STACEY'S SASSY SALSA

2 jars Chi-Chi's salsa (mild)
1-2 ripe avocado cubed
1 can black beans (drained)
1 cup fresh cilantro (diced)
1 can corn (drained) *optional

Mix all ingredients in bowl, cover and refrigerate over night. Can
be served w/ tortilla chips, or even over burritos.

BEAN DIP

2 cans chili con carne
1 bunch diced green onions
1 small can green chilies
1 lb. Velveeta cheese (cubed)

Blend chili until it looks like dip. Then add the remaining ingredients. Heat slowly in microwave or crock-pot, stirring frequently to melt cheese. Serve with tortilla chips.

DEVILED EGGS

Just your basic recipe for deviled eggs. Feel free to mess around with it, making it Mexican by switching out the salt and pepper for taco seasoning, or for my favorite mayo-flavor, adding curry powder

6 eggs

¼ cup mayonnaise

1 tsp. prepared mustard

1 tsp. vinegar

salt and pepper

paprika

Hard boil the six eggs by placing the in a large saucepan; cover with water. Bring water rapidly to a boil. Cover pan and remove it from heat. Let stand for 19-20 minutes. Cook eggs quickly by gently placing them in a bowl of ice water. Immediately remove shells.

Cut eggs in half, lengthwise. Mash yolks with fork. Add remaining ingredients. Season with salt and pepper. Fill egg white halves. Sprinkle with paprika.

MEL’S SALSA

Melissa is my sister-in-law who is an amazing cook. Here is her fabulous salsa recipe:

30 oz. of canned tomatoes

2 bunches of green onions

2-3 cloves of garlic

1/2 - whole jalapeno

handful of cilantro

juice of 1/2 lemon

juice of 1/2 lime

1 T. vinegar

salt/pepper/sugar to taste

Drain tomatoes. Chop onions, garlic, jalapeno very finely in hand-powered food processor. Add cilantro. Chop. Add tomatoes and lightly chop so that they don't get too mushy. Stir in the juice and vinegar. Add salt, pepper and sugar to taste.

ASPARAGUS PUFF RING

Puff ring-
¾ c. water
6 T. butter
¾ c. flour
½ t. salt
3 eggs
½ c. Parmesan cheese (divided)
In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Let stand for 5 minutes. Add eggs one at a time, beating well after each.
Add ¼ c. cheese and beat until smooth. Using ¼ cupfuls of dough, form a ring around the sides of a greased 10 inch pie plate (scoops should touch). Sprinkle ¼ cup of cheese around edges. Bake at 400 degrees for 25- 30 minutes.

Filling:
1 lb. fresh asparagus, cut into pieces
2 T. butter
2 T. flour
½ t. salt
¼ teaspoon pepper
1-1/2 c. milk (I like whole)
½ c. Mozzarella cheese
2 c. diced cooked ham

Cook asparagus 3-4 minutes. Drain.
In a large saucepan, melt butter. Stir in flour, salt and pepper. Gradually add milk and bring to a boil over medium heat, stirring constantly. Reduce heat. Stir in cheese until melted. Stir in ham and asparagus. Spoon into center of cooked puff ring. (I like to use a separate bowl in middle of ring…looks a little fancier.) Serves approx. 6.

JOANIE'S SALSA

1 can Rotel tomatoes, drained

5 large tomatoes, chopped

1 can diced green chilies

1 bunch green onions

1 med. onion, chopped

½ tsp. garlic salt

salt & fresh pepper to taste

½ bunch cilantro, chopped

Chop tomatoes or process in food processor with green onions. Chop onion. Mix all ingredients and season to taste. The salsa also tastes good with a little lime juice added.

JAN NEWTON'S BEST DIP

½ cup mayonnaise

½ cup sour cream

1 Tbs. fresh parsley

1 Tbs. green onions

1 tsp. bon appetit

1 tsp. dill weed

Mix well. Serve with cut vegetables.

SPINACH ARTICHOKE DIP

This is another artichoke dip, similar to Pam's, but with spinach in it, which you don't even need to defrost. I also really like the flavor the Beau Monde Seasoning adds. Yum.


1 cup frozen, chopped spinach
1 large can artichoke hearts
1 cup mayonnaise
1 6oz package of grated Parmesan cheese
1 Tbs. Beau Monde Seasoning

Chop artichoke hearts. Combine remaining ingredients in a shallow casserole dish. Bake at 350 degrees, stirring often, until heated through and cheese is melted, for about twenty minutes. Serve on sourdough bread.

PAM'S ARTICHOKE DIP

1 can (14 oz.) artichoke hearts
1 cup mayonnaise
¾ cup grated Parmesan

2 T. butter, softened
1 cup shredded mozzarella

Drain and chop artichokes. Mix all ingredients together. Bake at 350° for 30 minutes.