Mix corn, Rotel, olives, onions and cheese in a large bowl until well combined.
Combine sour cream and 3/4 cup mayonnaise in a bowl, stirring to combine well. Mix in taco seasoning (if desired.).
Add sour cream mixture to corn mixture, stir well. You can add more mayonnaise for a creamier consistency.
Cover and chill at least 3 hours.
The longer you chill this the better it is.
Add all ingredients together in a bowl.
Serve with tortilla chips.
NOTE: Even better the day after.
Mix all together and chill.
Serve with corn chips or tortilla chips.
If you are working with dry beans, soak only the
In saucepan combine Wolf chili and Ranch Style Beans, heat. Arrange chips on a large plate. Top with chili mixture. Pour desired amount of heated cheese sauce over chili. Top with Rotel tomatoes, onions, olives and guacamole; amount you desire.
Add sour cream.
Combine all ingredients in bowl.
Cover and chill.
Serve with tortilla chips (I prefer Tostito Scoops).
Mix all but the last 2 ingredients. Cover and refrigerate at least 1 hour. Spread cream cheese on a serving plate. Spoon bean mixture evenly over cream cheese. Sprinkle with green onion. Serve with white corn tortilla chips.
Stir together vinegar, mustard, pepper, salt and mayonnaise. Fold in celery, onion and eggs. Cover and chill.
Mound on platter lined with greens. Garnish with caviar and green onion.
Makes 4 servings.
Note: If desired, omit caviar. Garnish with pimiento.
Note: Time does not include cooking the eggs or chilling.
Beat the cheeses in small mixer bowl until smooth. Refrigerate, covered, until firm.
Form cheese mixture into ball. Place on serving plate.
Coat cheese ball with sour cream.
Press caviar into surface of ball.
Do not break grain of caviar. Served with sliced rye bread.
Makes 12 to 16 servings.
Mix cream cheese with a little milk or mayonnaise to soften; put in serving dish.
Top with onion, minced egg and caviar. Serve with crackers.
Steam or boil lobster (cook it!) for 15 minutes.
Cut lobster in half; place on a serving platter with caviar, arugula and red lettuce leaves.
Bruise dressing ingredients, ideally with a mortar. Drizzle onto salad.
Melt Velveta with Rotel, stirring occasionally.
Preheat oven to 350 degrees.
Boil chicken breasts until done.
While chicken is boiling, mix cream of mushroom soup , cream of chicken soup, and Minute rice with Velveta and Rotel.
Dice chicken, add to cheese mixture, and bake for 20 minutes.
Have cooked rice ready in 2 serving bowls. In a small saucepan, add the can of black beans and the can of Rotel and mix. Heat until it starts to boil and then it is done. If rice is not already hot, heat in microwave. Add bean mixture over rice with a large spoon or ladle. Top with shredded pepperjack cheese to your liking. Enjoy!
Note: Instead of serving this over rice, you can spoon it over tortilla chips as nachos.
Combine the Old El Paso cheese and salsa with Rotel
(do not drain) into a saucepan or crock pot, using low heat.
n bowl first).
Sprinkle with cheese and add sour cream
urkey in a medium skillet with a little oil, set aside
Sort beans and rinse with cold water. In a dutch
roiler. Line a broiler pan with foil. Cook egg noodles according
inutes.
NOTE: Try this recipe with chicken or turkey cutlets in
Combine all ingredients except chicken in a 4-1/2 quart crock pot. Mix well.
Add chicken, stir until well mixed.
Cover and cook on HIGH heat setting for 5 hours or LOW heat setting for 8 hours or until chicken is cooked through and tender and potatoes can be easily pierced.
Discard bay leaf.
Remove excess fat on the chicken before adding to the post.
I made 1/2 the recipe with success.