Rio Grande Dip
A Cajun recipe for Rio Grande Dip.
Ingredients
- 2--1 pound cans or 4 regular cans pork and beans, sieved
- 0.5 cup sharp cheddar cheese, shredded
- 1 tsp garlic salt
- 1 tsp chili powder
- Dash cayenne pepper
- 2 tsp vinegar
- 2 tsp Worcestershire sauce
Instructions
- 1
1/2 teaspoon liquid smoke, optional COMBINE and heat. PUT in chafing dish and top with crumbled bacon. SERVE with corn chips. Makes about 4 cups. Antipasto PARBOIL: 2 cups carrots 2 cups celery MIX with: 8 tablespoons oil 4 cans packed in water tuna fish, drained 1 large catsup 1 bottle chili sauce 2 cups sweet mixed pickles 2 cups green stuffed olives 2 cups button mushrooms STORE in fridge. Makes about 6 pints. Cranberry Salad BRING to a boil: 3/4 cup water 1 1/2 cups sugar ADD: 1 pound fresh cranberries--boiled until they pop open DISSOLVE: 1 package lemon jello in 3/4 cup hot water ADD to cranberries and COOL. THEN ADD: 1 cup diced celery 1 cup finely cut up marshmallows 1/2 cup nut meats POUR in mold, and CHILL. It will set so that it will come out of the mold. Note: For as long as da ol' mon Caj cares to remember, this dish was always on the table at holiday meals. No, you guessed it, it wasn't his favorite, even though his Mother thought it was the best taste-treat to come down the pike in years. And, even though this meant it was going to be served, as soon as young Caj was old enough to fill his own plate, he quickly passed it on when it landed in front of him at the table. That's the tale, now give it a try, take a vote, Caj or his Mother.