Spinach Dip
1 pkg. (10 oz.) frozen spinach-thawed and squeezed dry
1 pkg. Knorr's vegetable soup mix
1 cup mayonaise
1 16 oz. carton of sour cream
1 4 oz. can of mushrooms(chopped/sliced)
1 8 oz. can of water chestnuts(sliced/chopped
Optional: 3 chopped green onions
1-2 cups of grated sharp cheese

    Mix soup, sour cream and mayonaise until blended. Then add other ingredients. Add more sour cream if needed. Chill and serve.
Frogmore Stew
Fill a large pot 1/3 full of water.
Add 2 beers and garlic salt then bring to a boil.
Add 2-3 sliced onions and 1-inch pieces of Hillshire Sausage.
Then boil for 15 minutes.
Add unpeeled redskin potatoes.
Cook another 10 minutes.
Add small ears of corn(frozen or fresh, fresh is better of course)
Boil for 10 minutes.
Add shrimp and boil for 5 minutes.

Determine how much you need for each ingredient on how many people you are going to serve. Enjoy!

Fried Oyster Salad
1/2 lb. mixed lettuce: organic mizuna, baby spinach, baby mustard, arugula, etc...
6-8 oysters per person(per salad)
3 eggs: hard boiled and chopped
1/2 cup bacon: fried and crumbled, trim off excess fat
2 red peppers: roasted, cleaned, julienned
peanut oil to cook oysters in
Seasoned flour: salt and pepper added to flour
Balsamic Vinaigrette: see recipe below
salt and pepper to taste
    Frying oysters: Dust oysters with seasoned flour. Use 6-8 oysters per person.Shake off excess flour and using strainer, deep fry the oysters in peanut oil.
    Toss mixed greens, coating them with balsamic vinaigrette.When cooked, arrange oysters on the salad, top with crumbled bacon, eggs and red pepper.Finish by garnishing each oyster with bacon vinaigrette.

    Bacon Vinaigrette:
    2 egg yolks
    2 tbs. dark brown sugar
    3/4 cup balsamic vinegar
    2 cups of peanut oil
    1/4 cup bacon
    salt and pepper to taste

      Put the yolks in a food processor
      Add the brown sugar.
      Slowly add 1/4 cup of balsamic vinegar (if you add too much the yolks will not bind).
      Drizzle in peanut oil as you would to make mayonnaise.
      As the mixture begins to stiffen, add the remainder of the balsamic vinegar.
      Puree the bacon into the mixture.
      Add salt and pepper to taste.