Arkansas Cooks

Preparation

Melt 1 T butter in a large saucepan and sauté ¾ cups sliced green onions until tender. Mix 1 T flour, 2 t chili powder & ½ t ground cumin then add to butter mixture

Stir in 16 oz. can drained whole kernel corn, 16-oz. jar of Ortega mild chunky salsa and 14.5 oz. can chicken broth.  Bring to boil then remove from heat.

Combine ¼ cup of hot corn-salsa mixture with 8-oz. package of cream cheese. Stir until well blended. Add to saucepan along with 1 cup of milk. Cook over LOW heat until warmed but DO NOT BOIL.

Recipe courtesy of Ortega foods. Prep. Time 10 min.  Cook 20 Min.  Servings 6

Ingredients

5 eggs
¼ cup milk
1 ½ cup shredded cheddar cheese
1 ½ cup shredded Monterey jack cheese
1 jar of Jalapeno slices
Cayenne

Preparation

Oven to 350˚
Spray pie plate with Pam
Line bottom and sides with jarred Jalapeno slices

Mix together in a bowl:
5 eggs
¼ cup milk
1 ½ cup shredded cheddar cheese
1 ½ cup shredded Monterey jack cheese

Pour over peppers and top with sprinkle cayenne

Bake for 30 min then let stand for 15 before slicing and serving.
Serve with tortilla chips. I really like the lime tortilla chips.

Ingredients

1 lb Jimmy Dean’s Sage Sausage
1 - 8oz. Package of Cream Cheese
1 can Rotel

Preparation

Brown sausage and drain well. Add Cheese and Rotel and melt. Serve warm with tortilla chips. Enjoy

Ingredients

12 oz. bag cranberries
4 tsp. fresh cilantro, chopped
1/3 cup lime juice
½ tsp. salt
¼ tsp. pepper
2 minced jalapenos
2 Tbsp. grated onion
½ cup sugar.

Preparation

Blanch cranberries in boiling water until they pop. Drain, and then put in food processor. Add remaining ingredients and blend. Chill. Serve with tortilla chips or crackers.
(Recipe from Gwyn Wood, November 2003)

Ingredients

1 can sweet corn - drained
1 bell pepper - chopped
1 jalapeno - chopped
1 onion - chopped
1 cup mayo

Preparation

Mix this all together
Right before you serve it, crush up in the bag
1 bag of Chili Cheese Fritos
Add and serve