Hilda Burt's Veggie Dip

1 cup mayonnaise

1 pint sour cream

3 green onions - chopped including green tops

1 cup sharp cheddar cheese - grated

1 package Hidden Valley Ranch Dressing

Mix all together and store in fridge for up to two weeks.

Delicious on veggies and chips!

Fresh Peach Pie from Hilda Burt

2 cups boiling water

Mix together:
2 1/2 cups white sugar
3/4 cup corn starch
1/8 tsp salt
1 1/2 cups of cold water

Mix and add to boiling water to thicken. Then add one 3 oz. package orange jello and 1/4 cup lemon juice. Let cool in refrigerator.

Scald and peel 21-23 fresh peaches, slice about 1/4" slices and put in a bowl and add enough pie filling to cover the peaches. Top with whip cream or Cool Whip.

This makes enough to fill at least 3 nine to ten inch baked pie shells. The filling will keep at least two weeks in fridge - so you can have peach pie whenever you want.

Tiffany's Salted Nut Roll from Debbie Larsen

3 tbsp butter

1 10-oz pkg. peanut butter chips

1 20-oz pkg. miniature marshmallows

1 can sweetened condensed milk

1 16 oz jar roasted peanuts, salted

Butter a 9 X 13 pan. Spread half of the peanuts in the pan. Over low heat melt 3 tbsp butter with peanut butter chips. Remove from heat and add the sweetened condensed milk and marshmallows. Stir until marshmallows are completely covered. Pour mixture over nuts. Cover with the remainder of nuts. Press down with a spatula. Cool in the refrigerator for a couple of hours. Cut into squares.

Spinach Bowtie Pasta Salad from Trish Thomas

1 package Bowtie Pasta, prepared according to package directions
¾ c pesto (use prepared pesto or Knorr Pesto mixed according to the package directions)
½ cup Tomato Basil Feta
Olives, sliced
Fresh tomatoes, diced
Baby spinach

Toss with Café Rio Cilantro Creamy Dressing (recipe below)

1 pkg. Hidden Valley Buttermilk Ranch Dressing
1 c mayo
1 c buttermilk
2 cloves garlic, roasted (drizzle the cloves with a little olive oil, wrap in foil, and bake for 30 minutes at 350 degrees)
½ bunch cilantro
2 tomatillos
Juice of 1 lime
Blend ingredients in food processor

Variations: Add diced grilled chicken or small strips of ham

Rhubarb Pie from Diane Hanks

2 eggs, slightly beaten
1 1/3 c sugar
2 tbsp minute tapioca
2 tbsp flour
1/3 c orange juice
5 diced maraschino cherries
1 to 2 tsp maraschino cherry juice
1/2 tsp salt
1/4 tsp nutmeg
a handful of raisins
4 c rhubarb cut into 1/2" pieces

Stir all ingredients, except rhubarb, together thoroughly. Add rhubarb and stir again. Pour into unbaked pie shell and cover with top crust. Bake at 350 degrees for 45-55 minutes. You can spread a few drops of evaporated milk over the top curst and sprinkle with cinnamon/sugar before baking.

It's a "lip licker"!

Bacon-Chestnut Tidbits from Arden Park (High Priest Group Party)

"The world's favorite season is the spring. All things seem possible in May."

Edwin Way Teale

1 pound bacon
2 cans whole water chestnuts
1 cup catsup
1/2 cup sugar

Preheat oven to 375 degrees. Cut each bacon strip into four pieces. Wrap each piece of bacon around a water chestnut and secure with a toothpick. Place on cookie sheet and bake for 10 minutes. Drain and place bacon-wrapped tidbits in casserole dish. Mix catsup and sugar and pour over top of tidbits. Cover and bake for 15 minutes more. Makes 72 pieces.

Variation: In place of catsup and sugar mixture, use favoite commerical or homemade barbecue sauce.