INGREDIENTS: 1 pkg. (8 oz.) cream cheese, 1 bottle (8 oz.) chili sauce, 2 cans small shrimp, 1 c. chopped green pepper, 5-6 green onions-chopped, 1 small can ripe olives-chopped, ½ to 1 lb. shredded mozzarella cheese
DIRECTIONS: Soften cream cheese to room temperature. Spread over bottom of 9-10” serving dish. Layer ingredients in this order: chili sauce, shrimp, green pepper, green onions and ripe olives. Top with shredded cheese. Serve with Doritos.
INGREDIENTS: ½ c. mayonnaise, 12 submarine sandwich buns-split, ½ c. Italian salad dressing-divided, 4 oz. ea. thinly sliced bologna, deli ham, hard salami, pepperoni and olive loaf, 4 oz. thinly sliced provolone cheese, 1 medium onion-diced, 1 medium tomato-diced, ½ c. diced dill pickles, 1 c. shredded lettuce, 1 tsp. dried oregano
DIRECTIONS: Spread mayonnaise on inside of buns. Brush with half of the salad dressing. Layer deli meats and cheese on bun bottoms. Top with onion, tomato, pickles and lettuce. Sprinkle with oregano and drizzle with remaining dressing. Replace bun tops. This recipe is great for parties if you use a loaf of French or Italian bread instead of the individual rolls.
INGREDIENTS: 1 Tbs. butter, ½ c. chopped onion, ½ tsp. minced garlic,1 tsp. Worcestershire, 1 (12 oz.) can or bottle light beer, 1 (14.5 oz.) can chicken broth, 3 Tbs. cornstarch, 2 c. half-and-half, 2 c. sharp shredded Cheddar cheese
DIRECTIONS: Melt the butter in 4-1/2 qt. stock pot over medium heat. Add onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer. Combine the cornstarch with 3 Tbs. water and stir until smooth. Set aside. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits. Serves 6.
INGREDIENTS: 1 lb. ground beef, ½ c. chopped onion, 3 c. water, 2 (16 oz.) cans stewed tomatoes (cut-up), 1 (16 oz.) can kidney beans, 2 (8 oz.) cans tomato sauce, 1 envelope Taco seasoning mix OPTIONAL: shredded cheddar cheese, corn chips, sour cream
DIRECTIONS: In large saucepan, cook meat and onion until meat is browned; drain. Add water, un-drained tomatoes, un-drained kidney beans, tomato sauce and taco seasoning mix. Simmer, covered 15 minutes to one hour. OPTIONAL: Serve soup over corn chips and top with cheese and sour cream. Chopped avocado can be added. Serves 8-12. Additional spices can be added, season to taste. Soup can be frozen
INGREDIENTS: 1-1/3 c. flour, ¼ tsp. baking soda, ¼ tsp. salt, ¾ c. quick cooking oatmeal, 1/3 c. packed brown sugar, 1 tsp. finely shredded lemon peel, 2 (3 oz.) pkgs. cream cheese-softened, ¼ c. butter-softened, ¾ c. seedless raspberry preserves, 1 tsp. lemon juice
DIRECTIONS: Preheat oven to 350°. Grease 9x9” baking pan; set aside. In medium bowl, stir together flour, baking soda and salt . Stir in oats, brown sugar and lemon peel; set aside. In large bowl, combine cream cheese and butter. Beat with mixer on medium-high speed for 30 seconds. Add flour mixture; beat on low until mixture is crumbly. Measure 1 c. of crumb mixture; set aside. Press the remaining crumb mixture onto the bottom of prepared pan. Bake for 20 minutes. Meanwhile, in small bowl, combine preserves and lemon juice. Carefully spread preserves mixture over hot crust. Sprinkle with reserved crumbs. Bake about 15 minutes more. Cool. Cut into bars.