#1513 - Broccoli and Cheese Dip

(by Shirley McNevich)

1 - 10.75oz. can Campbell's condensed broccoli and cheese soup
1 - 10oz. box frozen/chopped broccoli (thawed and drained)
1 tomato (chopped)
1/2 cup Breakstone's sour cream
2 tsp. dijon mustard

In a bowl add soup, drained broccoli, chopped tomato, sour cream and dijon mustard--stir until mixed. Cover the bowl and refrigerate until cold. Transfer into a dip bowl when ready to serve and serve with good quality crackers.

#1177 - Garlic and Herb Pork Chops

(by Shirley McNevich)

4 pork chops
4 tsp. garlic & herb seasoning
5 TBSP olive oil
8 cups chopped lettuce
1 small onion (chopped)
1 chopped tomato
2 TBSP balsamic vinegar

Thaw pork chops--place one pork chop at a time on to a cutting board. Use a fork to poke holes in both sides of the pork chop. Put 3 tsp. of the garlic & herb seasoning in a small bowl (save the other 1 tsp. for later). Sprinkle the pork chop with some of the garlic & herb seasoning--use the back of a fork to press the seasoning into the pork chop. Repeat with all pork chops. In a skillet over medium heat add 2 TBSP olive oil--add pork chops to the skillet. Cook and turn pork chops until well done and tender throughout. In a large salad bowl add chopped lettuce, chopped tomato, and chopped onion--toss. In a small bowl add 3 TBSP olive oil, 2 TBSP balsamic vinegar, and 1 tsp. garlic & herb seasoning--stir. Pour the vinegar mixture over the salad--toss the salad. Place the salad evenly on to 4 dinner sized plates. Place one cooked pork chop on top of each salad, then serve.

#1138 - Nachos and Black Beans

(by Shirley McNevich)

1 bag Tostitos scoops nacho chips
1 - 16oz. can black beans (drained and rinsed)
1 jar mild, medium or hot salsa dip
1 - 10oz. package frozen whole kernel corn (thawed)
4 green onions (chopped)
2 cups shredded cheese of your choice
1 chopped tomato

Spread nacho chips in a single layer on cookie sheets. In a bowl add beans, corn, salsa and green onions--stir. Use a spoon to put some of the bean mixture on each individual nacho chip. Sprinkle shredded cheese on each of the nacho chips. Bake at 350 degrees until cheese melts. Remove from oven and sprinkle a few chopped tomatoes on top of each nacho chip (on top of the melted cheese).

#406 - Sweet and Sour Pasta Salad

(by Shirley McNevich)

1 - 16oz. package three color spiral pasta
1 medium chopped red onion
1 medium chopped tomato
1 medium chopped cucumber (peeled)
1 medium chopped green pepper
2 TBSP minced fresh parsley
1 1/2 cups white sugar
1/2 cup vinegar
1 TBSP ground mustard
1 tsp. salt
1 tsp. garlic powder

Cook pasta according to package directions--drain and rinse with cold water. Place in a large serving bowl, add the onion, tomato, cucumber, green pepper and parsley--set aside. In a saucepan, combine sugar, vinegar, ground mustard, salt and garlic powder--cook over medium heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate until chilled.