Finger Jell-O

4 envelopes Knox gelatin (not the kind for nails)
3 pkgs (3 oz) flavored gelatin
4 cups boiling water

Combine gelatins, add boiling water.  Stir until dissolved.  Pour into shallow pan, chill until firm.  Cut into squares.

Fresh Cowboy Salsa

Combine:
1 - 10oz box frozen corn
1 can black-eyed peas
1 can black beans
2 green peppers, chopped
1/2 red onion, chopped
8 Roma tomatoes, diced
juice of 2 limes (abt 4 T)
8 oz Italian salad dressing, fat free

Add cilantro, salt and pepper to taste.

Spinach Dip

1 - 10oz pkg frozen chopped spinach, thawed and drained
1 - 16oz container sour cream
1 c mayonnaise
1 pkg Knorr vegetable soup mix
1 - 8oz can water chestnuts, drained and chopped (optional)
3 green onions, chopped

In a medium bowl stir spinach, sour cream, mayo, soup mix, water chestnuts, and green onions until well mixed.  Cover; chill for 2 hours to blend flavors.  Stir before serving.  This is great served in a sourdough bread bowl with different kinds of crackers and breads.

Chili Con Queso

2 - 28oz cans tomatoes
4 cans green chilies, chopped
2 c finely chopped onions
2 lbs Velveeta cheese
1 c half and half
4 cloves of garlic
8 T oil

Open the tomatoes and let them drain while in a colander.  (Judy likes to them then drain overnight).  Then add all the ingredients together in an electric frying pan or chafing dish.  Do not let the cheese get too hot or it will curdle.  Use Fritos for dipping.

Fruit Dip

from Dixie:
1 - 8oz pkg of cream cheese, softened
1 small jar of marshmallow cream

Stir the cream cheese and the marshmallow cream together until the mixture is smooth.  Refrigerate.  Serve with strawberries, watermelon, bananas, or whatever your heart desires.

from Rose:
Mix one small tub Cool Whip with one large container of strawberry yogurt - add the Cool Whip a little at a time to see how much you like.

Portobello Mushroom and Hollandaise Tartlets

Makes 20

2 T butter
1 shallot, finely chopped
1/2 lb Portobello mushrooms, chopped
1 T cream cheese
2 T lemon juice
salt, black pepper
1 recipe Hollandaise Sauce (recipe follows)
20 tarlet shells (I use a pie crust recipe and bake these ahead)
6 basil leaves, cut into chiffonade to garnish

Preheat oven to 400 F.  Heat butter in a skillet.  Add shallots and mushrooms.  Stir fry over high heat until softened, 5 minutes.  Cool slightly.  Place mushroom mixture, cream cheese, and lemon juice in a food processor or blender; pulse to a rough puree.  Add salt and pepper to taste.  Divide mushroom mixture among tartlets.  Put 1 t Hollandaise on top and heat through in the oven for 5 minutes.  Sprinkle with basil.  Serve warm.

To make chiffonade basil, stack the basil leaves and roll them together tightly.  Slice across roll to make very fine strips.


LEMON HOLLANDAISE SAUCE
Makes 3/4 cup

1/2 c butter
2 T water
2 egg yolks
salt and white pepper
juice of 1/2 lemon  (usually 1 T if you use bottled)

Melt the butter; then skim the foam from the surface with a spoon.  Let it cool until tepid.  Place a heatproof bowl over a pan of simmering water set on low heat.  Make sure the bottom of the bowl is not in direct contact with the hot water.  Place water and yolks with a pinch of salt and pepper in the bowl.  Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, 3 minutes.  Remove the pan from the heat.

Whisk in butter, a little at a time, vigorously whisking after each addition, until the mixture emulsifies and becomes thick and creamy.  Greadually whisk in the lemon juice.  Adjust the seasoning, adding more salt, pepper, or lemon juice to taste.