corn dip.

I like creamy corn dip, but Kennedy likes more substance to his dips. So this is the substance packed recipe. Adjust to your liking recommended!

2 cans (11 oz) mexi corn, drained

1/2 cup red onion, chopped

1 cup cheddar cheese, shredded

1/4 cup mayo

1/4 cup sour cream

1 teaspoon garlic powder

1/2 teaspoon pepper

garnish- 1/4 teaspoon paprika

Mix ingredients together. Top with paprika. Serve cold or at room temperature with chips or crackers.

Want it more creamy? Use less mexi corn.

Want it with more veggies? Use less mexi corn, but add 1/4 cup chopped red pepper. I have also added 1/4 cup chopped cucumber before. This produces a different flavor, but still tasty.

xx.

val

stephie's lemon tarragon vinaigrette.

Stephie's delicious lemon tarragon vinaigrette with wonderful fresh flavors- fresh lemon zest and lemon juice and fresh chopped tarragon.

1/4 c. olive oil

1/2 t. lemon zest

3 T lemon juice

1- 2 cloves garlic, minced

1 T dijon mustard

1 - 2 T fresh tarragon, washed and finely chopped

salt and pepper

Combine all ingredients in a salad dressing shaker. Shake well. Enjoy over salad greens.

xx.

val

cucumber slices in vinegar.

This is a favorite summertime snack of mine. Very few summer days went by in the Boyle home without these on the dinner table.

Combine in a bowl:

3 parts apple cider vinegar

1 part water

cucumber, washed and sliced thin

fresh ground pepper

Let cucumber set in vinegar for at least 20 minutes before serving.

Optional: Add slices of tomato and onion to the mix, if desired.

xx.

val

asparagus casserole.

Apparently I've been in the mood for asparagus this week. This is my Grandmom Boyle's recipe for asparagus casserole. I had this a lot growing up...all tasty memories!

Layer in a 8 by 8 (or 8 by 9) dish:

crackers, of your choice (Suggested: Saltine's)

1 stalk asparagus, washed and steamed

white sauce*

2 eggs, hard boiled and sliced

Bake at 350 degrees for 30 minutes.

*for the white sauce:

2-3 T butter

2- 3 T flour

1 can (12 fl oz) evaporated milk

1/2 teaspoon salt

1/2 teaspoon pepper

xx.

val

roasted asparagus and eggplant.

What a wonderful side dish - italian seasoned, roasted asparagus and eggplant with melty parmesan. Zucchini and squash are great additions (or substitutions) to this recipe.

1 stalk asparagus, washed and chopped into 1 inch pieces

1 eggplant, washed and sliced thin

1/2 cup olive oil

1/2 cup parmesan cheese, shredded

1 clove garlic, finely chopped

1/4 teaspoon each basil, oregano, thyme and rosemary

1 teaspoon salt

1/2 teaspoon pepper

Preheat oven to broil. Line a cookie sheet with aluminium foil. In a ziploc bag, combine asparagus, eggplant, olive oil, shredded parmesan cheese, chopped garlic and seasonings. Toss to coat asparagus and eggplant evenly with other ingredients. Pour out onto cookie sheet. Do not overcrowd the veggies. Broil for 4 to 5 minutes. Turn veggies over and broil another 4 to 5 minutes.

xx.

val