Evie's Delectable Edibles

By Eve Theresa Marie Carter

In this book is quite a variety of recipes which I have made. There are some native dishes and also some very inventive recipes which I made up myself. On a healthier note are some diabetic recipes which I also made up.

Ive always watched every Health Food Guide. So that I will have longevity to watch all my grandchildren and future great-grandchildren to come. My love of cooking and learning many dishes from afar. My mother has given me the talents of baking and cooking on a healthier lifestyle to be able to teach my children how to live a healthy level.

• Language: English
• Publisher: AuthorHouse
• Release date: Apr 7, 2016
• ISBN: 9781524601911

Eve Theresa Marie Carter

Eve being a free spirited individual and coming from a heritage of being a Christian has kept her well-grounded and down to earth kind of gal. In Eve’s younger life she acheived inspiration because of her beautiful mother Mary Lousie. These days inspiration comes from the depths of her heart because of her beautiful children and her loving partner. “Be true to yourself, stay focused and anything in life can become a reality if you work hard enough to do it.”

Book preview

46195.png

APPETIZERS AND DIPS

46199.png

Spinach Dip

1 package fresh spinach, washed, cooked and drained well or

1 package frozen spinach, chopped and well drained

1 cup sour-cream

1 cup mayonnaise

1- 5 ounce can of water chestnuts, chopped

3 to 4 green onions chopped

1 package of dry leek soup mix

Cook spinach, squeeze dry and chop finely. Chop all remaining ingredients.

Refrigerate until serving time, preferably overnight to blend flavours.

Just before serving, take a slice off the top of a loaf of unsliced pumpernickel bread.

Scoop out center and break bread into bite sized chunks for dipping.

Fill hollowed out loaf with dip.

Have an extra loaf ready to break up more chunks, as well as one or two knives for spreading the dip onto the chunks, or cutting up then serve on a serving dish.

With a little bit of sugar and a little bit of love, will make anyone’s day brighter.

Bruschetta In A Bowl

Cubed day old Italian Bread 4 cups (1 Litre)

1/3 cup Balsamic vinegar

Medium cucumber with peel, quartered lengthwise and sliced

I medium red or yellow pepper, chopped

1 medium roma tomato

3 diced freshly ground pepper

¼ finely chopped fresh sweet basil

¼ cup sliced pitted ripe olives

2 teaspoons olive oil

Spread bread cubes on large ungreased baking sheet with sides. Bake in 350 Degree oven for 5 minutes. Stir. Bake for 10 to 15 minutes. Until toasted. Combine remaining 8 ingredients in large bowl. Add bread cubes. Toss. Makes 7 cups (1.7 L) enough for 7 servings.

EASY ANTIPASTO

2 cans flaked tuna

1 jar chopped green olives

1 can chopped mushrooms

1 small jar sweet mixed pickles, chopped fine

1 – 16 ounce bottle ketchup

1 – 12 ounce bottle of chili sauce

Mix all ingredients and refrigerate. Serve with crackers.

When you think all is lost, just remember to call : Candy Man Can.

HOT SEAFOOD DIP

1 – 8 ounce package cream cheese

6 -Tablespoons mayonnaise

1 minced onion

1/2 teaspoon prepared mustard

2 - Tablespoons chili sauce

1 -Tablespoon chopped fresh parsley or 1 teaspoon flakes

1 - 6 ounce can crab, lobster or shrimp

Melt over medium heat and fold in 1 – 6 ounce can seafood.

Top with fine buttered bread crumbs.

Bake 25 minutes at 375 degree F.

Serve with crackers.

Don’t get into too many spirits, they may come back to haunt you.

HAM AND CHEESE BALL

8 ounce’s cream cheese

1/4 cup mayonnaise

measure enough ham to equal 2 cups

2 Tablespoons parsley flakes

1 teaspoon minced onion

1/4 teaspoon dry mustard

1/4 teaspoon Tabasco sauce

(Optional) 1/2 cup chopped nuts

Beat cheese and mayonnaise until smooth.

Stir in all the rest of the ingredients, except for the nuts.

Cover and chill for a few hours, form into 2 balls, roll in the nuts.

Freezes well. Excellent on any type of cracker.

VEGGIE DIP

1 cup plain yogurt

1/3 cup mayonnaise

1 Tablespoon chopped onion

1 teaspoon dill weed

1 Tablespoon chopped parsley

1 teaspoon seasoning salt

1 teaspoon dry mustard

Combine all ingredients in a bowl and mix well. Place in a plastic container.

Serve with carrot sticks, celery sticks, cherry tomatoes, radishes, zucchini and so on.

Makes almost 1 and 1/4 cups.

A true man is kind of hard to find, yet if you look hard-enough. He may be right in front of you.

EASY CHEESE BALL

Mix all ingredients together. Shape into a roll or log.

Toast and sprinkle top with almonds or whatever kind of nuts you prefer.

CRAB CHEESE BALL

1 can of fresh crab meat

2 large pkg. Cream cheese

7 or 8 drops Worcestershire sauce

1 – 1/2 Tablespoon lemon juice

TOPPING

2 Tablespoons horseradish

1/4 cup ketchup

1 to 2 drops of Tabasco sauce

5 to 6 drops Worcestershire