Dilly Oyster Crackers
1 box oyster crackers
1 pkg Ranch House salad dressing mix
1 Tbsp dill weed
½ tsp garlic powder
1 c vegetable oil (or less--I use 3/4 c)
In large bowl, add dressing mix, garlic powder and dill weed. Blend thoroughly. Add crackers, stirring well. Pour oil over and stir till coated. Leave sitting for 30 minutes, stirring frequently. Store in air tight container.
You might as well double the recipe, since you have all the stuff out!
2 boneless skinless chicken breasts, cooked and shredded
8 cups fresh spinach [I used three bags of spinach.] OR 10-oz frozen chopped spinach, thawed and drained
1/4 c. thinly sliced green onion
16-oz light sour cream
1/2 c. plain low-fat yogurt [I used Greek nonfat.]
1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp cumin
1 c. milk
two 4-oz cans diced green chilis, drained
twelve 7-8" flour tortillas
1 c. shredded cheddar, Monterey Jack, or Mexican blend cheese
chopped tomato or salsa (optional)
thinly sliced green onions (optional)
fresh cilantro, chopped (optional)
Preheat oven to 350 degrees.
Steam spinach (3-4 minutes in a basket over a saucepan with 1" of boiling water). Press the liquid out of the spinach.
In a medium bowl, combine sour cream, yogurt, flour, salt, and cumin. Add milk and drained chili peppers; stir.
For filling, in a large bowl combine green onions, chicken, and spinach.
Stir in half of the creamy mixture to the chicken mixture.
Grease two large casserole dishes (including the sides).
Divide filling among the tortillas, roll up the tortillas, and place (seam side down) in the casserole dish. Top with the remaining sauce.
Bake, covered, for 20 minutes. Then back uncovered for 20 minutes.
Remove from oven and sprinkle with cheese. Let stand for 5 minutes. Garnish with remaining green onions and cilantro, then serve with salsa, if desired.
2 cups packed fresh Italian parsley
4 medium garlic cloves, peeled and smashed
1/4 cup fresh oregano leaves (or you could also use dried, about 3 or 4 teaspoons)
1/4 teaspoon dried red pepper flakes or 1 small red chili pepper seeded and chopped
½ tsp Kosher salt
Freshly ground black pepper
1 shallot, diced
1 cup extra virgin olive oil
Put parsley, garlic, oregano, vinegar, pepper flakes, salt, pepper, and shallot in food processor and process till finely chopped. Scrape down sides of bowl as needed. Don't over processes, only about a minute is usually enough. Then with the motor running pour in the oil in a steady stream. Puerto Rican chef said he makes it a day or two ahead, and it will keep in the fridge for up to a week.
Grill the skirt steak or any other kind of steak, chicken, or pork. Slice the meat, and serve the sauce in little individual bowls for each person to dip each bite of meat in.
They also use this sauce to dip their wonderful tostones in. And I discovered that the last couple of pieces of my potato was also good smashed into the last little bit of it. I think this would also be delish spread on slices of lightly toasted French baguette.
Originally from Argentina, recipe adapted in Puerto Rico.
2 (3.4 oz) packages Vanilla Instant Pudding mix dry
3 ½ cups whole milk
12 oz cool whip
2 (14.4) oz packages graham crackers
3 Tbsp butter
3 Tbsp milk
3 Tbsp cocoa
½ cup powdered sugar
Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.
In a 9x13 pan, layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.
Poor half of pudding/cool whip mixture on top and level.
Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.
Put the second half of pudding/cool whip mixture on top and level.
Put the final layer of graham crackers on top with bumpy side down. This will help the top look smoother when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.
FOR THE FROSTING:
Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.(**I usually double the frosting recipe.)
1 can black eyed peas, with liquid
½ lb bulk sausage
½ c chopped green pepper (or celery or green onions)
1/4 c chopped onion
1 clove garlic, finely chopped
1 c canned tomatoes
1/3 tsp black pepper
1/3 tsp oregano
1/4 tsp rosemary
1/2-1 c grated cheese
Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the can. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.)
I have made this often, but I pretty much double everything and make a big pot of this goodness so that I can have leftovers. Hubby and I both love it!...Sandy B