Ingredients

• 2 cups Mayonnaise
• 1/2 cup Sour Cream
• 8 tbs Dried Parsley
• 1/2 tsp Garlic Powder
• 3 tsp Sugar
• 2 tbs Curry Powder

Directions

Mix all ingredients together. Allow dip to set overnight. Serve with fresh vegetables.

Ingredients

• 1/3 cup mayonnaise
• 1 large shallot, minced
• 6 slices bacon, cooked until crisp and finely chopped
• 6 hard-cooked eggs, peeled and split length-wise
• 1 heaping tsp. Dijon mustar
• 1 tsp. white wine vinegar
• Salt and freshly ground black pepper to taste
• 12 drops Tabasco sauce or to taste
• Paprika, to garnish

Directions

1. In a medium-size bowl, mash the egg yolks with a fork.

2. Add the bacon, shallot, mayonnaise, mustard, vinegar, salt, pepper and Tabasco.

3. If desired, fill a pastry bag fitted with a large star tip and pipe the yolk mixture back into the egg whites. Or use a small spoon to fill the whites.

4. Sprinkle with paprika and serve.

Makes 12 filled egg halves.

– Recipe from Nora Capell of Port Chester, N.Y. as printed by the Advocate – Baton Rouge, La

Ingredients

• 1 – 8 oz package soft cream cheese
• 2 tbl of cream
• 3 tbl French Dressing
• 1/3 cup catsup
• 1 1/2 tsp grated onion
• 1/2 tsp salt
• red pepper to taste

Directions

Soften cream cheese and add remaining ingredients, blending until smooth. Very good with raw celery, cauliflower and corn chips. Will serve 10-12 ppl.

Ingredients

• 8 ounces marinara sauce
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 2/3 cup milk
• 2 tablespoons chopped onions
• 1/3 cup Italian seasoned bread crumbs
• 1 pound ground chuck
• 1 15-ounce box refrigerated pie crusts or 2 9-inch crusts
• 1/4 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese
• 2 tablespoons vegetable oil

Directions

Set out crusts to bring to room temperature. Preheat oven to 375 degrees. Mix ground chuck, bread crumbs, chopped onion, salt and pepper with hands until well blended. Roll meat mixture into small, bite-size pieces. In large skillet, heat 2 tablespoons oil on medium heat. Place rolled meat into skillet with oil. Cook on medium heat until meatballs are brown and no pink remains. Drain meatballs. In same skillet, add 1/2 jar marinara sauce. Add cooked meatballs. Simmer 15 minutes.

While meatballs are cooking, place each crust on lightly floured waxed paper and use a rolling pin to flatten it slightly into a 10-inch circle. Use one crust at a time. Use a biscuit cutter to cut 4-inch circles from the dough (this should make 7 circles from each section of dough). Re-roll the dough scraps to make 3 more circles.

Spoon one meatball into the center of the dough. Sprinkle with Parmesan and mozzarella cheese. Use your fingertips to moisten the edges of the dough with water. Fold dough over the meatball to create a turnover. Press edges together to seal. Crimp the edges with a fork and transfer the turnovers to a lightly greased baking sheet. Poke each one twice with a fork for vents. Brush each turnover with milk.

Bake at 375 degrees for 25 minutes or until golden brown. Transfer to rack to cool. While turnovers are cooking, heat remaining sauce in either a saucepan or a microwave-safe bowl. Pour heated sauce into a serving bowl and serve with turnovers for dipping.

Source: Decatur Daily – Decatur, Alabama

Ingredients

• 1 jar of salsa
• 2 to 3 tbsp of sour cream
• 1 package of cream cheese
• 2 cans of low fat refried beans
• 1 lbs. of ground turkey or beef
• 1 sweet onion, sliced
• olive oil

Directions

Slice onion in very small pieces. Saute the onion in a skillet or a pan along with the meat. Make sure to salt and pepper the meat to your liking. Combine the beans, salsa, cream cheese and sour cream into a mixing bowl. Use a cake mixer to mix these ingredients together while the meat and the onions are cooking. When the meat has cooked, mix in with the bean mix. Mix together until a complete even distribution through out the bean mix of the meat. Let it stand for 30 minutes to cool down.

You may serve this cool or warm. Suggested form of serving is to transfer the bean mix into a crock pot. Temperature should be on low. Serve it warm with nacho chips. This will make a great appetizer for a tailgate.