Sandrine's Crepes

3/4 cup flour
1 t sugar
3 eggs
3/4 cups milk
2 T melted butter

-mix together with whisk. Let sit for 10 minutes. Mix again and cook in hot shallow skillet. Cook on both sides.

-fill with jelly's, ice creams, sweet sauces and/or powdered sugar

Variation: For salted dinner crepes, do not put sugar in the batter. Cook at lower heat. After the 1st side is cooked, turn over and put on just half of the crepe some egg betten, grated swiss cheese, lunch meat (ham, turkey, turkey pastrami, etc...) a little sour cream, some thyme, pepper, sliced tomato, a lettuce leaf fold and let cook until egg is cooked and cheese melted. Make sure heat is not too high.

Cyndi J's Canned Salsa

1 can corn, drained
1 can black beans, rinsed & drained
1 can chopped/diced tomatoes
1 green or red pepper, chopped fine
3 green/spring onions, chopped fine

1/4 tsp onion powder

1/4 tsp dried oregano

Option 1:

Combine all of the above and mix in
1 small bottle italian dressing

Option 2:

omit onion powder, oregano and add

1/4 cup of chopped cilantro

-chill & serve with tortillas

Paula Dean's Spinach & Bacon Quiche

by Cindy Johnson

for a 9" pie crust

6 large eggs
1 1/2 cups heavy cream
salt and pepper
---mix in blender

2 cups chopped, fresh spinach, packed
1 lb bacon, cooked & crumbled
1 1/2 cups shredded swiss cheese
---layer these in the pie crust

--- pour mixture in blender over the layers

Bake 375 degrees for 35-45 minutes

Incredible Spinach Dip

By Schery M.

2 boxes chopped spinach, thawed & drained
1 cup mayo
1 cup sour cream
4 pieces cooked,drained and chopped bacon
4 green onions, chopped
1 tsp dill
1/2 pkg ranch dressing mix

Mix, chill and serve in bread bowl. Use torn bread from bread bowl to dip with. Or you could serve in bowl with crackers.