Recipe Monday Week #4

Hawaiian Bread Dip

8 ounces of Sour Cream
8 ounces of Mayonnaise
1 tsp Beau Monde
1 tsp Dill Weed
1 Tblsp Parsley Flakes
1 Tblsp dried minced onion
1 pkg thin sliced beef (Carl Buddig) minced in food processor

Combine & allow flavors to meld overnight.

Eat with King’s Hawaiian Bread.
If you’d like to serve it IN the hollowed out bread bowl,
you’ll need to double the recipe. It is also yummy with carrots.

My customers enjoyed this at last week's Christmas Project Buffet.

This week's menu:

Monday--Honey Lemon Chicken (I use Homemade Gourmet Lemon Poppyseed Dressing mix and oil...plus I add honey when I serve it.)
Tuesday--Tacos (use 1-1/2 lbs which is too much for one meal for us)
Wednesday--Chicken Bites, Cordon Bleu &/or Coconut Shrimp, fruit, corn on cob
Thursday--Taco Soup (use l/o taco meat)
Friday--Cranberry Catalina Onion Soup Chicken
Saturday--Sandwiches (one cold and one hot)
Sunday--Lasagna