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DILL DIP

Gail Moser

1 (16 oz.) carton sour cream

2 Tbsp. minced onion flakes

2 Tsp. Season-All

2/3 cup mayonnaise

2 Tbsp. parsley flakes

2 Tsp. dill weed

 

Mix together and serve with fresh vegetables.

 

DILL DIP

Linda Clutter

 

1 cup sour cream        3 tsp. minced onion

1 cup mayonnaise        1 tsp. Beau Monde

3 tsp. dill weed

 

Mix together and let set in refrigerator for 4 hours.

 

GREEN PEPPER JELLY

Debbie Dobyns

 

2 cups chopped bell peppers      2 cups chopped onion

1 small hot pepper              13 cups sugar

3 cups cider vinegar             2 bottles Certo.

1 or 2 tsp. green food coloring     

 

Place pepper and onion in blender and liquify. Add hot pepper. Place in pan with sugar and vinegar and boil hard

for 5 to 10 mins. . Add Certo and food coloring. Let stand 5

mins. Freeze or can. Makes 12 cups. To serve, either place a block of cream cheese in a dish and pour jelly over it, then serve with crackers, OR, you may wish to make individual hors d'oeuvres by topping each cracker with a dab of softened cream cheese and some jelly.

 

Note: This is always a good thing to have on hand. Makes great hostess gifts. The green color makes it very pretty when used during the Christmas holidays.

 

MARINATED MUSHROOMS

Corky Kelsey

 

1 lb. fresh mushrooms           Oregano

1 cup oil                       Tabasco

1/2 cup lemon juice             A few bay leaves 

1/4 cup white vinegar           1 clove garlic

 

Combine all ingredients and refrigerate over night.

 

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