| Seven Layer Dip |
| Refried Beans |
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Layer in order and serve with chips.
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| Miracle Whip mixed with 1 package of taco seasoning |
| 1 16 Oz. container Sour Cream |
| 16 Oz. Guacamole |
| 16 Oz. of medium Salsa |
| 1 Package Shredded Cheddar |
| 3/4 Can of sliced black olives |
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| From
the kitchen of Sandi Smith |
July 18, 2013
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| Spinach Balls |
| 1 Box Stovetop Stuffing Dressing |
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Mix all ingredients and form into balls. Refrigerate overnight and bake 20 minutes at 350°.
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| 12 Oz. Frozen Chopped Spinach(cooked & |
| drained) |
| 3/4 Cup Margarine Melted |
| 1/2 Cup Chopped Onion |
| Salt, Pepper, Thyme & Garlic to taste |
| 1/2 Cup Parmesan Cheese |
| 4 Eggs Beaten |
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| |
| From
the kitchen of Sandi Smith |
July 18, 2013
|
| Rockin' Guac |
| 3 Ripe Avocados pitted, peeled, & mashed |
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Mix avocados, drained tomatoes, onions, juice, and salt in medium bowl until well blended. Serve with tortilla chips.
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| 1 Can Ro-Tel Tomatoes & Green Chiles drained |
| 1/2 Cup Chopped Onion |
| 1 Tsp. Lime or Lemon Juice |
| 1/2 Tsp. Salt |
| Ground Pepper |
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| |
| |
| From
the kitchen of Sandi Smith |
July 18, 2013
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