Ingredients

• 1 (4-oz.) can sliced black olives, drained
• 1 (4-oz.) can chopped green chilies
• 2 cups shredded Mexican blend cheese
• 1 (16-oz). container sour cream
• 1 pkg. Hidden Valley Fiesta Ranch Dip

Directions

1. Mix all ingredients together well in a bowl.

2. Serve with tortilla chips.

Serves 10 –

I found this recipe from Lou McCaskill of New Roads (La), who originally got it from Christine Menard of Baton Rouge (La):)

Ingredients

• 4 tbls. mayonnaise
• 1 (3-oz.) pkg. cream cheese, at room temperature
• 3 cloves garlic
• Handful of fresh parsley
• Several vigorous shots of Tabasco and Pickapepper sauces
• 1 cup coarsely chopped
• pecans
• 1 (4-oz.) jar diced pimentos with the juice
• 12 ozs. extra-sharp Cheddar cheese, grated

Directions

1. Purée until smooth in food processor the mayonnaise, cream cheese, garlic, parsley and sauces. Turn into a bowl.

2. Coarsely chop pecans.

3. Add pecans and pimentos with juice to the mayonnaise mixture.

4. Add grated cheese. Stir well to combine.

5. Store in refrigerator at least 1 hour before serving. The spread is even better the next day. Serve as a spread on bread, crackers or on vegetables or as a dip.

From “The Dairy Hollow House Cookbook”

Makes about 2-1/2 cups.

Ingredients

• vegetable stock (home made can be found in soups and sauces)
• 50g(2oz) broccoli, cut into florets
• 25g(1oz) fresh peas
• 2 courgettes, trimmed
• 25g(1oz) green cabbage, shredded
• 1/4 small onion, peeled
• 2 medium carrots, peeled
• 3 tablespoons baby rice

Directions

Chop all the vegetables, put them into a saucepan and just cover them with all the stock. Bring to the boil, then simmer for 30 minutes or until the vegetables are tender. Add the baby cereal and stir over a gentle heat for 2 minutes. Puree the vegetables in a blender until you get the desired consistency
You can use rice cereal to thicken this up if it is to watery.

Ingredients

• 2 Tbs Shortening
• 1/2 C. sugar
• 1 egg
• 1tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp vanilla
• 1 tsp water
• 1 1/2 C. baby cereal

Directions

Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking soda, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 – 1″ bars, smooth edges so
they will not be sharp. Place on ungreased sheet. Bake 20-30 min or until dry. Store in uncovered container overnight.

*contributed by Maggie, mother of twins:)

Ingredients

• 1/2 cup water or milk
• 1/3 ripe banana
• 1/4 cup rolled oats
• 1/4 cup milk

Directions

Combine rolled oats and 1/2 cup of water or milk. Bring to a boil. Simmer for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 5 minutes. Slice banana, and puree in baby food grinder; add remaining milk, mixing thoroughly. Stir the banana-milk mixture into the cooked cereal.