Posted by admin on 3rd February 2010
Creamy Taco Dip
1 pound ground beef
2 pounds Velveeta cheese
1 can Ro*Tel tomatoes (or substitute salsa)
1 can mushroom soup
1 can evaporated milk
1 small can green chiles
1 can Ranch style beans
1 pound tomatoes
Cook and season ground beef.
In a very large pot heat all of the ingredients together.
This makes a huge amount.
Any sufficiently advanced technology is indistinguishable from magic. — Arthur C. Clarke
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Posted by admin on 18th January 2010
Guacamole Salad
Lettuce, torn
8 to 10 cherry tomatoes, halves
1 ripe avocado, cubed
1/2 cup scallions, chopped
Toss gently with the Dressing. Top with 1 cup corn chips.
Dressing
1 ripe avocado
2 tablespoons lemon juice
1/2 cup sour cream
1/3 cup vegetable oil
1 clove garlic, crushed
1/2 teaspoon granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon bottled hot sauce
Blend well in a blender.
Learn to get in touch with the silence within yourself and know that everything in this life has a purpose. — Elizabeth Kubler-Ross
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Posted by admin on 14th January 2010
Ham Balls
10 pounds ground fully cooked ham
8 pounds lean ground pork
4 pounds lean ground beef
12 eggs, beaten
12 cups graham cracker crumbs
6 cups milk
Sauce
8 (10 3/4 ounce) cans condensed tomato soup, undiluted
8 cups packed brown sugar
1 cup vinegar
3 tablespoons dry mustard
In a large bowl, combine ham, pork and beef; mix well. Add eggs; mix well. Blend in crumbs and milk. Form into 1 1/2-inch balls. Place in a single layer in 12 greased 13 x 9 x 2-inch baking pans or larger pans if available; set aside.
In a bowl, combine sauce ingredients. Divide evenly among pans, covering the ham balls. Bake, uncovered, at 350 degrees F for 60 minutes or until hot and bubbly.
100 servings
It is the test of a good religion whether you can joke about it. — Gilbert Keith Chesterton
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Posted by admin on 21st December 2009
Honey Dijon Wings
10 pounds fresh or frozen chicken wings, thawed, if frozen
1/3 cup hot pepper sauce
1 cup Dijon-style mustard or other prepared mustard
1 1/2 cups honey
Preheat the oven to 425 degrees F.
Split the wings at each joint and discard the tips; rinse, then pat dry. Place the wings on cookie sheets and bake for 30 minutes.
Turn the wings and bake for 30 more minutes, until brown. Drain well and place in a large bowl.
In a small saucepan, combine the remaining ingredients. Mix well, then heat the mixture over medium heat for 2 to 3 minutes, or until the honey melts. Remove from the heat and toss with the cooked chicken wings.
Serve immediately or keep warm until ready to use.
NOTE: If you want to make these a bit hotter, add an additional 1/3 cup hot pepper sauce.
God is the God of truth and every spiritual quality must live with that holy attribute. — Edwin Holt Hughes
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Posted by admin on 13th October 2009
Bean and Cheese Dip for 60
1 (#10) can nacho cheese sauce (medium hot)
2 (#10) cans refried beans
6 pounds stone ground round tortilla chips
In a 12-quart (or larger) pot, place the cheese sauce and refried beans. Using low heat, bring the mixture to a slow boil. Reduce heat and allow to cook down for two hours. Stir frequently.
Serve warm with chips.
Leftovers may be reheated in the microwave.
Money is better than poverty, if only for financial reasons. — Woody Allen
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Posted by admin on 11th October 2009
Provolone-Ham Celery Stuffing
Yield: 15 servings
1 cup provolone cheese, grated or shredded
2 tablespoons butter, softened
1/4 cup minced ham
Dash of Worcestershire Sauce
Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery.
Per Serving: 48 Cal (76% from Fat, 23% from Protein, 2% from Carb); 3 g Protein; 4 g Tot Fat; 0 g Carb; 0 g Fiber; 67 mg Calcium; 0 mg Iron; 118 mg Sodium; 11 mg Cholesterol
I have learned to use the word impossible with the greatest caution. — Hal Borland
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Posted by admin on 6th October 2009
Tex-Mex Cheese Balls
1 pound bulk sausage
1 pound Monterey jack cheese, grated
1 1/2 tablespoons chili powder
2 teaspoons cumin
1/4 bunch cilantro, finely chopped
1/2 cup shallot bottoms, finely sliced
1 (6 ounce) can green chile peppers, chopped
3 cups Bisquick Mix
Combine all ingredients in a large stainless steel bowl. Roll the sausage mixture into small bite-size balls (about the size of large marbles). Arrange the balls on two parchment lined-half size baking sheets. (If desired the pans can be wrapped in film and frozen.)
Preheat oven to 300 degrees F and bake uncovered for 20 minutes or until the balls have a golden brown crusts. Remove from oven and let cool for 10 minutes.
Serve with salsa or warmed nacho cheese sauce.
Yields 100 to 120 balls.
With our eyes fixed on the future, but recognizing the realities of today. … we will achieve our destiny to be as a shining city on a hill for all mankind to see. — Ronald Reagan
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Posted by admin on 19th July 2009
White Clam Sauce
1/2 cup Watkins Mushroom Soup Base
2 (6.5 ounce) cans minced clams (drain and reserve liquid)
Water
1 cup milk
1 1/2 teaspoons Watkins Onion Flakes
1 1/2 teaspoons Watkins Garlic Flakes
1 teaspoon Watkins Parsley
1/2 teaspoon Watkins Oregano (more if desired)
Watkins Black or Italian Pepper (to taste
Place mushroom soup base in medium saucepan. Add water to reserved clam liquid to make 2 cups. Stir into mushroom soup along with milk, onion and garlic flakes, parsley, and oregano. Bring to a boil over medium heat, stirring constantly. Stir in clams, heat through. Add pepper to taste.
Serve over hot cooked linguine or vermicelli pasta.
Makes 6 servings.
J.F.K.–The Man and the Airport — Unknown
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Posted by admin on 29th May 2009
Elegant Crabmeat Balls
Yield: 4 servings
2 (6-7 ounce) cans crabmeat
1 cup pork rinds, crushed
3 tablespoons sherry
1 tablespoon lemon juice
1 tablespoon grated onion
1 teaspoon dry mustard
1/2 teaspoon salt
1 dash pepper
1 package bacon, cut into halves
Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with wooden picks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsley and lemon. Makes approximately 2 dozen.
Per Serving: 94 Cal (22% from Fat, 69% from Protein, 10% from Carb); 14 g Protein; 2 g Tot Fat; 2 g Carb; 0 g Fiber; 42 mg Calcium; 1 mg Iron; 1039 mg Sodium; 37 mg Cholesterol
Skepticism, like chastity, should not be relinquished too readily. — George Santayana
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Posted by admin on 26th May 2009
Ranchero Tortilla Rollups
8 ounces cream cheese
8 ounces sour cream
1 envelope Hidden Valley Ranch dressing
Flour tortillas
Black olives, chopped
Green onions, chopped
1 (4 ounce) can green chiles, diced
Mix cream cheese, sour cream and Ranch dressing. Spread over flour tortillas. Sprinkle tortillas with olives, onions and chiles.
Roll tortillas tightly, wrap in plastic wrap and chill for a couple hours.
Slice in 1-inch rounds and serve.
Makes about 48 pieces.
Security is when everything is settled. When nothing can happen to you. Security is the denial of life. — Germaine Greer
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