TEX-MEX DIP - Cheryl Z. Wausau

3 medium size ripe avocados

2 Tbsp lemon juice

1/2 tsp salt

1/4 tsp pepper

1 cup (8 oz) sour cream

1/2 cup mayonnaise or salad dressing

1 pkg. taco seasoning mix

2 cans (10 1/2 oz. each) plain or jalapeno-flavored bean dip

1 large bunch green onions, chopped (1 cup)

3 medium size tomatoes, chopped (2 cups)

2 cans (3 1/2 oz each) pitted ripe olives, drained and chopped

1 pkg. (8oz) sharp cheddar cheese, shredded

Tortilla chips

Peel, pit and mash avocadoes in a medium-size bowl with lemon juice, salt, and pepper.

Combine sour cream, mayonnaise, and taco seasoning mix in bowl.

To assemble: spread bean dip on a large shallow serving platter; top with seasoned

avocado mixture; layer with sour cream-taco mixture.  Sprinkle with chopped onions, tomatoes,

and olives; cover with shredded cheese.  Serve chilled or at room temperature with chips.

Mexican Mocha Balls - Cheryl Z. - Wausau

1 cup butter

1/2 cup sugar

2 tsp. vanilla

2 cups flour

1/4 cup cocoa

1 Tbsp. instant coffee powder

1/2 tsp. salt

1 cup finely chopped pecans

1/2 cup chopped maraschino cherries

confectioners sugar

Cream butter in a large bowl; gradually add sugar and vanilla.  Beat until light and fluffy.  Combine flour, cocoa, coffee powder and salt; gradually add to creamed mixture.  Blend in nuts and cherries.  Chill dough.  Preheat oven to 325 degrees.  Shape into 1-inch balls and place on ungreased baking sheets.  Bake 20 minutes.  Remove to wire racks.  Dust with confectioners sugar.  Makes 6 dozen.