cheesy chili dip
1 pkg. ( 8 oz. ) PHILADELPHIA cream cheese
! can ( 10.5 oz. ) chili
1/2 cup finely shredded cheddar cheese
2 tbsp. chopped cilantro
Ritz crackers
place unwrapped block of cream cheese on microwavable plate, put chili and cheese on top of block of cream. microwave on high 45 seconds to 1 minute, until cheese melts. sprinkle with cilanto. serve on top of ritz crackers.
makes 24 servings, 2 tbsp dip and 4 crackers each
prep time: 5 minutes
sweet potato peach bake
3-15 oz. cans of bruce's cut yams, drained
1/2 cup broken pecans
1/4 tsp. ground ginger
1/2 cup brown sugar
1/2 tsp. salt
1 small can of peach slices, drained
1-1/2 tbsp. of margarine or butter
combine pecans, ginger, brown sugar, and salt. drain sweet potatoes. layer half the sweet potatoes in a casserol baking dish. then half the brown sugar mixture, repeat. cut small pieces of butter place equally on top of dish. bake covered in 350*f oven for about 30 minutes. uncovered. put drained peaches on top. bake 10 minutes longer.
candied yams
2-15 oz. cans bruce's yams
2/3 cup syrup from can
2/3 brown sugar
1/2 cup butter
combine sugar, butter, syrup in saucepan over medium heat til thickens. place yams in shallow baking dish. pour sauce over yams. bake at 350*f covered for 25-30 minutes.
roasted chicken
1 tbsp. season-all to 1 1/2 tsp. rosemary and 2 tsp. thyme leaves. rub over 3-31/2 lbs. of chicken. roast on a rack in broiler pan at 375*f. 1-1 1/2 hr. or until chicken done.
another one to try with roasted chicken... 1/2 tsp season-all to 1 cup sour cream and 1/2 tsp. parsley flakes. serve over baked potato or use as a favorite dip.
fried rice
2 tablespoons vegetable oil
1/2 cup chopped onion
2 bags success white rice
2 eggs beaten
1 cup of cooked shrimp or chopped cooked chicken, or cooked chopped ham or cooked chopped beef
1 cup frozen peas, thawed
1 teaspoon garlic powder
3 tablespoons kikkoman soy sauce
2 teaspoons toasted sesame oil, *optional
prepare rice according to package directions; drain. heat vegetables oil in large skillet or wok. add onion; saute' 1 minute. add eggs; scramble. stir in shrimp or which meat you would like, peas, garlic powder, rice soy sauce and sesame oil; heat through.
makes 4 servings
black bean soup
1 large onion, chopped
1 medium stalk celery, chopped ( 1/2 cup )
1 tbsp. olive oil
4 gloves garlic, chopped
1 tbsp ground cumin
2 medium carrots, chopped ( 1 cup )
2 tbsp chili powder
3 cans ( 14 oz. each ) chicken broth
1 jar ( 16 oz. ) mild picante or salsa
1/4 tsp pepper
1 can ( 15.25 oz. ) whole kernel sweet corn, drained
4 cans ( 15 oz. ) Progresso black beans, drained, rinsed
1. in 4-qt. saucepan heat oil over medium-high heat. cook celery, onion, carrots and garlic in oil for 5 mintues, stirring occasionally. add chili powder, pepper, and cumin, cook 1 minute. stir in broth,2 cans of black beans and the corn. heat to boiling, stirring occasionally.
2. place remaining 2 cans of black beans and the picante in blender. cover and blend on high speed until smooth. stir into boiling soup mixture.
3. reduce heat to medium; simmer for 15 minutes, serve with chopped cilantro.
makes 6 servings
prep time: 20 minutes
cook time: 30 minutes