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Ok Kathy - this dish goes over great no matter what the occasion or who is pulling up to the table.
Layered Mexican Dip
8 oz philly cheese/sour cream and one pkg ortega taco season (dry)
diced or minced jalapeno's - gotta have them for some flavor
diced onions if you want
now - layer these
green sweet peppers
tomatoes
shredded cheddar cheese
chill that bad boy - serve somewhat at room temp.

You may have already had something like this. It is plumb tastey!!

Thanks!

Okay.

Deviled eggs.

Bring eggs to room temperature.

Place in cold water.
Bring to a boil, cover.
Turn off burner and allow eggs to cook on theie ow for about nine minutes.
The reason for this is that you don't want that sulphur to turn green around the yolk.

After the eggs are cool, roll them to crack the shell and peel under running water.

Mash the yolks very fine.
Now here a cook is given license to add anything.

Hellmann's Blue Ribbon mayo for smoothness.
A little touch of either white or cider vinegar.
Maybe a litle powdered mustard.
Certainly salt and freshly ground black pepper.

Sometimes a little sweet pickle relish is added

Secret ingredient:

A couple of smoked oysters packed in oil and mashed well.

For those allergic to shellfish, sub a little finely chopped smoked ham.

Finish off with tradtitional paprika and a dash of cayenne pepper.

On the deviled eggs, don't cook the eggs for more than 12 minutes. Even then they will be over done.

On the hotdogs. I like the Johnsonville Brats.

My baked bean recipe, I'll keep to myself for a while.