Wednesday, May 28, 2008

Cream Cheese Potato Chip Dip - Lee Ann Nielsen

Cream cheese (8 oz)

1/2 cup mayonnaise

1/4 to 1/2 tsp. milk

1/4 to 1/2 tsp. mustard

1-2 squirts worchestershire sauce

2-3 shakes of pepper and garlic powder (enough to taste)

Mix until smooth. Chill and serve.

Friday, May 2, 2008

Easy Marinade - Roxanne Nelson

1 Can Sprite
2 cups soy sauce
2 or 3 chicken breasts

Marinade overnight and BBQ.
It is one of our family favorites!

Guacamole - Arlene Cook

8 - 10 ripe avocados
3 tomatoes
large tub sour cream
season salt
garlic salt
large bag of tortilla chips

Peel, pit and smash the avocados. Cut open the tomatoes, squeeze the juice and scrape all the insides in with the avocados. Throw the outside shell of the tomato away (or find another use for it). Add sour cream and then begin to season to taste. It does take a lot of salt and garlic salt to season. Get out an electric blender and the bag of chips to do some taste tests as you mix.

Deviled Deviled Eggs - Stephanie Higbee

6 hard-cooked eggs
1/3 cup Miracle Whip Salad Dressing
2 TBSP finely chopped green onion
1 tsp prepared mustard
½ tsp Tabasco sauce
1/8 tsp salt

Cut eggs in half. Remove yolks and mash them. Blend in remaining ingredients. Refill whites and sprinkle with paprika. Makes 12 (we usually double or triple the recipe depending on the size of the party!)

Our tips: Instead of green onions, we replace the regular salt with onion salt. To refill the eggs, we scoop the filling into a Ziploc sandwich bag and cut just the very corner of the bag off so the filling can be piped out. It’s easier to throw the Ziploc away than to clean out a cake decorating bag and it looks better than just using a spoon!

Albanian Tarator - Ledia Kita

ALBANIAN TARATOR (Greeks call it zaziqi)

3 lg. cucumbers
2 qts. buttermilk
1 to 2 cloves garlic
Salt to taste

Skin and cut up cucumbers. Cut into bite size pieces. Put in large bowl. Crush garlic. Add to cucumbers. Pour in buttermilk. Mix thoroughly (more garlic may be added, if you wish). Salt to taste. Keep refrigerated. Serve cold.