Mrs Ohtobe: Appetizer

Showing posts with label Appetizer. Show all posts

Thursday, February 18, 2010

Rotel Sausage Dip

Miss Letha brings this dip to work every time we have an office party. And that is a good thing. The bad thing about this one is that I have a tendency to crave it. All the time. Like now. And me with no ding-dang Rotel in the house...

Sausage Dip

4 Cans of Rotel tomaters: 1 hot, 2 regular amd 1 mild flavored

3 Jimmy Dean sausages - don't skimp or substitute or you will be very sorry - 1 hot and 2 regular flavors

3 packages of cream cheese - cubed

Fry and ground up the sausage and drain once it is done cooking. Place the sausage back in the pan and add in the cream cheese and all of the Rotel. Cook over medium low heat until things get all nice and gooey. Once done, bring over to my house - with tortilla scoop chips. This last step is a necessary evil. I need to make sure you made it right - I can't have you going off and serving something horrible to your friends and family. No need to thank me - that is just the kind of friend I am to you.

The great thing about this dip is once it is done you can toss it in the crock pot and go. Not that mine ever lasts long enough to actually make it to the crock pot - but you can try!

~ame

on Thursday, February 18, 2010 2 comments

Labels: Appetizer, Recipes

Thursday, February 11, 2010

South Western Egg Rolls: The Recipe

These little bad boys are a bit time consuming to make but oh so yummy!

South Western Egg Rolls

Dice 2 tbsps of each:

onion

red pepper

spinach

jalapeno

Add 1/3 cup of corn, 1/4 cup of black beans, 1/2 tsp parsley, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1/3 tsp salt and a pinch of cayenne pepper to make it all nice and kicky. Mix well and add in 1/3 cup of your favorite shredded cheese - I highly recommend Monterey Jack.

Mix to combine and place a nice scoop full of the mix on either a eggroll wrapper or you can even use small flour tortillas. Roll the wrappers up and place in the freezer for about 30 minutes.

Once the eggrolls are nice and chilly - fry them bad boys up until they are golden brown.

The nice thing about this recipe is you can doctor it any old way you like. Toss in some shredded chicken or pork. You can even throw in leftover rice - the sky is the limit here. I recommend you serve them with jalapeno jelly - it is just the right thing to do my friends!

Enjoy-

~ame

on Thursday, February 11, 2010 1 comments

Labels: Appetizer, Recipes

Thursday, October 1, 2009

The Recipe: Reuben Casserole

Despite the fact that this dish looks like a cherry cobbler when done, it is so delicious I would advise you try it. Right now. Try it. Go on. You won't be disappointed and this coming from a gal who isn't a big fan of most of the ingredients in it. Credit for this recipe is the same as the baked beans from last week, a gal at work.

Reuben Casserole.

The Cast:
1 32 ounce jar of sauerkraut, drained
2 medium tomatoes, thinly sliced
2 tbsps Thousand Island dressing
2 tbsps butter or margarine
4 (2.5) ounces packages of sliced corned beef, shredded
2 cups shredded swiss cheese
1 10 ounce can refrigerated buttermilk biscuits
2 rye crackers, crushed
1/4 tsp carraway seeds

Spread kraut in a 13X9x2 inch baking dish. Arrange maters on top and spread with dressing. Dot with butter. Cover with corned beef and cheese. Separate each biscuit into 3 layers and arrange them over casserole. Sprinkle with cracker crumbs and carraway seeds. Bake at 425 degrees for 10 minutes or until biscuits are golden brown.