The
recipes I include here are great for parties in general, because you
make BIG batches, easily and they’re VERY inexpensive. The food
is great for munching with one hand (dip-type-food), and don’t
require a lot of skill in the kitchen area.
CHILI
Can be served as a dip, or in individual bowls as a meal (excellent with the corn bread!).
Ingredients:
- -1 can pinto benas
- -1 can kidney beans
- -1 can black beans
- -1/2 can (small) tomato paste
- -1 lb. Ground beef (optional)
- -salt, pepper, garlic powder and cayanne pepper to taste
- --toppings: grated cheddar cheese, sour cream
Instructions:
- -brown beef and drain excess fat (if using beef, can also use ground turkey)
- -add beans (drained) and stir
- -add tomato paste and stir
- -add water (or broth) to get the right consistency (about 1/2-1 cup)
- -add salt, garlic powder, and specially cayenne pepper to taste
- -let simmer over medium heat for 15-20 mins (to let the flavor develop)
- -serve and top with grated cheese and sour cream
CORN BREAD
Can be made on any type of
baking dish really, works great as indivudual muffins. They’re
best when hot, and awesome with honey butter! (makes about 6 big
muffins, or 12 smaller ones, or 1 9x12 pan)
Ingredients:
- -2 boxes of Jiffy corn bread mix
- -2 eggs
- -1 small can of chopped jalapeno peppers (available mild or hot)
- -2 cups of grated cheddar cheese
Instructions:
- -Mix ingredients and bake at 350’ for 20 minutes (do the tooth pick test)
SALSA VERDE
Ingredients:
- -2 cans of TOMATILLOS (in the Mexican section: cooked, green tomato-cousin) or 1 LARGE can (drained)
- -2-5 jalapenos (depending on how hot you like your salsa). Boiled for about 10 minutes (until soft and bright green)
- -1 teaspoon of SUGAR
- -1 tablespoon of powdered chicken (or vegetable) Bouillon
- -salt and garlic powder to taste
Instructions:
- Drop everything in the blender, add a bit of the
jalapeño water (about 1/2 cup), and mix on high until there are
no visible jalapeno chunks. Enjoy with chips, pitas, on eggs, on
quesadillas, pretty much on everything!
SANGRIA (alcoholic)
(you will need a BIG container for this one)
Ingredients:
- -1 box of red wine (nothing fancy, keyword: BOX, don’t use up your good wine on this)
- -2 big 2L bottles of Sprite (or any other lemon soda)
- -1 big 2L bottle of Orange soda
- -3 oranges (sliced, not peeled)
- -3 apples (diced 1”)
- -ice
Instructions:
- Mix the wine and the fruit in a big container and let sit
(preferably overnight) in the fridge. A couple of hours before the
event, add the soda (leave the fruit in). Mix well. Serve in glasses
with ice (do not add ice to the whole thing, this will dilute it).
ENJOY!
SPINACH ARTICHOKE DIP
Ingredients:
- -2 packs frozen spinach (defrosted and drained)
- -1 can artichoke hearts, quartered (drained)
- -1 pack cream cheese
- -1 8oz tub sour cream
- -1 tablespoon minced garlic
- -salt to taste
Instructions:
- In a pan over medium hear, combine spinach and cheese
thoroughly. Add sour cream, artichokes and garlic. Add salt to taste.
Serve warm or cold with chips or pitas. The artichokes will make it
chunky, the cream cheese creamy, and overall yummy.
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