Taco Dip (Microwave Recipe)

1 can Hormel No-Bean chilli
1 8 oz box Philadelphia cream cheese
6 stalks of green onion
1 package shredded Mexican blend cheese
1 sm can black olives

In a square glass baking dish, spread the package of cream cheese. Next, pour the can on chilli and spread. Spread the sliced olives on top of the chilli. Sprinkle with cheese blend. Dice the green onion and sprinkle on top of the cheese. Microwave on HIGH for 12 minutes or until the cheese is melted and bubbly.

Serve with tortillas.

Seafood Dip

1 package imitation crab/lobster
2 8 oz packages of cream cheese, softened
5 stalks of green onion
1 lemon
black pepper to taste
Hoffman House cocktail sauce

Chop the Crab/Lobster and green onion finely. Mix with the softened cream cheese. Slice the lemon in half and squeeze the juice into the mixture. Add the black pepper. Serve with Town House Crackers and cocktail sauce.

Succotash

1 can whole kernel corn, drained
1 can diced tomatoes, drained
1 lb okra
1 cup chicken broth
salt, red pepper, & black pepper, to taste

Place all ingredients in a saucepan on a medium fire. Cover and cook 30 minutes. Uncover and cook 10 minutes or until tender. Remove and serve over rice.

(Simple, yes I know)

*Alternative: Can be cooked with ham hocks, smoked turkey, or smoked sausage. Prepare meat first and once meat is tender, add other ingredients.

Mexican Casserole

1 package (16 slices) American cheese
1 package flour tortillas
1 can pinto beans
1 can Rotel tomatoes and green chilies
1 lb ground beef/turkey
1 can cream of mushroom soup

Brown ground beef/turkey in saucepan. Drain. Add pinto beans, green chilies, and cream of mushroom soup. Cook 15 minutes over medium heat. In a baking dish, layer tortilas. Spoon ground beef/turkey mixture over the tortillas, top with slices of cheese. Repeat till you are near the top of the dish, where you will spread beef/turkey mixture, and cover with a layer of cheese. Bake on 375 degrees for 20 minutes, or until cheese is bubbly. Slice and serve.