Scooby-Doo
Graham Cracker Sticks


"Colored" Goldfish crackers
with "serving" net


Goldfish crackers and dip
Served at the Opening for Jean Jeppson Clay and Marsh Ellis
March 4, 2005

Fresh Fruit Dip

Recipe from Anne Gardner
Granddaughter of Reed Smoot

Mix together
- 1 pound sour cream
- Grated zest of 1 medium orange
- 1/4 cup freshly squeezed orange juice
- 1/3 cup powdered sugar

Keep refrigerated

Chocolate Sandwich Cookies

Recipe from Calli Hales
Provo Resident

Cookie

In a mixer, or with a sturdy wooden spoon, mix together:
- 2 Devils Food chocolate cake mixes
-
1 cup shortning
-
4 eggs

Roll into small balls (about the size of a marble) and place 1" - 2" apart on ungreased cookie sheet.

Bake at 350° for 10 - 12 minutes.

Let cool on wire rack.

Cream Filling

Beat together:
- 8 oz. cream cheese
-
4 cups powdered sugar
-
1 tsp. vanilla extract
-
1/4 tsp. almond extract

Using a pastry bage, pipe cream onto bottom side of cooked cookie. Top with another cookie.

Makes 6 1/2 - 8 dozen cookies

Served at the Opening for Historic Provo.
June 4, 2004

Fresh Salsa

A basic, traditional-flavored salsa, -- ideal for grilled meats, tacos or as a dip for tortilla chips

- 8 roma tomatoes, cored, seeded and diced
- 2 fresh serrano chllles, seeded and minced
- 1/2 cup chopped green onions
- 1/4 cup diced white onion
- 1/4 cup chopped fresh cllantro
- 2-1/2 tablespoons fresh lime juice
- salt and freshly ground black pepper

Combine all ingredients, including salt and pepper to taste, in medium bowl

Cover and refrigerate to blend flavors, at least 1 hour

Serve at room temperature

Store in the refrigerator up to 2 days

Makes about 3 cups

Black Bean/Mango Salsa

A Caribbean flavored salsa - great with grilled fish, tortilla chips or served as is for a spicy summer salad

- 1 cup cooked black beans
-
2 mangoes, peeled, seeded and diced
-
1 red bell pepper, cored, seeded and diced
-
1/2 medium red onion, diced
-
3/4 cup pineapple juice
-
1/2 cup freshly squeezed lime juice (about 4 medium limes)
-
1/2 cup chopped fresh cilantro leaves
-
2 tablespoons ground cumin
-
1 jalapeno pepper, seeded and minced
-
salt and freshly ground black pepper

Combine all ingredients, including salt and pepper to taste, in medium bowl

Cover and refrigerate to blend flavors, at least 1 hour

Serve at room temperature

Store in the refrigerator up to 2 days

Makes about 4 cups

Served at the Opening for Color, Form and Texture
May 7, 2004

Tomato & Basil Crostini

- 5 ripe plum tomatoes, seeded and diced
- 1/2 medium red onion, finely chopped
- 1 garlic clove, crushed
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 10-20 basil leaves, shredded
- salt & black pepper
- 1 recipe crostini (see right)

Mix tomato, onion, garlic, oil, and vinegar, and basil together. Add salt and pepper to taste. Spoon onto crostini. Serve at room temperature.

Crostini

- 20 slices day-old baguette, sliced 1/2 in (1cm) thick
- 4 tbsp olive oil

Preheat oven to 350 F (180 C). Place baguette slices on a baking sheet. Brush with olive oil. Bake until crisp and lightly golden, about 10 minutes. Serve topped with Tomato and Basil recipe.

* Choose a thin baguette about 2-3 in (5-8 cm) in diameter. Add a crushed clove of garlic to the oil before brushing the bread for extra flavor.

Served at the Opening for Ben Hammond and Bryan Taylor
Feb. 6, 2004


All images copyright by artist. Images by Hawkinson Photography.
Last Update: 3/7/2005