. If necessary, add another tbs of milk to make a good dipping consistency. Cover, refrigerate at least 1 hour. Makes 2 cups Spicy as a Southwestern favorite should be. Serve hot with corn chips.

Place all ingredients in a small able bowl and mix well. Place bowl in center of microwave. Heat on HIGH (100% power) for 1 1/2 to 2 minutes or until warm, stirring half way through heating time. Or, you many heat in a small saucepan over low heat until warm.

-DIP- 2 tb Juice from canned pineapple 1/2 c Orange marmalade 1/4 c Plain yogurt 1 tb Dijon mustard 1/2 ts Curry powder Cube chicken and thread on skewers, alternating with canned pineapple chunks. Brush with soy sauce and grill or broil until done. Meanwhile, combine pineapple juice, marmalade, yogurt, mustard and curry powder. Serve […]

In a large bowl, combine all ingredients. Refrigerate until ready to serve. Also great with veggies, crackers. Makes 2-1/2 cups.

Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy pot, cover and simmer for 10-15 minutes to heat through and blend flavors. Pour contents of the pot into the bowl of your food processor and process – using a pulsing action. Do not puree. If the pork roast had a […]

In a large, heavy skillet, make a roux by heating flour and oil over a medium flame. Mix thoroughly and stir constantly. Mixture should bubble slowly. Let cook a few minutes until light brown. Add shallots and celery. Cook on a medium flame for about 10 minutes or until celery is soft. Add mushrooms, oysters, […]