Tortilla Roll-ups

8 oz. cream cheese
1 can chopped green chilies
1/2 cup mild salsa
3 single green onions, chopped
1 pkg. flour tortillas
Roll up like jelly roll. Stick picks in them then cut in about 1 inch to 1 1/2 inch pieces. Double batch uses whole pkg. of tortillas.

Creamed Tomatoes

This is a recipe that probably not one person will try, but it is one of my favorites. I grew up eating this. It was a recipe that was handed down by my paternal grandmother, Nina Doubt. It was a favorite Sunday night supper.

2 1/2 cups of tomato juice (Blend canned tomatoes to make your juice)
Bring to a boil. Stir in the following mixture:
1/2 cup sugar
1/2 cup flour
1 cup milk
Sprinkle of salt.
Slowly pour into boiling tomato juice stirring constantly. Cook until thickened. We ate it over bread and butter on a plate. DELICIOUS!

Deviled Eggs

For you, Rachel, as you requested.

This is the way I fixed them for Skyler's graduation party. I placed 12 eggs in a large pot of cold water. Turn on heat and when it comes to a full boil, time them for exactly 10 minutes. Pour off boiling water, and cover with cold water. As soon as they are cool enough to handle, peel shells from eggs. Then slice in half lengthwise. Remove yolks into a bowl. Mash with fork . Add salt and pepper . Then I added 1 Tbsp. white vinegar, 1 Tbsp. white sugar and enough Miracle Whip Light to moisten to desired consistency. Stir until fairly smooth, then put mixture into whites. If you want to cook only 1/2 doz. then use 1 1/2 tsp. vinegar, and 1 1/2 tsp. sugar and Miracle Whip to moisten. I also use this formula when making egg salad sandwiches. Just remember to use equal parts vinegar and sugar. Of course in egg salad sandwiches, I cut up the entire egg. I have found that in cooking the eggs for exactly 10 minutes, the eggs do not get that blue looking ring around the yolk that so many eggs have.

Tex-Mex Dip

Here is another one of my sister, Rita's recipes. We traded recipes all of the time as we both really loved to cook. With it getting the time of year to have cookouts, I thought someone might enjoy this recipe.

2 cans of jalapeno bean dip
1 carton sour cream
1 pkg. taco seasoning
3 avocados
3 tomatoes
2 bunches of green onions
2 small cans chopped black olives
1 10oz. pkg mild cheddar cheese, grated
Spread bean dip on large platter.
Mix taco seasoning in sour cream and spread on top of bean dip.
Chop avocados , add salt and pepper and lemon juice.Sprerad on as next layer.
Layer next in order:
chopped onions
chopped olives
chopped tomatoes
cheese over top of all
Cover lightly with plastic wrap. Refrigerate until time for serving.