BRUNCH BITES | 2 cups Bisquick
3/4 cup finely chopped fat-free ham
1 cup sharp Cheddar cheese, grated
1/2 cup finely chopped onion
1/2 cup Parmesan cheese, grated
1 egg
1/4 cup sour cream
2 Tbsp. snipped fresh parsley
1/2 tsp. salt
2 cloves garlic, crushed
2/3 cup milk
Mix all ingredients; spread in greased 9 x 13" pan.
Bake until golden brown in 350 d. oven, about 25-30 minutes.
Cut into 60 one-inch pieces
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AVOCADO SALSA | 1 cup red salsa fresca -- (chilled)
4 avocados -- peeled and pitted
2 limes
salt and pepper to taste
Mix together cup of uncooked salsa with avocados that have been well mashed (or mixed in a blender until smooth). Squeeze in the juice of two limes, mixing.
Season with salt and pepper to taste. You can add a shredded white cheese on top for garnish
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BILL'S GUACAMOLE | avocados (Haas are best)
La Victoria or other brand of green taco sauce
fresh lime juice
Lawry's seasoned salt
tortilla chips
ice-cold Tecate Beer (Important Ingredient, Cannot be substituted)
Put the peeled and pitted avocados (Haas are best) in a glass bowl and mash them with a fork.
Add about 1/3 cup of the green taco sauce for each avocado. Give them a squeeze of fresh lime juice, (1 tsp per avocado) and some Lawry's seasoned salt to taste. Mix with a fork.
Serve with tortilla chips and ice-cold Tecate Beer. |
BRUSCHETTA - TOMATO AND HERB SANDWICH | 1 French bread
4 large tomatoes, seeded & chopped
1 tsp Italian seasoning
4 cups (or more) shredded mozarella cheese
2 garlic cloves, finely chopped
2 tbsp. olive oil
1 tbsp finely chopped parsely
Slice the French bread lengthwise. Place on a large baking sheet, cut surface up. Sprinkle tomatoes over the bread. Sprinkle with Italian seasoning and cheese. Combine garlic and olive oil; drizzle evenly over top. Bake at 400º for 10-15 minutes until cheese is melted and lightly browned. Sprinkle with chopped parsley before serving.
Variation: YOu can add thinly sliced mushroom slivers, green pepper strips etc it you want
Also: I use thick sliced tomatoes covered with pepper onion and mushrooms and then the other stuff instead of dicing up tomato, then when done cut in chunks to serve , very good
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CHIPPED BEEF LOGS | 1/2 lb. of Packaged or Canned
Chipped Beef
8 oz Softened Cream Cheese
1/4 tsp. finely minced onion
1/8 tsp. finely chopped pimento
1 tsp. mayonnaise
In a small bowl blend together all
ingredients except the Chip Beef.
Mix until creamy and very smooth.
Work with mixture at room temperature
only.
Carefully open chipped beef one slice at a
time and spread evenly with mixture.
Roll into a log (like a jelly roll) And
place logs onto a platter until all logs are
spread and rolled. You may be able to
use more Chipped Beef, or extra mixture
can be used to stuff celery.
Refrigerate until firm, then slice into
round pieces and place on lettuce
w/cherry tomatoes. Serve as an
appetizer. Can use low fat cream cheese
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CHUNKY GUACAMOLE | 1 small white or sweet onion
2 fresh jalapeño chiles
1/2 cup packed fresh cilantro sprigs
4 firm-ripe California avocados
4 tablespoons fresh lime juice, or to taste
1/2 teaspoon salt
Accompaniment: tortilla chips
Cut onion into 1/4-inch dice. Wearing rubber gloves, seed jalapenos if desired and finely chop. Chop cilantro. Halve and pit avocados. Scoop flesh into a bowl and coarsely mash with back of a fork. Stir in onion, chiles, cilantro, limejuice, and salt. Serve guacamole with tortilla chips. |
GUACAMOLE MEXICAN STYLE | 3 large avocados -- chopped
1 med-sized onion -- peeled and chopped
1 med-sized tomato -- peeled and chopped
2 small chilies -- chopped
1 tablespoon olive oil
1 teaspoon vinegar
2 teaspoons salt -- or less.
Mix all ingredients until creamy. Keep covered to prevent oxidation and browning
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HUMMUS (MIDDLE EASTERN DIP) | 2 cans Chick peas (I use S & W Brand)
2 tablespoons Lemon juice (or a bit more, If you like lemony hummus)
Tabasco sauce to taste
4 tablespoons Cilantro (variable, Depending on your taste for Greens)
Drain one can of chick peas completely, reserve some liquid from the second can. Put into bowl. Add lemon juice.
Mince and add cilantro and add Tabasco sauce. Blend until smooth. If hummus is not soft and creamy, then you did not leave enough liquid with the chick peas. Add some water or lemon juice to make up for it. Serve with Pita Bread, crackers or use as a spread on Whole Wheat bread
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LAYERED MEXICAN DIP | 16 oz. Refried Beans
1 1/2 lbs. Velveeta or Cheddar Cheese
16 oz. Sour Cream
16 oz. Guacamole Dip
16 oz. Salsa
1/2 c. Green Onions, chopped
1 pkg. Taco Seasoning
4 oz. Chilies, chopped
12 oz. Jalapenos, chopped
3 oz. Black Olives, chopped
1 lb. Ground Beef, optional
In a 33 by 23 by 5 inch pan; layer refried beans and browned ground beef (optional). Layer sour cream, guacamole dip, and salsa together. Add green onions and sprinkle taco seasoning. Slice Velveeta or cheddar cheese and layer. Sprinkle top of cheese with chilies, jalapenos, and black olives. Bake in 350 degree oven for 10 to 20 minutes or until cheese is melted. Use as a dip with tortilla chips or fritos.
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