1 c. sour cream, 1 c. mayonnaise, 1 t. dill weed, 1 t. Accent, 1 T. onion flakes, 1 T. parsley flakes: Combine thoroughly. Refrigerate at least afew hours before serving.

2 1/2 c mock sour cream; 2 T. skim milk; 1 T. wine vinegar; 2 drops hot pepper sauce; 1 envelope dry onion soup mix:

Mix sour cream with remaining ingredients by hand. Let stand in refrigerator several hours or overnight. Makes 2 1/2 c.

1 c. 2% cottage cheese; 2 T. plain yogurt; 2 T. mayonnaise:

Place cottage cheese and yogurt in blender. Process at 'stir' for 30 seconds, then puree 2 1/2 minutes. Add mayonnaise and process at 'stir' for 30 seconds. Makes 1 1/2 cups.

1 c. 2% cottage cheese; 2 T. plain yogurt; 2 T. mayonnaise:

Place cottage cheese and yogurt in blender. Process at 'stir' for 30 seconds, then puree 2 1/2 minutes. Add mayonnaise and process at 'stir' for 30 seconds. Makes 1 1/2 cups.

INGREDIENTS

DIRECTIONS

Thaw and squeeze 10 oz. chopped spinach, 1 1/2 c. sour cream, 1 cup mayonnaise, 1 pkg. Knorr vegetable soup mix, 8 ox. can water chestnuts chopped, and 3 green onions, chopped. Blend well, cover refrigerate 2 hours before serving. To serve; cut middle out of a loaf of Hawaiian bread, fill inside with dip. Tear the rest of bread into pieces and use to serve around loaf.

1 can chili without beans; 1/4 lb. Velveeta Cheese, cubed

Heat together until cheese is melted. Use tortilla chips for dipping.

2 cans bean dip; 1/2 pkg. taco seasoning; equal amounts of Real Mayonnaise; lettuce, shredded; tomato, chopped; cheese, grated

Spread bean dip on bottom of pizza pan. Top with mayonnaise and sour cream mixed with taco seasoning. Top with lettuce, tomato and cheese. Serve with taco chips.

1/2 lb. lean hamburger; 1 lb. sausage; 1 small onion; 2 lbs. Velveeta; 3 chopped tomatoes; 1/4 t. cumin seasoning; 1 large can refried beans; 6 oz. jar taco sauce

Brown meat with onion. Drain off excess fat. In crock-pot, melt Velveeta and add tomatoes and cumin. Mix in the meat and remaining ingredients. Cook on low until very hot. Makes a HUGE batch. Serve with Tostado chips.

3 ripe avacados; 2 T. lemon juice; 1 t. garlic salt; 1/4 t. pepper or hot sauce; 1 c. sour cream; 1/2 c. mayonnaise; 1 pkg. taco seasoning mix; 2 cans (10 1/2 oz. each) jalapeno bean dip; 1 large bunch green onion w/tops, chopped; 3 medium tomatoes, chopped & drained; 1 large can pitted ripe olives, chopped; 1 pkg. sharp Cheddar cheese, shredded; large round tortilla chips

Mix avacados, lemon juice, garlic salt and pepper til smooth. Mix together the sour cream, mayonnaise, and taco seasoning mix. Spread bean dip on large shallow platter. Spread avacado mixture over bean dip. Then spread sour cream mixture over avacado mixture. Sprinkle with onions, olives, tomatoes. Cover with shredded cheese. Serve chilled with chips as dippers.

8 oz. pkg. cream cheese; 1 pkg. Hidden Valley Dressing; milk as needed for consistency; Cocktail rye bread; cucumber,sliced thin; dill weed

Beat first 3 ingredients thoroughly. Spread on rye bread. Top with cucumber slice and sprinkle with dill weed.

1 c. bisquit baking mix; 1/4 cup butter or margarine, softned; 3T. sesame seed; 1/4 grated parmesan cheese; 3 T. boiling water

Heat oven to 450. Mix baking mix and butter. Stir in water and sesame seed until dough forms ball. Drop by scant teaspoonfuls into cheese: coat dough with cheese. Place about 1 inch apart on ungreased baking sheet. Bake until golden, 7 to 10 minutes. Serve warm. Makes about 3 dozen.

INGREDIENTS

DIRECTIONS

Mix and beat until smooth: 4 eggs, beaten; 1 c. milk; 1 c. flour; 1/4 t. salt; 1/2 c. sugar; 1 T. cinnamon:

Cut 3 tart apples into 1/4 inch wedges. Coat with batter. Grease 2-9 inch pie plates with butter. Put half the apples in each pie pan. Pour 1/2 of the batter over apples in each pan. Bake in 375 degree F oven for 30-35 minutes.

Beat together in large bowl: 2 eggs; 2 1/2 c. buttermilk; 4 T. Wesson oil:

Sift together: 2 c. flour; 2 T. sugar; 4 t. baking powder; 1 t. baking soda; 1 t. salt.

Stir dry ingredients into milk mixture. DO NOT OVER MIX. Use 400 degree F. greased griddle.

lard or vegetable oil for frying; 2 c. all-purpose flour; 2 1/4 t. baking powder; 1 t. salt; 1 t. sugar; 2 T. solid veg. shortening or lard; 1/2 c. to 2/3 c. water; honey or cinnamon-sugar:

Heat lard or vegetable oil at least 4" deep 400 degrees F. Sift together flour, baking powder, salt, and sugar. Cut in 2 T. shortening or lard until resembles crumbs, stir in enough water to form soft dough. Knead until smooth on a lightly floured surface. Cover with portion with the bowl. roll first portion to 1/8" thickness and cut into 3" squares or desired shaped do not re-roll. Fry in pre-heated fat. As SOPAIPILLAS rise to surface, immediately spoon hot fat over to aid puffing, continue until golden brown, turning once. Drain on paper towels and repeat procedure with second portion of dough. Keep warm in low oven. Serve imediately with honey or sprinkle with cinnamon-sugar.

2 1/2 c. boiling water; 2 1/4 c. Minute Rice; 1 stick butter--not oleo; 1 t. salt; 1 T. butter; 4 c. chicken-cooked, diced NO SKIN; 1 onion, chopped; 2 cans mushroom soup; 8 oz. frozed broccoli-thawed and well drained:

Pour boiling water over rice. Add salt and 1 stick of butter. Stir and cover. Let set 5 minutes. Saute onion in 1 T. butter. DO NOT BROWN. Heat soup. Melt cheese in soup. Combine all ingredients and pour into well greased 9X13 pan. Bake 1 hour in 350 degrees F. Serves 12.

4 chicken breast (Place in shallow pan). Cover with 1 small can of mushrooms, drained; combin 1 can cream of mushroom soup, 1 cup of sour cream, 1/2 soup can cooking sherry. Pour over chicken and bake at 350 degrees F. for 1 1/2 hours.

1c. chopped cooked chicken; 1 can cream of chicken soup; 1 can cream of celery soup; 2/3 c. evaporated milk; 1 large can Chow Mein noodles. Mix all the above in casserole dish and cover with crushed potato chips. Bake at 350° F. for 30 minutes.

2 1/1 lbs. chicken or turkey, cooked and cubed; 1/2 can cream of chicken soup; 3 hard boiled eggs, sliced; 1 c. sour cream; 2 c. celery, sliced; 1 c. mayonnaise; 1-8 oz. can water chestnuts, sliced;1 c. grated cheddar cheese; 4 oz. can mushrooms; 1 can French Fried onions; 2 T. minced onions; salt & pepper to taste Mix together soup, sour cream, mayonnaise, and lemon juice. Place chicken, eggs, celery, chestnuts, onion and mushrooms in bowl. Pour soup mixture over chicken mixture. Mix lightly. Pour into 9 x 13 pan. Top with cheddar cheese. Bake at 350° F. for 1 hour. After the first 45 minutes, sprinkle the French fried onions on top and finish baking the last 15 minutes.

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