The Gateworld Recipe Exchange

[epg20]

Just wanted to share a recipe made from scratch based on the ingredients on the label. I guesstimated the quantities and it came out very good.

Chili Con Queso Dip

1 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded extra-sharp cheddar cheese
1/2 tsp minced fresh cilantro
1/2 tsp minced tomatoes
1/4 tsp minced jalapeño
1/4 tsp chopped chili pepper
1/4 tsp chopped onion
1/4 tsp garlic powder
1/4 tsp cheese powder
1/4 tsp salt
1/4 tsp paprika
1/4 tsp chili powder
1/8 tsp cayenne pepper

Mix all ingredients together and chill before serving.

that sounds interesting, but I found one that is easy and quick;

just the combination of velveta and a can of rotel, canned spicy salsa, better than pace, we have used this for over 30 years and it is good, use fritos scoops for best results.

[epg20]

a GREAT summer drink.

2 cups sugar
2 cups water
1 quart hot water 8 teabags
2 quarts cold water
2 cups orange juice
3/4 cup lemon juice
fresh mint sprigs garnish
********************************
boil sugar and 2 cups water for 5 minutes. add hot water and
tea bags. steep for 5 minutes. discard tea bags. add remaining
ingredients, mixing thoroughly. serve over ice and garnish. yeilds
1 gallon.

to add extra flavor, crush mint against the inside of the tea glass with iced tea spoon.

[epg20]

I have ben scanning what is left of my mothers cook book collection and found this recipe I believe that it might be enough to feed your family, though it depends how many you need to feed, you may want to double the recipe.

YES, THIS IS REAL.

president eisenhower's old fashioned beef stew

the following serves 60

20 pounds stew meat prime round
8 pounds small irish potatoes
6 bunches small carrots
5 pounds small onions
15 fresh tomatoes

1 bunch bouquet garniture= assorted spices*** i believe they
mean whole bulbs of garlic or peeled and seperated garlic
segments, along with bunches of bay leaves and bunch of thyme.

3 gallons beef stock

salt, pepper, accent-Accent Seasoning – A seasoning also called

MSG

*************************************************************

stew the meat until tender. add the vegetables and boquet of
garniture (thyme,bay leaves,garlic,ect. in a cloth bag). when
vegetables are done, strain off 2 gallons of stock from the
stew and thicken lightly with beef roux. pour back into stew
and let simmer for 1/2 hour.

to adapt above recipe to average family use (6 servings), use
one-tenth of the ingridents listed. this would be approximately

as follows:
2 pounds stew meat prime round
1 pound small irish potatoes
1 bunch small carrots
1 pound small onions
2 fresh tomatoes
assorted spices
2 1/2 pints beef stock

salt, pepper, and accent
cook as in above recipe, straining off 1 cup of stockfrom stew
instead of the 2 gallons.
it must be emphasized that the recipe using these portions has
not ben tested.

DWIGHT D. EISENHOWER, FORMER PRESIDENT OF THE UNITED STATES

[epg20]

if you are going to make a gingerbread house this year, here is something I found out, use DUNCAN HINES OR BETTY CROKER vanilla frosting but NOT PILSBURY for some reason the pilsbury does not dry and will not hold the walls together, I would suggest Duncan hines allow enough time for it to dry about a day between applications for best results.

[mad_gater]

I do not make gingerbread houses for the simple fact that I'd likely wind up eating all the components for it as I'm trying to build it

[epg20]

I do not make gingerbread houses for the simple fact that I'd likely wind up eating all the components for it as I'm trying to build it

that is why you double what you need, you have one to eat and you have one to use while you make it.

[mad_gater]

that is why you double what you need, you have one to eat and you have one to use while you make it.

wouldn't work with me...I'd probably keep eating and eating till my pancreas exploded

[epg20]

wouldn't work with me...I'd probably keep eating and eating till my pancreas exploded

eh...you can get another one