Browse Items (22 total)
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Jalapeno Dip
Jalopeno Dip
lg. refried beans heated
taco sauce
guacomole dip (cream together
tomatoes
green onions
Jalopenios
cheese
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# Jalapeno Dip
## Ingredients (Quantities Inferred)
- 1 lg. can (28 oz) refried beans, heated
- Taco sauce (half jar)
- Guacamole dip (12 oz)
- Sour cream (1 cup)
- Tomatoes (2 medium, diced)
- Green onions (4-5, sliced)
- Jalapenos (2-4 sliced or diced)
- Cheese (2 cups cheddar or Mexican blend)
## Instructions
1. Heat refried beans.
2. Cream together guacamole dip and sour cream.
3. Layer or combine taco sauce, guacamole dip mixture, tomatoes, green onions, jalapenos, and cheese over heated refried beans. -
El Paso Dip
FROM THE KITCHEN OF: Beth Allen
El Passo Dip
1 can refried beans - cook over low heat
Halopeno Peppers
shredded Cheese Chedder
tomato green onions Chopped
guacamole dip
black olives
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# El Paso Dip
## Ingredients
- 1 can refried beans
- Jalapeño peppers
- Shredded cheddar cheese
- Tomato, chopped
- Green onions, chopped
- Guacamole dip
- Black olives
## Instructions
1. Cook refried beans over low heat.
2. Layer remaining ingredients over beans: jalapeño peppers, shredded cheddar cheese, chopped tomato, chopped green onions, guacamole dip, and black olives. -
Mrs. Sasser's Salad
MRS. SASSER'S SALAD
2 SMALL PKGS. LIME JELLO. TO
THIS ADD NECESSARY HOT FRUIT
JUICES. (PINEAPPLE)
THEN ADD SMALL MARSHMALLOWS
IMMEDIATELY (ABOUT 19 OF THEM)
LET BEGIN TO CONGEAL
THEN ADD 1/2 PT WHIPPING
CREAM (WHIPPED)
ADD 1 CUP GRATED CHEESE (over)
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ADD SOME PECANS (AS MANY
AS YOU WANT)
ADD 1 BIG CAN CRUSHED
PINEAPPLE, DRAINED.
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# Mrs. Sasser's Salad
## Ingredients
- 2 small packages lime Jello
- About 19 small marshmallows
- 1/2 pint whipping cream, whipped
- 1 cup grated cheese
- Pecans, as many as you want
- 1 big can crushed pineapple, drained with juice saved
## Instructions
1. Heat pineapple juice and dissolve 2 small packages of lime Jello.
2. Immediately add the small marshmallows (about 19 of them).
3. Let the mixture begin to congeal.
4. Add the whipped whipping cream.
5. Add 1 cup grated cheese.
6. Add pecans (as many as you want).
7. Add drained crushed pineapple. -
Ground Beef Casserole
Gr. Beef Casserole
1/2 lb. gr. beef browned
1 onion sliced
Sliced potatoes - par boiled
1/3 cup rice - cooked
Cheese chopped up
1/2 pkg. frozen peas
Put layer of each in casserole
Pour celery soup over top
and bake 350°
You may put cracker crumbs on top if
desired.
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# Ground Beef Casserole
## Ingredients
- 1/2 lb. ground beef, browned
- 1 onion, sliced
- Sliced potatoes, par boiled
- 1/3 cup rice, cooked
- Cheese, chopped up
- 1/2 pkg. frozen peas
- Celery soup
- Cracker crumbs (optional)
## Instructions
1. Brown the ground beef.
2. Par boil the sliced potatoes.
3. Cook the rice.
4. Put a layer of each ingredient (ground beef, onion, potatoes, rice, cheese, and peas) in a casserole dish.
5. Pour celery soup over the top.
6. Bake at 350°.
7. You may put cracker crumbs on top if desired. -
Sausage & Egg Casserole
Sausage & Egg Casserole
6 eggs 1 tsp. salt
2 c. milk 1 tsp. dry mustard
6 slices white bread 1 lb. sausage
1 c. packed grated cheese
Slightly brown sausage. Drain
juice. In a mixing bowl, beat eggs,
add milk, salt and mustard.
Add cubed bread and stir. Add
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sausage and cheese and put
in glass baking dish (9x13).
Place in refrigerator
overnight. Bake 45 min.
at 350°. Let set 15 min. and
serve.
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# Sausage & Egg Casserole
## Ingredients
- 6 eggs
- 2 cups milk
- 6 slices white bread, cubed
- 1 cup packed grated cheese
- 1 tsp salt
- 1 tsp dry mustard
- 1 lb sausage
## Instructions
1. Slightly brown sausage. Drain juice.
2. In a mixing bowl, beat eggs, add milk, salt, and mustard.
3. Add cubed bread and stir.
4. Add sausage and cheese and put in a glass baking dish (9x13).
5. Place in refrigerator overnight.
6. Bake 45 minutes at 350°.
7. Let set 15 minutes and serve. -
Swiss Chard Pie
Swiss Chard Pie Serves 6 Oct. 24/74
Recipe from the kitchen of Organic Living
1 small onion
1/4 cup butter
30 leaves Swiss chard torn
into bite size pieces (discard
stems)
2 eggs
1/2 cup grated cheese (optional)
Saute onion in butter. When onion is
transparent, put chard in hot frying
pan with no additional heat & leave
until chard wilts. Sometimes additional
heat may be needed.
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Stir until butter covers each
leaf. Put in pie plate. Break
two eggs on top and smear
around with fork. Top with
grated cheese. Bake 350° until
egg is firm
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# Swiss Chard Pie
## Ingredients
- 1 small onion
- 1/4 cup butter
- 30 leaves Swiss chard, torn into bite size pieces (discard stems)
- 2 eggs
- 1/2 cup grated cheese (optional)
## Instructions
1. Saute onion in butter.
2. When onion is transparent, put chard in hot frying pan with no additional heat and leave until chard wilts. Sometimes additional heat may be needed.
3. Stir until butter covers each leaf.
4. Put in pie plate.
5. Break two eggs on top and smear around with fork.
6. Top with grated cheese.
7. Bake at 350° until egg is firm. -
Casserole for Luncheon
Casserole for Luncheon
6 Slices bread - diced Dice 2 slices bread in greased
2 cups chicken, turkey baking dish(size for cake mix).
or ham - diced Mix turkey, chicken or ham,
1/2 cup ea.onion, celery onion, celery, gr.papper &
& green pepper diced mayonaisse and spoon over
1/2 cup mayonaisse bread cubes.
3/4 tsp. salt
1-1/2 cups milk Put remaining diced bread next.
2 eggs Beat eggs, add milk and pour over
1 can mushroom soup casserole.
1 cup grated sharp cheese. Spoon mushroom soup and spread it
out.
Refrigerate over night.
Bake 325 until firm (about 1/2 hour). Sprinkle cheese
over top and bake until brown(about 20 min).
Serves 8 ladies.
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# Casserole for Luncheon
## Ingredients
- 6 slices bread, diced
- 2 cups chicken, turkey, or ham, diced
- 1/2 cup each: onion, celery, and green pepper, diced
- 1/2 cup mayonnaise
- 3/4 tsp salt
- 1-1/2 cups milk
- 2 eggs
- 1 can mushroom soup
- 1 cup grated sharp cheese
## Instructions (Partially Inferred)
1. Dice 2 slices of bread into a greased baking dish (size for cake mix).
2. Mix turkey, chicken, or ham with onion, celery, green pepper, and mayonnaise and spoon over bread cubes. Note: Meat should be pre-cooked; recipe designed as a leftover/make-ahead dish.
3. Put remaining diced bread on top as the next layer.
4. Beat eggs, add milk, and pour over casserole.
5. Spoon mushroom soup over the top and spread it out.
6. Refrigerate overnight.
7. Bake at 325°F until firm, about 1/2 hour.
8. Sprinkle cheese over top and bake until brown, about 20 minutes.
Serves 8. -
Cheese and Breakfast Dish
Let me know if you get this!!!!
Carol Brewer
----- Original Message -----
From:
To:
Sent: 5/10/2006 7:24:41 PM
Subject: reciepe for Mary Lou
Cheese and Breakfast Dish
24 oz pkg of shredded potatoes
1/3 cup oleo
3 cups shredded Swiss cheese
3 cups shredded Cheddar cheese
3 cups Shredded Pepper cheese
3 cups chopped ham
4 eggs
1/2 cup half and half
1/4 tsp salt
pepper to taste
Place potatoes in the bottom of a buttered 9x13 pan. Let thaw. Blot excess moisture off with a paper
towel. Drizzle the oleo over the top and bake @ 425 for 25 min. Take out and cool. Then add the swiss
cheese and a layer of chopped ham followed by a layer of swiss cheese and another layer of chopped
ham. Then add the pepper cheese. Beat four eggs pepper, salt and 1/2 and 1/2.. Pour over cheese.
Bake @ 350 for 45 min. to an hour covered.
May be made up the night before.
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# Cheese and Breakfast Dish
## Ingredients
- 24 oz pkg shredded potatoes
- 1/3 cup oleo
- 3 cups shredded Swiss cheese
- 3 cups shredded Cheddar cheese
- 3 cups shredded Pepper cheese
- 3 cups chopped ham
- 4 eggs
- 1/2 cup half and half
- 1/4 tsp salt
- Pepper to taste
## Instructions
1. Place potatoes in the bottom of a buttered 9x13 pan. Let thaw. Blot excess moisture off with a paper towel.
2. Drizzle the oleo over the top and bake at 425°F for 25 minutes. Take out and cool.
3. Add the Swiss cheese and a layer of chopped ham, followed by a layer of Swiss cheese and another layer of chopped ham.
4. Then add the pepper cheese.
5. Beat 4 eggs with pepper, salt, and 1/2 cup half and half. Pour over cheese.
6. Bake at 350°F for 45 minutes to an hour, covered.
7. May be made up the night before. -
Bacon Cheese Potato Soup
Bacon Cheese Potato Soup
5-6 potatoes cooked in water with
salt & pepper until fork tender.
add 1 chopped onion - Cook until
Tender.
Add -
1 can Cream of Mushroom Soup
1 lb. Mild Mexican Velveeta
5-6 Slices crumbled Bacon
after Melting cheese into Mixture - add
& 2 c Milk - Cook until thickened. Stir
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Constantly.
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# Bacon Cheese Potato Soup
## Ingredients
- 5–6 potatoes
- Salt and pepper
- 1 onion, chopped
- 1 can cream of mushroom soup
- 1 lb mild Mexican Velveeta
- 5–6 slices bacon, crumbled
- 2 cups milk
## Instructions
1. Cook potatoes in water with salt and pepper until fork tender.
2. Add chopped onion and cook until tender.
3. Add cream of mushroom soup, Velveeta, and crumbled bacon.
4. After melting cheese into mixture, add 2 cups milk.
5. Cook until thickened, stirring constantly. -
Cheese Broccoli Soup
Cheese Broccoli Soup
2 tbsp Chopped Onion
2 tbsp melted butter
3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 c milk
1 c sliced mushrooms
1-2 c grated Cheese
2 Chicken Bouillon Cubes
1 10 oz pkg Broccoli
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Cook onions & mushrooms until
Tender. Blend in flour, salt & pepper
add milk & cook, stirring
constantly until mixture comes to
a boil & is thickened. Add cheese
& stir until melted. in another pan
Dissolve Bouillon in 1½ c Boiling H2o
ADD Broccolli & cook until tender.
add Broccolli to cheese mixture, heat
to serving Temperature.
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# Cheese Broccoli Soup
## Ingredients
- 2 Tbsp chopped onion
- 2 Tbsp melted butter
- 3 Tbsp flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups milk
- 1 cup sliced mushrooms
- 1–2 cups grated cheese
- 2 chicken bouillon cubes
- 1 (10 oz) pkg broccoli
## Instructions
1. Cook onions and mushrooms in melted butter until tender.
2. Blend in flour, salt, and pepper.
3. Add milk and cook, stirring constantly, until mixture comes to a boil and is thickened.
4. Add cheese and stir until melted.
5. In another pan, dissolve bouillon cubes in 1 1/2 cups boiling water.
6. Add broccoli and cook until tender.
7. Add broccoli to cheese mixture and heat to serving temperature.