Here's the picture of the royal blue and orange tablescape - so bright with the fabulous vintage china, orange feathers, and vintage printed napkins. The mexican corn dip that we served was a hit. My girlfriend Lynda sent this one to us and the recipe follows-
Mexican Corn Dip
11 oz. can corn ( drain well)
4 oz jar of chopped pimento (drain well)
4 oz. jar of chopped jalapeno peppers (drain and rinse)
1 cup mayonaise
1 cup shredded monterey jack cheese
1/2 c. shredded parmesan cheese
Mix together and bake in shallow dish at 350 degrees for 35 minutes.
