___________________________________________________ E DIBLE FRUIT CENTERPIECE Jane Crisp ___________________________________________________ Strawberries, Oranges, Melons, Fresh pineapple Fruit dip: 1 small package vanilla instant pudding 1/2 c. cold milk 1- 16 oz. sour cream 2 T. orange juice DIRECTIONS: Make your flower arrangement from fruit on wooden skewers. Use a vase that will hold 8-12 skewers of fruit. All fruit skewers should be above the top level of the base with skewers pushed into marbles in the bottom a vase. Fruit dip: beat pudding mix together. Add sour cream & orange juice, beat until well blended. Refrigerate and serve with edible fruit centerpiece. ___________________________________________________ F AMOUS STUFFED TOMATOES Nancy Cummins Outlawe ___________________________________________________ 20 cherry tomatoes, cored & drained 2 T. fresh parsley ½ c. mayonnaise 3 T. Parmesan cheese 1 lb. bacon, cooked and crumbled 1/3 c. green onions, chopped (optional) DIRECTIONS: Mix all ingredients together & stuff into cherry tomatoes. Refrigerate until ready to serve. ___________________________________________________ F RUIT TEA In loving memory of Mellinee Baker ___________________________________________________ 2 qt. Water 4 ice tea bags ½ c. sugar 1 can froz lemonade concentrate, thawed. 2 mini-cans (12 oz.) pineapple juice 1 can froz orange juice, thawed DIRECTIONS: Bring water to a boil and let tea bags steep in hot water for 15 minutes, discard teabags. Add sugar to tea mixture and stir to dissolve, allow to cool. Pour into gallon pitcher & add frozen juices. Stir gently to mix. Stir in pineapple juice. Serve over ice. ___________________________________________________ H OT ONION SOUFFLE Shirley Noe ___________________________________________________ 3 8 oz. pkg of cream cheese 2 c. grated parmesan Cheese ½ c. mayonnaise 12 to 16 oz. chopped onions DIRECTIONS: Preheat oven 425°. Mix all together & bake 15 to 20 mins. & serve with Frito scoops & chips.
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