Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 4 ounces feta cheese, crumbled
• 1/4 cup chopped parsley
• 1 tablespoon lemon juice
• 1 tablespoon water
• 2 teaspoons Worcestershire sauce
• 1 garlic clove, crushed in garlic press
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper

Directions

Crudites:
Celery sticks
Cucumber slices
Carrot sticks
Bell pepper strips
Broccoli florets

Combine mayonnaise, sour cream, feta cheese, parsley, lemon juice, water, Worcestershire sauce, garlic, basil, oregano, and pepper. Cover and refrigerate for several hours. Serve with vegetables.

Ingredients

• 1 large firm ripe *Yellow Tomato
• 1/4 Cup Chopped Jalapeno Pepper
• 3 TBS chopped white Onion
• 3 TBS Salad Oil
• 3 TBS Lime Juice
• 1 TBS fresh chopped Cilantro
• 1 large fresh chopped Tomatillo
• Salt

Directions

In a bowl combine the tomato, cored and chopped (including the juice); 1/4 cup chopped fresh Jalapeno pepper; remove husks & stems from 1 large tomatillo, then chop; 3 tablespoons each minced white onion, lime juice and salad oil; and 1 tablespoon fresh, chopped cilantro. Season to taste with salt. If made ahead, let stand for up to 2 hours. Can be refrigerated for 1 day. Serve with favorite corn chips or as dipping sauce for chicken.
*Can substitute red tomatoes

Ingredients

• Olive oil, for frying
• 1 pound ball fresh mozzarella, buy a piece wrapped, not packed in water
• 1 pound fresh smoked mozzarella, found in the specialty cheese case
• 1 cup all purpose flour
• 2 eggs
• 1/3 cup milk, eyeball it
• 2 cups Italian style bread crumbs
• 1/2 cup grated Parmesan or Romano
• 2 tablespoons chopped fresh flat-leaf parsley
• 8 stems or large sprigs each fresh parsley, sage, thyme
• Fine salt

Directions

Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.

Source: Rachel Ray – 30 Minute Meals

Ingredients

• 1 cup Flour
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper
• 1/2 cup milk
• 1 Egg
• 1 1/2 cups Dill pickle slices, thin
• Oil for frying

Directions

Mix the flour, salt, and pepper in a bowl. Lightly whip the
egg in a separate bowl. Add the milk to the egg. Heat the
oil (about 2 inches) to 325. Dip the pickle slices first
into the flour, then the egg mixture, and finally back into
the flour. Carefully place the pickles into the hot oil. Do
not overcrowd. Fry until golden brown (about 8 minutes),
turning once. Drain on paper towels. Serve warm with Ranch dressing:)

I HIGHLY recommend these:) You may need to adjust your seasonings (I do). I dont like a doughy taste. So fry a few and taste… adjust.. repeat:) And enjoy:)

Ingredients

• 2 cups sour cream
• 2 tbls. lemon juice
• 1/2 cup sugar
• 1/2 cup chopped pecans
• 1/2 cup sliced maraschino cherries
• 1 (9-oz.) can drained crushed pineapple

Directions

1. Mix in order given.

2. Place paper liners into muffin pan.

3. Pour mixture into the cups and freeze. This can be served as a finger food

Serves 10. Recipe was given to Betty Woods by her aunt, the late Dell Zachary.

Source: The Advocate – Baton Rouge, La