Soften cream cheese in a bowl.
Stir in Pace picante sauce. Add lemon, salt and pepper to taste.
Blend well.
Serve with corn chips or potato chips.
Add more Pace picante sauce for a better taste.
Mash avocados in a bowl with lemon juice, salt and pepper. Then combine sour cream and mayonnaise in another bowl.
To assemble:
Spread bean dip in an oblong dish; top with avocado mixture and layer with sour cream mixture.
Sprinkle with onions, tomatoes and olives.
Cover with cheese.
Top with Pace picante sauce.
Serve with chips.
nd garlic; drain.
Add Pace picante sauce, spinach, tomato sauce
Mash avocados in a bowl; add lemon juice, salt and pepper. Use another bowl to combine sour cream and mayonnaise.
Layer in an oblong dish:
bean dip, top with avocado mix, then sour cream mix.
Sprinkle with onions, tomatoes and olives.
Cover with cheese, top with Pace picante sauce.
Roast in crock pot for 5-6 hours.
Shred meat.
Cook one more hour.
Serve with cafe rio beans, rice, and tomatillo dressing (see other recipes).
1/2 c. of the Pace, and cream cheese.
Cook
Mix the Pace Thick & Chunky with the olives and green chilies.
Take 1 tortilla and spread it with cream cheese, then spoon on some of the Pace mixture, covering about 1/2 the surface of the tortilla.
Carefully roll up the tortilla and wrap it in plastic wrap.
Continue with each tortilla until you run out of the Pace mixture.
Refrigerate the wrapped tortillas at least 6 hours, then cut each into 1/2 inch pieces to serve.
These are very easy to make and good to eat!
dd 3/4 cup of Pace picante sauce, beans, bell pepper
nd onions\" simply puree the Pace picante in a blender then
Stir together the cream cheese, 1 tablespoon Pace picante sauce, sour cream and lemon or lime juice. Add chopped onions and green chilies. Blend.
Spread mixture on soft, flexible tortillas (at room temperature).
Firmly roll tortillas.
Put rolls in large plastic bag in refrigerator and cool overnight.
To serve, cut in 1-inch lengths.
Serve with picante sauce.
Sprinkle chicken with garlic salt.
Heat margarine in skillet. Add chicken; cook 5 minutes.
Turn chicken over.
Add onions and green pepper around edges of chicken.
Cook 5 minutes.
Place rice on serving platter.
Remove chicken from skillet and place over rice; keep warm.
Add Pace and cheese to skillet.
Cook and stir until cheese is melted and sauce is hot.
Pour over chicken and rice; sprinkle with cilantro.
Serve with additional Pace.
epper into cream cheese with Pace picante sauce and salt.
Layer equal amount of guacamole daily, sour cream and Pace picante sauce in a clear bowl.
Serve with tortilla chips or corn chips.
Combine all ingredients; mix well.
Cook onion, celery and garlic in oil in large skillet until tender, but not brown.
Add tomatoes, tomato sauce, Pace picante sauce and seasonings.
Simmer, uncovered, 15 minutes.
Combine cornstarch and water; add to sauce and stir until smooth and thickened.
Add shrimp and green pepper.
Cover and simmer 10 minutes.
Serve over rice with additional Pace picante sauce. Makes four 1-cup servings.
Cook bacon in 3-quart saucepan until crisp.
Remove bacon to paper towels.
Add onion and garlic to drippings.
Cook and stir 3 minutes.
Add beans, broth, water, Pace picante sauce, salt and oregano.
Cover and simmer 20 minutes.
When ready to serve, ladle into soup bowls.
Top with sour cream and sprinkle with reserved bacon.
Serve with additional Pace picante sauce.
This is a hot spicy food.
Bill recommends Rolaids as an after dinner mint.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the