1Bunch Cilanto, washed and chopped
1/4 Cup Canned Jalapenos, add a little juice
2 Packs Ranch Dip Mix
1/2 Cup Buttermilk
3 Cloves Garlic, minced
1 Cup Tomatillo Green Sauce (salsa verde)
2 Cups Sour Cream
2 Cups Mayonnaise
In a blender, add the cilantro, jalapenos, ranch dip mix, buttermilk, garlic and the salsa verde. Blend. Then add the mayo and sour cream and blend again. Ref.
Friday, February 25, 2011
COKE WINGS
1 Cup Brown Sugar
12 oz. Coke-Cola
1 Onion
2 Teaspoons Garlic Powder
2 Tablespoons Soy Sauce
3 Lbs. Chicken Wings
Salt and Pepper to taste
In a medium bowl dice the onion and then combine with the brown sugar, cola, garlic powder and soy sauce. Mix ings. until well combined. Layer chicken wings in a large casserole dish and cover with the sauce. Bake for 11/2 hours on 350 or until done.
12 oz. Coke-Cola
1 Onion
2 Teaspoons Garlic Powder
2 Tablespoons Soy Sauce
3 Lbs. Chicken Wings
Salt and Pepper to taste
In a medium bowl dice the onion and then combine with the brown sugar, cola, garlic powder and soy sauce. Mix ings. until well combined. Layer chicken wings in a large casserole dish and cover with the sauce. Bake for 11/2 hours on 350 or until done.
OLIVE AND WALNUT SPREAD
2 (8) oz. Packs of Cream Cheese
1/4 Cup Milk
1/2 Cup Chopped Walnuts
1 Can Chopped Black Olives or sliced
1/8 to 1/4 Teaspoon Garlic Salt
In a medium bowl mix the cheese and milk together until creamy. Add the other ings. and beat again. Serve on crackers or celery or with potato chips.
1/4 Cup Milk
1/2 Cup Chopped Walnuts
1 Can Chopped Black Olives or sliced
1/8 to 1/4 Teaspoon Garlic Salt
In a medium bowl mix the cheese and milk together until creamy. Add the other ings. and beat again. Serve on crackers or celery or with potato chips.
BOURSIN CHEESE DIP
8 oz. Plain Whipped Cream Cheese or Regular Cream Cheese, softened
1/4 Teaspoon Salt
1/5 Teaspoon Garlic Powder
1/2 Teaspoon Chopped Chives
1/2 Teaspoon of Dried Marjoram, crushed or can use less
1 Tablespoon Chopped Parsley
1/2 Teaspoon Dried Thyme, crushed
1/8 Teaspoon Ground Pepper
In a large bowl beat the cream cheese and other ings. Beat until all of this is well blended. Ref. 12-24 hours. Serve on crackers or on celery.
1/4 Teaspoon Salt
1/5 Teaspoon Garlic Powder
1/2 Teaspoon Chopped Chives
1/2 Teaspoon of Dried Marjoram, crushed or can use less
1 Tablespoon Chopped Parsley
1/2 Teaspoon Dried Thyme, crushed
1/8 Teaspoon Ground Pepper
In a large bowl beat the cream cheese and other ings. Beat until all of this is well blended. Ref. 12-24 hours. Serve on crackers or on celery.
BLACK FOREST DELIGHT DESSERT
11/2 Cups Graham Cracker Crumbs
1/4 Cup Sugar
1/3 Cup Melted Butter or Marg.
1 Can Cherry Pie Filling
1 (8)oz. Cream Cheese
1/4 Cup Sugar
2 Tablespoons Milk
1 (8)oz. Cool Whip
2 Small Boxes Instant Chocolate Pudding
31/2 Cups Cold Milk
1 Chocolate Hershey Bar, grated
1 Cup Chopped Pecans
In a medium bowl combine the cracker crumbs and the 1/4 Cup sugar. Press into a 13 x 9 pan. Bake for 15 minutes on 350. Cool. Beat the cream cheese with the 2 tablespoons milk and the 1/4 cup sugar until smooth. Fold in 1/2 of the cool whip. Spread over the crust. Spread the cherry pie filling over this. Prepare the pudding using the 31/2 cups milk. Beat well and spread over the pie filling. Top with the rest of the cool whip. Can garnish with a grated choc. bar and pecans if you like.
1/4 Cup Sugar
1/3 Cup Melted Butter or Marg.
1 Can Cherry Pie Filling
1 (8)oz. Cream Cheese
1/4 Cup Sugar
2 Tablespoons Milk
1 (8)oz. Cool Whip
2 Small Boxes Instant Chocolate Pudding
31/2 Cups Cold Milk
1 Chocolate Hershey Bar, grated
1 Cup Chopped Pecans
In a medium bowl combine the cracker crumbs and the 1/4 Cup sugar. Press into a 13 x 9 pan. Bake for 15 minutes on 350. Cool. Beat the cream cheese with the 2 tablespoons milk and the 1/4 cup sugar until smooth. Fold in 1/2 of the cool whip. Spread over the crust. Spread the cherry pie filling over this. Prepare the pudding using the 31/2 cups milk. Beat well and spread over the pie filling. Top with the rest of the cool whip. Can garnish with a grated choc. bar and pecans if you like.
Thursday, February 24, 2011
MINER'S STEW
1 Lb. Ground Chuck
8 Potatoes, peeled and sliced
1 Medium Onion, sliced
8 oz. Can Tomato Sauce
1 Tomato Can of Water
Salt and Pepper
Cook the ground chuck and drain. In a sprayed casserole dish layer a layer of beef, the potatoes and then the onions. Set aside. In a bowl mix the tomato sauce witht the can of water. Stir and then pour over the mixture. Salt and pepper. Bake uncovered on 350 for 11/2 hours or until potatoes are tender. Do not overcookor potatoes will be tough.
8 Potatoes, peeled and sliced
1 Medium Onion, sliced
8 oz. Can Tomato Sauce
1 Tomato Can of Water
Salt and Pepper
Cook the ground chuck and drain. In a sprayed casserole dish layer a layer of beef, the potatoes and then the onions. Set aside. In a bowl mix the tomato sauce witht the can of water. Stir and then pour over the mixture. Salt and pepper. Bake uncovered on 350 for 11/2 hours or until potatoes are tender. Do not overcookor potatoes will be tough.
PEACH DIP
2 (8)oz. Cream Cheese, softened
4oz. Diced Green Chilies
2/3 Cup Peach Jam
8 oz. Shredded Cheddar Cheese
Blend cream cheese with the jam together until smooth. Add the chilies. Spread in a shallow serving dish and the add the cheddar cheese on top. Cover and reg. until chilled.
4oz. Diced Green Chilies
2/3 Cup Peach Jam
8 oz. Shredded Cheddar Cheese
Blend cream cheese with the jam together until smooth. Add the chilies. Spread in a shallow serving dish and the add the cheddar cheese on top. Cover and reg. until chilled.
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