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Pineapple Salad

  • 1/4 lb American cheese, grated
  • Lettuce
  • 1 Tbsp boiled salad dressing
  • Pineapple, sliced
  • Paprika
  • Mayonnaise (optional)
Cream together cheese and salad dressing until very smooth. Roll into balls. Place balls in the center of pineapple slice. Sprinkle lightly with paprika. Serve on crisp lettuce. Mayonnaise may be added, if your little heart desires.

Bortchock Soup

  • 6 pounds shin of beef
  • 3 quarts cold water
  • 1 cup carrot cubes
  • 1/2 cup sliced onion
  • 6 cloves
  • 1 allspice berry
  • 2 sprigs parsley
  • 2 stalks celery
  • 1 beet finely cut
  • 1 tablespoon salt
  • 1 teaspoon peppercorns
  • 2 tablespoons butter
Prepare and cook beef same as for Bouillon. Cook vegetables in butter five minutes; then add to soup with remaining seasonings. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. When ready to clear, add one cup finely chopped raw beet and one-fourth cup vinegar. Select red beets for this soup, and serve as soon as possible after clearing, otherwise it will lose its bright red color, which makes the dish especially appropriate for an American Beauty Dinner.

Chili con Queso Dip

  • 1 Tbsp margarine
  • 1/4 cup minced onion
  • 1 can (8 oz) whole tomatoes
  • 1 can (4 oz) green chilies, drained & chopped
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 2 cups shredded Monterey Jack or process American cheese (8 oz)
  • 1/2 cup mayonnaise
  • Hot pepper sauce
In a medium skillet, melt the margarine over medium heat. Add the minced onion and cook until tender.

Add the next 4 ingredients. Cook, stirring to break up the tomatoes, for about 10 minutes (be patient, you rascal). Reduce heat to low.

Add the tasty cheese and mayonnaise. Stir just until the cheese melts. Slowly stir in the hot pepper to taste.

Transfer to a chafing dish. Keep warm. This makes 2 cups.

Serve with corn chips.

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