VELVEETA SALSA DIP
* 1 pound Velveeta Cheese spread, cubed (can use light
* 1 package Picante sauce or salsa
* 2 tablespoons Cilantro (optional)
1. Place brick of Velveeta and jar of picante sauce in a slow cooker or Crock Pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted.
2. Serve with tortilla chips.
Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisiana hot sauce!
Ranch style eggs
10 Eggs
2 tbs Vegetable oil
1 Small onion cut into small wedges
1 Small green pepper finely sliced
2 Cloves garlic finely chopped
16 oz Garden style salsa
4 oz Diced green Chile peppers
1 Package flour tortillas (optional)
8 oz Sliced Swiss cheese
Heat vegetable oil in large skillet over medium hot coals. Add onions, bell peppers and garlic, cook, stirring occasionally for three to four minutes until vegetables are tender crisp. Add beaten eggs and chiles, Cook stirring occasionally until eggs are firm. Top with slices of Swiss cheese and cover momentarily until cheese melts.
Serve with warm tortillas. Substitute tortillas for toast or other favorite bread.
Almond Red Sauce
1/2 cup Slivered Almonds — Toasted
1 cup Onion — Finely Chopped
1 eachClove Garlic — Crushed
2 tablespoons Vegetable Oil
8 ounces Tomato Sauce — 1 cn
2 teaspoons Paprika
1 teaspoon Red Chiles — Ground
1/4 teaspoon Red Pepper — Ground
Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds.
Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.