Cheese Jalapeño Dip

Shredded Longhorn Cheese )Mild Cheddar cheese

Chopped Pecans


Mixx cheese and pecan goether. Add eough mayonese to hold cheese and pecans together. Spread servings dish. Sprinkle paprika on toop to tast. Refrigerate until ready to serve. When ready to serve psreead green jalapeno jelly on top, covering complete dish. serve with choice of crackers.

*red jaleno jelly or strawberry preserve can also be used instead of the green jalapeno jelly

Spicy Barbeque Sauce

4 cloves unpeeled garlic, 2 cup ketchup, 2 stalks chopped celery, 1 cup water, 1 cup chooped onion, 1 cup brown sugar, 1 cup oleo, 1/2 cup worcvestershire sauce, 1 vcup vinegar. 2 tpsp chili powder, 2 tspdried crushed red peper, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp ground cvhives

Compine all ingredients in a saucepan. Bring to boil reuce heat and simmer 20 minutes. Cool Pour mixture into blender, process untill smooth. Refigerate up to one month. Yields 3 cups

2 Chocalte Pies

8 tsp sugar, 5 lbs coca, 1 1/4 flur, 4 eggs, 2 1/2 cups canned milk, 2 1/2 cups water, 4 tsp vanilla

Cook in double broiler: sugar coca, flour, eggs, canned milk and water until broughto boil. Add butter and vanilla. Let cook down until chickened. Pour intyo 2 baked pie shells and chill.

Meringue: Beat 4 eggs whites until stiff. Add 2 tsp sugar per egg white, add 1/4 tsp cream of tartar, 1/2 tsp of vanilla, beat until makes a stiff peak frost golden colored.

Rayetta Hibdon – Lubbock