‘Tis the season for parties! The month of May is the time for graduation celebrations, wedding showers, birthday parties, backyard barbecues, baby showers and friendly get-togethers. We hope you will find some recipes in this issue on pages 36 and 37 to use for your next soiree. Don’t forget Mother’s Day is May 11. As we reflect and honor our moms and those who gave us life, let us not forget the other mothers who have mothered us along the way: teachers, aunts, coaches, librarians and neighbors. I am by no means a perfect mom, but I’m blessed to have a wonderful mother who still teaches me new things every day.
–Mary Tyler Spivey
Cook of the Month
Fruit salsa and cinnamon-sugar chips
Nolie Ramsey, Clarke-Washington EMC
2 kiwis, peeled and diced
2 apples, peeled, cored and diced
1 16-ounce carton of strawberries, diced
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor (peach is good)
10 10-inch flour tortillas
1/2 cup white sugar
1 tablespoon cinnamon
In a large bowl, thoroughly mix kiwis, apples, strawberries, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees. Coat one side of each flour tortilla with melted butter. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges and arrange in a single layer on a large baking sheet. Bake in the preheated oven until golden brown and crispy (at least 8 minutes). Repeat with any remaining tortilla wedges.
Bacon-wrapped watermelon rind
1 jar of sweet watermelon rind pickles (drain and set juice aside)
8 ounces of hickory smoked breakfast bacon
1 package of toothpicks
Preheat oven to 350 degrees. Drain the pickled watermelon rinds, and cut into bite-size chunks. Cut bacon slices in half. Wrap one slice of bacon around each piece of pickled watermelon rind. Push toothpick through each piece to secure the bacon. Place on a baking sheet covered with parchment paper and bake for 25 minutes or until crispy. Drizzle the drained juice over each piece and place back in the oven for 5 more minutes. Let cool for several minutes before serving, as it will be extremely hot. This appetizer is excellent for any kind of party or served at a picnic.
Marla Caver, Central Alabama EC
Large bag of mini pretzels or sticks
1 cup canola oil
1 tablespoon garlic pepper
1 tablespoon lemon pepper
1 tablespoon dill weed
1 package dry ranch dressing
Mix oil and seasonings together. Put pretzels in a large bowl and pour oil mixture over pretzels and mix well. Spread on a cookie sheet and bake for 25 minutes at 200 degrees. Put back in the bowl and stir again well. Put back on cookie sheet and return to oven for 20 minutes.
Janice Bailey, North Alabama EC
Buffalo chicken dip
1 rotisserie chicken
8 ounces cream cheese
8 ounces ranch dressing
6-8 ounces hot sauce
2 cups cheddar cheese
Spray an 8×8-inch baking dish with nonstick cooking spray. Shred the chicken. Combine the cream cheese and ranch dressing. Mix all the ingredients together and bake at 375 degrees until heated through and bubbly. Serve with tortilla chips or celery.
Ally Mills Dorrough, Baldwin EMC
Cream cheese pinwheels
1 can chopped olives, well drained
1 block of cream cheese at room temperature
4 green onions, chopped finely
1 package dry Hidden Valley Ranch mix
1 package large flour tortillas
1 small jar of pimentos, well drained
1/2 teaspoon cayenne pepper (optional for a little warmth)
Mix all ingredients together in medium bowl. Lay out a flour tortilla and spread mixed ingredients thinly, completely covering each tortilla until you run out. Roll the tortilla like a jellyroll, then slice in 1-inch slices. Arrange on a plate and enjoy.
Glenda Morrow, Marshall-DeKalb EC