ttach this to the jar: Mexican Fiesta Dip. Makes two cups
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Most recipes tell you to remove the
emaining chocolate for top of dessert.
In another bowl, beat
eady to use. Cajeta is best served warm.
alt,pepper, chile powder,and Mexican oregano to taste.Add about
Preheat the oven to 350 degrees F (175 degrees C).
Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
Lightly butter each slice of bread. Place slices in a large, flat baking pan.
Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, ...
nd the extras.
The best is to place some meat
lean.
Serve warm for best crust.
or about an hour for best flavor blend.
Saute peppers
br>Tightly roll up the best you can (this part can
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ightly browned. Cool.
Prepare dessert mix according to package directions
br>Meanwhile, to make the Mexican rice, heat oil in a
PRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the
Combine jello, boiling water, and sugar and let jell to thick syrup. Then whip slightly. Add remaining ingredients.
Pour into 9 inch square pan. Top with maraschino cherry halves if desired. Refrigerate for several hours. This salad makes an excellent late evening dessert. Serve with crackers (Triscuits, Wheat Thins, etc.) or even with hot rolls. Coffee, of course!
In a large skillet, cook the beef until well done and no pink is showing; drain. Chop up cheese and add to the beef. Stir over medium heat until cheese is melted. Stir in the salsa. Off heat, add the sour cream and combine well. If too thick, add some of the salsa liquid. Serve hot with nachos. The \"scoop\" type is best.
Drain corn well.
Melt butter in skillet (cast-iron works best).
Add corn, green pepper, red pepper or tomatoes, onion, salt and pepper.
Cook until all liquid has cooked out.
Stir frequently.
Add sweetener and serve.