14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)
14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning
1 tbsp salt
1 tbsp pepper
½ tbsp garlic powder
½ tbsp chili powder
16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil. Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes. Stir in salsa & cook another 10-15 minutes. Stir regularly. Top with tortilla chips & cheese.
Posted by Trish | Under Lunch, Sandwiches
Saturday Mar 29, 2008
Submitted by Trish
Yields: 2 sandwiches
1 c. margarine or butter
1 c. creamy peanut butter
3 tbs. Light Karo Corn Syrup
Mix margarine & peanut butter in equal parts. Slowly add Karo syrup until filling is easy to spread. You may need more or less Karo depending on desired consistency. Spread on bread & serve.
Posted by Trish | Under Lunch, Sandwiches
Saturday Mar 29, 2008
Submitted by Foghorn Leghorn
2 slices of bread (your choice of type)
Butter or Margarine in a squeeze bottle
2 slices provolone cheese (from deli is best)
1 slice Kraft American Singles
Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.
Posted by Trish | Under Lunch, Sandwiches
Saturday Mar 29, 2008
Submitted by MoonSpinner
Serves 30
6 large wheat or flour tortillas
1 tub spreadable green onion cream cheese
1 can black olives
1 box pre-cooked bacon (approx. 12 slices)
1 pkg deli thin smoked ham
salt to taste
1. Lay tortillas out flat; spread a thick layer of cream cheese.
2. Spread a layer of chopped black olives.
3. Place 3-4 slices of the thin ham (spread flat for easy rolling later).
4. Heat bacon for 20 seconds until warm (DO NOT OVERCOOK - hard bacon will not roll well) & place on tortillas in the opposite direction of how you will roll to ensure that when you cut the rollups every piece will have bacon.
5. Roll up tightly, then slice into 5 pieces & secure with a toothpick.
6. Best if served at room temperature, but are great to make ahead for parties & store in fridge overnight.
Chef’s Note: Make sure to use pre-cooked bacon; it works best because of the thinness & flexibility. For a lighter version, substitute deli thin smoked turkey for ham. turkey bacon if you find it uber-thin, & low-fat cream cheese.
