Zucchini Cookies

1/2 c. shortening
1-1/2 c. sugar
1 egg
2 c. grated zucchini
3-1/2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. nutmeg
1 t. cinnamon
1 t. vanilla

Cream shortening, sugar, egg, and zucchini. Add the rest of the ingredients. Drop on greased cookie sheet. Bake at 375 degrees for 10 minutes. When cool, frost with your favorite vanilla frosting.

Lime Punch

1 can limeade
1 (2 liter) bottle of Sprite
2 c. frozen strawberries or raspberries
pulp of 2 limes

Blend limeade, berries, and lime pulp. Pour into a punch bowl. Stir in Sprite.

Sherene Keith's Acini Salad

1 c. sugar
2 T. flour
1/2 t. salt
1-3/4 c. pineapple juice
2 beaten eggs
1 T. lemon juice
1 (16 oz.) pkg. Acini de Pepe
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (8 oz.) Cool Whip
1-1/2 c. grapes, sliced in half

Combine flour, salt, and sugar. Stir in pineapple juice and eggs. Cook, stirring constantly, until it boils and thickens. Remove from heat. Add lemon juice. Cool to room temperature. Prepare acini according to package directions. Drain and rinse. Combine egg mixture and pasta. Mix well and refrigerate overnight in an airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in an airtight container until chilled.

*drain pineapple first-it will be exactly 1-3/4 c.

Bacon Cheddar Grits

4 slices of bacon, chopped
1 jalapeno, finely chopped
4-1/2 c. water
1 c. quick cooking grits
1 c. plus 1/2 c. grated sharp cheddar cheese
coarse salt
ground pepper

In a medium pan, cook bacon and jalapeno,  over medium heat, stirring occasionally until bacon is browned, about 8 minutes. Transfer bacon and pepper to a small bowl. Remove pan from heat and add water. (careful, it will sputter)

Bring to a boil over high and whisk in grits. Whisk until it starts to thicken, then reduce heat to low and gently simmer for 25 minutes or until creamy. Stir occasionally to prevent sticking. Season with salt and pepper to taste. Whisk in grated cheese and bacon mixture. Spoon into baking dish and top with remaining cheese.

Dill Cream

1-1/2 c. sour cream
3 T. minced shallots
2 T. chopped fresh dill
1-1/2 T. lemon juice
1/4 t. white pepper

Combine all until creamy. Use for salmon or halibut.

Cheeseball

2 packages cream cheese, softened
1 c. shredded cheese of choice
1/2 c. butter, softened
1/4 t. garlic salt
1/4 t. onion salt

Combine all and form into a ball. May roll in chopped nuts if desired. Refrigerate to firm up. Serve with crackers or veggies.

Stuffed Mushrooms

1 package cream cheese, softened
1 pound spicy sausage, cooked and drained
whole mushrooms

Add sausage to cream cheese and combine well. Wash mushrooms and pull out stems. Fill with cheese mixture. Bake at 300 degrees until warm and tender, 15-25 minutes.