This richly flavored spread can be also be used for dipping scallions and shrimp.
2 anchovy fillets
1 c. chopped kalamata olives
4 tsp. Worcestershire sauce
1/2 c. mayonnaise
1/4 c. chopped fresh parsley
1/2 tsp. salt
1 T. minced garlic
3 T. chopped fresh basil
Chop and mash the anchovies on a cutting board. Put them into a bowl and mix them with the olives and Worcestershire sauce. Blend in the mayonnaise and add the remaining ingredients, blending well. Cover and chill.
These quick cookies couldn’t be simpler or tastier!
1 pkg. lemon cake mix
2 c. frozen nondairy topping -- thawed
1 egg
Mix all of the ingredients together. Form into balls. Place on lightly greased cookie sheet. Bake at 350 degrees for 10 minutes until lightly browned. Do not over bake.
