Shrimp-and-Cheese Appetizer

1/4 pound unpeeled, medium-size shrimp, cooked 3/4 to 1 cup salsa 2 teaspoons chopped fresh cilantro 1 (8-ounce) package cream cheese, softened 1 green onion, chopped Tortilla chips Peel shrimp, and devein, if desired; chop shrimp. Stir together salsa and cilantro; spoon mixture over cream cheese. Top with shrimp, and sprinkle with green onion. Serve…

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Pork Tenderloin Appetizer Sandwiches

1 (3/4-pound) pork tenderloin 1/2 cup Burgundy or other dry red wine 2 tablespoons olive oil 1 1/2 tablespoons Worcestershire sauce 1 teaspoon dried thyme 3/4 teaspoon onion powder 1/2 teaspoon cumin seeds 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1/8 teaspoon ground cloves 1/4 cup mayonnaise 1/4 cup spicy brown mustard Cocktail rolls Place…

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5 Secrets To Growing Beautiful Roses

BY: Abigail Baker A rose is a rose is rose – and there are few things in the garden more beautiful. There are 5 secrets I want to share that will help you to grow healthy roses. 1. Sunshine: Plan to put your rose bush in a spot where it will get as much sun…

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Growing Tomatoes, etc. in Early Spring…

BY: Jim Kennard, President – Food For Everyone Foundation Q. I’ve heard about so many ways to grow tomato and other tender plants early – from using Wall-O-Water’s to taking the bottom out of wastebaskets, and they all seem to be a lot of work, with no guarantee of success. What do you suggest for…

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Brisket Divine: Mouthwatering, Melt in Your Mouth Brisket Any Time!

By: Ginger Hill Rooted deep in the culture of the Southern states, you can bet your bottom dollar that for authentic, meticulously prepared Southern cuisine you will find juicy, succulent brisket to be number one on my list! Because I was blessed to be born and raised in Texas, I can assure you that brisket,…

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