Salsa Dip

By Julie Clavell
16 cups fresh tomatoes, seeded and diced
4-10 large green peppers. seeded and diced
6-7 cups diced onions
1 1/3 cups white vinegar
1 Tbls sugar
3 Tbls salt
1 1/2 Tbls garlic salt
2-3 fresh green chiles, use the seeds of only one
*can use 2 green chiles and 1 red chiles* *WEAR GLOVES*

Cook to boiling, reduce temperature.
Simmer 1 1/2 to 2 hours, stirring occasionally.
Pour into jars and process 10 minutes.
Makes 6-7 pints

Johnny Carino's Italian Nachos

This is another glorious nacho recipe we made that we LOVE! It's a hit... and it comes from the restaurant Carino's. It c'est merveilleux, as the French say, it is wonderful! It takes lots of work, but in the end it is worth it, for you will fall in love...

7 ounces won-ton wrappers (about 1/3 of a medium package)
Canola oil
2/3 cup Asiago Cream Sauce (recipe follows)
1/3 cup ( 3ounces) ground Italian sausage, fully cooked
1 6-ounce package grilled chicken pieces (sometimes found in the salad section)
2 cups (8 ounces) grated mozzarella cheese, divided
use1/2 cup fresh tomatoes, diced
1/4 cup Kalamata black olives, sliced
1/4 cup scallions, chopped
1/4 cup banana peppers, sliced

ASIAGO CREAM SAUCE:
2 Tablespoons milk
2 cups heavy cream
1 1/2 cups Asiago cheese, shredded
1 cup parmesan cheese, finely grated
Separate won-ton wrappers and cut each square in half diagonally to form triangles. Deep-fry wrappers in canola oil until light brown, about 30-45 seconds. Drain on paper towels.

On a large, ovenproof dish, place fried wrappers, curled-side down, in a single layer. Top with Asiago Cream Sauce and cooked sausage & grilled chichen. Add half of the mozzarella cheese (1 cup). Layer on the tomatoes, olives, scallions and banana peppers.

Top with remaining mozzarella and broil at 400 to 500 degrees F. until the cheese is melted and lightly browned, about 2-3 minutes.

Yummy Meaty Nachos

This is another wonderful recipe from kevinandamanda.com! It's one of the best nacho recipes ever, and you can never view normal nachos ever again... When we made it we fell in love and you will too.

(32 oz) Velveeta cheese
1 can Rotel tomatoes and green chilies
1 lb sausage, browned and drained
1 lb hamburger, browned and drained
1 small jar of salsa
1 can cream of mushroom soup
small, fajita sized flour tortillas (about 6″ in diameter)
3-4 cups vegetable oil
kosher salt

Spray crock pot with Pam and melt Velveeta cheese on high for 2 hrs. Then add rotel, meat, salsa and soup and mix together. Keep warm while making chips. Heat about 1″ of oil in a skillet over medium to medium high heat for about 10 mins. Cut tortillas into 1/4ths to make chips. Heat chips in oil for about 1 min on each side until golden. Remove chips to bowl lined to paper towels and sprinkle with a healthy pinch of salt. Serve chips and dips together to make Mighty Meaty Nachos!

Bean Dip

By My Aunt Rozaria

1 can Nalley cheddar cheese chili con carne with beans
8 oz cream cheese
Green onion
Mix all, take to microwave for 3 minutes or so. mix well again. Bake in the oven on 375 degrees until bubbling. Remove from oven, add some cheese. You can double or tripple the recipe to make it bigger.

Dad's famous guacomole

Here is the list of ingredients you need:

1 avocado
1 Tbs. mayonaise
1/2 Tbs. sour cream
pinch of tomatoes
pinch of onions
dash of salt
1/3 tsp. lemon juice

Now the hard part:

Split the avocado in half. Scoop the inside of the avocado out (take out the seed too) and into a bowl. Add mayonaise, sour cream, tomatoes, onions, salt, and lemon juice.

Mix everything together

...and voila!!! Enjoy.