I use this for my summer taco salads-it's like catalina or french dressing:
1 cup oil
2/3 cup ketchup
1/2 cup vinegar
1/2 cup sugar
2 tsp paprika
2 tsp salt
1 medium onion
Blend together in a blender.
Taco Salad:
Fry hamburger with taco seasoning (drain)
Add: cheese, lettuce, kidney beans, olives, tomatoes & broken tortilla chips
Oriental Dressing
This is Elaine Fuller's recipe. It's like Applebee's Oriental dressing.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
12 tbls. honey
6 tbls. rice wine vinegar
1 cup mayo
4 teas. Dijon mustard
1/2 teas. sesame oil
Mix all together and enjoy.
Tomatillo Dressing
This is Heidi's recipe:
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup cilantro-fresh-chopped
3 tomatillos peeled and chopped
3 cloves garlic
1/8 tsp. cayenne pepper
Mix in blender and serve.
Poppy Seed Dressing
This is Heather Stevenson's recipe:
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
1/2 cup white vinegar
1 cup oil
1/2 cup sugar-no splenda
1 tsp. dry mustard
1 tbls. poppy seed
Mix all together and serve in Pampered Chef salad dressing container if you have one. It fits perfectly.
Sweet Bacon Chestnuts
3 cans whole water chestnuts (drained)
2 lbs. cheap/thin bacon
Wrap chestnuts in bacon strips, secure with toothpicks and bake for 20 minutes at 375 degrees. Drain fat. Pour 1 cup ketchup, one cup brown sugar & 3 tbls. soysauce in a bowl. Pour over chestnuts and bake another 20 minutes or desired crispness.
2 lbs. cheap/thin bacon
Wrap chestnuts in bacon strips, secure with toothpicks and bake for 20 minutes at 375 degrees. Drain fat. Pour 1 cup ketchup, one cup brown sugar & 3 tbls. soysauce in a bowl. Pour over chestnuts and bake another 20 minutes or desired crispness.
Linda's Hot Beef Dip
8 oz. cream cheese
1/2 cup sour cream
1-2 packages beef (cut in small pieces)
2 Tbls. green onion
2 Tbls. milk
Mix all together and heat in microwave. Serve with large frito chips. Yummy!
1/2 cup sour cream
1-2 packages beef (cut in small pieces)
2 Tbls. green onion
2 Tbls. milk
Mix all together and heat in microwave. Serve with large frito chips. Yummy!
Linda's Stuffed mushrooms
1 pkg. Jimmy Dean Maple sausage (cooked and drained)
1 green onion (optional)
1-8 ounce cream cheese
Mix all together and stuff fresh mushrooms with stems removed
Bake on a cookie sheet for 10-15 minutes at 350 degrees
1 green onion (optional)
1-8 ounce cream cheese
Mix all together and stuff fresh mushrooms with stems removed
Bake on a cookie sheet for 10-15 minutes at 350 degrees
Linda's Cheese Ball
Two 8 ounce packages of cream cheese (soften)
One 12 to 16 ounce crushed pineapple drained very well
1 to 2 cups chopped pecans
1/4 cup chopped bell pepper (optional)
1 1/2 tsp Lawry's Salt
2 Tbls green onion (optional)
Mix 1/2 of the nuts in the mixture and roll mixture in nuts if you want a cheese ball. We never make a ball...we just make it a dip. Serve with crackers. Wheat Thins or Chicken in a Biscuit are great!
One 12 to 16 ounce crushed pineapple drained very well
1 to 2 cups chopped pecans
1/4 cup chopped bell pepper (optional)
1 1/2 tsp Lawry's Salt
2 Tbls green onion (optional)
Mix 1/2 of the nuts in the mixture and roll mixture in nuts if you want a cheese ball. We never make a ball...we just make it a dip. Serve with crackers. Wheat Thins or Chicken in a Biscuit are great!
Vegetable Salsa
1 cup diced zucchini
1 cup chopped red onion
2 red bell peppers-chopped and seeded
2 green bell pepper-chopped and seeded
4 tomatoes-diced
2 garlic cloves (I use canned garlic)
1/2 to 1 cup chopped fresh cilantro
1 tsp pepper
1 tsp salt
1/2 cup sugar
1/4 to 1/2 cup lime juice
Stir altogether in a bowl and serve immediately. It's better fresh. Serve with Mexican entrees or just chips.
1 cup chopped red onion
2 red bell peppers-chopped and seeded
2 green bell pepper-chopped and seeded
4 tomatoes-diced
2 garlic cloves (I use canned garlic)
1/2 to 1 cup chopped fresh cilantro
1 tsp pepper
1 tsp salt
1/2 cup sugar
1/4 to 1/2 cup lime juice
Stir altogether in a bowl and serve immediately. It's better fresh. Serve with Mexican entrees or just chips.
Caramel Corn (soft and chewy)
This is Mark's Mother's recipe:
Boil:
4 cups brown sugar
2 cups light corn syrup
Add:
2 cubes butter
2 cans sweetened condensed milk
Stir constantly the entire time while cooking. Cook to firm ball-not a hard ball (cold water-drop caramel-if it makes a soft ball it's ready). Pour immediately over poppped corn in a greased bowl. Stir in and enjoy!
Boil:
4 cups brown sugar
2 cups light corn syrup
Add:
2 cubes butter
2 cans sweetened condensed milk
Stir constantly the entire time while cooking. Cook to firm ball-not a hard ball (cold water-drop caramel-if it makes a soft ball it's ready). Pour immediately over poppped corn in a greased bowl. Stir in and enjoy!
Linda B's Egg Omelet
Spray "Pam" in 9 X 13 pan
Tear 8 slices of bread into small bite size pieces-put in 9 X 13
Place 2/3 lbs. sliced Velveeta cheese on top of bread
Mix the following together & pour on bread and cheese:
4 cups milk
8 eggs
pinch of salt
pinch of dry mustard
Cover with lots of grated cheese and cover with plastic wrap and place in frig overnight.
The next morning remove plastic wrap and push 10-12 pieces cooked/crumbled bacon down into the egg/cheese pan. Then add one package of Jimmy Dean sausage pre-cooked and crumbled and push it down in to the egg/cheese pan.
Bake UNCOVERED for 1 to 1 1/2 hours at 325 degrees.
Serve with salsa, sour cream & grated cheese. Great for Christmas morning! (Cook the bacon and sausage ahead of time)
Tear 8 slices of bread into small bite size pieces-put in 9 X 13
Place 2/3 lbs. sliced Velveeta cheese on top of bread
Mix the following together & pour on bread and cheese:
4 cups milk
8 eggs
pinch of salt
pinch of dry mustard
Cover with lots of grated cheese and cover with plastic wrap and place in frig overnight.
The next morning remove plastic wrap and push 10-12 pieces cooked/crumbled bacon down into the egg/cheese pan. Then add one package of Jimmy Dean sausage pre-cooked and crumbled and push it down in to the egg/cheese pan.
Bake UNCOVERED for 1 to 1 1/2 hours at 325 degrees.
Serve with salsa, sour cream & grated cheese. Great for Christmas morning! (Cook the bacon and sausage ahead of time)
Slow-Cooker Mexican Pozole
Ingredients
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans red enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
small can of diced green chilis
4 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
2 teaspoons dried oregano
1 (14.0z) chicken broth/stock
1/4 cup cilantro, chopped
1/2 teaspoon salt (optional)
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, cumin and oregano. Pour in chicken broth (if a 'soupier' texture is wanted, add enough water to fill the slow cooker).
Cover, and cook on Low for 8-10 hours. Stir in the cilantro and salt (optional). Cook on Low for 30 minutes more.
Serve with refried beans and sour cream. (I personally pour the soup over the beans and then add sour cream and grated cheese.....gotta love the cheese!!)
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans red enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
small can of diced green chilis
4 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
2 teaspoons dried oregano
1 (14.0z) chicken broth/stock
1/4 cup cilantro, chopped
1/2 teaspoon salt (optional)
Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, cumin and oregano. Pour in chicken broth (if a 'soupier' texture is wanted, add enough water to fill the slow cooker).
Cover, and cook on Low for 8-10 hours. Stir in the cilantro and salt (optional). Cook on Low for 30 minutes more.
Serve with refried beans and sour cream. (I personally pour the soup over the beans and then add sour cream and grated cheese.....gotta love the cheese!!)
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