11-2 cups nacho cheese tortilla chips, finely crushed
1-4 cup margarine, melted
2 8-ounce packages cream cheese
2 large eggs
21-2 cups Pepper Jack cheese, shredded
4 ounces green chilies, chopped
1-4 teaspoon ground red pepper
1 cup sour cream
1-4 cup chopped tomatoes
1-4 cup black olives
1-4 cup green onion tops
1-4 cup green chilies, chopped
Combine chips and margarine and press into an 8- or 9-inch springform pan. Bake at 325 degrees for 15 minutes. Set aside.
Mix cream cheese, eggs, cheese, chilies and pepper with mixer and pour into prepared springform pan. Bake at 325 degrees for 40 minutes. Cool and then chill completely.
Ice the top of cheesecake with sour cream. Garnish top, in 4 equal wedges, with tomatoes, olives, onions and chilies. Serve with tortilla chips.
1 cup sugar
1 cup packed brown sugar
2 sticks butter (don't substitute)
2 teaspoons vanilla extract
21-4 cups plain flour, sifted
3-4 cup cocoa powder
1 teaspoon baking soda
48 Rolo candies
1 cup pecans, chopped
Cream sugars and butter until light and fluffy. Add eggs and vanilla and beat well. Add flour, cocoa and soda and mix until just blended.
Roll 1 tablespoon cookie mixture around each of 48 Rolo candies. Dip in nuts and place on ungreased cookie sheet. Bake at 375 degrees for 7 to 10 minutes. Leave on cookie sheet 1 or 2 minutes before removing to rack to cool completely.
2 pounds ground beef
2 16-ounce cans Mexican tomatoes
2 cans Rotel tomatoes
2 cans white shoepeg corn, undrained
2 cans pinto beans, undrained
8-ounce can tomato sauce
2 packages taco seasoning mix
2 packages ranch dressing mix
3 cups water
Cook, drain and crumble ground beef.
Mix beef with the rest of the ingredients in a large pot. Bring to a boil and it's ready to eat. To serve, crush tortilla chips in individual bowls and top with grated cheese or eat with cornbread.
Note: May omit 1 can Rotel if you don't like it hot. May add onions to ground beef, if desired.
Special Chicken Salad
4 to 6 chicken breasts
1-2 pound grapes, white or red
1 cup mayonnaise
1 cup Cool Whip
1 cup chopped celery
3 ounces slivered almonds
Cook chicken in salted water until tender; bone, skin and chop.
Halve and seed grapes.
Mix chicken, grapes, mayonnaise, Cool Whip and celery in a large bowl. Use more mayonnaise and Cool Whip if you want it more moist.
Toast almonds and sprinkle on top of salad when ready to serve.
Serve salad on lettuce leaf, cantaloupe wedge or in a toasted croissant.
Reese's Peanut Butter Cheesecake
1 cup Nutter Butter cookies, crushed
1-3 cup margarine, melted
4 packages cream cheese, softened
1 cup sugar
2-3 cup creamy peanut butter
5 ounces Reese's Peanut Butter Cups (or 20 miniature)
Combine crushed cookies and margarine and press into a 9- or 10-inch springform pan. Bake at 350 degrees for 10 minutes. Set aside.
Cream the cream cheese and sugar. Add eggs and beat well. Add peanut butter and mix until blended. Stir in Reese's candy.
Pour into prepared pan. Bake at 350 degrees for 40 minutes or until set in center. Cool, then chill in refrigerator before unmolding. Serves 16. Store in refrigerator.
2 tablespoons margarine or butter
1 cup chopped onion
2 cloves garlic, minced
1-4 cup flour
3-4 cup skim milk
8-ounce bottle clam juice
2 tablespoons jalape–o peppers, minced
16 ounces cream style corn
11-4 cups Monterey Jack cheese, shredded
1 cup ricotta cheese
4 ounces cream cheese
1-4 cup lime juice
1 pound fresh shrimp, peeled
1 tablespoon butter or margarine
8 ounces crab meat (not imitation)
9 lasagna noodles, cooked
1-2 teaspoon cumin
1-4 teaspoon black pepper
SautŽ onions in margarine, then add garlic. Add flour and stir a few minutes. Add milk and clam juice. Stir until thickened. Add peppers, corn, cheeses, and lime juice. Set aside.
SautŽ shrimp in butter. Add crab meat. Set aside.
In a buttered 9×13 casserole dish, layer 3 lasagna noodles, half the sauce and half the seafood. Top with 3 more lasagna noodles, half the sauce and half the seafood. Top with remaining 3 lasagna noodles. Sprinkle with cumin and black pepper. Bake covered at 375 degrees for 45 minutes.