In a large bowl, mix garlic salt, green onion dip mix, Miracle Whip, seasoned salt, salt, pepper and milk.
Add cottage cheese. Stir.
Let set at least 12 hours.
Serve with chips of your choice.
Mix beef, Cheddar cheese, salt and onion in large bowl and set aside.
In saucepan, mix cream cheese, Velveeta cheese, evaporated milk, green onion dip mix (optional) and chilies (mild).
Heat until melted.
Brown ground beef with salt and garlic.
Drain well. Set aside.
Make sauce: heat soup, milk and Velveeta until melted. Add green chiles, dip mix and pimentos.
Add cheese and onions to meat.
Mix well.
Soften tortillas by dipping them, one at a time, in hot oil in shallow skillet. Drain. Fill with meat mixture. Roll and place in a greased 10 x 13 casserole dish.
Pour cheese sauce over top.
Cover and bake at 350\u00b0 for 30 minutes.
Soften cream cheese. Add green onion dip mix and blend well. Add milk, a little at a time, to this mixture until smooth and creamy (about the consistency of whipped cream).
Place in a small bowl in the middle of a platter.
Arrange veggies around it.
Soften flour tortillas in 1/4 cup hot oil by frying about 3 seconds on each side.
Let these drain on paper towels.
Have your chicken deboned and chopped.
In medium saucepan, combine canned milk, cheese and soup.
Heat until cheese melts.
Take off burner and add green onion dip mix and green chilies.
Place chopped chicken in tortillas and roll, place in 9 x 13-inch baking dish. Pour soup mixture over tortillas.
Top with grated cheese.
Bake at 350\u00b0 for 30 minutes.
Brown beef and onions in skillet.
Add salt and garlic powder. Set this aside.
Heat soup, milk and Velveeta until cheese is melted.
Add onion dip mix, green chiles and chopped pimento.
Set this aside.
Grate the Longhorn cheese and set it aside.
Soften tortillas in hot water (just dip the tortilla in the hot water and take it out quickly or it will come apart.)
br>Stir in cheese and onion; set aside.
Combine soup
Melt butter or margarine, stir in flour and cook over low heat until bubbly.
Add broth and milk.
Bring to boil.
Cook for one minute, stirring constantly.
Add sherry, green onion dip mix, salt and pepper.
Place noodles in 2-quart buttered casserole. Add chicken and mushrooms.
Pour sauce over the top and bake at 350\u00b0 for 30 minutes, covered.
Remove cover, sprinkle with cheese and dot with remaining butter or margarine.
Bake 10 more minutes to melt cheese.
Add garlic to meat and brown.
Add Longhorn cheese and onions. Mix well.
Heat soup, milk and pasteurized cheese until cheese is melted.
Add onion dip mix, green chiles and chopped pimentos. Soften tortillas either in hot oil and drain or in microwave. Fill each tortilla with meat mixture.
Roll tightly and place in shallow baking dish.
Pour cheese sauce over top.
Cover with foil.
Bake 30 minutes at 350\u00b0.
Add green onion dip mix to sour cream and spoon onto your baked potatoes.
Easy and good.
o 375 degrees.
Drain green beans then using clean paper
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Mix beef and salt; brown in skillet. Drain and add Cheddar cheese and onion. Set aside.
Mix soup, milk and Velveeta in saucepan.
Place on low heat, stirring until Velveeta melts. Add dip mix, chilies and pimentos; set aside. Dip tortillas in hot oil for about 1 second to soften; drain well. Spread each tortilla with meat mixture.
Roll tightly and place in a 13 x 9 x 2-inch baking dish.
Pour cheese sauce over tortillas. Cover with foil. Bake 30 minutes in a 350\u00b0 oven.
Makes 12.
Brown meat with salts.
Add cheese and onion.
In a saucepan heat soup, milk, Velveeta, dip mix, chilies and pimento.
Soften tortillas, add meat mixture, roll and place in greased casserole. Pour soup mixture over and bake for 30 minutes at 350\u00b0.
Saute bacon & onion until bacon is golden, transfer to a bowl.
Add sour cream, dip, corn, half the cheese & seasonings, mix well.
Cut the top off the loaf and pull out filling in large pieces, break into chunks.
Place bread pieces & loaf onto a foil lined baking tray.
Pour filling into bread hollow, sprinkle with remaining cheese.
Bake at 180.C for 10-15 mins or until golden & loaf is crisp.
Heat soup, milk and Velveeta cheese until melted.
Add chilies, and green onion dip.
Mix. Set aside.
Brown meat and drain fat. Add salt and garlic; set off heat and combine Longhorn cheese and onions.
Make onion dip mix as directed in package with sour cream and add milk to make smooth enough to spoon on.
Layer asparagus, artichokes, dip mix and Cheddar cheese and repeat.
Top with remaining dip mix and cheese and sprinkle with Parmesan cheese. Bake at 350\u00b0 for 30 minutes.
Rinse seeds from chiles.
Use food grinder or blender to grind chiles, cheese and pimiento.
Blend water and onion dip mix.
Add with mayonnaise and butter to cheese mixture.
Add pepper.
Mix well.
Pack into lightly buttered bowl.
Cover and refrigerate until firm.
In medium bowl, combine liverwurst and sour cream, mashing liverwurst with a fork.
Stir in onion dip mix, steak sauce, and hot pepper sauce.
Serve with rye crackers or party rye bread.
Makes 2 cups.
o the jar: Mexican Fiesta Dip. Makes two cups. In a