Marinated Mushrooms with Blue Cheese

12 servings

1/4 cup blue cheese, crumbled
1 cup vegetable oil (I always use canola oil)
2 tablespoons lemon juice
1/4 coup white wine vinegar
2 garlic cloves, minced
2 teaspoons seasoning salt
1 teaspoon white sugar
1/2 teaspoon dry mustard
hot sauce to taste (I use Frank's)
2 cups fresh mushrooms, stems removed

In a medium bowl, mix together the blue cheese, oil, lemon juice, vinegar, garlic, seasoning salt, sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

Guacamole

Bring on the quac! This recipe is from the Cummings clan in Virginia, care of Marie. A yummy addition to a Mexican feast, or fantastic with chips at a summer BBQ. It is a favorite! Thanks Marie!

- 2 Avocados

- 1 teaspoon olive oil

- 1 clove minced garlic

- 1 Tablespoon cilantro

- 1/4 cup chopped tomato

- 2 Tablespoons chopped onion (optional)

- 1/2 teaspoon salt

- 1 Tablespoon fresh lime juice

Fruit Dips

Two of my FAVORITES!

Peanut Butter Fruit Dip

1 package cream cheese, softened
3/4 cup peanut butter
1 cup brown sugar
1 tsp vanilla

Mix together and serve room temperature. Best with apples and celery.


Melon Fruit Dip

1 package cream cheese, softened
1 small container marshmallow cream
a pinch of citrus juice

Mix together and eat with grapes and/or melons. Who am I kidding? I eat this with anything.