- 1 8oz. pkg. cream cheese
- 1 3oz. pkg or jar dried Beef – chopped fine
- 1 Tbls. mayo
- Onion and garlic salt to taste
- Milk to soften
Mix all together and roll into a ball. Refrigerate until ready to serve.
- 1 cup yellow cornmeal
- 1 cup sifted all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk or buttermilk
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 2 tablespoons chopped jalapenos, or to taste
Preheat oven to 425 degrees F.
Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.
- 2 teaspoons olive oil
1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans
1 tablespoon minced chipotle pepper in adobo
- 4 tablespoons lime juice
1/4 teaspoon ground cumin
- 1 tablespoon water
- 1/2 teaspoon salt
- 2 cups corn kernels (10-ounce box frozen corn)
- 1/4 cup chopped cilantro leaves
- 2 ripe avocados
- 4 medium tomatoes, seeded and diced (about 2 cups)
- 1/4 cup thinly sliced scallion
- 1 tablespoon finely diced jalapeno pepper, optional
- 3/4 cup shredded extra-sharp Cheddar
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.
•1 pkg of 12 flour tortillas
•chicken breasts, cubed in large chunks
•1 4 oz can mushrooms
•1 can chopped green chilies
•1 small onion, chopped
•½ lb grated Cheddar cheese
•½ lb grated Monterey Jack cheese
•1 can cream of mushroom soup
•1 can cream of chicken soup
•1 small container sour cream or 1 can cream of celery soup
•salt and pepper to taste
Grease 9×13 glass baking dish. Cut tortillas into strips. Layer ⅓ of the tortilla strips on bottom of baking dish. Layer ½ of the chicken cubes. In a saucepan combine soups, sour cream, mushrooms, chilies, salt, pepper, and onion; heat through. Pour ½ of the soup mixture over the chicken. Sprinkle ⅓ of the combined grated cheeses. Layer another ⅓ of the combined grated cheeses. Layer another ⅓ of the tortilla strips, rest of the chicken, soup mixture, and ⅓ of the cheese. End with layre of tortilla and top with the rest of the cheese. Bake at 350° until bubbly.
•3/4 lb fresh mushroom
•2 cups green onions thinly sliced
•1 cup heavy cream
•5 cups chicken stock or bouillon
•1/4 cup dry sherry
•1 4-oz. Stick of butter
•3 Tbls flour
•Fresh ground pepper & salt to taste
Melt the butter in a large saucepan. Stir in onions, cover and simmer over low heat for 20 mins. Do not let onions brown. Stir in the flour and cook for one minute. Pour in the stock and bring to boil. Finely chop 1/2 lb mushroom and add to the stock. Reduce to simmer and cook, partially covered, for 10 minutes. Puree in a food mill or blender being careful of hot liquid. Return to the pot, and stir in the cream and sherry. Taste and correct for seasonings.
Thinly slice remaining muchrooms. Place on the bottom of a large tureen or individual serving bowls and pour the soup over them. Serve.
•1 can black beans (Kuners) drained
•1 can white Shoepeg corn drained
•½ cup red onion chopped
•½ cup green pepper chopped
•1 fresh jalapeño seeded and chopped
•2 Roma tomatoes chopped
•Fresh cilantro chopped (to taste)
•½ cup Hidden Valley Ranch Dressing
•¼ cup creamy Italian dressing
•½ tsp Chili powder
•½ tsp Garlic powder
•½ tsp pepper
•¾ tsp Tabasco sauce
Mix together dressing, pour over chopped items. Stir, chill and serve with tortilla chips.