Tricia felt her whole body sag with dread.
“Angelica and Tricia Miles. They both received twenty votes each!”
“I propose they both serve,” hollered Claire Rawlings from Tails and Tales.
“I second that,” called Billie Hanson from the Bank of Stoneham.
Mary sighed. “Tricia, Angelica—what do you say?”
Tricia glared at her sister, who shrugged—but then grinned.
Tricia stood and gave a weary sigh. “We accept.”
RECIPES
Tricia’s Apple Crisp
INGREDIENTS
4 medium tart cooking apples, sliced (4 cups)
¾ cup packed brown sugar
½ cup all-purpose flour
½ cup quick-cooking or old-fashioned oats
⅓ cup butter, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Whipped cream or ice cream, optional
Preheat the oven to 375ºF (190ºC, Gas Mark 5). Grease the bottom and sides of an 8-inch-square pan. Spread the apples in the pan. In a medium bowl, stir together the sugar, flour, oats, butter, and spices until well mixed; sprinkle over the apples. Bake about 30 minutes, or until the topping is golden brown and the apples are tender. Serve warm with whipped cream or ice cream if desired.
Yield: 6 servings
Tommy’s Beer Dip
INGREDIENTS
2 packages (8 ounces each) cream cheese, softened
⅓ cup any kind of beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese (mild or sharp)
Pretzels
In a large bowl, beat the cream cheese, beer, and dressing mix until smooth. Stir in the cheddar cheese. Serve with pretzels.
Yield: 3½ cups
Garlic Cheese Dip
INGREDIENTS
8 ounces cream cheese, room temperature
½ cup mayonnaise
1 cup sour cream
4 heads garlic, roasted
½ teaspoon garlic salt
2 cups freshly shredded mozzarella cheese
½ cup freshly shredded Parmesan cheese
¼ cup fresh minced parsley, plus some for garnish (or 1 to 2 tablespoons, dried)
Toasted bread crostini or crackers
Preheat the oven to 350ºF (180ºC, Gas Mark 4). Grease a small baking dish with nonstick cooking spray. In a medium-sized bowl, beat the cream cheese, mayonnaise, and sour cream with an electric mixer until smooth. Stir in the roasted garlic and garlic salt, then stir in the cheeses and parsley. Pour into a small baking dish. Bake for 20 to 30 minutes, or until the edges are golden brown and the cheeses are melted and bubbly. Garnish with fresh minced parsley and serve with crackers or toasted bread for dipping.
Yield: approximately 3 cups
About the Author
Lorna Barrett is the New York Times bestselling author of the Booktown Mysteries, including Poisoned Pages and A Just Clause.
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