DILL DIP

1 Cup Mayo
1 Cup Sour Cream
1 Tablespoon Dill Weed
1 Tablespoon Dried Onion Flakes or Chopped Green Onion
1 Tablespoon Parsley
1/4 Teaspoon Seasoned Salt

In a medium bowl, mix together the mayo, sour cream, dill weed, onion, parsley and seasoned salt. Chill the mixture before serving. This can be used as a veg. dip with crackers or on salamon croquettes.

AMBROSIA COCONUT SALAD

2 Cups Mandarin Oranges, drained
2 Cups Crushed Pineapple, drained
2 Cups Sour Cream
2 Cups Shredded Coconut
2 Cups Miniature Marshmallows

In a bowl combine the oranges, pineapple, sour cream, coconut and marshmallows. Chill.

COTTAGE CHEESE SALAD

1 (12oz.) Bowl Cottage Cheese
1 (9oz.) Bowl Cool Whip
1(10oz.) Can Mandrian Oranges, drained
1 (20oz.) Can Crushed Pineapple
1/2 Cup Chopped Pecans
1(3oz.) Pack Orange Flavored Jello
Combine the cottage cheese and whipped topping. BLend gently. Add the oranges, pineapples and pecans. Mix gently. Add dry jello and mix and then chill. Keep ref.

MOTHER-IN-LAW SANDWICH

After seeing this on a cooking show I wanted to find a recipe for this sandwich. There are many types of toppings that are used with this sandwich. If you can find them Tom Tom Tamales are best for this sandwich.


4 Prepackaged Frozen Tamales
1 (14oz.)Can of Chili without beans
Diced Onion
 Hot Banana Peppers, sliced thin or a mixture of hot peppers for topping
1 Pack of Mexican Shredded Cheese
4 Hot Dog Buns or Brats Seeded Buns

Cook the tamales as directed. Put one in the hot dog or other type bun. Add the chili, onion, peppers and cheese.

LIKE DIXIE STAMPEEDE CREAM OF VEG. SOUP

I found this recipe after some of my kin wanted it after they had ate at the Dixie Stampeede in Piegon Forge,Tnn. If you ever get a chance to go there make sure you go. You will really enjoy the show and food.

1/2 Cup Peas, cooked and drained
1/2 Cup Whole Kernel Sweet Corn, drained
1/2 Cup Canned Green Beans, drained
1/2 Cup Grated Carrot, cooked and drained
1 Quart Chicken Broth
1/2 Teaspoon Garlic Powder or to your liking
1/2 Teaspoon Onion Powder or to your liking
Salt and Pepper to tasted
11/2 Cups Heavy Whipping Cream

Mash cooked vegs into small pieces. Bring all ings. except cream to a boil. Stir in cream and heat through. Can also use fresh corn cooked.

BUTTERSCOTCH CREAM CHEESE BARS

1 Pkg.(10)oz. Butterscotch Chips
1/2 Cup Butter
2 Cups Graham Cracker Crumbs
1 Pk. (8oz) Cream Cheese
1 Can(14oz). Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans

Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool to room temp. Then chill. Serve when chilled.

CUCUMBER SALAD

1 Red Onion, halved and thinly sliced
3 Tablespoons Rice Vinegar
3 Cucumbrs, peeled. deseeded and thinly sliced
2 Tablespoons Olive Oil
2 Tablespoons Chopped Fresh Dill

Toss onion with 1 tablespoon vinegar, set aside. Place cucumbers in a colander and toss with 1/4 teaspoon Salt. Drain. Rinse. Pat dry. Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tablespoons vinegar. Add dill, season with salt and pepper. Cover and chill until ready to serve.