Text Box: We have had many requests for Jodi’s Bean Dip so here is the recipe.
3/4 c. cider vinegar, 1/2 c. salad oil, 1 c. white sugar, 1 tsp. salt, 1/2 tsp. pepper, 1 T water, 1 sm jar chopped pimentos, 1 c. finely-chopped green (or yellow, red etc.) pepper, 1 sm onion finely chopped, 1 c. finely chopped celery, 1 (15 oz) can pinto beans with jalapeno (drained), 1 (15 oz) can black-eyed peas with jalapeno (drained), 1 (15 oz) can white corn (shoepeg—drained)
Place the first six ingredients into a saucepan and bring to a boil.  Cool completely.  Mix rest of ingredients together in a bowl.  Pour cooled sauce over beans.  Cover and marinate 24 hours in refrigerator.  Drain liquid off and serve with scoop corn chips.  Yield: 3 cups
Note:  If unable to find beans with jalapenos, just add 1 tablespoon (or more to taste)  chopped jalapenos to mixture (or small can).
This dip will keep for two months in the refrigerator.
Text Box: TACO SOUP
Combine:  2 lbs hamburger, 3 stalks chopped celery, 1 med. chopped onion—Brown & drain
Add:  5 cans assorted beans—do not drain,  1 can whole kernel corn,  3 cans “rotel” ,  1 sm can tomato sauce,                        1 can water (larger), 1 pkg taco seasoning, 1 pkg Hidden Valley Ranch (do not use fat free)
Let cook for awhile and enjoy!!!
Text Box: Sharon’s Rhubarb Desert
Yellow cake mix that uses 3 eggs:  mix and put in 9x13 pan
3 cups fruit (rhubarb) mixed with 3/4 sugar ***  sprinkle mixture over cake *** pour 1 pint half  & half over                  cake
Bake 325 degrees for 1 hr and 15 minutes…. ENJOY!
Text Box: Cindy’s Dip
8 oz cream cheese, 1 cup sour cream, 1/2 cup salsa (to taste), 1 cup shredded cheese, sliced black olives, green onion, tomatoes… whatever you want to jazz it up….  Mix with hand mixer and enjoy with corn chips!
Text Box: Dried Beef Dip
8 oz cream cheese, 1 cup sour cream, jar of dried beef, 8 oz jar of  green olives, 1 large can of black olives, scallions (bunch).  Chop beef, olives, and scallions (fine).  Mix together     Serve with crackers!
Text Box: Hershey Brownies
1 stick oleo, 1 c. sugar, 1 c. flour, 1—1 lb can of Hershey Syrup, 4 eggs.
Mix oleo and sugar, add flour and mix.  Add syrup and mix.  Add 1 egg at a time and blend well.  Grease and flour pan and bake at 350 for 25 minutes.
Frosting
1 1/3 c sugar, 6 T  milk, 6 T oleo
Bring above ingredients to a boil and boil for 30 sec.  Add 1/2c chocolate chips and mix until blended.  
Br