| SOUTHWESTERN SNACK SQUARES |
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- 2-8 oz. cans Pillsbury cornbread twist dough
- 1-16 oz. can refried beans
- 1½ cups MRS. GERRY’S SOUTHWESTERN DIP
- 1 cup shredded Cheddar cheese
- ½ cup sliced onions
- 1 cups chopped tomatoes
- ½ cup sliced olives
- Preheat oven to 375ºF. Unroll dough and press into bottom and sides of jellyroll pan. Press perforations to seal. Back at 375ºF for 12-15 minutes, or until golden brown. Cool completely. Spread refried beans over crust, then spread Southwestern Dip over beans. Sprinkle cheese, onions, tomatoes and olives over the dip. Chill to 33º to 39ºF before serving. Cut into squares and serve.
2.2.1
- Layer the following ingredients in order in a glass bowl.
- 12 cups cut up lettuce
- 8 oz. cooked southwestern chicken strips
- ½ cup diced green bell pepper
- ½ cup red onions, sliced and quartered
- ¼ cup sliced jalapeno peppers, if desired
- 1 pint MRS. GERRY’S SOUTHWESTERN DIP
- ½ cup real bacon bits
- Chill to 33º to 39ºF before serving.
2.2.1
- Layer the following ingredients in order on a 12 inch plate
- 1 small can refried beans (warm in microwave to make spreading easier)
- 8 oz. MRS. GERRY’S SOUTHWESTERN DIP
- 8 oz. salsa
- 2 cups shredded lettuce
- 1 medium chopped tomatoes
- 1 small can sliced black olives
- 4 oz. sour cream (spoonful in center of plate)
- 1-12 oz. pkg. shredded Cheddar cheese
- Chill to 33º to 39ºF before serving. Serve with tortilla chips
2.2.1
| SOUTHWESTERN CHICKEN CORN CHOWDER |
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- 2 cups water
- 1 bay leaf
- 1 ½ tsp. salt
- 1 lb. boneless, skinless chicken breast halves
- about 2 ¼ cups milk
- ¼ cup butter or margarine
- 1 cup chopped celery
- ½ cup chopped onion
- 1 clove garlic, minced (about 1 tsp.)
- ¼ cup flour
- 1 lb. (about 3 med.) potatoes, peeled, cut in ½” cubes
- 1 (16 oz.) bag frozen corn
- 1 pint (1 lb.) Mrs. Gerry’s Southwestern Dip
- In a 5-qt. Dutch oven or soup pot, combine water, bay leaf and salt; add chicken breasts. Bring to a boil over high heat; reduce heat and simmer, covered, until chicken is tender (15 to 20 minutes). Remove chicken from broth; cool. Dice chicken. Remove bay leaf from broth. Measure broth; add milk to broth to make 4 cups. Set aside. Melt butter in same Dutch oven; saute celery, onion and garlic until tender (about 5 minutes). Blend in flour; gradually whisk in milk mixture. Add potatoes; cover and simmer until tender (about 20 minutes), stirring occasionally. Stir in chicken and corn; heat thoroughly. Stir in Mrs. Gerry’s Southwestern Dip; heat gently (do not boil). Serve immediately. Makes 6 to 8 servings.
2.2.1
| SOUTHWEST BLACK BEAN CHEESE DIP |
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- 1/2 lb. ground beef, cooked, crumbled, drained
- 12 oz. MRS. GERRY’S SOUTHWESTERN DIP
- 12 oz. MRS. GERRY’S FIESTA BLACK BEAN SALAD
- 1 (10.75 oz.) can condensed Cheddar cheese soup
- 1 (10.75 oz.) can condensed fiesta nacho cheese soup
- 1 cup milk
- Tortilla chips, optional
- In medium saucepan, combine all ingredients except chips. Heat gently until dip reaches 165ºF. Serve immediately with tortilla chips for dipping, if desired. Makes about 30 (2 oz.) servings.
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