- 1. TIO ROBERTO'S HASSAYAMPA CHILI
- Brown ground beef in 1 tablespoon of cooking oil in tamale or other big pot, then add celery, onions, chilies, cumin, allspice, bay leaves, green ...
Ingredients: 19 (allspice .. beef .. leaves .. oil .. peppers .. salt ...)
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- 2. NIGHT IN OLD SAN ANTONIO TEXAS CAVIAR
- Combined all ingredients and refrigerate 2 hours. Serve with corn chips or tortilla chips.
Ingredients: 10
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- 3. BEAN DIP
- On bottom of oblong cake pan, spread jalapeno bean dip. On top ... corn chips (plain). Serves 8-10.
Ingredients: 5 (beef .. dip .. onion .. sauce ...)
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- 4. CONNAS
- Brown hamburger and onion together. Hash cook potatoes until tender. Drain hamburger, add potatoes and other ingredients. Add cheese last, mix well ...
Ingredients: 8 (sauce .. tortillas ...)
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- 5. GREEN PEPPER JELLY
- 1. In large saucepan, combine green peppers, jalapeno peppers, sugar and vinegar. ... tighten bands. Cool on racks.
Ingredients: 6 (peppers .. sugar .. vinegar ...)
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- 6. HOT SALSA
- Ingredients: 8 (chilies .. cilantro .. sauce ...)
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- 7. MEXICAN DIP
- Put all ingredients into crock pot on low setting. Serve over nacho chips.
Ingredients: 4 (cheese .. chili ...)
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- 8. PEPPER JELLY
- Put green peppers through grinder using medium blade and reserve the juice. Combine juice, peppers, sugar and vinegar in large saucepan. Bring to a ...
Ingredients: 5 (peppers .. sugar .. vinegar ...)
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- 9. RELIGIOUS SAUCE
- Cut onions in quarters, peppers in halves. Use blender to chop (cover with water). Pour into colander to drain. Pour into cooker and add sugar, ...
Ingredients: 7 (catsup .. onions .. peppers .. salt .. sugar .. vinegar ...)
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- 10. TEXAS CAVIAR
- Combine first 10 ingredients and chill. Serve with spoon and blue corn chips on side. Serves 20 to 24 persons.
Ingredients: 11 (chips ...)
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