ccasionaly while you complete the recipe. It should end up reduced
In large recloseable plastic food bag, combine all ingredients except meat. Mix well. Add meat, seal the bag and turn over several times to coat meat thoroughly. Place bag in refrigerator, turning bag occasionally 8 hours or overnight.
Preheat broiler.
Remove meat from marinade; reserve marinade. Place meat on broiler pan. Broil 7 to 8 inches from heat source until desired doneness. In a small saucepan, bring marinade to a boil, boil one minute. Serve marinade with the meat.
In a large bowl, combine all ingredients except lettuce leaves. Mix well.
Serve over lettuce leaves.
Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the.
pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for.
8 hours or overnight, turning occasionally.
Preheat broiler. Remove meat from marinade; reserve marinade.
3. Place meat on broiler pan, broil 7 to 8 inches form heat source for approximately 7 to 9.
minutes on each side.
In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with.
that's ok.
Recipe is easily halved or doubled
In a small bowl combine salsa, sour cream and cilantro.
Serve with tortilla chips.
Cook shells according to directions.
Mix salad dressing with oregano, salt and pepper.
Let sit.
Cut up meat and cheese.
Add to shells with olives, onion and chi chi beans.
Let sit overnight.
Spread layer of cream cheese in 9 x 12-inch baking dish. Next, spread layer of chili, then add layer of picante sauce (use as much or as little as you would like).
Add a few chopped chili peppers on top of sauce layer.
Top with shredded Chi Chi Mexican cheese.
Leave cream cheese out to soften; spread in a pie pan.
Then add Chi-Chi's sauce on top.
Then add cheese to top.
Dip with nacho chips.
Melt butter in a 2-quart saucepan over medium heat.
Add egg noodles and stir until golden brown.
Add bulgar and stir.
Add chicken broth and chi chi peas.
Stir and cover.
Salt to taste. Reduce heat to low and cook until all liquid is absorbed.
Fluff with fork and serve.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Sang Mi's classic kim chi recipe calls for two Chinese cabbages.
Garnishes:
Additional cheese and sour cream and chopped cilantro.
2:If you can find Chi-Chi's taco seasoning mix, these
Combine sour cream and cream cheese; blend well.
Stir in chilies, onions and jalapenos.
Season with salt and pepper.
Cook the tortillas according to package.
Spread cream cheese mixture on the tortillas; stack in layers.
Refrigerate at least 2 hours. (Wrap in plastic wrap.)
Cut into wedges.
Serve with picante sauce.
Cook salsa, beans and kielbasa in large pan until kielbasa is cooked.
While this is cooking, cook rice as directed on box. When rice is done, add to salsa mixture.
This is great with homemade bread or garlic bread.