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AZ GATHERING June 26th 9:30am - 5:30pm
Once again, Rose, Wendy & Donna have outdone themselves with all of the wonderful demonstrations that tease your creative juices when it comes to soap making, packaging and candle making. There were so many different ideas flowing thru the day that I'm not sure I absorbed half of them. Bravo Ladies!
Thanks again to everyone that stopped by and expressed your generosity regarding our buffet lunch during this workshop and we would love to hear any additional feedback. It's well worth the work to see everyone enjoying themselves. Many of you have asked for the recipes for the salads that were served during our lunch, so I am going to share them with you here. Two of these salads do not currently contain any of my dip mixes, but we are working on it! :) I look forward to hearing about some of your recipes that you have developed using our Gourmet Dip Mixes!
Let me know what you would like to see next year for the workshop luncheon. Would you like to see a salad bar? sandwiches? Did you like the fruit in the morning? (I'm pretty sure that is a yes since it was all gone!) debbie@debbiesdips.com
KING BEAN SALAD
Ingredients
1 can Red Kidney Beans, drained thoroughly
1 can Cut Green Beans, Drained
1 can Cut Yellow Wax Beans, Drained
1 can Garbanzo Beans, rinsed and drained thoroughly
1 lg. Bell Pepper (Red, Green or Yellow), thinly sliced
1 lg. Red Onion, diced
Liquid
1/2 C. Sugar
1/3 C. Vegetable Oil
1/2 C. Red Wine Vinegar
1/4 C. White Wine
1 tsp. salt
1/2 tsp. black pepper
Mix all of your liquid ingredients into a small bowl until thoroughly dissolved and blended. Toss your remaining ingredients with the liquid and refrigerate for 24 hours. Enjoy!
COWBOY CAVIAR
1 3/4 C. Frozen Sweet Corn
2 cans (14.5 oz each) diced tomatoes, drained
1/2 can (15 oz) Black Beans, rinsed and drained
1/4 C. Chopped Red Onions
3 Tbs. Chopped Fresh Cilantro
2 Tbs. Fresh Lime Juice
1 Tbs. Vegetable Oil
1/2 tsp. Kosher or Sea Salt
1/2 tsp. Ground Cumin
1/4 tsp. Black Pepper
1 Clove Garlic, finely minced
1 Avocado, pitted, peeled and finely chopped (optional)
Directions:
Place bowl in a microwave proof container and warm for 3 minutes. Remove from microwave and rinse with cold water. Let drain.
In a large bowl, stir together corn and all remaining ingredients except avocado. Refrigerate until ready to serve, at least 1 hour. Stir in avocado just before serving.
Debbie's Pasta Salad
1 box Mini Bow Tie Pasta
1 C. Broccoli Florets, diced
1/2 C. Bell Pepper (red or yellow), diced
1/2 C. Black Olives, diced
2/3 C. Fresh Grated Parmesan Cheese
Dressing:
1 C. Sour Cream
1 C. Mayo
1/2 C. Italian Dressing (use your favorite bottled dressing)
1 pkg. Debbie's Dip Mix
Directions:
Boil pasta until al dente, remove from heat, drain and rinse well. In a large bowl, toss pasta with all the remaining ingredients except dressing. In a medium bowl, mix sour cream, mayo, italian dressing and your favorite Debbie's Dip Mix. Blend well. Pour over pasta and chill for at least one hour.
The luncheons salad was mixed with Debbie's Green Onion Dip Mix, but we have also used the following mixes with great results:
Parmesan Herb
Chive & Garlic
Garlic Galore
Creamy Spinach
We have also added chunked cooked chicken to this salad to make a great cool summer day light dinner. We need all the help we can get out in the desert!
35th ANNUAL KINGMAN CANCER CARE UNIT ARTS & CRAFTS FAIR - November 13 & 14. 2010
Once again we are joining the Kingman Cancer Care Craft Show in an effort to assist them in raising money for their great cause. Please stop by the Mohave County Fair Grounds on Saturday and Sunday, Nov. 13 & 14 to share in the fun and exciting holiday shopping and don't forget to stop by and taste test all of our fabulous dip mixes. See everyone this fall!
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