HOW TO STOP SAUSAGE FROM STICKING TO ROLL

Run cold water over the paper or plastic roll before you remove roll sausage from the package, or let it set in cold ice water for a while. The sausage will not stick to the paper or plastic.

JUICER HAMBURGERS

If you want a juicer hamburger take a egg and beat it stiff and then put in the hamburger meat and mix good before you fry them. Also if you put a hole in the middle of the hamburger before putting them in a skillet it will get done quicker in the middle and the hole disappears.

HOW TO KEEP BACON FROM STICKING TOGETHER

To keep bacon slices from sticking together, roll the pack into a tube and then put a rubber band around it before you ref. it. If you are going to freeze take each piece and  lay them flat and put on a large piece of wax paper and just keep folding it over until you use all of it up. Then roll in a tube and freeze. You can then just take out whatever amount of slices you may need. Dip it in water and it will not shrink so much.

GREEN DIP

1Bunch Cilanto, washed and chopped
1/4 Cup Canned Jalapenos, add a little juice
2 Packs Ranch Dip Mix
1/2 Cup Buttermilk

3 Cloves Garlic, minced
1 Cup Tomatillo Green Sauce (salsa verde)
2 Cups Sour Cream
2 Cups Mayonnaise

In a blender, add the cilantro, jalapenos, ranch dip mix, buttermilk, garlic and the salsa verde. Blend. Then add the mayo and sour cream and blend again. Ref.

COKE WINGS

1 Cup Brown Sugar
12 oz. Coke-Cola
1 Onion
2 Teaspoons Garlic Powder 

2 Tablespoons Soy Sauce
3 Lbs. Chicken Wings
Salt and Pepper to taste

In a medium bowl dice the onion and then combine with the brown sugar, cola, garlic powder and soy sauce. Mix ings. until well combined. Layer chicken wings in a large casserole dish and cover with the sauce. Bake for 11/2 hours on 350 or until done.

OLIVE AND WALNUT SPREAD

2 (8) oz. Packs of Cream Cheese  
1/4 Cup Milk
1/2 Cup Chopped Walnuts
1 Can Chopped Black Olives or sliced

1/8 to 1/4 Teaspoon Garlic Salt

In a medium bowl mix the cheese and milk together until creamy. Add the other ings. and beat again. Serve on crackers or celery or with potato chips.

BOURSIN CHEESE DIP

8 oz. Plain Whipped Cream Cheese or Regular Cream Cheese, softened
1/4 Teaspoon Salt
1/5 Teaspoon Garlic Powder
1/2 Teaspoon Chopped Chives
1/2 Teaspoon of Dried Marjoram, crushed or can use less
1 Tablespoon Chopped Parsley
1/2 Teaspoon Dried Thyme, crushed
1/8 Teaspoon Ground Pepper

In a large bowl beat the cream cheese and other ings. Beat until all of this is well blended. Ref. 12-24 hours. Serve on crackers or on celery.