This week’s recipes come from Ginny Moody and Georgie Manuel, both of Eunice.

Six-Layered Mexican Dip

(Ginny Moody)



One can refried beans

One container of guacamole

One small pack of ground meat

One bottle of picante sauce or salsa

One pack of taco seasoning

Two containers of sour cream

Two cups of chopped lettuce

One pack of shredded “Mexican” cheeses

One can of diced tomatoes

One can of chilli peppers

One bag of sturdy chips



Directions: Cook ground meat with taco seasoning and picante sauce or salsa.

On a large platter, layer refried beans, guacamole, cooked ground meat, sour cream, lettuce, cheese.

Sprinkle diced tomatoes and chili peppers over the top.

Pet Milk Freeze

(Georgie Manuel)

6 eggs

2 cans Pet milk

2 cups sugar

4 cups whole milk

2 T. vanilla extract

Directions: Cream eggs and sugar. Add whole milk. Cook slowly over medium heat. Cool. Add Pet milk and vanilla.

*Note: Mashed bananas and chopped cherries made be added.

Pour into ice cream canister and churn until frozen.

Let it set up for a few minutes before serving.

Pop Rouge Ice Cream

2 cans condensed milk

4 cans Pet milk

5 bottles red pop

Directions: Add above to canister, one at a time, alternating as you go. Freeze in ice cream freezer. Let set to harden when finished.

Watermelon Sorbet

3 cups water

1 cup sugar

4 cups seeded, chopped watermelon

¼ cup lime juice

Directions: Bring water and sugar to a boil over high heat, stirring til sugar dissolves. Remove from heat to cool.

Process sugar syrup and watermelon, in small batches, in a blender til smooth. Stir in lime juice.

Cover and chill for 2 hours.

Pour into ice cream freezer canister and process until frozen.

Peach Freeze

4 to 6 large peaches

sugar to taste

2 cups half and half

Directions: Peel and coarsely chop peaches. Place in a shallow pan and freeze until rock hard. Put the peaches in food processor and pulse until finely chopped. Add sugar to taste and pulse again.

With the blade running, pour the cream over the peaches and continue processing until the mixture is smooth and creamy.

Serve immediately.

Strawberry Ice

4 cups frozen whole strawberries

½ cup orange juice

1 or 2 T. sugar

2 T. almond-flavored liquor

Directions: Puree berries, juice, sugar and liquor in a food processor til smooth. Transfer to a freezable container, cover tightly and freeze until serving time (at least 30 minutes). You want it frozen but not solid. Allow a few minutes to thaw before serving.