Our Grandmothers' Recipes

3 (8 oz) pkg cream cheese, softened 1 pt sour cream 1 TBS picante sauce 10 green onions, chopped 1 lime 1-4 canned jalapenos, chopped (do not use fresh) Mix.  Spread over flour tortillas.  Roll up and refrigerate for a couple of hours.  Cut into 1" pieces and serve with picante sauce.

1 c Mazola oil 1 pkg Hidden Valley Ranch Dressing Mix (buttermilk style) 1 TBS lemon pepper 1 TBS dill weed 16 oz pkg oyster crackers Mix oil, dressing mix, pepper and dill; pour over crackers.  Toss to coat.  Spread out on cookie sheet lined with waxed paper in single layer until all juice is absorbed.  Store in air-tight container or freeze.

Brush your choice of crackers with melted butter; sprinkle with poppy seed. Heat on a cookie sheet in 350 degree oven about 5 minutes or until crisp and hot. Serve with tomato juice cocktail.

1 c vegetable oil 1 pkg Hidden Valley Ranch Dressing Mix (buttermilk style) 1 TBS lemon pepper 1 TBS dill weed 1 (16 oz) pkg oyster crackers Mix first four ingredients, toss to coat crackers. Spread out on cookie sheet lined with wax paper in single layer until all juice is absorbed. Store in air-tight container or freeze.