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Recipes from Aunt Betty Jean

Aunt Betty Jean's kitchen always smells like no other place on earth. A combination of heavenly hash and devil's food makes her kitchen THE place to go and take a load off.......but only if you have time to exercise - a lot - afterwards.

Her column is updated every day or thereabouts, so check back to see what Aunt Betty's stirring up.

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This is an excellent recipe for a favorite standby dip.
You can serve it with tortilla chips, or add a dollop on top of tacos or burritos.
Makes about 3 cups.
Per 2 tablespoons: 39 cal, 4 g fat, 0 mg cholesterol, 2 g carbohydrates, 1 g fiber, 1 g protein, 10 mg sodium.

1 medium onion
1 tomato
1/2 hot banana pepper pickle
2 ripe avocados
2 tablespoons mayonnaise
2 tablespoons lemon juice
Dash chili powder
Salt to taste
In a food processor or blender, process onion, tomato, and pepper pickle.
Add remaining ingredients; process until smooth.

Do you have a recipe to share?

You can Write to Aunt Betty Jean!

Include your first initial and last name and put the word RECIPE in the subject.

I'll try to use your contribution in a future column.

(Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)

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Now you just can't do better than this.

I also have some Vegetarian Recipes, or you can visit my sister Boggie's Cooking Suggestions and Tips page, or, her Baking Recipes, or my sweet daughter-in-law Leigh's Low Fat Recipes.

See you soon with another recipe.


Aunt Betty Jean

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