Ingredients:
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1 large ripe avocado (peeled and pitted)
1 teaspoon lemon juice
1/4 cup salsa (not too chunky)
1/4 teaspoon garlic powder
salt (a dash or to taste)
chili powder (a dash or to taste)

Directions:
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In a medium to large bowl, mash the advocado with a fork until farily smooth.
Add in the lemon juice and stir throughly.
Stir in the 1/4 cup of salsa until completely mixed in.
Now add in the garlic poweder, salt, and chili powder and mix well. You don’t want clumps of powder in your guacamole.
Serve

From the kitchen of Dee Cooper.

Ingredients:

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4 tbsps flour

1 tsp paprika

1/4 tsp dry mustard

1 tbsp ketchup

1/2 stick butter

1 tsp chili powder

1/2 tsp cummin

1 tbsp pepper sauce

Instructions:

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Mix all about ingredients and cook until thick.

Then mix in:

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3/4 pd American cheese

1 tsp garlic powder

2 pods Jalapeno peppers (chopped)

1 1/2 c milk

Instructions:

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Mix second part into first mixture until melted and lump-free.

Ingredients:
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4 hard boiled eggs
1 tablespoon sweet relish
1 tablespoon ketchup
1 tablespoon salad dressing or mayonnaise
1/2 teaspoon regular mustard
Add salt and pepper to taste
Add paprika and/or parsley flakes for decoration (optional)

Instructions:
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Cut the hard boiled eggs lengthwise and remove the yolks.
Blend the yolks with the relish, ketchup, salad dressing/mayonnaise, mustard, salt, and pepper until smooth.
Scoop the mixture back into egg white halves.
Decorate the tops with paprika and parsley. (optional)
Refrigerate until serving because they can go bad.

This recipe makes 8 deviled eggs. If you need more, adjust the recipe accordingly.