__________________________________________________ T ACO DIP Marilyn Turrentine ___________________________________________________ 1 lb lean ground beef 1 pack taco seasoning 1 can Rotel tomatoes 1 can refried beans (16-20 oz) 1 18 oz carton sour cream 1 lb Mexican Velveeta cheese 1/4 c grated cheddar cheese 1 small can sliced black olives (drained) DIRECTIONS: Brown & drain ground beef, add taco seasoning as per package directions. Place it on the bottom of a shallow baking dish & let it cool. Layer sour cream over ground beef, then refried beans. Melt Velveeta cheese & Rotel tomatoes, pour over refried beans. Top with grated cheese. Bake at 300° for 30-40 min or until hot and bubbly. Garnish with black olives. Serve with tortilla chips. Best served warm. 13 x 9 pan. __________________________________________________ T UNA SNACK BUNS Cindy Jenkins ___________________________________________________ 2 oz cheddar cheese (diced) 1 can (3 1/4 oz) light tuna (drained) 1 T chopped green pepper 1 T chopped dill pickles 1 T minced onion 2 T salad dressing 4 English muffin halves (toasted) 1/2 c grated cheddar cheese DIRECTIONS: Combine diced cheese, tuna, green pepper, dill pickle, & onion. Mix with salad dressing. Top each toasted muffin with a quarter of the tuna mixture. Sprinkle with grated cheese. On a microwave dish, place muffin halves, microwave on high for 45 sec or until cheese melts. Serves 2. __________________________________________________ T EXAS CAVIAR Julie Hibbs ___________________________________________________ 1 diced onion 1 diced green pepper 3 diced jalapeños (seeded) 1/4 c chopped cilantro 1 can black-eyed peas 1 can black beans 1 can pinto beans 1 can shoepeg corn 1 c sugar 1/4 c canola oil 1/4 c cider vinegar 1 T salt and pepper DIRECTIONS: Drain black-eyed peas, black beans, pinto beans, & shoepeg corn. Place in a large bowl, add onion, green pepper, jalapeños, salt, & pepper. Boil vinegar, sugar, & oil for 1 minute. Pour over mixture. Place in an airtight container & refrigerate overnight. Serve with chips.
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