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Hometown Recipes 1-16-18

7 Layer Dip

Tabitha Doss

1 can re-fried beans

1 8 oz. sour cream

4 green onions, chopped

2 fresh tomatoes, diced

1 sm. can of black olives, chopped

1 pkg. grated cheese

Layer in order listed and cover. Refrigerate for at least 2 hours to set. Note: Drain all ingredients well! Less juice is better!

Cheesy Corn Dip

Betty Mundy

8 oz. cream cheese

¾ c. mayo

¾ t. ground cumin

3 (11 oz) cans Mexican Corn, drained

2 ½ c. shredded cheddar cheese

1 (7 oz.) can Ortega diced green chilies

2/3 c. diced green onions

Combine sour cream, Mayo and cumin in medium bowl. Stir in Mexican corn, green chilies, green onions and cheese. Serve cold with tortilla chips. Makes 2 quarts.

(Bee’s note: I omit the cuminbecause I am allergic. I substitute ½ teaspoon of paprika.)

Taco Soup

Eunice Hackman

2 cans Hominy

2 cans Kidney Beans

2 cans corn

2 cans carrots

2 cans green peas

1 lb. ground chuck

1 can Rotel tomatoes

1 lg. onion, chopped

1 pkg. Taco mix

Mix vegetables. Cook meat together with onions, Rotel and Taco mix. Pour over vegetables, stir and simmer for 15 to 20 minutes.

(Bee’s note: I can’t stand kidney beans so I substitute pinto beans or a can of Ranch Style Beans.)

Campin’ Cobbler

Honey Bee Morris

1 pkg. Spice Cake mix

2 sticks of margarine

2 cans of pie filling (I like chocolate)

1 ½ c. chopped pecans

Spray a big pan or oblong glass baking dish. Put in pie filling. Add dry cake mix by sprinkling over pie filling. DO NOT MIX CAKE MIX!!!!

Pour melted margarine over top. Add chopped pecans. Bake 1 hour at 350 degrees. Mmmmm, GOOD!