8 oz. pkg. cream cheese, softened
7 oz. jar marshmallow creme
2 teaspoons vanilla

Mix all well.

1 can Ro-tel diced tomatoes and green chilies
1 can cream of mushroom soup
2 lb. Velveeta cheese, diced

Mix Ro-tel with soup in large pan. Add cheese and cook over low heat until smooth and creamy, stirring constantly. Keep warm until ready to serve. If it gets too thick, stir in a couple of tablespoons of milk. Serve with tortilla chips. Refrigerate or freeze any leftover dip.

4 Lemons
1 quart water
1 cup sugar

Peel lemons and put rinds into a bowl. Cover with sugar and let stand 1/2 hour. Boil water; pour over lemon rind and sugar. When cool, take out rinds. Squeeze lemons, strain, and add to sugar mixture. Chill and serve ice cold. Tastes better when sipped while sitting in a rocking chair on the porch.

12 large eggs
1 1/2 Tbsp. mustard
Salt, Pepper, Paprika
1/2 cup mayonnaise
1 1/2 Tbsp. relish

Place eggs in sauce pan and cover with water plus 1 inch. On medium – high heat bring eggs to a low boil for 15 minutes. Remove pan from stove and run cold water directly on eggs for a few minutes. Peel eggs under cold water. Half eggs lengthwise. Remove yolks and place in bowl. Once all yolks are removed, mash with folk. Add mayo, mustard, relish. Salt and pepper to taste. Mix well. Spoon mixture into egg white halves and garnish with paprika. Chill until ready to serve.

2 bottles catsup
2 bottles French dressing
1 tsp. dry parsley
1 large jar grape jelly
1/2 can parmesan cheese
1/2 tsp. Garlic powder

Mix and pour over meatballs. Marinate overnight. Heat in oven until hot. Enjoy!