Hot Food & Recipes

Servings: 8 Servings
Category: Appetizers | Dips | Hot | Tex-mex
Ingredients

• 1 cn (28 oz) refried beans
• 1 7-oz jar green chile salsa
• 1/2 lb Monterey jack or cheddar
• -cheese;, grated
• 1 lg Red onion;, finely chopped
• Tortilla chips

Directions
Combine the refried beans, salsa and half the grated cheese and heat until very hot. Place in a chafing dish and surround with bowls of the chopped red onion, the remaining cheese, and the tortilla chips. This can be assembled 1 or 2 days ahead and refrigerated. Heat and stir over lowest heat, then transfer to chafing dish to serve. Recipe by: Ruth Mellinkoff Posted to MC-Recipe Digest by “Crane C. Walden” on Mar 8, 1998

Servings: 6 Servings
Category: Appetizers | Dips | Favorites
Ingredients

• 8 oz Sour cream
• 8 oz Picante sauce (pace medium
• -or hot)
• 8 oz Cream cheese; softened
• 1 Garlic; to taste
• 1 Lowry’s seasoned salt; to
• -taste

Directions
Mix and put in refrigerator to thicken for a day. Enjoy! Posted to MM-Recipes Digest V4 #134 by Connie Robertson on May 15, 1997

Servings: 6 Servings
Category: Appetizers | Favorites | Vegetables
Ingredients

• 1 Water; ice
• 1 Water; boiling
• 4 Eggs; beaten
• 2 tb Flour
• 1 c Cracker crumbs

Directions
Select a well-rounded onion. Peel outer skin off. Leave root intact and cut off any hanging roots. Using a small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2″ away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or petals, will begin to open. Remove onion from water and immerse into ice water, which will further the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating in bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion can be kept for a time in warm oven. Posted to MM-Recipes Digest V4 #134 by Connie Robertson on May 15, 1997

Servings: 12 Servings
Category: Appetizers
Ingredients

• 3 1/2 c All-Purpose Flour; unsifted
• 2 tb Sugar
• 1 ts Salt
• 1 pk Active Dry Yeast
• 1 c Water
• 1 tb Water
• 1 Egg Yolk; beaten
• Coarse Salt

Directions
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done. Cool on racks. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Appetizers | Sauces and
Ingredients

• 2 Large Can Refried Beans
• 2 cn Jalapenos; or chilies
• 2 Tomatoes; or more
• 1 Onion; (optional)
• 16 oz Sour Cream
• 2 To 4 Avacados
• 2 pk Taco Seasoning
• Shredded Cheese; (Mozzarlla
• -and chedd
• 1 To 2 Cans Olives

Directions
Mix the refried beans and taco seasoning together (I also mix the chili’s in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself *grin*! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too. Recipe By : Rachel Hosford Spence –ALASKA Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 11:37:27 -0400 From: Eileen & Bob Holze

Servings: 1 Servings
Category: Appetizers | Sauces and
Ingredients

• 2 cn (Large) Refried Beans
• 2 cn Jalapenos, or chilies
• 2 Tomatoes, or more
• 1 Onion, (optional)
• 16 oz Sour Cream
• 2 Avacados (up To 4)
• 2 pk Taco Seasoning
• Shredded Cheese, (Mozzarlla
• -and chedd
• 1 cn Olives (up To 2)

Directions
Mix the refried beans and taco seasoning together (I also mix the chili’s in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself *grin*! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too. Recipe by: Rachel Hosford Spence –ALASKA Posted to MC-Recipe Digest V1 #605 by Nancy Berry on May 11, 1997

Servings: 12 Servings
Category: Appetizers
Ingredients

• 1 cn Fritos jalapena bean dip

Directions
———————————-COMBINE———————————- 3 Avocados; mashed 1 ts Lemon juice Garlic salt to taste———————————-COMBINE———————————- 8 oz Sour cream; mixed with 1/2 pk Lawrys taco mix 5 Green onions; chopped 2 md Tomatoes; chopped 1 cn (small) sliced ripe olives 2 c Shredded cheddar cheese I suggest shredding cheese first and putting in refrigerator until needed- easier to work with. Refrigerate, covered with Saran wrap, for 24 hrs. for flavors to blend. Recipe by: Liz Custer Posted to MC-Recipe Digest V1 #999 by ” Liz Custer” on Jan 9, 1998

Servings: 12 Servings
Category: Appetizers | Beef | Snacks | Dehydrator
Ingredients

• 1 lb Lean beef; chuck or round.
• 1/4 c Worcestershire sauce
• 1/4 c Soy sauce
• 1 tb Tomato paste
• 1 tb Vinegar
• 1 ts Sugar
• 1/4 ts Onion flakes
• 1 ts Salt
• 1/4 ts Garlic powder

Directions
Servings: 12 Trim all visible fat from the meat and freeze until firm and solid enough to slice into thin strips. Cut across the grain and make sure that the slices are as thin as you can make them, about 1/8 inch thick. Cut slices into 1-inch- wide strips. Arrange strips in a shallow baking pan. Combine remaining ingredients and pour liquid over strips. Refrigerate overnight or for at least 8 hours. Preheat oven to 140 degrees. Remove meat from the marinade and place the strips on a cake rack over a cookie sheet in the oven. Dry until strips will splinter on the edges–from 18-24 hours. Cool completely before wrapping lightly with plastic wrap. Jerky will keep in a closely covered container for 2 4 weeks. OR…use your dehydrator according to manufacturer’s recommendations. Yield: 32 oz. Cost of Ingredients: $2.98 Comparable purchased product: Slim Jim, 1.42 oz, $.79 ($17.80) Savings: $14.81 Per serving: 170 Calories; 6g Fat (28% calories from fat); 8g Protein; 23g Carbohydrate; 23mg Cholesterol; 675mg Sodium Posted to recipelu-digest Volume 01 Number 215 by “Laura J.Bettingen” on Nov 7, 1997

Servings: 1 Servings
Category: Appetizer
Ingredients

• 5 lb Beef (roast)
• 1/4 c Soy sauce
• 1 tb Worstershire sauce
• 1 ts Garlic powder
• 1 ts Onion powder
• 1 ts Black pepper (cracked if pos
• Red pepper flakes; optional
• 1 tb Liquid smoke

Directions
From: kmeade@ids2.idsonline.com (The Meades) Date: Thu, 25 Apr 1996 11:19:21 -0400 Recipe by: timpson@acetek.cs.mci.com (Steven D. Timpson) I make Jerky by buying about 5+ lbs of beef. Usually a roast. I then remove the fat. Place the strips of meat into marinade and let soak for about 24 hours. Remove from marinade and allow to air dry for at least one hour. If you have a meat smoker then omit the liquid smoke and smoke meat at a low temperature. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #58 From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 1 Servings
Category: Appetizer
Ingredients

• 1 Flank steak
• 1 Clove garlic; minced
• 1/2 c Honey
• 1 pn Pepper
• 4 tb Lemon juice
• 1/2 c Soy sauce
• 1 pn Salt

Directions
Date: Tue, 02 Apr 1996 08:21:43 -0500 From: Walt Gray Put steak in freezer for about half an hour, just until firm. Slice steak across grain, about 1/4-inch thick. Combine remaining ingredients and marinate steak strips in this for at least 2 hours. Place slices on rack in pan and dry in oven at 150 degrees, 12 hours. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #93 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.