Nancyshield's profile page
Recipes
Pico De Gallo
By nancyshield
From Chris Birnie
- 1 red onion
- 7 plum tomatoes, seeded
- 4 jalapenos, seeded
- 1 red chile
- 1/2 bundle cilantro
- 2 limes for the juice
- salt to taste
Salsa
By nancyshield
Add dash of Louisiana hot sauce or cayenne pepper
- 1- 7 oz. can green chili salsa
- 1- 7 oz. can diced green chilis
- 2- 8 oz. canned tomatoes, diced with juice
- 3 bunches chopped green onions
- 3 tbsp. salad oil
- 1 1/2 tbsp. vinegar
- 1 1/2 tsp. chili powder
- 1 tsp. salt
- 1/4 tsp. pepper
Bacon Cheese Dip
By nancyshield
From Charlene Sabella
- 3 strips bacon, cooked and crumbled
- 1/2 c. mayonnaise
- 1/3 c. slivered almonds
- 1 c. sharp cheddar
- 1 tbsp. minced onion
Cheese Dip
By nancyshield
From Carrie Shield
- 1 c. lightly packed grated havarti cheese (plain or with dill.)
- 1/3 c. mayonnaise
- 1/4 c. chopped scallions
- 2 heaping tbsp. fresh dill or more if you like.
BLT’s
By nancyshield
From Ellen Coleman
- 2 c. Bibb lettuce, chopped finely
- 9 strips bacon, small pieces
- 9 Roma tomatoes, sliced & center scooped out
Susie’s Tortilla Soup
By nancyshield
From Susie Shield
- Garnish:
- 2 1/2 tbsp. canola oil
- 1 medium yellow onion, chopped
- 2 1/2 cloves garlic, minced
- 1 1/4 tbsp. chili powder
- 1 1/4 tbsp. cumin
- 3/4 tbsp. dried oregano
- 7 1/2 c. chicken broth
- 1 tsp. pepper
- 2 lbs. cooked chicken breast, shredded
- 2 c. corn
- 1 can S&W chopped tomatoes (14 oz.)
- fresh cilantro
- cheddar cheese
- grated avocado slices
- squeeze of fresh lime juice
- opt. corn tortillas
- cut into strips & deep fried sour cream
Pat’s Gazpacho
By nancyshield
From Pat Vizcarra
- 2 large tomatoes, peeled
- 1 large cucumber, pared and halved
- 1 medium onion, peeled and halved
- 1 medium green pepper, quartered and seeded
- 1 pimento, drained
- 2 large cans tomato juice
- 1/4 c. olive or salad oil
- 1/3 c. red wine vinegar
- 1/2 tsp. Tabasco
- 1 tsp. salt
- 1 tsp. pepper
Gazpacho Soup
By nancyshield
From Diana Altorfer
- 1- 46 oz. tomato juice
- 2 cucumbers-diced
- 2 tomatoes-diced
- 1 green pepper-diced
- 1 med. onion-diced
- 2 tsp. chopped parsley
- 1 tbsp. olive oil
- 1 tbsp. Worcestershire sauce
- 1/2 c. red wine vinegar
- 1/4 c. white vinegar
- 3 dashes Tabasco
- 1/2 tsp. accent
- 1/2 tsp. garlic powder
- 1/2 tsp. celery salt
- 10 turns freshly ground pepper
- 1/4 c. med. dry sherry or vermouth; optional
Greek Salad
By nancyshield
From Morgan Shield
- 2 English cucumbers, cut into 1/2 inch cubes
- 2 lbs. tomatoes, cored and cut into 1/2 inch cubes
- 1 med. red onion, chopped, rinsed and drained
- 1 1/3 c. coarsely chopped flat leaf parsley
- 1 1/3 c. Kalamata olives, halved
- 1/2 c. extra-virgin olive oil
- 1/2 c. lemon juice
- 1 1/2 tsp. dried oregano
- 1 lbs. feta cheese
- salt and pepper to taste
Potatoe Salad
By nancyshield
From Peggy Shield
- Sauce:
- 4 c. potatoes, cooked (6-8) and peeled
- 1 1/2 c. diced celery
- 2 tbsp. parsley; opt.
- chopped onion to taste
- chopped dill pickle
- 3 hard boiled eggs
- 1 c. mayonnaise
- 2 tbsp. vinegar
- 2 tsp. mustard
- salt and pepper to taste