Crockpot Mexican Stew

5 servings

2 Tbsp VE 3 Onion Dip Mix
1 tsp VE Minced Garlic
3 cups cooked chicken, diced or shredded
2-3 Tbsp VE Taco Seasoning Mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1 1/2 tsp cornstarch

1. Add all ingredients to crockpot. Stir to mix.
2. Cook 4-6 hours on high or 8-10 on low.

Extraordinary Manicotti

by Kathy Blais

2 cup Ricotta or Cottage cheese
1/2 cup grated Mozzarella Cheese
1/2 cup grated Cheddar Cheese
1/2 cup grated Parmesan Cheese
1 egg, beaten
1 tsp VE Cheese, Chives, and Bacon Dip Mix
1 tsp VE Lemon Dilly Dip Mix
1 tsp VE 3 Onion Dip Mix
8 Manicotti tubes, pre-cooked (or oven ready)
1 cup tomato Sauce, divided

1. Preheat oven to 375F
2. Mix together first 8 ingredients.
3. Cover bottom of 9 X 13 baking dish with about 1/2 cup of Tomato Sauce.
4. Fill Manicotti tubes with mixture and place in single layer in baking dish.
5. Top with remainder of tomato sauce and sprinkle on some Parmesan cheese.
6. Cover with foil and bake for 35 minutes. Remove foil and bake for 10 minutes more.

Cheesy Sourdough

1 Sourdough loaf
2 cup grated cheddar cheese
1 pkg. cream cheese
1 1/2 cup sour cream
2 Tbsp VE 3 Onion Dip Mix
1 Tbsp Worcestershire sauce
3/4 cup corn beef, shredded
1 small can diced green chilies and pimentos

1. Slice off the top of the sourdough loaf. Cut around the edges leaving a wall about 1/2” thick; then remove bread inside to make a "bread bowl".
2. Cut the bread removed from the center into cubes; toast cubes in an oven for 15 minutes at 350. Set aside.
3. Mix together remaining ingredients and fill the "cheese bowl" with the cheese mixture. Place top back on the loaf and wrap in foil. Bake for about 2 hours at 325.
4. Serve hot with the toasted bread cubes.

Round Steak Supreme

1 lb. round steak
2 Tbsp oil
1 Tbsp margarine
3 Tbsp flour
1 cup sour cream
2-3 Tbsp VE 3 Onion Dip
10 oz. can of mushrooms, drained
1/2 c. milk
Ve Sea Salt, to taste
VE Pepper, to taste

1. Heat frying pan over medium high heat. Add oil and margarine. Add steak and cook just to brown.
2. Add flour then stir in sour cream; bring to a boil and allow to thicken.
3. Add 3 ONION DIP, mushrooms and milk.
4. Pour contents of frying pan into casserole dish with cover. Bake at 325, covered ,for 1 hour or until tender.
5. Stir in more sour cream and milk as needed.

Hot Tomato Artichoke Dip

by Margaret Mandryk
398 ml can of artichoke hearts, drained and chopped
798 ml can of diced tomatoes, well-drained
1 cup Mayonnaise (not Miracle Whip)
1 cup freshly grated Parmesan Cheese
½ cup shredded Cheddar cheese
2 Tbsp VE Sun-Dried Tomato Dip Mix
2 Tbsp VE 3 Onion Dip Mix
2 Tsp VE Poco Picante Salsa Mix
3 Tbsp fine ground bread crumbs
1 cup diced red or green peppers (optional)

1. Mix all ingredients together.
2. Pour into a casserole dish that has been lightly greased.
3. Bake at 350º for 30 - 40 minutes.
4. Serve hot with pita bread, bagel bits, toast, crackers or even tortilla chips.

Greek Spinach Melts

by Margaret Mandryk
1 pkg frozen chopped spinach - thawed and drained
3/4 cup sour cream
1/4 cup mayonnaise
1/2 cup diced red or green peppers
1 cup feta cheese crumbled
1 Tbsp VE Lemon Dilly Dip Mix
2 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Poco Picante Salsa Mix
2 tsp VE Greek Seasoning
Mini Pitas

1. Preheat oven to 350F.
2. In blender mix all ingredients together.
3. Put about 1 Tbsp of the mixture on top of each Mini Pita. Place on baking sheet.
4. Bake for 5-8 minutes.

Super Simple Pasta Salad

Even kids will eat this one!
Colored rotini pasta
1 stalk chopped celery
1/2 pepper chopped (Red or Green)
1 green onion chopped
1/2 cup mayonnaise
1/4 cup fresh Parmesan cheese
1 tsp VE Pasta Seasoning
1 tsp VE Herb and garlic
1 tsp VE 3 Onion Mix

1. Cook Pasta according to instructions on box.
2. Mix together remaining ingredients and mix into cooked pasta.

Seasoned Carrots

2 lbs carrots, peeled and sliced
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp margarine
VE Sea Salt and Pepper

1. Boil carrots and VE 3 Onion Dip Mix in a large saucepan. Cook to desired doneness.
2. Drain carrots. Toss with margarine and season to taste with VE Sea Salt and VE Pepper.

Mex-icure Select Layered Dip

by Sharon Statham
1 19oz. Can black beans, drain and rinse
3 Tbsp VE Pueblo Bean Dip Mix
1/3 cup cold water
3 Avocadoes, peeled and cubed
1/4 cup mayonnaise
1 tsp Lemon juice
3-4 Tbsp Poco Picante Salsa Mix or VE Caliente Salsa Mix (divided)
2 cups sour cream
2-3 Tbsp VE Jalapeño Cheese Dip Mix
2 cups canned diced tomatos
2 cups finely grated Cheddar Cheese
3 Tbsp VE 3 Onion Dip Mix

1. In food proceeor blend together beans, Pueblo Bean Dip Mix and cold water in a food processor. Process until smooth. Spread onto bottom serving serving dish!
2. Again in food processor blend together Avocados, mayonnaise, lemon juice and 1-2 Tbsp of your choice of VE Salsa Mix. Blend until smooth. Spread over layer of bean mixture.
3. In small bowl mix together sour cream and Jalapeño Cheese Dip Mix. Spread over avocado layer.
4. Mix diced tomatoes and 2-3 Tbsp of your choice of Salsa Mix together. Let sit for at least about 1/2 hour to allow for the for Salsa Mix to soak up excess juices.
5. Using a fork dot the salsa mix evenly over the top of the sour cream layer.
6. Add the finely grated Cheddar Cheese on top. Sprinkle the 3 Onion Dip Mix on top of the cheddar cheese.

Chipotle Beef & Guacamole Tortas

Serves 4

'Torta' is Spanish for sandwich. These 'tortas' are a spicy, Spanish version of burgers. In Mexican bakeries, there are long rolls called `bolillos' but any large and crusty French roll will do.

1 1/2 lbs (750g) lean ground beef
2 garlic cloves, crushed
1 tsp (5ml) VE Chipotle Chili
1 Tbsp (15ml) ketchup
1 Tbsp VE 3 Onion Dip Mix
2 tsp ground Cumin
VE Sea Salt & VE Pepper, to taste
4 large crusty rolls, split in half
1 large beefsteak tomato
1 cup prepared VE Guacamole Dip

1. Combine first 6 ingredients in large bowl. Season with freshly ground VE Sea Salt and VE Pepper.
2. Form into 4 patties, approximately the same size as buns.
3. Grill patties over medium high heat, browning both sides. (Cooked patties will have an internal temperature of 160F.)
4. Top with tomato slices and VE Guacamole Dip.

Lemon Dilly Chicken

Serves 6
2 Tbsp olive oil
6 boneless, skinless chicken breasts
1 cup chicken stock
1 Tbsp lemon juice
1 tsp VE Lemon Dilly Dip Mix
1 Tbsp VE 3 Onion Dip Mix
VE Sea Salt & VE Lemon Pepper, to taste


1. Heat olive oil in large frying pan, over medium heat. Add chicken breasts and cook for 2-4 minutes per side.
2. Mix together the chicken stock, lemon juice and VE Lemon Dilly Dip Mix.
3. Pour over chicken in frying pan. Bring to a boil, then reduce heat and allow to for 10 – 15 minutes, until chicken is cooked through. Remove chicken from pan and place on a serving dish.
4. Allow sauce, remaining in frying pan, to boil until reduced by half.Add VE 3 Onion Dip Mix Season to taste with VE Sea Salt & VE Lemon Pepper. Pour sauce onto chicken breasts and serve.

Bruschetta Bowtie Pasta

Serves 4
1 lb (450g) package bowtie pasta
2 – 28 oz (796ml) cans diced tomatoes
1/4 cup olive oil
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Pesto Herbs
1 Tbsp VE 3 Onion Dip Mix
1/2 cup grated Parmesan cheese
VE Sea Salt & VE Pepper, to taste
Grilled Italian sausage, sliced

1. Cook pasta in boiling water.
2. While pasta is cooking combine the following ingredients in a large bowl: tomatoes, olive oil, VE Balsamic Vinegar, VE Pesto Herbs and VE 3 Onion Dip Mix. Set aside.
3. Stir cooked, drained, pasta into bowl with tomato mixture. Add freshly grated Parmesan cheese, VE Sea Salt and VE Pepper. Toss. Serve with a nice crusty bread.

Mexican Bean Dip

8oz Cream Cheese, softened
1 cup Sour Cream
14 oz Refried Beans
2 Tbsp. VE Chili Spice
1 Tbsp VE 3 Onion Dip Mix
1 Tbsp VE Cheese, Chives & Bacon Dip Mix
1 1/2 cups Grated Sharp Cheddar Cheese & Monterey Jack

1. Mix together cream cheese and sour cream. Add beans and VE spices.
2. Spread in casserole dish. Sprinkle cheeses over top. Sprinkle a little bit of chili spice over top. You can refrigerate or freeze, at this point, until needed.
3. To use bake at 350 F for about 20 min until heated through (or microwave for 2 min.). Great with tortilla chips, tortilla crisps or Pita crisps.

Fast n' Easy Chili

by Sandy Savage
Serves 6

1 1/2 lbs lean ground beef
1 cup tomato sauce 1 1/2 cups water
1 - 2 Tbsp VE 3 Onion Dip Mix, or to taste
1 Tbsp VE Chili Powder, or to taste
1 19oz can red kidney beans, drained

1. In a large frying pan over med-high heat, brown ground beef. Drain. (Rinse with hot water to remove more grease.) Return to frying pan.
2. Add remaining ingredients and bring to a boil. Reduce heat and cover. Allow to simmer for 20 minutes, stirring occasionally.

Simple Pasta Salad

Colored rotini pasta
1/2 pepper chopped (use red or yellow for added color)
1 stalk chopped celery
1 green onion chopped

Dressing:
1/2 cup mayonnaise
1 teaspoon VE Herb and garlic
1/4 cup fresh parmesan cheese
1 teaspoon VE 3 onion mix
1 teaspoon VE Pasta seasoning

1. Combine pasta, pepper, celery and onion. Set aside.
2. Combine ingredients for dressing. Add to pasta mixture; toss to combine. Chill before serving.

Quick and Easy Pasta Sauce

2lb of ground lean meat (beef, chicken, turkey)
2 Tbsp of VE 3 Onion Dip Mix
1 large(28oz) can of crushed tomatoes
3 Tbsp of VE Pesto Herb Mix
1 tsp of VE Greek Seasoning
1 can (5.5 oz)of tomato paste
1 tsp of VE Sea Salt or more to taste
1-2 tsp of sugar or honey

1. Brown ground meat with the 3 Onion Dip Mix in a large pot over medium heat.
2. Mix together tomatoes, paste, Pesto herb mix and Greek. Add to meat and stir to mix well.
3. Stir in sugar and salt. Let cook, at a simmer, for about 30 minutes.4. Serve over your favorite pasta.

Holiday Hash Browns

1/4 cup butter, melted
2 cups light sour cream
2 Tbsp VE 3 Onion Dip Mix
2 tins cream of mushroom soup
2 cups old cheddar, grated
1 kg bag frozen hash browns
Parmesan Cheese

Mix first 5 ingredient together and pour over hash browns. Toss to cover. Put hash brown mixture in a 9 x 13 pan. Sprinkle with Parmesan. Bake at 350 degrees for 1 hour.

Festive Tossed Salad

Dressing
1/2 cup sugar
1/2 tsp VE Sea Salt
1-2 tsp VE 3 Onion Dip Mix
2 Tbsp Lemon Juice
1/3 cup VE Raspberry Vinegar
2/3 cup olive oil
2-3 tsp poppy seeds

Combine sugar, salt, Onion Dip Mix, Lemon juice and raspberry together in a blender. Blend until will mixed. Mix in olive oil and poppy seeds then set aside.

Salad
10 cups Romaine Lettuce
1 medium pear, cubed
1 cup Swiss cheese, shredded (opt.)
1/2 cup dried cranberries or VE Dried Fruit
1 medium apple, cubed
1 cup cashews, chopped

Put salad ingredients in a large salad bowl and toss. Pour prepared dressing over salad and serve immediately.

Stuffed Beef Rouladen

Serves 4

2 cups fine bread crumbs
1 tsp VE Holiday Seasoning
2 tsp VE 3 Onion Dip Mix
VE Sea Salt
VE 4 Pepper Blend
1 egg
warm tap water (just enough to moisten)
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4 Beef Rouladen Steaks, tenderized
1 14oz can tomato sauce

1. Mix together first 7 ingredients adding just enough water to moisten.
2. Unroll beef rouladen steaks and tenderize with a tenderizer mallet.
3. Spread 1/4 of stuffing mix over each piece of steak. Roll steak up then place in greased casserole dish, seam side down.
4. Pour can of tomato sauce over top. Garish with an extra sprinkle of VE 3 Onion Dip Mix.
5. Bake at 300F oven for 1 1/2 hours.

Extraordinary Cheese Dip

This dip is amazing and loved by all who try it!
1 pkg. cream cheese
1/2 cup grated Cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp VE Cheese, Chives & Bacon
1 tsp VE 3 Onion Dip
1 tsp VE Lemon Dilly Dip
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1 sourdough loaf

1. Preheat oven to 250F.
2. In a medium sized bowl mix the first 7 ingredients together.
3. Hollow out the Sourdough Loaf to make a bread bowl and fill with dip mixture.
4. Place the filled bread bowl into the oven for 20-30 minutes, until heated through.
5. While dip is heating cut the bread that was "hollowed out" into cubes. These can be used for dipping.