Tried and Proven Recipes From Our Kitchen

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Creamy Taco Dip

2- 8 oz. pkgs. Cream Cheese, softened

1 c. Sour Cream

1 c. Mrs. Millers or Jake &Amos Salsa

2 tsp. Cumin (Swiss Pantry)

1- 15 oz. can Refried Beans

Louisiana hot sauce (optional)

1 c. finely chopped letuce

1 c. shredded cheddar cheese (Swiss Pantry)

1 medium tomato (seeded and finely diced)

1/4 c. ripe olives

2 to 3 T. finely chopped green onions (optional)

Pickled Jalapenos (optional)

Tortillas

In a mixing bowl, beat cream cheese and sour cream until smooth. Beat in salsa and cumin; set aside. Spread the refried beans over the bottom of a 9x13" baking dish. Sprinkle on some hot sauce, if desired. Spread cream cheese mixture over the beans. Top with layers lettuce, cheese, tomato, olives, green onions and pickled jalapenos. Serve with tortilla  chips. Yield: 16 to 20 servings.

Mushroom Barley Soup

1 1/2 lb. boneless beef, cut into 3/4" cubes

1 T. cooking oil

2 c. finely chopped onions

1 c. diced carrots

1/2 c. sliced celery

1 lb. fresh mushrooms, sliced

2 cloves of garlic, minced

1/2 tsp. dried thyme (swiss pantry)

1- 14 1/2 oz. can beef broth

1- 14 1/2 oz. can chicken broth

2 c. water (swiss pantry)

1/2 c. medium pearled barley (swiss pantry)

1 1/2 tsp. salt

1/2 tsp. pepper

In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute' onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic, and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt and pepper. Return to meat pan; bring to boil. Reduce heat; cover and simmer for 1 1/2 hrs. or until barley and meat are tender or cook for 20 minutes in a pressure cooker. Yield 2 3/4 quarts

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