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.
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)
RUM BALLS
From Auntie Dorothy Ralfs
1 pkg. Vanilla cookies made into crumbs
6 oz. Semi sweet choc. Melted
1/2 cup sour cream
1/4 cup cocoa
1/4 cup soft butter
1 cup icing sugar
1/4 cup rum chocolate sprinkles
Mix well and chill in fridge.
Roll in small balls which you then roll in chocolate sprinkles.
NO BAKE BUTTER BALLS
Ingredients:
2/3 cup butter
3/4 cup sugar
1 tbsp. Water
1/2 tsp vanilla
2 cup rolled oats
Beat butter until creamy; add sugar and beat well.
Add water, vanilla and rolled oats. Blend well.
Chill.
Shape into small balls. Roll in chopped nuts, chocolate trimettes or coconut.
Decorate with gumdrops, glace cherries, cinnamon candies, or pecan halves.
Store in fridge. Makes 3 doz.
CHOCOLATE COATED CLUSTERS
Ingredients:
6 oz. Pkg. Chocolate chips
4 1/2 tbsp. Evaporated milk.
Melt chocolate chips over hot water and stir until smooth. Add milk and mix until glossy.
For Raisin Clusters:
Add 1 cup seedless raisins to above chocolate mixture. Drop by tsp. onto waxed paper.
For Nut Clusters:
Add 1 cup unsalted nuts to above chocolate mixture.
For Stuffed Dates or Prunes:
Fill pitted dates or soft prunes with the above chocolate mixture. Let stand until firm. Makes about 48 filled dates or prunes.