Last Sunday, also, our Bishop honored St. Luke’s with a visit, and we had a reception afterward. I took Chilean Vino de Euzaguirre cabernet sauvignon that we got at King’s Liquors on Camp Bowie in Fort Worth. It’s sort of our family wine, and King’s is the only store we can find that carries it. It’s not expensive, but it is good.
Also, I took two snack items. One was Bacon Brown Sugar Sausages:
1 package of “little smokies” sausages
1 pound of bacon, strips cut into thirds
1 cup of brown sugar
Garlic pepper to taste
1 tablespoon of dehydrated onions
2-3 tablespoons of brewed coffee
1 tablespoon of whiskey
I mixed the coffee, whiskey, onions and 1 heaping tablespoon of brown sugar.
Then I wrapped each sausage in a 1/3 piece of bacon strip and placed the them in a baking dish sprayed with cooking spray. I drizzled the meat with the coffee mixture, covering it completely. I preheated the oven to 350˚F.
Next I mixed the garlic pepper into the brown sugar and put the brown sugar mixture over the top of the meat, heaping it on! I cooked the meat about 30 minutes, until the bacon was done.
The other dish I made was Cowboy Caviar Dip with 2 cans Mexican corn, 1 can hot Rotel, 2 cups shredded cheddar, 6 green onions (sliced), and 1 cup each of mayo and sour cream. Be sure to drain the corn and Rotel before you use it. This dip keeps a couple of days.