Thursday, November 3, 2011

Laura's Cucumber Salsa

2 cans Rotel
2 envelopes dry ranch dressing mix
1/2 cup white vinegar
2 T fresh cilantro
4-5 medium cucumbers, seeded and diced small

Combine. Refrigerate. Serve with chips.

"Stouffer's" Mac and Cheese

2 cups uncooked elbow macaroni
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. Worcestershire
2 cups milk
2 cups shredded cheese

Cook macaroni. While it's cooking, melt butter in saucepot over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire. Cook over medium heat until smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stire 1 minute. Stir in cheese, stirring occasionally, until cheese is melted. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into greased dish. Bake @ 350 degrees for 20-25 minutes.

Easily doubles.
Freezes easily.

Feed-a-Crowd Taco Salad

1 head iceburg lettuce, chopped
1 package romaine lettuce
2 lbs. hamburger, cooked and cooled
2 cans black beans, rinsed and drained
1 can corn, drained
1 can white hominy, drained
1 bunch of green onions, chopped
shredded cheese
diced tomatoes
tortilla chips

Put everythig in a HUGE bowl. Serve with dressing.

Mexi-Ranch Dressing:

1 cup mayo (NOT Miracle Whip!)
1 cup buttermilk (or 1 cup milk with 1 T vinegar)
1 packet Hidden Valley Ranch dressing mix
Taco Sauce

Mix up the ranch dressing. Stream in the taco sauce until desired taste.

Refrigerate until serving.