| 5 | 6 | 7 | 8 | 9 |
| 1 | 21 | 42 | 62 | 83 |
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4
1
1
tsp Worcestershire sauce
tsp liquid smoke
/2 lb crisp bacon, crumbled
CHICKEN NACHOS
1
2
2
2
2
16 oz jar salsa
/3 cups sour cream
7 1/2oz bags tortilla chips
cans chunk chicken, drained
cups shredded cheddar cheese
Pour pork and beans in large pot. Crush beans into
paste with large spoon or meat tenderizing mallet.
Heat beans until just simmering, stirring constantly.
Add remaining ingredients and blend well. Serve
0
hot with tortilla chips or dip sized corn chips.
In medium pot, combine salsa and sour cream.
Spread tortilla chips on a baking sheet. Layer salsa
mixture, chicken, and then cheddar cheese on chips.
Place on hot grill or in cardboard oven at 425 until
cheese melts. Serve.
HONEY MUSTARD DIP
2
1
1
2
cups mayo
/2 cups Dijon mustard
/4 cups honey
CHILI CHEESE NACHOS
drops Tobasco.
1
1
1
1
4
1
1
1
1
large can chili mix
8oz jars Cheez Whiz
lb tortilla chips
head lettuce, shredded
tomatoes, chopped
cup sour cream
/2 tsp dried red pepper
/4 cups jalapenos, chopped
tsp Tobasco
Combine all ingredients well. Cover and chill.
MEXICAN DIP
1 lb ground beef
2 onions, chopped
2 tbs chili powder
1
1/2 tsp cumin
1 lb shredded Monterey jack
2 can hot kidney beans, mashed
1 cup ketchup
1 tsp salt
1 tsp red pepper
tbs garlic powder
Pour chili mix into medium pot and heat until just
simmering. Add Cheez Whiz and blend well. Add
dried red pepper, jalapenos, and Tobasco. Stir well
to blend. Layer 1/2 of chips on a baking sheet, add
1
/2 of chili mixture. Layer rest of chips, then rest of
chili mixture. Top with lettuce, tomatoes, and sour
cream. Serve.
Brown beef with onions until onions are clear. Add
mashed beans and blend well.
Add rest of
GREEN ONION DIP
ingredients and stir well. Simmer for 5 minutes and
serve warm.
2
1
1
1
2
1
1
cups mayo
cup yogurt
cup sliced green onions
/4 cups parsley flakes
tsp Dijon mustard
tsp minced garlic
tsp salt.
MEXICAN DUTCH OVEN DIP
2 can refried beans
4 cups shredded cheddar cheese
1 cup mayo
1
cup sour cream
Combine all ingredients in small pot and blend with
fork or whisk 3until smooth. Cover and chill until
ready to serve.
1 cup hot picante sauce
1 can pitted black olives, sliced
1 lb tortilla chips
Layer a Dutch oven with heavy-duty aluminum foil.
Spread beans in bottom of oven evenly. Combine
sour cream and mayo. Spread over bean layer.
Cover with picante sauce. Top with olives and then
top with 9cheese. Bake at 350 for 30 minutes.
Serve with tortilla chips.
HOT MEXICAN BEAN DIP
2
2
2
2
1
1
1
4
can pork and beans
cups shredded cheddar cheese
tsp garlic powder
tsp chili powder
tsp red pepper
/4 cups jalapenos, chopped
tsp salt
tsp cider vinegar
The Geezer Cookbook
-- 7 --
Dwayne Pritchett
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