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Here is a 7-Layer Salad for Marie in VA who wants it for her family gathering

Seven Layer Fiesta Dip
16-ounce can refried beans
16-ounce container sour cream
1 package taco seasoning
2 cups shredded Cheddar cheese
1 tomato, chopped
1/2 cup sliced green onion
1 cup guacamole
1/2 cup sliced black olives
tortilla chips

Spread refried beans in a shallow serving dish. Mix sour cream with Taco seasoning; spread over beans. Top with cheese, tomato, onion, dollops of guacamole and olives. Serve with tortilla chips.

Also, I would like to add to what Betty T. Ga. wrote about making pear preserves. I prepare my pears same as Betty T. The ratio of sugar to sliced pears I use is 4 cups sliced pears, packed slightly, to 1 cup sugar (note: I use the same ratio for fig preserves and prepare same method, letting sit overnight...the sugar draws out the liquid). Let sit overnight, covered. Next morning, remove cover and set on burner on medium-high heat, stirring occasionally. Continue cooking until liquid has been reduced and coats spoon. I like to use the sand pear when I can get them for my pear preserves. They are a firmer pear and do not tear apart in the length of cooking time required to cook down the liquid. If you are using a soft pear, you do not want to cook them until they breaks apart. When the pear is cooked to a transparency, remove and set aside continuing to boil down the juice until it coats the spoon, add pears back and heat thoroughly. Put in sterile jars, seal, invert for 5 minutes, turn upright....and that's it. It takes patience to can pears this way, but they are, oh, so good.

Betty in MS
 

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