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Nachos (flourbug)
- 1 bag chips
- 1 can of refried beans, heated
- ground meat with taco seasonings (optional)
- 1 can diced tomatoes, drained, or salsa
- black olives, to taste
- nacho cheese, to taste
- reconstituted powdered sour cream
- fresh or dried chives, sliced green onions, or cilantro (optional)
Empty the chips onto a big platter. Top with hot refried beans. Add the ground meat with taco seasonings (skip if you want to go vegetarian). Top that with the diced tomatoes or salsa. Sprinkle with black olives. Top with nacho cheese. Top with reconstituted powdered sour cream. If you have fresh or dried chives, sliced green onions, or cilantro, sprinkle on top.
Nachos Supreme (Kathy in OR)
Place chips (I used baked multi grain) on a plate for each individual Top with re-fried beans that have been heated and mixed with spicy bean dip Add some drained diced tomatoes, a sprinkle of drained whole corn, a smattering of diced green chiles and some sliced olives (if you like them). Top this off with cheese. Velveeta, canned cheese chip dip, Kraft canned cheese are ideas if you are out of power, otherwise use grated cheese. Down the road if power is out and the chips are past their pull date I’m thinking one could play around with seasoned flat bread.
Another thing you could do is if you have flour tortillas that are just about out of date, bake them or fry them after cutting into eighths and use them as “chips.” (Kathy in FL)
O, that tortilla idea is a good one! I do that all of the time. Try putting a little sprinkle of cayenne over them before baking… yum. Also, you can brush them with a bit of olive oil and sprinkle with garlic powder and/or Italian seasoning. Good stuff. (RipleyRules)
Colorful Fried Pasta Snacks with Variations (Kathy in FL)
- 2 cups uncooked colored twist pasta
- 1 quart corn oil (approximately)
- 1/4 cup granulated or confectioners’ sugar
- 1 tablespoon grated lemon or orange peel
- 1/8 teaspoon salt
Cook pasta according to package directions. Drain well. Spread in a single layer on wax paper-lined cookie sheet and dry for 20 minutes. Pour corn oil into electric skillet, filling no more than one-third full. Heat to 375 degrees F. Carefully add pasta to hot oil, a few at a time. Fry for about 1 minute, turning once, or until golden brown. Drain on paper towels. Repeat until all pasta is fried, adding oil as needed. In a medium bowl, stir sugar, lemon peel and salt until well mixed. Toss pasta with sugar mixture until coated. Store in tightly covered container. Makes 3 cups.
Chili Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Use 1 1/2 to 2 teaspoons chili powder and 1/4 teaspoon salt.
Lemon Pepper Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar. Use 1/2 teaspoon grated lemon peel, 1 tablespoon cornstarch and 1/4 teaspoon freshly ground pepper.
Parmesan Fried Pasta Snacks: Follow recipe for Fried Pasta Snacks. Omit sugar and lemon peel. Mix together 1/4 cup grated Parmesan cheese, 1 tablespoon cornstarch, 1/2 teaspoon Italian seasoning and 1/2 teaspoon salt.
Cheesy Crab Dip (Kathy in FL)
- 1 (6 oz.) roll processed garlic cheese, diced
- 1 (10 oz.) can cream of mushroom soup
- 1 (6 oz.) can crabmeat, drained
- 2 T. sherry (optional)
Combine all ingredients and heat until cheese melts. Keep warm while serving with flatbread, chips, crackers, etc.
Fiesta Dip (Kathy in FL)
- 1 (15 oz.) can tamales
- 1 (16 oz.) can chili without beans
- 1 cup salsa
- 2 (5 oz.) jars sharp processed cheese spread
- 1 cup finely chopped onion (or equivalent in dried chopped onion)
Mash tamales with fork. In saucepan, combine all ingredients and heat to mix. Serve hot with crackers or chips or flat bread or tortillas, etc.
Hot Rich Crab Dip (Kathy in FL)
- 1 (10 oz.) can cheddar cheese soup
- 1 (16 oz.) pkg. cubed process cheese
- 1 (6 oz.) can crabmeat, drained and flaked
- 1 (16 oz) jar of salsa
Combine soup and processed cheese. Heat until the two cheses melt together. Add crabmeat and salsa and mix well. Serve with flat bread, tortillas, chips, etc.
Indian Corn Dip (Kathy in FL)
- 1/2 onion, chopped (or equivalent in dried chopped onion)
- 1 (15 oz.) can whole kernel corn, drained
- 1 (12 oz.) jar taco sauce
- 1/4 cup water (or use the liquid drained from corn)
- Optional: 1 pint or so of canned, cooked ground beef
In skillet, mix corn, taco sauce, and water. (Also add the canned ground beef at this point). Simmer mixture for 15 to 20 minutes. Serve with flat bread, chips, etc.
Mexican Cheese Dip (Kathy in FL)
- 1 (16 oz.) can of canned cheese
- 1 (5 oz.) can of evaporated milk
- 1 t. cumin
- 1 T. chili powder
- 1 (10 oz.) can tomatoes and green chilies
Melt cheese with evaporated milk. Add remaining ingredients to the cheese mixture. Mix well and heat through. Serve with flat bread, tortillas, etc.
La Cucarcha (Kathy in FL)
- 1 (12 oz.) pkg chorizo sausage, sliced and chopped
- 1 (16 oz.) box Velveeta like processed cheese, cubed
- 1 (15 oz.) can stewed tomatoes
Saute chorizo, cook and drain. Melt cheese with the tomatoes, stirring constantly over medium heat (or use a double boiler) until smooth and well mixed. Combine the chorizo with the cheese mixture and stir until thoroughly mixed. Serve with flatbread, tortillas, chips, etc.