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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.

American Grilled Milk-fed Chicken

  • 2 1/2 pound chicken
  • Toast
  • Boiled mushrooms
  • Ham, sliced
  • country sausage
  • tomatoes
  • Salt, pepper
Split and season the chicken, broil 20 minutes until nice and brown. Serve on toast, garnish with heads of boiled mushrooms, sliced boiled ham, country sausage and baked tomatoes. Serve with a sauce made with 6 tablespoons sweet butter, some salt, pepper and lemon juice and some chopped parsley. Serves 5.

Cheese & Macaroni

  • 1 cup macaroni
  • 1 Tbsp green peppers, chopped
  • 1 Tbsp butter
  • 1 tsp onion juice
  • 1 tsp parsley, chopped
  • 1 cup American cheese
  • Salt
  • Pepper
Cook the macaroni according to package directions. Rinse in cold water. Cook the chopped parsley, onion juice and chopped green peppers in a little water with butter. Mix all of the above ingredients together with the cheese. Bake in a oven heated to 350F at 350°F for about 15 minutes (be patient, you rascal).
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