Glazed Spiced Pecans
by Nedra

2 1/2 cups pecans
1cup sugar
1cup water
1-teaspoon salt
teaspoon cinnamon
teaspoon nutmeg
1-teaspoon vanilla

Heat nuts at 250 for 15min. Blend and cook sugar, water, salt and spices to soft ball stage. Do not stir. Add flavoring. Stir in nuts until creamy and coated. Turn onto wax paper, separating as they cool.






Guacamole Dip
by Teresa Fikes

2 medium avocados, peeled with seeds removed
1 small onion
salt to taste
1 cup sour cream
1/4 teaspoon fresh coriander leaves
1 tomato chopped fine
1 chopped green chili pepper
1/8 teaspoon hot pepper sauce
1/8 teaspoon of worchestshire steak sauce

Blend avocados, onions, sour cream and salt in blender for 30 seconds or smooth. Mix (do not blend) in remaining ingredients. Texture of dip should be lumpy and colorful.

Serve with favorite chips or veggie sticks.

Makes 2 cups

Tip: Allow dip to sit in refrigerator overnight before serving. This allows favors to blend.

Fias Co Farm Cheesemaking

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