"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Byron Confetti Dip (great with chips or veggies) Recipe

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This recipe for Byron Confetti Dip (great with chips or veggies), by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Byron
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Mix and cook in a double boiler, stir until thickens:
3 eggs, beaten in pan
3 T. sugar
3 T. vinegar

Remove from heat and beat together with:
1 tsp. butter
8 oz. cream cheese

Directions:
Directions:
Add to mixture:
Few drops tobasco sauce (to taste)
1 small diced onion
1 diced green pepper
1 diced sweet red pepper
Refrigerate overnight.

Personal Notes:
Personal Notes:
It seems that when you marry a man that his mother was a"fantastic" cook, there is always a level of expectation placed upon you. After almost 25 years of trying, I've only succeeded in a couple of recipes from my mother-in-law from Houlton, Maine. This is one of Gary's favorites.

 

 

 

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