Roasted Red Pepper Dip

Simple stuff really. One package of cream cheese with about a cup of mayo. A generous tablespoon of the Roasted Red Pepper Dip Mix, some black pepper and a generous 1/4 cup of parmesan cheese. Into the oven at 350F for about 20 minutes in Katie's little bowls that she brought back in her suitcase from Sweden (sigh of relief that they were actually ovenproof, I wouldn't have tried if I had known what they were in advance).

Yummy, yummy. Excellent on the French bread from Erin's machine.

Special Guest Blog Appearance by Vincent Price

A Treasury of Great Recipes... from Vincent Price

Bison Beef Tourtiere

This one was originaly from the 'zaar, (#21803), but I didn't have any pork today, so I used ground bison instead. TASTY!!

1 lb lean ground beef

1lb ground bison/pork

1 lrg onion (I used VE 3 onion dip mix)

1 lrg potato

1 stalk celery (forgot this time but it is good)

4 cloves garlic (used powder this time, real is better)

6 whole cloves

1 tsp allspice

1 tsp sage

1 dash of pepper

3 c boiling water

4 tsp beef stock powder

1 tsp vegitable stock powder

2 boxes of deep dish pie crust or crust for 2 pies, covered.

1) scramble fry the meat, drain if need be, and add onions.

2) into the slow cooker put; the finely diced potato, celery, the minced garlic the spices and the meat.

3) mix up beef and veg stock powder with the boiling water, and pour it into the slow cooker

4) cook it up all day, or half a day, or low, or high for a few hours and then drain the stock off, and fish out the whole cloves.

5) into the pie dishes (1/2 the meat = 1 pie) and wrap the crust with foil to prevent the edges burning. bake @ 375 for ~ 20-25 minutes or until the crust is brown.

serve with a salad, peas and some bread. We had veg for dipping tonight and roasted red pepper dip and sun dried tomato dip as well as some hot dips, extraordinary cheese dip and the pesto artichoke dip (both hot) was really good.