Back after the long Holiday

Well we had a nice Thanksgiving, and also it was Zach's Birthday. We had some friends over since my parents could not come. I made an awesome turkey, so we really did not have a lot of leftovers. So only one recipe with leftover turkey.
Zach's Castle cake:


My perfectly bronzed turkey:


Zach and our beautiful Black Austalorp chicken Opal:


Our sweet potato harvest(I dug them up last night):



Sunday:
Leftover turkey enchiladas

3 cups shredded cooked turkey
2 cups sour cream
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1/3 cup vegetable oil
12 corn tortillas
1 jar medium-hot salsa

Mix turkey, sour cream, 1 cup shredded cheese, and salt. Heat oil in frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa evenly over the top. Sprinkle with remaining cheese. Bake in a 350° oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving. Serve with additional sour cream.

Monday:
German Hot Pot(an old favorite)

1 lb ground pork
1 lb smoked sausages cut into rounds
1 head of red and green cabbage each
1 onion diced
2 cloves minced garlic
lotsa salt and pepper
1 can sauerkraut
1/2 stick butter minced up to diperse
2 tablespoons olive oil
2 shredded carrots
Dump all ingredients into crockpot mix and cook on low 6-8 hours and stir once in awhile. Serve over hot mashed potatoes.

Tuesday:
Chicken Korma

1 lb diced boneless skinless chicken breast
1 lb steamed green beans
cooked basmati rice
1 package ready to serve Korma sauce

Cook chicken in 2T oil, until cooked thru. Add Korma sauce and heat thru. serve with steamed green beans and rice.

Wednesday:
Hamburgers and fries
raw veggies and dip

Thursday:
Pan fried Pork Steaks
sweet potatoes
butter noodles

Season pork steak to liking. I use salt, pepper, garlic and onion powder, and paprika. Cook in frying pan over medium high heat until done, turning over at least once. Cook sweet potatoes in microwave. Serve with butter noodles.

Friday:
leftover buffet using all the yummy leftovers!

Saturday:
We are attending a potluck. I am making two dishes.
Hot wings
Goat cheese and roasted red pepper tart

Classic hot wings:
12 chicken wings or so
3 c oil for deep frying
4 oz bottle Louisiana hot sauce
4 oz butter

Cut the wings at the joints, discard the wing tips. Fry the wings in the oil until crispy, I fry about 1/2 in a batch.In a pan large enough to hold the fried chicken wings, melt the butter and add the bottle of Tabasco, mix, then add the pre-fried wings. Stir to coat the wings and serve while still warm. Serve with good blue cheese dreesing and celery.


Goat cheese and roasted red pepper tart:
**Crust:**
1 cup all-purpose flour
2 tablespoons powdered sugar
1/2 cup cold unsalted butter, cut into small pieces
2 teaspoons minced fresh basil
1 teaspoon minced fresh chives
**Filling:**
2 red bell peppers(or jarred roasted red peppers)
1 cup fresh goat cheese
1/2 cup half-and-half or milk
2 tablespoons dry white wine
3 eggs

Crust: Combine flour, sugar, butter and herbs in a food processor and process until the dough forms a large ball (or mix dough using your usual pie crust method).

Press dough to about 1/8-inch thickness on the bottom and up the sides of a 9-inch fluted tart, quiche or pie pan with sides 3/4 to 1 inch high. Set aside.

Filling: Roast the peppers over a flame (or under the broiler) until charred on all sides. Place in a closed paper bag for 15 minutes to steam, and then peel off the skin, cut in half and discard membranes and seeds.(can purchase ready made) Coarsely chop one pepper and cut the other into long, thin strips. Preheat oven to 375 F. Puree the goat cheese, half-and-half, wine and eggs in a food processor until smooth. Transfer mixture to a bowl and stir in chopped pepper, mixing well. Pour the filling into the crust and decorate the top with the strips of roasted pepper. Bake 45 to 50 minutes, just until mixture has set and the top had slightly browned.
Have a great week everybody! hearts Evie

two whole months...well whatevah

Menu for the week as requested by Sharon...

Sunday:
Pot roast

4 pounds boneless chuck roast
2 cups water
1 (1 ounce) package dry onion and mushroom soup mix
1 tablespoon Worcestershire sauce
1 can cream of mushroom (I used a can of Amy's)
3 potatoes, peeled and chopped
2 stalks celery chopped
2 carrots, chopped

Preheat oven to 350 degrees. Score roast on top and sides, and place in a medium sized oven bag. Combine water, soup mix, canned soup, and Worcestershire sauce; pour over roast. Arrange vegetables around meat. Place oven bag on a roasting pan.
Place roast in oven, and immediately reduce heat to 300 degrees. Bake for 1 1/2 hours for medium well done, or adjust time for desired doneness.


Monday:
Orange chicken (Chinese style)
rice

1 tbsp oil
1 lb boneless skinless chicken breasts cut into strips
2 cups trimmed green beans
1 red pepper cut into strips
1 4oz package of orange jello mix
1 tablespoon cornstarch
1/2 cup of chicken broth
2 tablespoon oil based salad dressing (like a garlic vinaigrette or Italian dressing)
2 cloves of minced garlic

Heat oil, medium high cook chicken for 3-5 minutes or until cooked. Add green beans and pepper strips cook about two more minutes. Mix jello and cornstarch, add broth dressing and garlic. Stir well. Add to pan and cook until sauce is thick, about 3-5 minutes. Serve with hot rice.

Tuesday:
Lazy beef stroganoff

1 lb. Roast Beef (left over)
5 oz uncooked egg noodles
4 tsp. vegetable oil`
1 clove garlic, minced
1/2 lb. sliced mushrooms
1 3/4 oz. package brown-gravy mix
1 tablespoon dried parsley
1 tsp paprika
1 cup cold water
1/2 cup sour cream
Salt and Pepper to taste

Cook noodles according to package directions. Keep warm. Cut roast into 1 in. wide strips. In large nonstick skillet, heat 2 tsp. oil over Med-Hi heat until hot. Add beef and garlic and stir-fry for abut 1 min. Remove from skillet and add salt and pepper. In the same skillet, cook mushrooms in remaining 2 tsp. oil for 2 minutes or until tender. Add gravy mix and water; parsley and paprika. Blend well. Stir until thickened, about 3-5 minutes. Return beef to skillet, heat for 1 minute in the gravy mixture. Add noodles and sour cream, stir and serve.

Wednesday:
Baked chicken thighs and legs
baked sweet potatoes
fresh steamed green beans

4 chicken thighs
4 chicken legs
1 lemon
2 cloves of minced garlic
olive oil
salt and pepper

Place chicken in baking pan. Pour juice of lemon over chicken. Sprinkle with Olive oil. Salt and pepper chicken. Plop garlic over chicken. Bake at 350 degrees for about 40minutes or until juices run clear.

Thursday:
potluck meal

Vegetable lasagna roll ups

1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 jars of your choice pasta sauce
1 dash nutmeg
1/2 cup Parmesan cheese

Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese. Add mozzarella, spinach, broccoli and mushrooms. Mix well.
Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly. Put roll ups into lasagna pan, seam down. Fit roll ups snuggly. Add sauce to top of roll ups. Add grated cheese. Bake at 350 degrees uncovered for about 40 minutes. Serve with store bought garlic bread.

Friday:
Blue cheese burgers
oven baked fries
raw veggies and dip

1-1/2 pounds lean ground beef
2 ounces blue cheese, crumbled
1/4 cup minced fresh chives
1/8 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon coarsely ground black pepper
3/4 teaspoon salt
1/2 teaspoon dry mustard

In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 Gently form the burger mixture into about 6 patties. Broil patties 5 minutes per side, or until done. Serve with oven baked fries and raw veggies.


Enjoy! Evie

menu for this week:

Wow what a quick weekend we had. We had a night out for grown ups, a yard sale, a birthday party, and a tractor show that we attended. Just this weekend.
I made just enough money at the yard sale for groceries. I had just $62 to spend and I only spent $57!

Sunday:
Grilled hot dogs
Grilled chicken leg quarters
Orzo veggie salad
baked beans

Monday:
Neighborhood potluck

Scalloped potatoes with ham and broccoli

1 cup fresh or frozen chopped onion (about 1 medium-large yellow onion)
1 tablespoon extra-virgin olive oil
2-1/2 cups milk
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups sliced, peeled all-purpose potatoes (4 to 5 medium-size) or 4 cups thawed frozen hash brown potatoes
3 cups broccoli slaw mix or coarsely chopped fresh broccoli
1 pound boiled or baked ham, cut into 1-inch cubes
1 tablespoon Dijon mustard
1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Coat shallow 2-quart casserole with non-stick vegetable spray and set aside. Cook onion in olive oil in heavy medium-size saucepan over moderate heat until golden, about 5 minutes. Combine milk, flour, salt, and pepper in 1-quart measure, add to onion, and cook and stir until thickened, about 3 minutes. Layer half the potatoes into prepared casserole then top with the broccoli and half the sauce and cheese. Arrange ham on top, dot with mustard, then cover with remaining potatoes and sauce and cheese. Cover tightly with aluminum foil and bake until potatoes are just tender, 40 to 45 minutes. Remove foil and bake until lightly browned, about 15 minutes longer. Serve at once.

Tuesday:
Tacos and beans


Wednesday:
Lasagna with Italian sausage

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups diced tomatoes (from 28-oz can), undrained
1 can (15 ounces) tomato sauce
12 uncooked lasagna noodles (12 ounces)
1 container (15 ounces) ricotta cheese or small curd creamed cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan cheese

Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened. Heat oven to 350ºF. Cook and drain noodles as directed on package. Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting otherwise it won't hold together well.

Thursday:
Citrus beef and veggie stir fry

1 1/2 pound beef top sirloin, thinly sliced
1/3 cup sugar
1/3 cup rice wine vinegar
2 tablespoons orange-juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1/4 cup cornstarch
2 teaspoons orange zest
3 tablespoons grated ginger
1 1/2 tablespoon minced garlic
1/4 cup julienned carrots
2 tablespoons canola oil
Hot cooked brown rice
8 broccoli florets, steamed or blanched

Mix sugar, rice vinegar, juice concentrate, salt and soy sauce. Toss beef in cornstarch. Add 1 tablespoon oil to wok. Stir-fry meat 1 minute in hot wok. Add remaining oil, carrots, zest, ginger and garlic, cook until fragrant. Add soy mixture, bring to boil. Cook until thick and syrupy, 3-4 minutes. Serve over rice and top with broccoli. Garnish with canned mandarin oranges.

Friday:
Balsamic braised chicken breasts
mashed potatoes
steamed asparagus

6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup mozzarella cheese

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Sprinkle with mozzarella cheese.


Have a great week! Evie

Make your own on Wednesday

Healthified rice crispy treats

1/3 cup peanut butter
1/3 cup cashew or almond butter
2/3 cup brown rice syrup
3 cups brown rice crispies
Bring the liquids to a boil. Add rice crispies and stir and coat well. Put in a greased pan and smooth the top with an oiled hand. let cool for 15 minutes before devouring pan. Evie

Happy Labor day weekend!

Salutations! I hope everyone is enjoying thier weekend. I have a new project finally! I am altering some cool vintage curtains my neighbor gave me, Bless her!

I am totally in love with these and plan on decorating the living room around them, all vintage bird themed. I am looking for some old birdie print to join the curtain and maybe a few bird cages too!

Anyways here is a look at my little man on his first day of school!


Gene got laid off again...hello economy. Good thing I can make a cheap menu fit for a king! I am picking many things that are in the freezer, or that I have on hand to minimize my spending. I still managed to spend $55 at the store this week anyways! I will have to tighten it up a bit more next week. He was told this lay off is for just a month, but as I recall he was told that last time! Here's the menu, enjoy. Evie

Monday:
The skewers were so popular last week I picked them to grill again.
Sweet and Sour Pork kabobs
steamed rice


2 medium carrots, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks
1/4 cup red wine vinegar
1 tablespoon canola oil
1 tablespoon soy sauce
1 tablespoon hoisin
1 teaspoon sugar
1 garlic clove, crushed
1 pound boneless pork, cut into 1-inch pieces
green pepper, cut into 1-inch pieces
red pepper, cut into 1-inch pieces

In a small saucepan, bring 1 in. of water to a boil; add carrots. Cover and cook for 10-12 minutes or until almost tender; drain well. Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a small bowl, combine the vinegar, oil, soy sauce, hoisin, sugar, garlic and reserved pineapple juice. Pour over cubed pork; let stand for 30 minutes. On soaked wooden skewers, alternate the pork, carrots, peppers and reserved pineapple. Grill over medium-hot heat for 5-6 minutes or until meat is tender, basting with reserved marinade. Serve with hot steamed rice.

Tuesday:
Corn and salmon chowder
bread

Chowder:
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
12 ounces smoked or cooked salmon, cut into 1/2 inch pieces (I cooked mine in the oven)
1/4 cup white wine
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Wednesday:
Oven Fried Chicken
steamed zucchini and yellow squash

Chicken:
6 tablespoons butter, melted
5 tablespoons dry bread crumbs
3 tablespoons grated Parmesan cheese
3 tablespoons cornmeal
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 tsp paprika
1/4 tsp ground black pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up

Place butter in a shallow bowl. In another shallow bowl, combine dry ingredients. Dip chicken in butter, then roll in crumb mixture. Place in a greased baking pan. Spray pieces lightly with non-stick cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until juices run clear.

Squash:
2 zucchini
2 yellow squash
2 cloves garlic
1 tablespoon olive oil
1/4 cup grated parmesan cheese

Bring a large pot of water to a boil. Trim ends from squash. Cut each one in half, then cut each half lengthwise into quarters. Place squash and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the squash are tender. Transfer squash to a large bowl. Mash the garlic and put it in the bowl with the squash. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.

Thursday:
Breakfast for dinner
(your choice)
We are having Biscuits and gravy, eggs and fruit.

Friday:
Pierogies and sauerkraut
heated smoked sausage

Purchase store bought pierogies. Boil and serve with warmed sauerkraut. Pan fry the smoked sausage.

Have a great week lovlies!

Utmost apologies.

I was unable to post last weeks menu due to a family emergencies. My mom had part of her kidney removed(due to some cancer) and I had to place my grandma in a nursing home, then Zach had a trip to the ER with an almost cast of pneumonia. On top of everything my husband's ex moved to town and wants to meet Zach and I...hmm I think that is every bad thing that happened..anyways here is the menu:

Sunday: (grillout)

Cilantro Lime chicken skewers
baked beans
green salad

Chicken:
2 large boneless skinless chicken breasts cut into meduim bite size chunks
(this is easiest to do when chicken is just slightly frozen)
1/4 tsp any type grill seasoning
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
1 tablespoon oil
to go on skewers:
1 cup of cherry or grape or large tomato chunks
1/2 cup large onion chunks
1 cup large green pepper chunks
skewer sticks
Combine chicken and seasoning in zip lock bag and mariante for 1-2 hours.
Soak skewers in water for about 15 minutes. Slide chicken and veggies on stick alternating, chicken, veggie,veggie, chicken, veggie, veggie, chicken and so on.

Serve with baked beans and a nice green salad.

Monday:
Crock pot Asian style pork
steamed rice and sugar snap peas

2 large pork steaks(deboned and cubed)
1 tablespoon oil
1/2 cup soy sauce
1/3 cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon molasses
3 minced garlic cloves
2 tablespoons minced fresh ginger
1 1/2 tablespoons cornstarch
optional toppings:
green onions
peanuts
cilantro


Heat oil on non-stick skillet brown pork for 3-5 minutes. Spray inside of crock. Place pork inside. Combine ingredients in bowl, wisking in cornstarch last. Cook on high for 4-5 hours. Remove pork. Place juice in non stick pan and reduce, for 15 minutes or until thickened. Serve with steamed sugar snap peas over rice.

Tuesday:
Beef Enchiladas
1 1/2 lb. ground beef
3 tbsp. oil
Pinch of cumin
12 corn tortillas
1/4 c. ripe olives, chopped
1 1/2 c. grated Cheddar cheese
3/4 c. onion, chopped
3 c. enchilada sauce
1/2 cup frozen chopped spinach (defrosted and drained)
2 tsp. salt
Oil for frying

Saute' meat and onions until meat is crumbly and onions are limp. Add 1 1/2 cups enchilada sauce, cumin, salt and simmer 30 minutes. Meanwhile, soft fry tortillas in oil and drain on paper towels. Dip each tortilla in remaining heated enchilada sauce, coating both sides. Add ripe olives and spinach to cooked meat and divide mixture among the tortillas. Roll and place overlapped side down in baking dish. Spoon remaining sauce over. Bake at 375 degrees for 20 minutes. Sprinkle with grated cheese. Can substitute cooked chicken for ground beef.


Wednesday:
Eat up those awesome leftovers!


Thursday:
Scalloped Potatoes with ham and shredded carrots

2 cups ham, cubed small
5 large potatoes, peeled and sliced (about 1/4 thick)
6 tablespoons butter
1 medium onion, chopped
1 cup grated carrots
1/2 cup flour
2 1/2 cups milk
1/2 teaspoon italian seasoning
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
1 pinch nutmeg
1 cup cheddar cheese, grated

Preheat oven to 350. Cut ham into small cubes and set aside. Peel and slice potatoes, put them in a bowl with enough water to cover them. Heat the butter in a medium sized pan over medium heat. Add the onions and cook until soft but not brown. Add the flour and stir to make a roux. Add the milk and stir constantly. Once it comes to a gentle boil turn heat down and let the sauce cook for 2 minutes, stirring occasionaly. Stir in the italian seasoning, salt, pepper, and nutmeg. In a greased 2 quart baking dish put a layer of half the potatoes,the carrots and followed by half the ham. Pour half the white sauce followed by half a cup of cheese. Make another layer of potatoes and ham and pour the remaining sauce over the top.
Cover and bake at 350 for 50 minutes. Remove from oven and top with remaining cheese and bake for another 20 minute or until the potatoes are tender.

Friday:
Chicken in Sour Cream

8 chicken thighs
1 tablespoon vegetable oil
1 pinch ground black pepper
1 pinch salt
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix (my store carries an organic brand)
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Brown chicken in oil over medium heat. Place in a greased baking dish. Sprinkle with salt, pepper, and paprika to taste. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken. Bake at 350 degrees F for one hour, or until chicken is tender and sauce is brown. This dish is seriously addictive!

Happy trails folks!

make your own on Wednesday

Herb Veggie Dip Mix

1 T. dried parsley
1 T. dried thyme
1 ½ tsp. dried tarragon
1 ½ tsp. minced onion
¾ tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

Combine the above ingredients and stir until well blended. Place in a Ziploc bag and seal. Attach a tag with the directions (below) on how to prepare the dip.

HERB VEGGIE DIP
1 pkg. Herb Veggie Dip Mix
2 cups sour cream
2 tsp. lemon juice

Combine the Herb Veggie Dip Mix with the sour cream and lemon juice. Stir until well blended. Cover and refrigerate for at least 4 hours before serving. Serve with assorted fresh vegetables.