Judy Howle
Hot Taco Bean Dip
Southern Living Online
- 2 (16-ounce) cans refried beans
- 1 (1.25-ounce) envelope taco seasoning mix
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 2 cups (8 ounces) Mexican-style shredded cheese, divided
STIR together first 4 ingredients and 1 cup cheese; spoon into an 8-inch square baking dish. Top with remaining cheese.
BAKE at 350° for 20 to 25 minutes or until cheese is melted and mixture is thoroughly heated. Yield: 4 1/2 cups.
Creamy Mexican Dip
Southern Living Online
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 (8-ounce) package Mexican blend shredded cheese
- 1 (4.5-ounce) can chopped green chiles, undrained
STIR together all ingredients in a 1-quart baking dish.
BAKE at 375° for 15 minutes. Serve hot with tortilla chips. Yield: about 3 cups.
Chicken and Shrimp Dumplings with Soy Dipping Sauce
Soy Dipping Sauce
- 1/2 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sweet hot chili sauce
- 2 slices fresh ginger root
Filling
- 1/4 pound ground chicken
- 6 shrimp , peeled and minced
- 2 teaspoons chopped ginger
- 2 cloves garlic, chopped
- 1 green onion, chopped
- 2 teaspoons chopped basil
- 1 tablespoon sweet hot chili sauce
- soy sauce to taste
- 24 wonton wrappers
- 1/2 cup chicken stock
To make the sauce, place all the ingredients in a small sauce pan and bring up to a boil. Remove from the heat then allow to cool before serving. In a small bowl combine chicken and shrimp and mix well. Add ginger, garlic, onion, basil and chili sauce and mix well. Season with soy sauce. In the middle of a fresh wonton wrapper place a heaping teaspoon of the shrimp mixture. Bring the sides up around the filling pleating the sides. Continue with the rest of the filling. In a large sauté pan heat oil until very hot. Gently place the dumplings in the sauté pan and brown. When the dumplings are brown, add stock and steam about 2 minutes or until tender. Remove and serve hot with soy dipping sauce.
Cheese Ring
- 1 (8 oz.) block Monterey jack cheese
- 1 (8 oz.) block Colby cheese
- 1 (8 oz.) block Jalapeño cheese
- 1/4 onion, grated
- 1/2 c. sour cream
- 1/2 c. mayonnaise
- Cayenne pepper to taste
- Raspberry seeded preserves
Grate cheeses and mix with sour cream and mayonnaise. Add cayenne pepper to taste. Spray mold, ring-shaped, with a non stick cooking spray and mold into ring. This is better if done a couple of days ahead of time. To serve, turn mold over
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