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Basque Salad

4 tomatoes chopped in large chunks1 red and yellow pepper chopped

2 cucumbers choppedHalf of an onion chopped20 olives or to taste (black)

2 hard boiled eggs quarteredRadishes chopped

Dressing

tsp oreganoJuice 2 lemons cup olive oil

Crushed black pepper

- blend dressing and pour over veggies- top with hard boiled eggs and chill

Creamy Corn Casserole

Ingredients: cup butter,melted

2 eggs, beaten1 (8.5 ounces) dry corn bread mix

1 (15 ounces) can whole kernel corn, drained1 (14.75 ounce) can creamed corn

1 cup sour cream

Directions- preheat oven to 350 degrees F and lightly grease a 9x9 inch baking dish

- in a medium bowl, combine butter, eggs, corn bread mix, whole and creamed cornand sour cream. Spoon mixture into prepared dish

- bake for 45 min. in the preheated oven, or until the top is golden brown

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Ingredients:2 cups all purpose flour

2 teaspoons baking powder teaspoon salt

cup lard or shortening

2 tablespoons butter, chilled cup buttermilk

Directions

- heat oven to 450 degrees- in a large bowl combine flour, baking powder, soda, and salt

- cut in shortening and butter until you have pieces the size of peas- pour in buttermilk, just until mixture is clumping together if needed add a few

more teaspoons of buttermilk

- transfer dough to a lightly floured board- pat out dough about 8 inches in diameter and inch thick - using a 2 to 3 inch biscuit cutter, cut out and place on ungreased baking sheet

bake in the center over rack for about 10 to 12 min.- makes10 to 12 biscuits, depending on size of cutter

Bacon Cheddar Dip

Ingredients:1 pkg. hidden valley original ranch dip

1 16oz. sour cream cup bacon bits

1 cup shredded cheddar cheese

Directions- mix together

- chill about 1 hour - serve with chips

Sugar cookies by the Choate family

Ingredients:1 cup butter

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1 cup shortening1 cup powered sugar

1 cup sugar 2 eggs

4 cups of flour

1 teaspoon cream of tater I teaspoon baking soda1 teaspoon vanilla

Directions- cream butter, shortening, and sugar

- add eggs and beat well- add dry ingredients and vanilla

- roll into small balls- roll dough balls in sugar and flatten with a glass dipped in sugar

- bake until light brown at 325 degrees for about 10 min.

Snickerdoodle Cookies

Ingredients: cup butter

cup shortening2 eggs

1 teaspoon cream of tarter 1teaspoon baking soda

teaspoon salt2 cup flour

Toppings:3 tablespoons sugar

1 tablespoon cinnamon

Directions- beat butter, shortening, sugar, and eggs until creamy- add cream of tater, baking soda and salt then blend

- add flour and mix well- chill over night

- preheat oven to 375 degrees- combine topping ingredients

- shape dough into 1 in. balls- drop balls into topping mix and coat

- place on ungreased cookie sheet and bake for 10 min.

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Texas Chili

Ingredients2 packages of Mccormicks chili seasoning (1 mild 1 hot)

2 lbs ground beef

2 cans busch chili beans2 cans delmonte stewed tomatoes mexican reciepe onion diced

teaspoon garlic powder -1/2 cup jalapeno juice

A crock pot

Directions- brown meat with onions and garlic powder drain

- add chili seasoning and set aside

- combine remaining ingredients in crock pot and then add the meat- cook on high for one hour and then on low for an additional 3-4 hours the longer you cook the spicier the chili will get

Beef Enchiladas

Ingredients1 lb ground beef 1 medium onion

1 (15.5 ounce) can chili beans undrained1 (10 ounce ) can enchilada sauce divided

cup salsa dividedVegetable oil

7 ( 8in.) flour tortillas1 cup shredded cheddar cheese

2 tablespoons sliced ripe olives ( black)

Directions- in large saucepan cook beef and onions over medium heat until meat is no longer

pink; drain stir in beans, 2/3 cup enchilada sauce and 2 tablespoons of salsa; setaside.

- In a skillet heat inch oil. Dip each tortilla in hot oil for 3 seconds on each sideor just until limp drain on paper towels.

- Top each tortilla with 2/3 cup beef mixture roll up and place seam side down

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- In four 11 in. x 7 in.x 2 in. baking dish Drizzle with remaining enchilada sauceandsalsa. Sprinkle with cheese and olives. Bake uncovered at 350 degrees for 20-25

min. or until bubbly.

Artichoke and Spinach dip

Ingredients:4 cloves garlic

1 (10 oz.) pkg. of frozen chopped spinach, thawed and drained1 14oz. can artichoke hearts, drained and chopped

1 10oz. container alfredo style pasta sauce1 cup shredded mozzarella cheese1/3 cup grated parmesan cheese

package cream cheese, softend

Directions- preheat oven to 350 degrees

- place garlic in small baking dish. Bake in the preheated oven 20 to 30 min. untilsoft. Remove from heat. When cool enough to touch, squeeze softened garlic

from skins- In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts,

alfredo sauce, and all 3 cheeses- Cover and bake in the preheated oven 30 min. or until chesses are melted and

bubbly- Serve warm

Quick and Easy Pasta Sauce

Ingredients:1 tsp. olive oil

1 medium onion, chopped4 cloves of garlic, minced

cup dry red wine1 tbsp sugar

1tbsp chopped fresh basil tsp Italian seasoning

2 tbsp tomato paste2 cans diced tomatoes, undrained

tsp black pepper tsp salt

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Directions- heat olive oil in saucepan over medium high heat

- add onions and garlic, saut about 5 min.- stir in remaining ingredients

- bring to a boil

- reduce heat to medium and cook, uncovered, about 15 min.- serve over your favorite pasta