Citrus Dip

1 pkg (8 oz) cream cheese
1/2 cup frozen orange juice concentrate, thawed

Place cream cheese and concentrate in blender or food processor container; cover. Blend until smooth. Refrigerate.

Serve with assorted cut up fruit. Makes 1 1/3 cups.

Janice Broome's Punch

6 pkgs lime flavored Kool-aid
6 cups sugar
24 oz orange juice, frozen
1 can pineapple juice
3 medium bananas, mashed
2 gal water
3 quarts lemon-lime soda

Mix all ingredients except the lemon-lime soda. Place in bags and freeze.

Before using, take out of freezer and thaw until slushy. Place in punch bowl
and add lemon-lime soda.

Creamy Salsa Dip

1 pkg (8 oz) Philadelphia cream cheese, softened
1 cup salsa

Mix cream cheese and salsa until well blended. Refrigerate. Makes 2 cups.

Cheese Fondue

1 clove garlic, minced
2 cups vegetable or chicken broth
2 TBSP flour
4 cups shredded Swiss cheese
salt and pepper

Mince garlic. Put garlic and broth in heavy skillet. Heat until almost boiling. Mix flour and cheese. Add cheese to broth mixture 1/2 cup at a time, stirring constantly with wooden spoon until cheese is melted. Stir in salt and pepper. Keep warm over low heat.

Bacon Cheese Fondue

5 slices bacon, chopped
1 cup chopped onion
1 clove garlic, minced
1 can (10 3/4 oz) Cream of Mushroom soup
1 cup milk
5 cups grated sharp cheddar cheese
1 tsp Worcestershire sauce
1 tsp dry mustard

Fry bacon until crisp. Add onion and garlic. Sauté until tender. Stir in soup and milk. Blend until smooth. Add cheese, Worcestershire sauce, and mustard. Blend thoroughly. Serve warm and with bread cubes.

Egg Noodles

2 1/3 cups flour
1/2 tsp salt
2 eggs
1/3 cup water
1 tsp vegetable oil

In large mixing bowl, stir together 2 cups of the flour and the salt. Make a well in the center of the mixture. In a bowl combine eggs, water, and oil. Add to flour mixture; mix well.

Sprinkle kneading surface with the remaining flour. Turn dough out onto the floured surface. Knead till dough is smooth and elastic (8-10 minutes). Cover and let rest for 10 minutes.

Roll into a large flat rectangle, then roll up and cut into strips. Drop into boiling soup and cook for 10 minutes.

Blue Ribbon Parsley Potatoes

12 small RED potatoes
1/4 cup butter, room temperature
3 TBSP fresh dill
2 TBSP lemon juice
3/4 tsp salt
1/2 tsp pepper
1 garlic clove, minced

With paring knife, cut strip of skin from around the center of each potato. In
a large pot combine potatoes with enough cold water to cover. Over medium
heat bring to a boil. Gently boil until tender, 15-20 minutes. Drain. Remove
potatoes from pot. In same pot used for potatoes melt butter over medium heat.
Stir in dill, lemon juice, salt, pepper, and garlic. Remove from heat. Return
potatoes to pot, toss with butter mixture. Pour potatoes into casserole dish.