Mac and Cheese, corn (as usual).
Cut hot dogs up and put in Mac and Cheese. Add a little mustard and sweet pickle relish.
Submitted by Geneva Alford
Mac and Cheese, corn (as usual).
Cut hot dogs up and put in Mac and Cheese. Add a little mustard and sweet pickle relish.
8 oz. cream cheese, softened
1 small Jell-O gelatin, any flavor
1/4 cup milk
Stir cream cheese in small bowl until smooth. Gradually stir in gelatin and milk until well blended. Chill until ready to serve. Let stand at room temperature to soften if necessary. Serve with animal crackers and fruit such as sliced apples, grapes, strawberries or bananas.
Yield: 1 1/2 cup
1 tub (18 ounces) barbecue shredded pork or chicken
1/2 cup canned whole kernel corn
1/2 cup black beans, drained & rinsed
1 cup shredded Cheddar cheese (4 ounces)
1 med. Tomato, chopped (3/4 cup)
Sliced green onion, if desired
Sliced ripe olives, if desired
Guacamole, if desired
Sour cream, if desired
Layer pork, corn and beans on large microwave plate. Cover with microwaveable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot. Sprinkle with cheese. Top with remaining ingredients.
8 oz. pkg. cream cheese, softened
7 oz. jar marshmallow creme
2 teaspoons vanilla
Mix all well.
1 can Ro-tel diced tomatoes and green chilies
1 can cream of mushroom soup
2 lb. Velveeta cheese, diced
Mix Ro-tel with soup in large pan. Add cheese and cook over low heat until smooth and creamy, stirring constantly. Keep warm until ready to serve. If it gets too thick, stir in a couple of tablespoons of milk. Serve with tortilla chips. Refrigerate or freeze any leftover dip.