FoodAskew |

Submitted by Vicki Johnson
Serves 6-8

Ingredients

Directions

1. On medium heat, melt butter & add flour.  Cook 2-3 minutes, stirring constantly to cook flour completely.
2. Add cream & broth together, blending well.  Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
3. Add salt & freshly ground black pepper to taste.

Submitted by Nancy Conway

Ingredients

Directions

1. Depending on the shape of your serving plate, arrange cream cheese side by side or one on top of the other.
2. Pour chilies, salsa, olives, avocado, & onions (in that order) over the cream cheese.
   
3. Arrange Wheat Thins around outer edge of plate.

Chef’s Note: You can use any range of heat level with the salsa, depending on your tastes.

Submitted by Marie Edler
Serves 20-25

Ingredients

Directions

1. Mix 1 package of taco seasoning with the sour cream & set aside in the refrigerator.  Brown the ground beef with the second package of taco seasoning, drain well & reserve. 
2. Evenly chop iceberg lettuce to a medium chop & reserve.  Dice tomatoes to approximately ½” dice, drain & reserve.
3. Slice green onions to a small slice (approximately ¼”) & reserve.
4. On a large serving platter, evenly spread ground beef mixture.  Spread seasoned sour cream evenly on top of ground beef.  Top evenly with the chopped lettuce, then diced tomatoes, then the green onions.
5. Cover with plastic wrap until ready to serve. 

Chef’s Note: Green onions are optional.  May be served at once, however, it should be partitioned & refrigerated if not served all at once.  We love serving it with Tostitos Scoops Tortilla Chips.

Submitted by Jen Goode
Serves 5

Ingredients

Directions

1. In a large skillet, brown the sausage.  Drain the grease.  Put it in a food processor & chop to fine pieces.  Set aside.
2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning.  Simmer over medium heat for 5 minutes.  Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
3.  In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour.  Stir until well mixed.  Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter.  Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
4. Remove from the heat & pour generously over freshly baked biscuits.  Serve.

Chef’s Note: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits.  If the gravy ends up too thick, add more milk.

Submitted by Heresy

Ingredients

Directions

1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives &  garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.

2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.