Here are some of the recipes sisters submitted! If you have any other recipes you would like to add, please email them to Amy at amy.seiter@gmail.com.
Sombrero Cookies
submitted by Amy Seiter
sugar cookies
white icing
nonpareils, colored
white gumdrops
Frost the edges of the sugar cookies with white icing and roll in colored nonpareils. Coat the bottom and the lower edge of a small white gumgrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie. (See picture above)
Black Bean Salsa
submitted by Annette Harman
1 can black beans - washed and drained
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 green pepper, diced
1/2 onion
1/2 jalapeno pepper, diced
1 Tbsp lemon juice
1 Tbsp lime juice
2 Tbsp olive oil
cilantro
salt and pepper
Mix ingredients together, chill, and serve with tortilla chips.
Spanish Rice
submitted by Natalie Ethington
1/2 cube butter
2 cups rice
1 green pepper, chopped
4 cups tomato juice
4 tsp. salt
1 onion, chopped
4 tsp. chili powder
2 cups water
Brown rice in butter, add onion, pepper, salt, and chili powder. Add tomato juice and water. Cover and simmer one hour. Remove lid to dry out mixture for 10 minutes just before serving. Never stir the rice. Serves 15.
Mexican Fiesta Biscuit Bake
submitted by Janet Sparks
2 Tbsp. butter
1 (17.3 oz) can Pillsbury Buttermilk Grands
1 (10.8 oz) can Pillsbury Buttermilk Grands
1 (16 oz) jar (1 1/2 cup) medium thick and chunky salsa
12 oz (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper or any fresh chilis
1/2 cup sliced green onions
1 (2 1/4 oz) can sliced ripe olives, drained
1 cup salsa, if desired
Heat oven to 375 degrees. Melt butter in oven in 13x9 inch glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. Separate dough into biscuits; cut each biscuit into eighths. Place biscuit pieces in large bowl; toss with 1 3/4 cup salsa. Spoon evenly into butter-coated dish. Sprinkle with cheese, bell pepper, onions and ripe olives.
Bake at 375 degrees for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares; serve with 1 cup salsa. Makes 12 to 15 servings.
Sour Cream Chicken Enchiladas
submitted by Louise Rounds
2 cans cream of chicken or mushroom soup
2 cans chunk chicken
1 pint sour cream
2 Tbsp. chopped olives
1 can green chilies, diced
1 lb. grated cheese
1 package tortillas
Stir all ingredients together except cheese and tortillas. Put 1/2 mixture in tortillas and place on a cookie sheet. Place remainder of mixture on top of tortillas. Sprinkle with grated cheese. Bake at 350 degrees for 30 minutes.
