4-5 Quarts Tomatoes (peeled and diced)
3 tsp. Crushed Red Pepper
2 Large Green Peppers (diced)
4 Large Onions (diced)
12 small 8 oz cans of Tomato Sauce (That equals 96 oz. if you want to buy large cans)
3 tsp. ground cumin
3-4 tsp. oregano
4 tsp. salt
1 small can diced green chiles
Combine ingredients in LARGE saucepan. Simmer for about 2 hours Stir often with lid off. Makes 12 - 15 pints
Water bath for 25 minutes.
Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts
Wednesday, September 9, 2009
Monday, January 7, 2008
Cheesy Crockpot Chip Dip
I got this from Steven's Michelle at the family home evening the other night. It is really good and easy!
1 package of Velveeta Cheese
8 oz. cream cheese
1 jar of salsa
Combine in crockpot and simmer on low until melted. Stir occasionally.
Serve with tortilla chips or fritos.
YUMMY!
1 package of Velveeta Cheese
8 oz. cream cheese
1 jar of salsa
Combine in crockpot and simmer on low until melted. Stir occasionally.
Serve with tortilla chips or fritos.
YUMMY!
Wednesday, October 17, 2007
Hot Crab Dip
Yet another from Paula Deen. I couldn't stop eating this one! It has a little kick.
1 lb lump crab meat, picked free of any shells
1 c. grated Pepper Jack cheese
3/4 c. mayo
1/4 c. Parmesan cheese
1/4 c. green onions, minced
5-6 roasted garlic cloves, minced
3 Tbs Worcestershire sauce
2 Tbs fresh lemon or lime juice
1 tsp hot pepper sauce or Tabasco
1/2 tsp dry mustard
Preheat oven to 325 degrees. Combine all ingredients into a casserole dish and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers.
1 lb lump crab meat, picked free of any shells
1 c. grated Pepper Jack cheese
3/4 c. mayo
1/4 c. Parmesan cheese
1/4 c. green onions, minced
5-6 roasted garlic cloves, minced
3 Tbs Worcestershire sauce
2 Tbs fresh lemon or lime juice
1 tsp hot pepper sauce or Tabasco
1/2 tsp dry mustard
Preheat oven to 325 degrees. Combine all ingredients into a casserole dish and gently stir until thoroughly mixed. Bake for 40 minutes. Serve hot with crackers.
Wednesday, September 19, 2007
Yummy Ranch Dressing/Dip
From Dana Madson's mom, Carolyn Winterton, who is an awesome cook.
2 tsp onions, dried
1/8 tsp garlic powder
1 Tbsp parsley, dried
1/2 tsp salt
1/2 tsp accent
For dressing: Mix dry ingredients with 1 cup buttermilk and 1 cup mayonaisse.
For dip: Mix dry ingredients with 1 cup sour cream and 1 cup mayonaisse.
2 tsp onions, dried
1/8 tsp garlic powder
1 Tbsp parsley, dried
1/2 tsp salt
1/2 tsp accent
For dressing: Mix dry ingredients with 1 cup buttermilk and 1 cup mayonaisse.
For dip: Mix dry ingredients with 1 cup sour cream and 1 cup mayonaisse.
Monday, September 17, 2007
7-Layer Dip
From my good friend, Dana Madson
1 (16 oz) can of refried beans
1 (16 oz) package of sour cream
½ cup chopped onions (any kind)
3 avocados (mashed, sometimes I mix a bit of sour cream and salsa with)
2 cups shredded cheese
1 (4 oz) can of sliced olives
4-5 roma tomatoes, chopped.
Spread beans in a 9x13 pan. Next spread sour cream over beans and then chopped onions. Pipe the avocado mixture over sour cream and onions. Layer the cheese, olives and tomatoes in that order evenly over each ingredient. Chill for 30 minutes. Serve with tortilla chips.
1 (16 oz) can of refried beans
1 (16 oz) package of sour cream
½ cup chopped onions (any kind)
3 avocados (mashed, sometimes I mix a bit of sour cream and salsa with)
2 cups shredded cheese
1 (4 oz) can of sliced olives
4-5 roma tomatoes, chopped.
Spread beans in a 9x13 pan. Next spread sour cream over beans and then chopped onions. Pipe the avocado mixture over sour cream and onions. Layer the cheese, olives and tomatoes in that order evenly over each ingredient. Chill for 30 minutes. Serve with tortilla chips.
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