Recipes
Chicken Walnut Cranberry Salad
1 cup Hellman's mayo
3 Tbs. white wine or champagne vinegar
4 scallions sliced (you can include a bit of the green part)
1 cup walnuts toasted and chopped
1 cup dried cranberries
3 ribs celery, chopped
salt & pepper
Combine chicken, celery, walnuts, scallions and cranberries. Add mayo and vinegar,
salt & pepper.
Cover and put in icebox. You can do this the day before.
This makes 9 cups of chicken salad.
I would advise a Costco chicken as they are bigger and cheaper but if you use a Publix variety, you might need 1 1/2.
- Polly Reed
Guess - again cookies 
1/2 cup sugar
1 1/2 cups flour
1 teaspoon vanilla extract
3/4 cup finely crushed fresh potato chips
Preheat oven to 325. Mix butter and sugar in electric mixer until fluffy. Add flour and mix until smooth. By hand, add vanilla and potato chips; mix well. Drop on ungreased cookie sheet by small teaspoonfuls. Bake 15-20 minutes, until light brown. Cool and sprinkle with sifted confectioners' sugar. These freeze exceptionally well. Makes five dozen
great cookies to make ahead for House & Garden day.
-Mary Pressly
The Best Dip Ever
1 lb bulk mild sausage
8oz cream cheese
1 10oz can Ro-tel tomatoes (original style)
Cook, crumble and drain sausage. Drain Ro-tel tomatoes and save juice. Combine drained tomatoes and cream cheese in a sauce pan. Heat until cream cheese is melted. Add cooked and crumbled sausage and enough drained tomato liquid to get the consistency you desire. Serve heated dip with corn tortilla chips.
You can make this ahead and refrigerate or freeze then reheat in oven until hot.
This always gets rave reviews, recipe requests and people can't stop eating it.
- Sugar Thebaut