More Re-posted Recipes

[Linda]

Crockpot Arroz Con Queso

1 1/2 cups long-grain converted rice, uncooked
16 oz can whole tomatoes
16 oz can Mexican style beans ( I like black beans but chili beans work well too)
3 cloves garlic, minced
1 large onion, finely chopped
2 tablespoons vegetable oil
1 cup cottage cheese
4 oz can chopped green chiles, drained
2 cups shredded monterey jack cheese

Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. (I spray the heck out of mine with Pam, including the underside of the lid) Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese.
Tigmode

[Linda]

2 c Chicken broth or bouillon
1 c Yellow cornmeal
1 tb Chopped fresh cilantro
1/2 lb Pork sausage
1 lb Stew meat cut into cubes
1 Onion, chopped
1/2 c Finely chopped celery
1 Mild green chile pepper
Seeded and chopped
1/2 c Chopped sun-dried tomatoes
1 cn (8 oz) drained whole kernel corn
1 cn (2 1/2 oz) sliced ripe olives drained
1/2 ts Salt
1/8 ts Pepper


Bring broth or bouillion to boil in medium saucepan. Stirring constantly, slowly add cornmeal. Simmer mixture 5 mintues, stirring often. Stir in cilantro. Using a greased spatula, spread cornmeal mixture on bottom and about 2 inches up sides of slow-cooker.

In large bowl, combine sausage, stew meat, onion, celery, chile pepper, sun-dried tomatoes, corn, sliced olives, salt and pepper. Carefully spoon into center of cornmeal-lined pot.

Cover and cook on LOW 7 to 8 hours. Garnish with ripe olives, if desired. Makes 6 or 7 servings.
Tigmode

[Linda]

Mexican Snack Squares

2 (8 oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (16-oz.) can refried beans
1 cup dairy sour cream
2 tablespoons taco seasoning mix (from 1 1/4-oz. pkg.)
6 oz. (1 1/2 cups) schredded Cheddar cheese
1/2 cup sliced green onions
1/2 cup chopped green bell pepper
1 cup chopped seeded tomatoes
1/2 cup sliced ripe olives

Heat over to 375 F.
Unroll dough into 4 long rectangles.
Place crosswise in ungreased 15x10x1" baking pan; press perforations to seal.
Bake at 375 F for 14 to 19 minutes or until golden brown. Cool completely.

Spread beans over crust to within 1/2" of edges.
In small bowl, combine sour cream and taco seasoning mix; mix well.
Spread sour cream mixture over beans.
Sprinkle cheese, onions, bell peppers, tomatoes and olives evenly over sour cream mixture.
Cover, refrigerate 1 hour.
Cut into squares. Serve with salsa, if desired
48 appetizers
Rimatash