From Linda Larsen,Your Guide to Busy Cooks on Abour.com
This is an old, old recipe found on an onion snack dip package in the 1970s. It is savory, rich, and delicious. You can substitute white or wild rice for the brown rice if you like. You can find the snack dip in your grocery's refrigerator section. It is an already-prepared dip that is ready to serve.
This is another one of those "community" cookbook recipes from the phone company. The proceeds went to Relay for Life cancer walk. One of my ex-boyfriends died from lung cancer and I give to the lung assoc. and the cancer society when I can. I miss him heaps and know he would have loved this recipe. I'm posting in memory of Jamie.
I got this recipe from a collection of recipes for covered dishes entitled "Just As I Ham" by Jane and Mark Jarrell. The actual recipe is credited to
Charlotte Hislop, First Baptist Church, West Monroe, La.
The "nuts" are really good! The recipe makes 4 dozen, and they're easy to make, too! The number of servings is a guess - all I know is that they always go quickly!!
This is a fun appetizer to have when friends are over. It's one of those recipes that is a bit different from the usual dips. You could add all sorts of chopped up pizza toppings to jazz it up even more.
This recipe has been a big hit at family gatherings and potlucks for years! It could also be used as a light dessert. I have also used French Vanilla pudding mix. It makes a large amount so make sure to use a very large mixing bowl.
This is from my "America Cooks" cookbook. It calls for venison, but it should work well with beef, pork or chicken. The original recipe uses the measurements of 3 parts venison, 1 part butter with salt and pepper. I have used specific measurements for the sake of Zaar's recipe format. The pate will keep well in the refrigerator. This is a Charleston, SC recipe. I have not prepared this recipe, but if you try it, I hope you enjoy it!
For Bergy, hope this is the right piri-piri spice mix. Found this in B H & G and will try it this weekend. Looks wonderful in the picture and sounds great. It will be interesting to see how it works. Will comment after I try it and let you all know.
These egg rolls are very yummy. I got the recipe from a very good friend who is Hmong. But it's hard for me to write the recipe down because a lot of the Hmong folk have it in their head. Unfortunately so do I.: )