7 LAYER BEAN DIP

--from A Harvest of Traditions, 30th Ward Cookbook--

2 cans bean dip

3-4 avacados, mashed with 1/4 tsp salt and 2 T. lemonjuice

1 c. sour cream with 2 T. taco seasoning

1 lg can olives, chopped

3-4 tomatoes, chopped

2 (or more) c. shredded cheese

1(or more) c. chopped green onion

1st layer: spread bean dip on lg plate (9x13)

2nd layer: mix together avacado, salt, lemon juice, spread

3rd layer: mix sour cream and taco seasoning, spread

4th layer: spread chopped olives

5th layer: chopped tomatoes

6th layer: shredded cheese.

7th layer: green onions

COMPANY/FUNERAL POTATOES

2c. sour cream
1/2 onion, chopped
1 can cream of chicken soup
2 c. grated cheese
salt and pepper
3/4 c. butter, melted
2 lbs. hashbrowns (frozen work great)
crushed cornflakes

Mix all ingredients together except 1/4 c. melted butter and cornflakes. Spread in 9x13 dish. Top with cornflakes and drizzle with 1/4 c. butter. Bake 45min. at 350degrees. Can be made ahead of time and frozen.

ARTICHOKE & SPINACH DIP RESTAURANT STYLE

-from AllRecipes.com--

Ingredients

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

HERB ROASTED POTATOES

from My Kitchen Cafe (www.melskitchencafe.com)

¼ cup olive oil

1 ½ tablespoons freshly squeezed lemon juice

2 teaspoons garlic powder (Goya brand is gluten-free, others may be also so check the label!)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried marjoram

¼ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon ground black pepper

2 1/2 to 3 pounds red potatoes, scrubbed and cut into ½-inch cubes (do not peel!)

Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl or ziploc bag. Stir (or shake the bag) to blend well. Add the cut potatoes to the seasoning mixture and toss to coat. Transfer the potatoes to a large rimmed baking sheet, spreading out in a single layer. Bake until the potatoes are browned and tender, about 40 minutes, flipping the potatoes with a spatula halfway through cooking.

CINNAMON HONEY BUTTER

1 cube butter, slightly softened
1/4 c. honey
1 T. brown sugar
1/2 t. vanilla
dash of salt
1/4 t. cinnamon

Whip together until all is combined and butter is smooth and soft.

HAM AND CHEESE SLIDERS

2 dozen Kings Hawaiian Sweet Rolls

24 pieces good honey ham- from deli

24 small slices Swiss Cheese- from deli

Poppy Seed Sauce:

1 tsp poppyseeds

1 stick butter -melted

2 Tbsp. Worcestershire sauce

1/4 tsp garlic salt

Place slice of ham and cheese inside each roll. Close rolls and place them into lg baking dish very close together.

In bowl whisk together all poppy seed sauce ingredients. Pour evenly over all sandwiches. Let sit all day or overnight. Cover with foil and bake at 350 degrees for 25-30min. or until cheese is melted. Uncover and cook for 2 more min. Serve warm.

CHINESE CHICKEN FRIED RICE

--from AllRecipes.com--

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

MEATBALLS & SAUCE OVER RICE

--from A Harvest of Traditions, 30th Ward Cookbook--

1 lb ground beef

3 T. instant minced onion

1/2 c. dry bread crumb

1 egg

1/4 c. milk

1/2 tsp. Worcestershire sauce

1 tsp salt

1/8 tsp pepper

Combine all the ingredients and make into 1 inch balls. Bake on ungreased cookie sheet at 400degrees for 10 min. Makes about 35balls.

Sauce: mix 1 T. flour into 2 T. melted butter. Stir and cook a little. then stir in 1.5 cups milk. Bring to boil. Add 1 can crm of mushroom soup and stir. Stir meatballs into sauce and serve with rice or noodles.

TACOS/ TACO SALAD/ TOSTADAS

Brown 1lb meat & drain

-add 1 pkt Taco Seasoning to flavor meat

OR use this homemade taco seasoning recipe:

2 Tbs. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1/2 tsp. oregano
1/4 tsp. cumin
1 tsp. paprika
2 tsp. pepper
2 tsp. salt

*I mixed it up in a little tupperware and used about 1/3 of it for 1 lb. of ground beef.

(from becomingbetty.blogspot.com)

--combine with pinto or other beans if you want

For TACO SALAD:

Get you favorite brand of tortilla chips, layer on meat, cheese, diced fresh tomatoes, lettuce, avocado, any other vegetable you like, salsa, sour cream, beans and if want- cook up some spanish rice to add it to

FOR TACOS:

put all above ingredients (except tortilla chips of course) in taco shells

FOR TOSTADAS:

layer all above ingredients on tostada shells