Bacon Cream Cheese Pinwheels

Ingredients:
1 can refridgerated crescents
whipped cream cheese
4 slices precooked bacon

Preheat oven to 375.
Unroll dough; separate into 4 rectangles. Firmly press perforations to seal.
Spread about 2 tablespoons of cream cheese over each rectangle.
Cut up bacon and sprinkle over cream cheese.
Roll up starting at the longest side and pinch edges to seal.
Cut each roll into 8 slices.
Place on ungreased cookie sheet.
Bake for 12 to 15 minutes until golden brown.

Kathleen Green
eBranch

Kesha's Famous Nacho's

Ingredients:
Serves up to 14 people

7 lbs ground beef, chuck, or turkey(your preference)
2 Large Velveeta Cheese
2 Large Cans of Rotel
3 Packages of Taco Season
2-3 Large Bags of Shredded lettuce
1 Medium Sour Cream
1 Small Jar of Jalapenos
2-3 Bags of Nacho Chips


Directions:

1.Cook the meat in pot or skillet until completely cooked.
(Add black pepper and season all to meat for desired taste)
2.Cut the cheese into small pieces while the meat is cooking.
3.Drain the meat and rinse with cold water.Place meat into food processor to chop (Your preference)
4.Place meat back into pot or skillet.
5. Add taco mix to meat and add water until the seasoning dissolve.
6. Add cheese to meat mixture
7. Open and drain first can of rotel and add to meat mixture
8. Stirr frequently
9.Add second can of rotel (Don't drain)
11. Let simmer

Place your desired amount of chips on plate. Top with meat, sour cream, and jalapenos. Enjoy!


Ekesha Henderson
Support Service

Marinated Onion Salad

Marinated Onion Salad with Feta

2 to 3 sweet onions (like Vidalia or Texas No. 10), peeled and sliced paper thin
¼ pound feta cheese, crumbled
2 teaspoons dried or chopped fresh parsley
½ green or red bell pepper, seeded and diced
¼ cup olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh lemon juice
½ teaspoon dried oregano
Salt and pepper to taste

Place the onion slices and feta cheese in a bowl, along with the parsley and peppers. Mix together the olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to onion and cheese mixture, and allow to marinate for at least 2 to 3 hours before serving.

Serves 5 to 6 persons as a side dish.

[This is a Greek recipe from the “Frugal Gourmet” cookbook by Jeff Smith.]


Posted by Nancy Agafitei, CC