I have another recipe to share with you today, for a wonderful dip/spread I've had at a great tea room restaurant next door to my closest scrapbook store in Waxahachie, TX (whew -- did you get all that?!!). This comes from The Dove's Nest Restaurant Fourth Edition cookbook by Cindy Burch.
I finally got around to altering a recipe box to hold all these pretty recipe cards I've been making lately. You can see how I made this project over at Ellen Hutson's the CLASSroom today:
My recipe card matches some of the Graphic 45 papers I used on my recipe box, along with the pretty Millinery Rose Embellishment stamp from Lockhart Stamp Company. I printed "ABC" with my computer in the free Susie's Hand font, punched it out with Martha Stewart's 1-inch scalloped square punch, stamped the rose vine and colored it with Copic Spica glitter pens in Red & Olive.
The scalloped square was then mounted on an Inchie Arts Black Inchie Square. A piece of lace finishes off this card . . . now stored within easy reach in my pretty new recipe box! Thanks for visiting today, can you believe it's April already?!!
Here's the cut and paste recipe for you:
From Sharon Harnist via The Dove’s Nest Restaurant – Waxahachie, TX
Almond Bacon Cheddar Spread
12 strips bacon, crisp-fried & crumbled
2 C shredded Cheddar cheese
1/2 C chopped toasted almonds
1/4 C chopped green on ions
1/2 C real mayonnaise
Dash of Tabasco sauce
Combine all ingredients in a medium bowl; mix well. Serve as a spread/dip with crackers or as a filling for sandwiches. Serve within a few hours, it doesn’t keep. Yield: 3 cups













