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Skillet Nachos

JK Chappell • Gering, Neb.

  • 1 Tbsp. Olive oil
  • 1 Green bell pepper, chopped (1 cup)
  • 1 small Zucchini, chopped (1 cup)
  • 1 c. Thick ‘n Chunky salsa
  • 1 c. Chili beans in sauce
  • 4 oz. Tortilla chips
  • 1-1/2 c. Monterey Jack cheese, shredded Ripe olives, sliced, if desired

In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet and wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese. Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Dried beef cheese ball | Iola Egle · Bella Vista, Ark.

  • 16 oz. cream cheese, softened
  • 1 c. dried beef cut into small pieces
  • 1 Tbsp. pure horseradish
  • 1 t. celery salt
  • 1/2 t. onion

Mix all ingredients.

Roll in a ball or 2 inch rope

Roll in parsley.


Serve with crackers

Cocktail Beef Meatballs

Marcy Dyer • Pierce, Colo.

  • 1 lb. Ground Beef
  • 1/2 c. Dry Bread Crumbs
  • 1/3 c. Minced Onion
  • 1/4 c. Milk
  • 1 Egg
  • 1 Tbsp. Parsley
  • 1 t. Salt
  • 1/8 t. Pepper
  • 1/2 t. Worcestershire Sauce
  • 1/4 c. Shortening
  • 1 (12 oz) bottle Chili Sauce
  • 1 (10 oz) jar Grape Jelly

Mix ground beef, crumbs, onion, milk, egg and the next four ingredients.

Gently shape into 1-inch balls.

Melt shortening in large skillet and brown meatballs.

Remove and pour off fat.

Heat chili sauce and jelly in skillet, stirring until jelly is melted.

Add meatballs and stir until thoroughly coated.

Simmer uncovered 30 minutes.

Simmer in jelly 20 minutes.

*You can substitute cocktail sausages for meatballs.

Sausage Queso

Tamra Palmer • Elizabeth, Colo.

  • 1 (32 oz) block Velveeta
  • 1 (4 oz) can Diced Jalapenos
  • 1 (24 oz) jar Picante Sauce
  • 1 lb. pkg. Jimmy Dean Sage Sausage

Cut Velveeta into small cubes.

Place in slow cooker.

Add jalapenos and picante sauce.

In a 10-inch skillet, cook sausage until browned.

Add to slow cooker; do not drain off grease.

Stir all ingredients together.

Turn on high heat and cook for 1 hour.

Stir occasionally until all cheese is melted.

Fried Mozzarella Sticks

Sharon Raasch • Imperial, Neb.

  • 1 lb. Mozzarella Cheese
  • 1/2 c. All-purpose Flour
  • 1/4 t. Salt
  • 1/4 t. Black Pepper
  • 2 Eggs, lightly beaten
  • 1 c. Italian-Seasoned Breadcrumbs
  • Vegetable Oil

Cut mozzarella into 18 (3-1/2-inch by 1/2-inch) sticks.

Combine flour, salt and pepper.

Dip cheese sticks into egg.

Dredge in flour mixture.

Dip again in egg.

Roll in breadcrumbs.

Press firmly so crumbs adhere.

Place on wax paper and chill 30 minutes.

Pour oil to a depth of 1-inch into a large heavy skillet.

Heat to 350 degrees.

Fry cheese sticks until golden.

Drain on paper towels.

Serve immediately.

Sriracha Veggie-Cheese Balls and Sauce

JK Chappell • Gering, Neb.

  • 2 c. Frozen Chopped Broccoli, thawed, squeezed to drain
  • 2 c. Colby-Monterey Jack Cheese Blend, shredded
  • 1 c. Biscuit Mix
  • 1 Egg
  • 1 Tbsp. Red Bell Pepper, finely chopped
  • 1 t. Garlic Salt
  • 1 to 2 t. Sriracha Sauce

Dipping Sauce

  • 1/2 c. Sour Cream
  • 2 t. Sriracha Sauce
  • 2 Tbsp. Green Onions, sliced
  • 2 Tbsp. Red Bell Pepper, finely chopped

Heat oven to 350 degrees.

Spray or grease bottom and sides of 15-by-10-by-1-inch pan.

In a large bowl, stir together veggie-cheese ball ingredients.

Slightly wet hands with water for easier rolling.

Shape mixture into 1-inch balls.

Place in pan.

Bake 20 to 25 minutes or until golden brown.

Meanwhile, in a small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan.

Serve warm with sauce for dipping.