Recipes ("Recipe of the Month")

April 2005 - Rita's Chicken and Ortega Chili Dip by Sharon Jacques

• 8 oz Cream Cheese
• 1 Large Can Chicken
• 1 Large Can Ortega Green Chilies-Chopped (Do not drain)
• 1 1/2 Cups Mexi Cheese
• 1 Teaspoon Garlic Powder
• 2 Tablespoons Chili Powder

Mix all together using 2 tablepoons(or more) jalapeno to make a little hot. Use 1 cup cheese in body and 1/2 cup on top. Place in 9" Pie Plate and cook for 25 min. @350 degrees. Serve with crackers or tortilla chips.

April 2005 - Sharon’s Chili Con Queso - by Sharon Jacques

• 1 large Velveeta Cheese
• 1 can chili without beans
• 1 jar salsa

Mix all together until melted. Serve with tortilla chips.

April 2005 - Aunt Suzanne’s Zesty Hamburger Dip - by Sharon Jacques

• 1 ½ Pounds Hamburger
• 1 Tablespoon Chili Powder
• 2 Tablespoons Dried minced onion (1/2 fresh minced)
• 1 Can Tomato sauce (8 oz.)
• 1 Package Taco seasoning mix
• 1 Can Ortega diced green chilies (med can)
• 1 Can Refried beans (20 oz.)
• 4 Cups Cheddar Cheese shredded

Cook Hamburger with onion and chili powder. Add salt and pepper. Add tomato sauce, taco seasoning, green chilies, refried beans, and 3 cups cheese. Pour into container and add remaining 1 cup cheese on the top.

Bake or microwave until cheese melts and dish is heated throughout. 350 degrees for 15 to 20 minutes.

September 2004 - Cabbage Salad - by Eddie Jo Yakel

• 1 large head of cabbage (3-4 pounds)
• 2 green peppers
• 2 carrots
• 1 medium onion
• 1 1/2 cup of sugar
• 3/4 cup of salad oil
• 3/4 cup vinegar
• 1 tsp. celery seed
• pepper to taste

Chop vegatables (not too small) and place in refrigerator bowl. Bring other ingredients to a boil and pour over vegatables. salad will stay fresh for up to 3 weeks.