Lori Foster - The Write Ingredients

Hello readers! As an annual thank you to readers and authors alike, Dianne Castell and I have organized a June Reader & Author event in Ohio. We have a great turnout with lots of authors, editors, agents, and readers. We do a fabulous raffle with proceeds going to worthy organizations. http://lorifoster.com/community/readergettogthr.htm. Its a fun, casual time for everyone to visit, share a love of books, and help others. In addition to that, my reader group, Lori Foster BookjunkysLoriFosterBookjunkys-subscribe@yahoogroups.comhas been hard at work doing a troop project.

Through generous donations and the organizational finesse of our fabulous volunteer, Laurie Damron, we buy and ship fun, heartwarming, and sometimes necessary items to our beloved troops. This cookbook is our way of furthering our contribution. Over 90 authors, and a handful of dedicated readers, have offered up their favorite recipes for you. All initial proceeds will go toward the troop project, and should the proceeds exceed our expectations, other charitable organizations will be chosen. Thank you for doing your part to help us honor our brave soldiers, and others in need. (1 jar) roasted red peppers, drained 1 clove garlic, minced 1 tbsp. chopped parsley 1 tbsp. lemon juice 1/2 tsp. ground pepper dash salt 4 oz. cream cheese, softened and cubed 1/2 cup sour cream Directions: Rinse & pat dry tomatoes and red peppers. cream cheese, softened and cubed 1/2 cup sour cream Directions: Rinse & pat dry tomatoes and red peppers.

In food processor with blade, chop garlic and parsley. Add tomatoes and peppers then puree. Add lemon juice, salt and pepper. Add cream cheese and sour cream. Process till smooth, scraping sides of bowl to mix thoroughly. Serve immediately, or cover and chill.

Serve on baguette slices. Toni Blake www.toniblake.com Toni Blakes Fabulous Chicken Spread Ingredients 10 oz. canned chicken 8 oz. chive & onion cream cheese 4 tbsp. mayonnaise 2 tbsp. soy sauce 1/2 tsp. salt Directions: Let cream cheese soften 1 hour. salt Directions: Let cream cheese soften 1 hour.

Drain chicken. Combine all ingredients using a fork. Chill. Place in bowl next to a plate of your favorite crackers along with a knife or spreader. Enjoy! Susan Kearney www.susankearney.com Susan Kearneys Favorite Barbeque Sauce Ingredients & Directions: Mix one packet onion Lipton soup, one bottle of Red Russian Dressing, one jar apricot preserves. Ann M. Ann M.

Warner www.annwarner.com Black Bean Dip This colorful and healthy dip is always a hit. Ive never served it without someone asking for the recipe which I got from a friend who lives in Puerto Rico and has a mango tree in her backyard. Ingredients & Directions Toss together: 1 can drained, rinsed black beans 1 1/2 cup of diced ripe or frozen mangoes (fresh or frozen peaches may be substituted) 2 tbsp. grated ginger (1/4 tsp. of ginger spice may be substituted) 2 tbsp. Kay Stockham www.kaystockham.com Lebanese Marinade Ingredients: 3/4 cup olive oil 1/2 cup lemon juice 4 cloves garlic 1 tsp. salt 1 tsp. paprika pepper to taste (will season 2 lbs. of chicken) Great to serve with salad. Catherine Mann www.CatherineMann.com Cream Cheese & Ham Ball Ingredients: 1 8 oz. pkg. cream cheese 1 6 3/4 oz. can Hormel chunk ham 1/4 cup mayo or Miracle Whip 1/4 tsp. dry mustard 2 tbsp. dry mustard 2 tbsp.

Parsley Flakes 1 tbsp. minced onions or 2 stalks green onions chopped Directions: Mix together and roll in chopped pecans. Serve with crackers. Mary Campisi www.marycampisi.com Buffalo Chicken Dip Ingredients: 1 cup of ranch dressingblue cheese works, too. 1 cup of Franks hot wing sauce 2 - 8 oz. cream cheese 2 cans of chunk chicken (the bigger size, I think they are 12.5 oz. cream cheese 2 cans of chunk chicken (the bigger size, I think they are 12.5 oz.

I get at Costco), drained and chopped Directions: Mix in large bowl Bake at 350 degrees for 20 minutes (Option- some people put shredded cheddar cheese on top and bake, I choose not too) Serve with tortilla chips, celery, thin sliced baguettes or whatever. Note: If you want really hot dip, use Franks hot sauce instead of Franks hot wing sauce. Lisa Freeman - Reader This dip is as spicy as one of Erin McCarthys vamps! Hot Cheese Dip Ingredients: 1 large block Velveeta 1 pound Italian sausage, cooked, drained, crumbled 2 cans Ro-Tel tomatoes Put everything in the crock pot for several hours. If in a hurry, melt cheese on low heat stirring often, then add sausage and tomatoes. Once combined, remove from heat. Cindy Cruciger www.CindyCruciger.com Meatballs & Sauce Ingredients: Meatballs: 3 pounds ground pork 2 8 oz. cans drained, finely chopped water chestnuts 1 1/2 cups finely chopped green onions 1 tbsp. finely chopped fresh or crystallized ginger 2 tbsp. salt 3 tbsp. soy sauce 4 lightly beaten eggs 1 1/2 cups bread crumbs 1/4 cup cornstarch 1/2 cups vegetable oil Sauce: 1 8 oz. can chopped pineapple 2 cups unsweetened pineapple juice 1 cup cider vinegar 1/4 cup soy sauce 2/3 cup sugar 1 1/2 cups beef broth 2 tbsp. finely chopped fresh or crystallized ginger 1/3 cup cornstarch 2/3 cup cold water Directions: Combine pork, water chestnuts, green onion, 1 tbsp. ginger, salt, 3 tablespoons soy sauce and eggs in a large bowl. ginger, salt, 3 tablespoons soy sauce and eggs in a large bowl.

Mix well with hands. Add bread crumbs and mix until just combined, chill mixture. Shape into 3/4 to 1 inch balls, roll the balls in cornstarch. Brown meat on all sides in hot oil. Remove balls and put on a roasting pan. To freeze, place meatballs in a single layer on the roasting pan and put into freezer bags when frozen.

Take out a needed. Preheat oven to 350 degrees and bake meatballs for 15 to 20 minutes until cooked through. To make sauce, combine pineapple with juice, vinegar, 1/4 cup soy sauce, 2/3 cup sugar, beef broth and ginger in large saucepan, bring to boiling. Mix cornstarch with cold water, add to boiling mixture stirring constantly. Continue cooking and stirring until sauce is thick and clear. Sauce will keep in refrigerator for up to a week.

To serve, place in chafing dish with enough sauce to coat balls. Serve with toothpicks! Note: Make sure you set these on a table by themselves with 360 degree access because the party guests ball up around them until they are gone. Marcia James www.MarciaJames.net Avocado Body Paint Ingredients: 4 ripe avocados halved & pitted 6 tbsp. of sour cream 1 tsp. of salt Sprinkling of cayenne pepper 2 tsp. of lemon juice Directions: Put the flesh of the avocado in a food processor and pulse to roughly chop up the avocado.

Add the sour cream. Pulse until the mixture is the texture of yogurt. Add the salt, cayenne pepper and lemon juice. Pulse until smooth. The recipe makes approximately 2 cups of avocado body paint or a couple cups of avocado dip, if you choose to serve it with chips! Author Note: Avocados have long been considered an aphrodisiac and are, therefore, an ideal ingredient for edible body paint. The Aztecs believed avocados, hanging in pairs on the trees, resembled a mans family jewels.

Be forewarned, however, that using this chilled mixture on the aforementioned organ could result in unwanted shrinkage. Also, covering the bed with a plastic shower curtain liner is recommended before application! Anne Rainey www.annerainey.com Jarlsberg Cheese Dip Ingredients: 1 cup sweet onion, peeled and chopped 2 cups mayonnaise 2 cups Jarlsberg cheese Directions: Youll want to buy a block of cheese and shred it at home for the best flavor. Then, in a large mixing bowl, combine the mayonnaise and cheese, while slowly adding in the onion. Ive found its best to add a 1/4 cup of onion at a time, until you get the desired tang youre looking for. Some like a lot of onion, while others like just a hint. Author Note: The dip is best served after the flavors have had time to blend, so chill in the refrigerator for a couple of hours.