Recipes

Apr 2015 - Corn ‘N’ Black Bean Salsa - contributed by Sharon Jacques

2 cans (15-1/4 oz each) whole kernel corn, drained
2 cans (15 oz each) black beans, rinsed and drained
8 plum tomatoes chopped
1 medium red onion, chopped
1 cup chopped cilantro
1 small can jalapeno peppers
1 medium jar prepared salsa
5 good pinches of Montreal seasoning

(Note: I used cherry tomatoes and cut into quarters.)
Mix all ingredients together.
Cover and refrigerate until serving.
I usually Double this recipe because it keeps very well. If you want to refresh you can add more cilantro for second use.

Apr 2015 - Chicken Cheese Spread - contributed by Sharon Jacques

1 10 oz can chunk chicken breast
2 packages 8 oz cream cheese
1 package dry ranch dip
1 cup crumbled Blue cheese or Feta cheese
1 can sliced or chopped olives
11/2 cups chopped pecans or walnuts

Mix all ingredients together and form into one or two balls. Roll balls in pecans.
Refrigerate to harden.
Serve with crackers.

April 2014 - Chedder Cheese and Egg Dish - contributed by Renee Flihah

1 cup warm water
4 cans (7 oz) Ortega green chiles or 1 big can
1 lb. Jack cheese
1 lb. chedder cheese (sharp)
4-6 eggs seperated
1 can evaporated milk
3 tbsp flour
1 1/2 cans tomato sauce

Cover the bottom of a 3 qt. casserole with the tomato sauce, cover with slices of chedder then another layer of chiles then slices of jack cheese.

Beat egg whites till stiff. In another bowl blend yokes milk and flour then fold in egg whites, poor over chiles and cheese, bake at 325 for 45 mins. then top with tomato sauce and bake for 15 to 30 mins. till golden brown.

I have had good luck using gradded Mexican 4 cheese bags and chedder on top. It reheats well in the microwave.

April 2012 - Sow's Ear White Velvet - contributed by Renee Flihah

1 cup warm water
2 (1/4 oz) packets unflavored gelatin
1 1/2 cup sugar
2 teaspoons vanilla extract
2 cups whipping cream
3 cups sour cream

Cook the water with the gelatin in a saucepan over low heat until the gelatin dissolves, 3 minutes.
Add the sugar and stir constantly until the sugar dissolves, 2-3 minutes.
Add the vanilla and whipping cream and continue to cook, bringing the mixture almost to a simmer. Do NOT boil.
When hot, add the sour cream and remove the pan from heat. Use a whisk to blend well.
Pour the mixture into a 6 cup nonstick mold (or spray a mold with nonstick cooking spray).
Refrigerate the dessert until set, about 4-5 hours.
Unmold and serve.
Serve with fresh berries. When berries are out of season, serve with frozen berries, a frozen berry puree or berry jelly.

July 2011 - Chicken Cheese Dip- contributed by Sharon Jacques

1 10 oz can chunk chicken breast
2 packages 8 oz cream cheese
1 package dry ranch dip
1 cup crumbled Blue cheese or Feta cheese
1 can sliced or chopped olives
1.5 cups chopped pecans

Mix all ingredients together and form into one or two balls. Roll balls in pecans. Refrigerate to harden. Serve with crackers. It's a crowd pleaser.

July 2011 - Hidden Valley Ranch Oyster Crackers- contributed by Sharon Jacques

3/4 cup salad oil
1 package Hidden Valley Ranch milk recepe original ranch salad dressing mix (dry)
1/2 teaspoon dill weed
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
12 ounces plain oyster crackers

Whisk 1st five ingredients and pour over crackers. Stir to coat. Place on baking sheet and bake @275 for 15-20 minutes.

July 2011 - Crab Mold - contributed by Sharon Jacques

2 three ounce cream cheese
1 can cream of mushroom soup
1 envelope Knox gelatin
1.25 cup finely chopped celery
2 or 3 chopped green onions
1 cup mayo
1 can crab (6 ounces or less)

Dissolve geletin in 3 tablespoons cold water. Heat undiluted soup and add gelatin. Beat smooth and add remaining ingredients. Mix well. Pour into mold and chill well.

Sep 2010 - Corn on the Cob (microwave with husks) - found by Kathryn Bassett

Leaving in husks while cooking in microwave make the corn very moist, and makes the silk easier to remove.

July 2010 - Peach Cobler - contributed by Sharon Jacques

This Del Monte recipe but she uses regular yellow cling peaches in a jar, drained, then cut into bite sized pieces.

July 2010 - Red Chili - contributed by Sharon Jacques

1 pound ground turkey
2 (15 ounce) cans red kidney beans, drained
1 (26.5 ounce) can garlic-herb spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 can corn
1 chopped onion
2 tablespoons chili powder
1 teaspoon ground black pepper
1/2 teaspoon salt

In a medium skillet, cook ground chuck over medium-high heat until beef is browned and crumbles. Spoon beef into a 6 quart electric slow cooker; add beens, spaghetti sauce, tomatoes, cord, onion, chili powder, pepper, and salt. Cover, and cook on low for 6 hours. Garnish with sour cream, Cheddar cheese, and green onion, if desired.

July 2010 - White Chili - contributed by Sharon Jacques

2 tablespoon olive oil
1 large onion, chopped
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon oregano
2 garlic cloves, minced
2 (15 ounce) cans white kidney or navy beans, rinsed and drained
3-4 cups diced cooked chicken
1 (7 ounce) can diced chilies
2 cups chicken broth
1/4 teaspoon salt
2 tablespoons butter, softened
1 1/2 tablespoon flour
]pepper
1 cup+ half-and-half
grated Cheddar or Monterey Jack cheese for topping

This mildly spiced chili gets its flavor from a tasty combination of white beans, chicken, green chilies and corn. You can make it in about 30 minutes with leftover chicken or a store-bought rotisserie bird.

Warm the oil in a large, heavy saucepan over medium heat. Add the onion and saute, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.

In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 4 tablespoons of half-and-half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired. Serves 6.

Based on recipe by Ken Haedrich, author of Pie and numerous other bookbooks (with a couple variations)

April 2005 - Rita's Chicken and Ortega Chili Dip contributed by Sharon Jacques

8 oz Cream Cheese
1 Large Can Chicken
1 Large Can Ortega Green Chilies-Chopped (Do not drain)
1 1/2 Cups Mexi Cheese
1 Teaspoon Garlic Powder
2 Tablespoons Chili Powder

Mix all together using 2 tablepoons(or more) jalapeno to make a little hot. Use 1 cup cheese in body and 1/2 cup on top. Place in 9" Pie Plate and cook for 25 min. @350 degrees. Serve with crackers or tortilla chips.

April 2005 - Sharon’s Chili Con Queso - by Sharon Jacques

1 large Velveeta Cheese
1 can chili without beans
1 jar salsa

Mix all together until melted. Serve with tortilla chips.

April 2005 - Aunt Suzanne’s Zesty Hamburger Dip - contributed by Sharon Jacques

1 ½ Pounds Hamburger
1 Tablespoon Chili Powder
2 Tablespoons Dried minced onion (1/2 fresh minced)
1 Can Tomato sauce (8 oz.)
1 Package Taco seasoning mix
1 Can Ortega diced green chilies (med can)
1 Can Refried beans (20 oz.)
4 Cups Cheddar Cheese shredded

Cook Hamburger with onion and chili powder. Add salt and pepper. Add tomato sauce, taco seasoning, green chilies, refried beans, and 3 cups cheese. Pour into container and add remaining 1 cup cheese on the top.

Bake or microwave until cheese melts and dish is heated throughout. 350 degrees for 15 to 20 minutes.

September 2004 - Cabbage Salad - by Eddie Jo Yakel

1 large head of cabbage (3-4 pounds)
2 green peppers
2 carrots
1 medium onion
1 1/2 cup of sugar
3/4 cup of salad oil
3/4 cup vinegar
1 tsp. celery seed
pepper to taste

Chop vegatables (not too small) and place in refrigerator bowl. Bring other ingredients to a boil and pour over vegatables. salad will stay fresh for up to 3 weeks.