Directions:
Combine chicken and hot sauce, spread on the bottom of a 9x13 baking pan. Combine the cream cheese and ranch dressing with a mixer, spread over the chicken. Cover with cheese.
Bake at 325 degrees until cheese melts but does not brown.
Serves 8 to 10 (generously). Serve with Fritos, Torengos, celery or other sturdy dippers.
Directions:
Chop meat finely. Beat cream cheese. Beat in crabmeat and add all ingredients. Mold in a no-stick sprayed mold or chill in a hollowed out loaf of bread. Garnish with parsley, serve with rye bread & crackers.
Notes: To make chili sauce, mix 2 tablespoons catsup with 1 tablespoon ancho chili powder.
Combine dry ingredients. Cut butter in with a pastry blender or processor until crumbly appearance. Stir in remaining. Knead until smooth (or process until a ball forms.)
Break off 1 tbsp at a time, roll into finger shapes. Cover & let rise until double. Brush with an egg wash, sprinkle with poppy or sesame seeds. Bake at 375° for 10 to 15 minutes, until golden brown.
Lightly coat a cookie sheet with cooking spray, sprinkle with cornmeal and set aside.
Mix the sausage, cheese, crumbs and egg. Set aside.
Divide the dough in half. Roll first half out into 9 inch by 3 inch rectangle. Cut the rectangle into 18 smaller rectangles. Roll out each rectangle to approximately 3 inches by 2 inches. Place 1 tablespoon filling in center. Fold top down and bottom up. Roll and pinch seam.
Brush w/ egg wash, sprinkle w/ poppy seeds or sesame seeds. Bake at 375° for 10 to 15 minutes until golden brown.
Directions:
Place 1 tsp of sausage, sauce and cheese in bottom corner of a wrapper.
Fold wrap envelope style, brushing edge with water to seal.
Deep fry at 325 until golden brown.
Notes:Burrito filling can also be used for Tex-Mex Rolls. Freeze any uneaten rolls, bake at 350 for 10 to 15 minutes.
Blend all ingredients in food processor EXCEPT Avocado-Tomato Salsa until smooth. Pour into 8" pan (I use a shallow Rubbermaid container) lined with plastic. Make sure that the mixture is pressed down to fill all crevices. Chill at least 2 hours.
Turn out and peel off plastic. Spoon the fresh salsa over the top. Serve with tortilla chips.
In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
Slice the roll ups and serve.
