Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
SHRIMP DIP
December 27, 2010 
Cream together:
1 cup whipped cream cheese
1/4 lb. shrimp
1 tbsp. grated onion
1 tsp. lemon juice
Put this in a baking dish with some flaked almonds on the top. Bake it at 350deg. About 20 min. Or until heated through. Use as a dip for raw vegetables. This is good with mushrooms, broccoli, cauliflower, or with crackers.
GUACAMOLE DIP
Ingredients:
2 ripe avocados
2 tbsp. mayonnaise
tomatoes,
onion,
garlic
1 tsp. lemon juice
Mash the avocados and add mayonnaise. Add some mashed tomatoes, canned or fresh, with the skins removed. Add finely chopped small onion, clove garlic and 1 tsp.lemon juice. (prevents avocados from going brown) Serve with taco or corn chips.
PICKLED EGGS
makes 1 quart. Comes from Elizabeth Bey
12-15 hard boiled eggs
2 cups white vinegar
3 tbsp. sugar
1 tsp. Salt
1 – 2 tsp. Pickling spice(tied in bag)
1 onion, sliced
Combine all ingredients except eggs. Bring to boil, reduce heat and simmer 5 mins. Pour over eggs and store in fridge. (discard spice bag)
CHEESE BISCUITS
Dorothy Malkin says these are the best ever.
Ingredients:
Cream 1/4 lb. softened butter
1/2 lb. McLaren’s cheese (8oz.)(Imperial)
Add 1 cup all purpose flour
1/4 tsp. paprika
Make into a roll. Chill and slice thin.
Bake at 400 deg. On a ungreased sheet. Approx. 6 min.
JENNY’S CHEESEY CRACKERS
from Jenny Bey and in her own words!
Mix together:
3/4 cup butter
1/4 tsp dry mustard
1/2 tsp ground pepper
2) Blend in with (fairly) clean fingers :
1 1/2 cups grated cheddar (or whatever cheese you have around. I have used fancier cheeses with great success .. except I then felt compelled to ration the crackers)
1 1/4 cup flour (have used whole wheat as well)
roll out. sprinkle with sea salt & whatever spices you like most, I suggest the rosemary from my mum’s garden.
for maximum effect, cut into fancy shapes.
bake @ 350 for 20 min.