I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Lauren's Bean and Corn Dip

1 can black beans, rinsed and drained
1 can shoe peg corn, rinsed and drained
1 can Rotel tomatoes (Lauren likes Fiesta or Festival)
1 bell pepper, chopped (red and green mixed is good)
Green onions, chopped, to taste
Fresh basil or cilantro, chopped, to taste (Lauren uses lots
     of basil as she says it is the only herb she can grow and
     she loves the flavor - so do I)
Garlic powder to taste
Black pepper to taste
Cavender's Greek seasoning, to taste
Ken's Greek Dressing
A dash of red wine vinegar

Mix everything together well and chill. Serve with tortilla chips. 

This is a beautiful, delicious, and healthy bean dip/salsa Lauren makes. We have all enjoyed it sitting on the screened porch at St. George, looking out over the Bay and watching the sun set. It's a perfect combination!!
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