More Recipes

HOT SPINACH DIP
serves 8 - 10
· 1 package of frozen spinach (10 ounces) - chopped
· 1/4 cup of mayonnaise
· 1 cup of sour cream
· 3 tablespoons of heavy cream
· 4 ounces of Monterey Jack Cheese - grated
· 4 ounces of Swiss cheese - grated
· 1/2 pound of bacon - crumbled
Thaw the spinach and squeeze out all excess moisture.
Cook the bacon and crumble into small pieces.
Combine first six ingredients and 1/3 of the crumbled bacon.
Spread the mixture into a 10 inch round baking dish.
Sprinkle the remaining bacon on top.
Bake in 350 degree oven for 15-20 minutes or until bubbly around the edges.
Serve with tortilla chips
Source: Ramona Woo and Marie Woolf


LAYERED MEXICAN CASSEROLES

8 ounces ground beef
1 (12-ounce) can corn, drained
1 (12-ounce) jar chunky salsa
1 (2 1/4-ounce) can sliced pitted ripe olives, drained
1 cup cottage cheese
1 (8-ounce) carton sour cream
5 cups tortilla chips, divided
2 cups (8-ounces) shredded Wisconsin Cheddar cheese, divided
1/2 cup chopped tomato

Brown ground beef in large skillet; drain. Add corn and salsa; cook until thoroughly heated. Reserve 2 tablespoons olives; stir remaining olives es into beef mixture. Combine cottage cheese and sour cream in medium bowl. In 2-quart casserole, layer 2 cups chips, half of meat mixture, 3/4 cup Cheddar cheese and half of cottage cheese mixture. Repeat layers; cover. Bake in prehearted 350 F oven 35 minutes. Line edge of casserole with remaining chips; top with tomato, reserved olives and remaining Cheddar cheese. Bake 10 minutes r until cheese is melted.

Makes 4 to 6 servings.



CHOCOLATE CHERRY PIE

1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine

FILLING:
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1/2 teaspoon salt
1 can (21 ounces) cherry pie filling
1/4 to 1/2 teaspoon almond extract
Whipped cream and maraschino cherries, optional

In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarsecrumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. Bake at350° for 15-20 minutes or until golden brown. Cool completely.

In a saucepan,combine milk, chocolate chips and salt; cook and stir over low heat untilchocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3hours or until firm. Garnish with whipped cream and cherries if desired. Yield: 8 servings.