Taco Dip

A few nights back one of the employees with whom I work brought in this wonderful Taco Dip and shared it with everyone.  This is a must-try recipe if you love Mexican food.  It was so good that I didn't even bother to dip any chips in it.  I just piled some up on my plate and dug in.  Yes, this Taco Dip is really that good.

INGREDIENTS:
Refried beans
1 cup of sour cream
1 cup of mayonase
1 package of taco seasoning
2 cups of shredded cheddar cheese
Assorted toppings such as tomatoes, green onions or whatever else you love to put on your tacos.


PREPARATION:
Layer the refried beans in a 9X13 dish.
Mix the sour cream, Mayonase and Taco seasoning together.
Layer this on top of the refried beans
Layer on the shredded cheese and then add whatever else you've decided you love on your tacos.

You can serve this warmed or put it in the refrigerator to serve later.  Either way it is delicious.

FRIED RED TOMATOES

Everyone has heard of Fried Green Tomatoes but have you ever considered Fried Red Tomatoes?
INGREDIENTS:

1 c Cornmeal
1 ts Crushed fennel seeds
1 ts Dried Oregano
3/4 ts Salt
1/2 ts Cayenne pepper
1/4 ts Pepper
2 EGGS
2 tb Water
4 Beefsteak tomatoes
1/2 c All-purpose flour
1 tb olive oil
2 tb Butter

PREPARATION:
In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and  pepper.  In another dish, beat eggs with water.    Cut thin slice from top and bottom of each tomato; cut each tomato into 3  think slices.  Dip each slice into flour to coat; shake off excess. Dip  into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.    In skillet, heat half of the oil and butter over medium-high heat; add half  of the tomatoes and reduce heat to medium.  Cook gently turning once, for 5  to 7 minutes or until golden.  Repeat with remaining oil, butter and  tomatoes.  Tip:  Bread the tomatoes just before cooking Makes 4 servings.