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CHILI CHEESE DIP
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1 Tbsp. Vegetable Oil
•
½ Cup Onion,
chopped
•
2 (4-oz. each) Cans
Chopped Mild Green
Chile Peppers
•
1 (14.5-oz.) Can
Mexican-style
Stewed Tomatoes
•
1 Pound Pasteurized
Prepared Cheese,
shredded or cubed
Heat oil in a skillet; sauté onion until tender.
Add chile peppers and tomatoes;
bring to a boil. Add cheese.
Pour mixture into Pots and place on Base.
Heat on medium-low for 2 hours.
Serve with tortilla chips.
JAMBALAYA
•
1 Pound Boneless
Chicken, cubed
•
10-oz. Andouille
Sausage, sliced
•
½ Cup White
Onion, chopped
•
1 Green Bell
Pepper, chopped
•
1 (28-oz.) Can
Stewed Tomatoes
•
1 Cup Chicken Broth
•
¼ Cup Water
•
¼ Cup White
Wine Vinegar
•
2 Tsp. Oregano
•
2 Tsp. Parsley
•
2 Tsp. Cajun
Seasoning
•
1 Tsp Cayenne Pepper
•
1 Pound Shrimp,
cooked
•
2 Cups Long Grain
White Rice, cooked
In Kettle, combine chicken, sausage, onion and bell pepper.
Add tomatoes, chicken broth, water, vinegar, oregano,
parsley, Cajun seasoning and cayenne pepper. Stir.
Cover and cook on medium setting for 6 to 8
hours, or on high setting for 3 to 4 hours.
About 30 to 45 minutes before serving, add cooked shrimp
and hot cooked rice; heat thoroughly and stir well.
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