Apr 2015 - Corn ‘N’ Black Bean Salsa - contributed by Sharon Jacques
(Note: I used cherry tomatoes and cut into quarters.)
Mix all ingredients together.
Cover and refrigerate until serving.
I usually Double this recipe because it keeps very well. If you want to refresh you can add more cilantro for second use.
Apr 2015 - Chicken Cheese Spread - contributed by Sharon Jacques
Mix all ingredients together and form into one or two balls. Roll balls in pecans.
Refrigerate to harden.
Serve with crackers.
April 2014 - Chedder Cheese and Egg Dish - contributed by Renee Flihah
April 2012 - Sow's Ear White Velvet - contributed by Renee Flihah
Cook the water with the gelatin in a saucepan over low heat until the gelatin dissolves, 3 minutes.
Add the sugar and stir constantly until the sugar dissolves, 2-3 minutes.
Add the vanilla and whipping cream and continue to cook, bringing the mixture almost to a simmer. Do NOT boil.
When hot, add the sour cream and remove the pan from heat. Use a whisk to blend well.
Pour the mixture into a 6 cup nonstick mold (or spray a mold with nonstick cooking spray).
Refrigerate the dessert until set, about 4-5 hours.
Unmold and serve.
Serve with fresh berries. When berries are out of season, serve with frozen berries, a frozen berry puree or berry jelly.
July 2011 - Chicken Cheese Dip- contributed by Sharon Jacques
Mix all ingredients together and form into one or two balls. Roll balls in pecans. Refrigerate to harden. Serve with crackers. It's a crowd pleaser.
July 2011 - Hidden Valley Ranch Oyster Crackers- contributed by Sharon Jacques
Whisk 1st five ingredients and pour over crackers. Stir to coat. Place on baking sheet and bake @275 for 15-20 minutes.
July 2011 - Crab Mold - contributed by Sharon Jacques
Dissolve geletin in 3 tablespoons cold water. Heat undiluted soup and add gelatin. Beat smooth and add remaining ingredients. Mix well. Pour into mold and chill well.
Sep 2010 - Corn on the Cob (microwave with husks) - found by Kathryn Bassett
Leaving in husks while cooking in microwave make the corn very moist, and makes the silk easier to remove.
July 2010 - Peach Cobler - contributed by Sharon Jacques
This Del Monte recipe but she uses regular yellow cling peaches in a jar, drained, then cut into bite sized pieces.
July 2010 - Red Chili - contributed by Sharon Jacques
In a medium skillet, cook ground chuck over medium-high heat until beef is browned and crumbles. Spoon beef into a 6 quart electric slow cooker; add beens, spaghetti sauce, tomatoes, cord, onion, chili powder, pepper, and salt. Cover, and cook on low for 6 hours. Garnish with sour cream, Cheddar cheese, and green onion, if desired.
July 2010 - White Chili - contributed by Sharon Jacques
This mildly spiced chili gets its flavor from a tasty combination of white beans, chicken, green chilies and corn. You can make it in about 30 minutes with leftover chicken or a store-bought rotisserie bird.
Warm the oil in a large, heavy saucepan over medium heat. Add the onion and saute, stirring often, for 7 minutes. Stir in the chili powder, cumin, oregano, and garlic and saute for another minute. Stir in the white beans, chicken, corn, green chilies, chicken broth, and salt. Bring the mixture to a gentle simmer and allow it to continue simmering, partially covered, for 10 minutes.
In a small bowl, blend the butter and flour. Add the mixture to the chili and stir until it thickens, about a minute. Add more salt and pepper to taste. If you like, add more broth to thin the chili or 3 to 4 tablespoons of half-and-half or light cream to thicken it. Serve the chili hot, topped with cheese, if desired. Serves 6.
Based on recipe by Ken Haedrich, author of Pie and numerous other bookbooks (with a couple variations)
April 2005 - Rita's Chicken and Ortega Chili Dip contributed by Sharon Jacques
April 2005 - Sharon’s Chili Con Queso - by Sharon Jacques
Mix all together until melted. Serve with tortilla chips.
April 2005 - Aunt Suzanne’s Zesty Hamburger Dip - contributed by Sharon Jacques
Cook Hamburger with onion and chili powder. Add salt and pepper. Add tomato sauce, taco seasoning, green chilies, refried beans, and 3 cups cheese. Pour into container and add remaining 1 cup cheese on the top.
Bake or microwave until cheese melts and dish is heated throughout. 350 degrees for 15 to 20 minutes.
September 2004 - Cabbage Salad - by Eddie Jo Yakel
Chop vegatables (not too small) and place in refrigerator bowl. Bring other ingredients to a boil and pour over vegatables. salad will stay fresh for up to 3 weeks.