Taco Soup
1 medium onion, chopped
1 medium green pepper, chopped
2 large cans tomatoes, chopped or pureed
2 envelopes taco seasoning
1 can refried beans |
1 can corn
1 can chopped green chilis
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained |
Saute the onion and green pepper until tender in 1 tbsp olive oil in soup kettle. Add canned ingredients and seasoning packages. Heat through, stirring well. Makes a very thick soup. Serve with shredded cheese and crumbled taco or tortilla chips. Prep time 1/2 hour. Serves 6-8.
Ronnie Lafferty
Salsa
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1/4 cup chopped fresh cilantro
1 16 oz jar thick and chunky salsa
1 15 oz can black beans, rinsed and drained
2 medium (1 cup) tomatoes, chopped |
2 teaspoons fresh lime juice, if desired
Vegetable dippers or totilla chips
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Combine all ingredients EXCEPT chips/dippers in medium bowl. Mix well. Cover, refrigerate, stirring occasionally, at least 1 hour to blend flavors. Serve with dippers.
Kim Mancino
Mexican Layered Dip
1 can refried beans
guacamole- make with 2 avocados and
1 pkg Concord guacamole mix from
Tops
1/2-3/4 cup sour cream
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1/2 cup salsa
1-1/2 cups shredded lettuce
1 large tomato, diced small
1 cup shredded Mexican blend cheese
1/4 cup chopped scallions
1/4 cup sliced jalapenos, if desired |
Layer the ingredients in above order, beginning with refried beans, in a pie dish or quiche pan. Refrigerate until ready to serve. Serve with tortilla chips.
Barb Faxlanger
Hot Artichoke Dip
1/2 cup mayonnaise or salad dressing
1/2 cup grated parmesan cheese |
4 medium green onions, chopped (1/4 cup)
1 can (14 oz) artichoke hearts, drained
and coarsely chopped
crackers or cocktail rye bread, if desired |
Heat over to 350 degrees. Mix mayonnaise and cheese in small bowl. Stir in onions and artichoke hearts. Spoon into 1-quart casserole. Cover and bake 20-25 minutes until hot. Serve warm with crackers.
Jack Sternisha
Cranberry Salad
2 packages cherry jello 1 cup diced celery
3 1/2 cups hot water 1 cup nut meats, optional
1 cup cranberry relish
1 #2 can pineapple, drained (may use this liquid as part of the water) |
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Mix cherry jello with hot water. Add pineapple, relish, celery, and nuts. Let cool and set. Very good served with turkey or chicken.
Clara Saden
Buffalo Chicken Wing Dip
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2 large cans chicken (or 1 13 oz can)
2 8 oz pkgs. Cream cheese
6-8 oz hot sauce (to taste)
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8 oz. blue cheese dressing
8 oz shredded cheddar
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Melt cream cheese, add remaining ingredients. You may wish to sprinkle some of the shredded cheddar on the top before baking. Bake at 350 for 20 minutes. Serve with dippers.
Kim Mancino
Artichoke Dip (spicy hot)
1/2 cup parmesan cheese
1 cup shredded mozzarella cheese
1 cup Hellman's mayonnaise
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1- 3 1/2 oz can diced jalapeno peppers
1- 3 1/2 oz can chopped green chilis
2- 14 oz cans artichoke hearts, drained |
Chop artichokes, blend all ingredients by hand. Bake 20 minutes uncovered at 350 degrees. Serve with tortilla chips. (This is very hot and spicy!)
Barb Faxlanger
Salted Peanut Chews
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Base:
18.25 oz Pillsbury MoistSupreme Yellow Cake Mix
1/3 c. margarine or butter (softened)
1 egg
3 c. mini marshmallows
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Topping:
2/3 c corn syrup
1/4 c. butter or margarine
2 t. vanilla
1 10oz package peanut butter chips
2 c. crisp rice cereal
2 c. salted peanuts
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Heat oven to 350 degrees In large bowl combine cake mix, 1/3 cup butter and egg. Beat at low speed, until crumbly. Press in bottom of ungreased 13 x 9 inch pan. Bake at 350 for 12-18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven, bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping. In large saucepan combine all topping ingredients, except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat, stir in cereal and peanuts. Immediately spoon warm topping over marshmallows, spread to cover. Refrigerate one hour or until firm. Cut into bars. Store in covered container. Makes 48 bars. (Prep time: 40 minutes)
Lori Cook
Bacon Dip
8 oz cream cheese, softened
½ cup mayo
1 cup grated swiss cheese
1 pkg Hormel bacon pieces
Ritz crackers
Mix all ingredients (except crackers) with a mixer. Spread in greased baking dish. Top with crushed crackers. Bake for ½ hour at 350 degrees. Serve with Ritz crackers or baguette bread slices.
Sue Faxlanger
Hot Crab Dip
8 oz pkg cream cheese
1 cup shredded swiss cheese
1/3 cup mayonnaise
1 can drained crabmeat
2 chopped green onions
Mix in pie plate or oven-proof dish and bake at 350 degrees for 15 minutes. Broil till lightly browned. Garnish with sliced almonds if desired.
Sue Faxlanger
