In your dip bowl spread your refried beans out on the bottom. Mix your sour cream & taco seasoning together and spread on top of refried beans Spread your jar(or homemade)guacamole dip on top Then spread your tomatoes, green onions and olives on top Final touch spread your shredded cheese on top (Depending on amount you need just add more or less as needed)
1. Trim stems and remove wilted outer leaves from Brussels sprouts; wash. set aside. 2. In a large skillet heat sugar over medium heat until it begins to melt, shaking pan occasionally to heat sugar evenly. Once sugar starts to melt, reduce heat and cook until sugar begins to turn brown. Add butter; stir until melted. Add the vinegar. Cook and stir 1 minute. 3. Carefully all the water and salt. Bring to boiling; all the Brussels sprouts. Return to boiling; reduce heat. Simmer, covered, for 6 minutes. Uncover and cook about 15 minutes more or until most of the liquid has been absorbed and the sprouts are glazed, occasionally stirring gently.
1. Take your Dried California or New Mexico Peppers...tear off the stems then break in half and put them in a pot.. 2. Take your Chile de Arbo ... tear off the stems and toss in the pot with your peppers. 3. Boil until all the chile's are soft.`(You won't need all the seeds that fall out) 4. Add your garlic to the peppers. 5. Add water to blender, add as many chile's so the blender works and smooths it all out. 6. After all the chile's are blended and it resembles a salsa add salt to flavor, not too much not too little. The more small chile's you add the hotter it is. Wash your hands and do NOT touch your eyes!
Unwrap the Tomatillos and boil with your 4-6 Jalepenos.
In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Stir often. Remove from heat; stir in walnuts and vanilla. Spread evenly into a wax paper lined 8 or 9-inch square. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature. Options: If you prefer darker fudge, use more semi-sweet. If you like chocolate mint, you can use mint flavored chocolate morsels. Nut substitutes: Mini M & M's or toffee bits.
Place blocks of cream cheese next to each Dump salsa on top. Dip with chips and enjoy !!
In large frying pan, saute on low heat, celery and onions with 2 sticks of butter, salt & pepper to taste until clear. About 20 minutes. Cover to retain heat. While the celery/onion roux is cooking on low, start toasting bread. Break into pieces and place in really large bowl or stew pot. Don't forget this makes enough for about 15 people. So big bowl or pot to mix together. In medium fry pan, add 2-3 tablespoons olive oil, heat and add Italian sausage, break into pieces and saute. When bread is all done and toasted, add celery/onion roux & melted butter, scrap bottom of pan to get all the good stuff in there. Mix with your hands thoroughly. Add Mushrooms (drained), add sausage & drippings, add parsley, salt & pepper, poultry seasonings and mix through. Add eggs and mix together well, if needed add more eggs, should have a thick dough like consistency. Salt & pepper, poultry seasonings, taste to adjust. Prepare bird for stuffing, salt & pepper cavities, stuff bird with stuffing, tie off open areas and rub bird with olive oil to retain moisture. Any left over Stuffing can be made in covered casserole dish. Cook for 15 minutes per pound. Prior to carving turkey, remove stuffing and fluff a bit.
This will stuff a 20-25 lb Turkey.
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