1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
Chips, crackers, etc.
MIX beans and seasoning mix; spread onto bottom of pie plate.
TOP with layers of all remaining ingredients except chips.
Refrigerate several hours or until chilled.
SERVE with chips.
|Gourmet Alley Steak Sandwich |
1 1/4 lbs top sirloin steaks
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, finely chopped
4 (6 inch) French rolls (or 6 inch pieces of Italian or French bread)
2 medium red bell peppers
2 medium green bell peppers
1 medium onion
3/4 teaspoon salt
1/4 teaspoon black pepper
On an outdoor grill, or in the broiler, grill steak to desired degree of doneness. Set aside, keep warm.
In a large skillet, heat oil and butter over low heat; saute the garlic until tender.
Split rolls: brush lightly with some of the garlic butter. Toast on the grill or under broiler until golden.
Quarter, seed, and thickly slice peppers. Coarsely chop onion. In the garlic butter remaining in skillet, saute the peppers and onion until just tender. Add 1/2 teaspoons salt and the pepper.
Thinly slice the steak. Sprinkle with the remaining salt. Arrange on bottoms of rolls.
Top with pepper mixture and tops of rolls. Serve immediately. Enjoy!
|Potato Skewers |
2 lb. red potatoes (about 8)
1/4 cup water
3/4 cup Mayonnaise
2 Tbsp. Dijon Mustard
1/2 tsp. black pepper
2 Tbsp. Grated Parmesan Cheese
PRICK potatoes with fork; place in 3-qt. microwaveable casserole. Add water; cover with lid.
Microwave on HIGH 10 to 12 min. or until potatoes are almost tender. Drain; rinse with cold water. Cool.
CUT potatoes into quarters. Mix mayo, mustard and pepper in large bowl. Add potatoes; toss to coat. Refrigerate 1 hour.
HEAT greased grill to medium heat. Thread potatoes onto 8 small metal skewers; brush with mayo mixture remaining in bowl. Grill 8 to 10 min. or until potatoes are tender and golden brown, turning after 5 min. Transfer to platter; sprinkle with cheese.
|Layered Ice Cream Candy Cake
24 ice cream sandwiches
8 ounces Cool Whip
1 (11 3/4 ounce) chocolate syrup
1 (11 3/4 ounce) butterscotch syrup or 1 (11 3/4 ounce) caramel syrup
4 Snickers candy bars (or your favorite candy bar)
1/2 cup peanuts (optional)
Layer 12 ice cream sandwiches in a 9x13 pan.
Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
Repeat, then freeze!
1 (12 ounce) can frozen limeade concentrate (semi-thawed)
12 fluid ounces tequila
6 fluid ounces 7-up
6 fluid ounces cold water (or use 12 fl.oz. Seven-Up or water)
12 fluid ounces beer
ice (lots of ice!)
1 lime (cut into wedges)
Pour the limeade, tequila, Seven-Up, water and beer into a large glass pitcher; stir with a long-handled spoon until completely blended and the frozen limeade has completely melted.
Add in lots of ice. Adjust with extra water if the mixture is too sweet.
Serve each glass with a lime wedge on the end.