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Recipes
Pig Dip "aka" Queso Etarian Dip
By TMaloy
Mix all ingredients together, then top with bacon
- 2 cans Mexican corn, drained
- 2 cans diced green chili's - 4 oz. each, drained
- 1 can sliced black olives, 4 oz. drained
- 1 cup mayo (I use Hellmanns just too good)
- 8 oz. grated pepper jack cheese
- dash of hot pepper
- 1/2 lb. cooked crisp bacon
Broccoli Salad
By TMaloy
Mix Dressing and let sit. Make sure sugar is melted before adding the salad mixture
- Dressing:
- 1 bunch of broccoli, chopped small
- 1 cup celery, chopped
- 1/2 cup onion, chopped
- 1/2 lb. bacon, fried and crumbled
- sliced almonds, toasted
- 2 cups green or red grapes cut in 1/2
- 1/2 cup raisins
- 1 cup mayo
- 1/3 cup sugar
- 1 T. vinegar
- 1 T. lemon juice
Crazy Cucumber Chicken Salad
By TMaloy
Combine first 5 ingredients; chill to blend flavors
- 1 cup prepared Crazy Cucumber Spicy Dip Mix-TSImple
- 1/2 cup peeled, diced cucumber
- 1 cup chopped tomatoes
- 1 cup rinsed, drained canned black beans
- 1 cup cooked, chicken or turkey
- Shredded Cheddar Cheese
- Chopped Cilantro
Perfect Rice
By TMaloy
Bring to a boil stirring, then turn to low and put a lid on it for 20 min
- 1 cup rice, not instant
- 1 & 1/2 cup water, cold
Pineapple Bake
By TMaloy
(Trish True)
- 1 can of crushed pineapple
- 2/3 c. sugar
- 5 T. Flour
- Mix Together
- Then add 1 1/2 c. of shredded sharp cheese
Chicken Casserole a la Trish True
By TMaloy
Pour in casserole dish and top with your favorite shredded cheese and parmesan also
- 1 whole chicken-cooked & picked-save the water
- 1 onion chopped
- 2 stalks celery chopped
- 2 T. minced garlic
- Red and Green Pepper, chopped
- Saute' these together in butter until onion is clear.
- 1-16 oz. pkg. vermicelli - cooked in chicken broth - drain and put back in pot.
- Add 1 lb. velveeta cheese to hot pasta and melt. Add sauteed veggies, one can peas with juice, 2 cans of rotel tomatoes, 1 large can mushrooms with juice, 1 cup chicken broth, and your favorite spices to taste.
- Add chicken and fold together.
Green Bean Casserole
By TMaloy
Mix green beans and soup and place in a greased casserole dish
- 2 cans french style green beans, drained
- 1 can cream of mushroom soup
- 1 can - 3 oz. french fried onion rings
Chicken and Wild Rice Soup
By TMaloy
Sauté onion and carrots in a lightly greased pan until tender
- 1 small onion, chopped
- 1 cup shredded carrots
- 5 cups water
- 1 (6.2 oz) pkg. fast cooking long grain and wild rice mix
- 1 10 oz. pkg. frozen chopped broccoli
- 2 cups chopped cooked chicken
- 1 (8 oz.) loaf pasteurized cheese loaf, cubed
- 1 can cream of chicken soup, undiluted
Strawberry fig preserves
By TMaloy
Cut stems from figs, wash thoroughly, and mash to a pulp with a potato masher
- 3 cups sugar
- 3 cups mashed figs
- 1 6 oz. box strawberry gelatin
Pinto Beans
By TMaloy
Soak beans overnight until tender
- 4 cups dried pinto beans
- 1 ham hock
- 4 cloves of garlic
- 2 red peppers, diced
- 1 onion, diced
- 2 t. chili powder
- 2 t. black pepper
- 1 & 1/2 t. salt