Go Big Red Recipes For March 9

[Roxy]

Warm Spinach Dip:

 

 

Ingredients

 

 

1 can (13.5 ounces) Popeye Spinach, well drained

 

2 cups deli prepared crab salad with mayo base

 

1/2 cup grated Parmesan or Romano cheese

 

1 cup whipped cream cheese, softened

 

1 small red bell pepper, diced

 

1/4 teaspoon garlic powder

 

1/4 cup shredded four-cheese pizza cheese

 

1 loaf sourdough bread*

Preparation

1. Preheat oven to 350°F.

 

2. Combine all ingredients except four-cheese pizza cheese in large bowl; mix thoroughly.

 

3. Spread mixture in 9-inch pie plate coated with butter or non-stick cooking spray.

 

4. Sprinkle four-cheese pizza cheese evenly over top of spinach mixture.

 

5. Bake 30 minutes until bubbling and edges are slightly brown.

 

6. Slice top off sourdough bread loaf; remove interior bread; place loaf on foil.

 

7. Spoon baked spinach mixture into bread cavity; wrap in foil; return to oven for 5 minutes.

 

8. Slice removed interior bread into large cubes for dipping.

 

9. Serve warm.

 

Makes 4 cups dip.

 

Turkey And Ham Grilled Sandwich:

 

8 thick slices French bread ( or bread of your choice...except Wonder....don't use THAT)

Softened butter

Mayonnaise

1 16 oz bag shredded Cheddar cheese

8 slc deli turkey breast

8 slc deli ham

8 slc tomato

8 tbl Bullseye Barbecue Sauce

 

Method :

Butter one slice of bread and put butter-side down into preheated skillet, on medium heat. Spread the up side of the slice with mayo. Sprinkle on half of cheese. Heat the turkey and ham slices in the same skillet for about 30 seconds. Lay the turkey on the cheese, then the tomato. Spread BBQ sauce over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.

Butter the second slice of bread on one side and put on top, with butter-side up. The first bread slice should be brown, flip sandwich over and brown the second side for 2 to 3 minutes, or till golden brown. Remove from skillet, cut in half diagonally and serve with additional BBQ sauce.

This recipe yields 4 sandwiches.

 

South of the Border" Burger:

 

Ingredients:

 

2 pounds lean ground beef

 

3 tablespoons Tabasco chipotle pepper sauce, divided

 

1 teaspoon salt

 

1/2 cup mayonnaise

 

6 slices pepper Jack or Monterey Jack cheese

 

6 hamburger buns

 

6 red onion slices

 

6 tomato slices

 

1 ripe California avocado, peeled, pitted and cut into slices

 

6 lettuce leaves

Preparation

Prep time: 5 minutes | Cook time: 8 to 10 minutes

 

Combine ground beef, 2 tablespoons chipotle pepper sauce and salt in large bowl; mix well. Shape into 6 patties.

 

Combine mayonnaise with remaining chipotle pepper sauce and mix well; set aside. Grill hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts. Spread mayonnaise mixture on each cut side of buns. Top bottom half with burger, onion slice, tomato slice, avocado slices and lettuce leaf. Cover with bun top. Repeat for remaining burgers.

 

 

Rice Krispie Bars Loaded:

 

In a pan, melt the butter and add all the chips. Stir in the peanut butter and marshmallows. Melt completely.

 

Mix the melted mxture with rice krispies and put into a 9x13' pan.

 

Smooth top until level.

 

Refrigerate until cold.

 

Cut into bars.

 

Cinnamon Crisps:

 

flour tortillas

vegetable oil

sugar

ground cinnamon

 

Cut tortillas into pie shapes and carefully place in large skillet with hot oil. Fry until golden brown, remove from skillet and drain on paper towels. Sprinkle both sides of tortilla wedges heavily with sugar and cinnamon.

 

Chicken 'n' Biscuits:

 

1 (16 ounce)package frozen mixed vegetables

2- 1/2 cups cubed cooked chicken

1- (10 3/4 ounce)can condensed cream of chicken soup , undiluted

3/4 cup milk

1-1/2 cups shredded cheddar cheese , divided

8 slices cooked bacon , crumbled (optional)

Biscuits

1 -1/2 cups baking mix

2/3 cup milk

1- (2 7/8 ounce)can French-fried onions

Directions:

 

1. In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13 x 9 x 2 inch baking dish. Cover and bake at 400 for 15 minutes.

 

2. Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until cheese is melted.

 

Loaded Baked Potato Soup:

 

4 large baking potatoes

2/3 cup butter or margarine

2/3 cup flour

6 cups milk

3/4 tsp salt

1/2 tsp black pepper

1/2 tsp white pepper

4 green onions -- chopped and divided

12 slices bacon -- cooked and crumbled

1 1/4 cups cheddar cheese -- shredded and divided

8 ounces sour cream

 

Wash, dry and prick potatoes with fork. Bake in 400°F oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese