Eight Layer Dip
1 can of refried beans
1 container of avocado dip
8 ounces of sour cream
16-ounce jar of picante sauce, drained
1-2 ¼ ounce can of sliced black olives, drained
1/3 cup of finely chopped onion
2-3 chopped Roma tomatoes
2 cups of shredded sharp cheddar cheese
In a 9-by-13 Pyrex dish, layer refried beans, avocado dip, sour cream, picante sauce, olives, tomatoes and cheese. Refrigerate and serve with Fritos or tortilla chips.
Classic Cocktail Meatballs
2 pounds of lean ground beef
1 package (6 ounces) of Stove Top stuffing mix, chicken flavor
1 cup of water
1 jar (12 ounces) of grape jelly
1 bottle (12 ounces) of chili sauce
Heat oven to 400 degrees. Line two 15-by-10-by-1-inch pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 meatballs (1-1/2 inches); place in prepared pans. Bake 16 minutes or until done. Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally. Add meatballs; stir to evenly coat.
5 pints of pineapple sherbet
1 quart of vanilla ice cream
1 (6 ounces) can of frozen orange juice
2 (6 ounces) cans of frozen lemonade
1 cup of cold water
Place sherbet and ice cream in bottom of a punch bowl. Break into small pieces; set aside. In a bowl, combine juice, lemonade and water. Add the mixture to the sherbet and ice cream. Stir until ice cream and sherbet are partially melted.
Recipes from Shepherd’s Cove Hospice can be found in “Homecooked Memories, Volume IV” written by Hospice of Marshall County – Shepherd’s Cove Hospice.