Page 60 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Cilantro-Lime Vinaigrette

Submitted By Pamela Ann Gatlin Schulz

Ingredients:

¼ cup fresh lime juice (about 2-3 juicy limes)
¼ cup white wine vinegar or rice vinegar
4-5 cloves garlic
½ tsp Kosher or sea salt
2 tsp sugar
1 cup Canola oil
½ cup roughly chopped cilantro, stems removed

In the jar of your blender, combine lime juice,
vinegar, garlic, salt, and sugar. Blend until
ingredients are completely combined. With the
blender running, add the oil in a steady stream. Add
cilantro and blend until the cilantro has broken
down but still maintains some of its texture. Serve
with greens, on any type of Mexican salad, or use
as a marinade.

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Corn Dip

Submitted By Beth Dodson Beckham
Ingredients:

4 cans Mexican corn, drained
2 cans Rotel, drained
1 cup mayonnaise
1 cup sour cream
4 cups grated cheese (Cheddar or Fiesta blend)
1 bunch green onions, chopped

Mix all. Serve with Fritos or tortilla chips.
This recipe was given to me by GiGi and Michael
Roberts. Michael's Grandmother, Alma Roberts
quilted with Grandma at Philadelphia church.

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