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Sausage Balls
from Vivian Garnand
Our favorite food to take to any of our family gatherings at Christmastime
is "Sausage Balls". They are asked for months in advance and our daughter,
who is now married and a Mom, demands them and says they are what make
coming home wonderful for her. It's a simple recipe, but so-o-o-o good.
SAUSAGE BALLS
1 pound sausage (medium is the best)
Grated Cheddar cheese (use however much you want)
Bixquick (enough so mixture will form balls)
Just mix and bake 10-15 minutes at 350 degrees.
Ayotte Family Porcupine Ball
My favorite thing to take is a porcupine ball. I take a round of bread, anytype, scoop it out, put in dill dip
and put cheese cubes, cherry tomatoes, olives and anything else I have on toothpicks and stick them into
the outside of the bread until all is covered.
Perri Storch's Shrimp Dip
My favorite holiday dish to share is a shrimp drip. It is a simple recipe
that is both delicious and pretty to look at. Take one block of cream cheese
and let it warm enough to allow a cracker to slice through. Add a handful of
small shrimp, which has been well rinsed. Pour on top of the shrimp and
cream cheese your favorite cocktail sauce and top off with another sprinkle
of shrimp. Serve with a selection of crackers. Enjoy!
LOBSTER STUFFED EGGS
From Amie Lambert
6 hard boiled eggs
1 cup cooked lobster
1 tsp. mustard
2 tbsp. mayonnaise
salt
pepper
paprika
Cut eggs in half; remove egg yols. Place in a bowl; mash well and stir
in lobster, mustard, mayonnaise, salt and pepper. Spoon into egg
whites and sprinkle the top with paprika. Chill before serving.
Deanne Miller's Taco Dip
My favorite to bring to a gathering is my taco dip.
Refried beans spread out on bottom of dish.
Mix sour cream with taco mix - and place on top of refried beans.
Spinkle with cheddar cheese, cut green onions and cut tomatoes.
Serve with tortilla chips
Everytime I've brought this dish, the dish goes home empty.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
Memorial Day: Backyard Grilling Memorial Day signals the start of barbecue season. Everyone wants to light that fire and charcoal that first meal. A few tips might pre- vent your entree from becoming a "Burnt Offering."
Read these tips for plenty of grilling ideas, make this year's barbecue perfect!
Growing and Using Garlic Chives Garlic chives, Allium tuberosum, is a hardy perennial (Zones 3-9) that will grow to about 12 inches high. The stems are skinnier and flat, instead of hollow as are regular chives, with greenish white blooms that are about an inch wide and not as rounded. They bloom in the summer rather than spring. The bloom stalks grow much taller than the leaves, sometimes up to 30 inches.
The stems and blooms are both edible and have a mild garlic onion taste. I've noticed many writers will list this as primarily as an Asian herb, as they are also known as Chinese chives, Chinese leeks, ku chai (China) or Nira (Japan), but it has many other uses as well!
The Perfect Porch Swing Perhaps it is the soothing rhythm or the reassuring creak of the porch swing that attracts us. Perhaps it is the companionable silence or quiet conversation. Or maybe swings simply remind us of more genteel times.
Although porch swings can be purchased in a wide range of materials, the most common are wicker and wood. You can also make your own porch swing from one of the myriad of woodworking patterns available at garden centers, hardware stores, or on the Internet.
Memorial Day: Backyard Grilling
Growing and Using Garlic Chives
The Perfect Porch Swing