Corn & Black Bean Salsa – Bengie Foley

1 large jar Garlic Lime Salsa – Walmart Great Value Brand

1 can Black Beans – rinsed and drained

1 can Corn – rinsed and drained

2 cups Fiesta Blend shredded cheese – Walmart Great Value Brand

Combine all ingredients and chill 4 hours or overnight

Serve with chips

Great as a side salad, filling for tacos or quesadillas or topping for grilled fish or chicken

 

 

 

 

 

Guacamole

 

2 Avocados – mashed

2 Romo Tomatos – diced

1/4 Cup Purple Onion – finely diced

1 Jalepeno Pepper – finely diced

1 TBLS chopped Garlic

1 Lime – juiced

1 TBLS Fresh Cilantro – chopped

1/4 Cup Sour Cream -optional

Salt and Pepper to taste

 

Mix all ingredients and chill for 2 hours before serving

Buffalo Chicken Dip -Jeff Knapp

3/4 cup finely chopped celery

3/4 cup finely chopped onion

16 oz cream cheese

5 oz hot sauce-NOT Tabasco

2 large cans of chicken, well drained

1 cup ranch dressing

2 cups shredded cheddar cheese

In a saucepan, mix celery, onion, cream cheese, hot sauce and chicken. Cook long enough to melt ingredients together well. Remove from heat and add dressing and cheddar cheese. Mix well. Bake for about 30 minutes or until hot. Serve with crackers or chips.

 

 

 

Stromboli

Bob’s Pizza Pantry was family owned and operated with an ideal location on Railroad Ave. in downtown New Albany during the late ’70’s. This family restaurant / teenage hang-out was New Albany’s best.  It was the Vanelli’s of New Albany.  Unable to compete with the arrival of Pizza Hut it was short lived but is well remembered among it’s many patrons.

My favorite menu item was the Stromboli and being friends with the family – Together we share and hope you enjoy!

Pizza Pantry Stromboli Sandwich

6 – Hoagie Buns – cut in half lengthwise

1/2 lb ground chuck – cooked, crumbled and drained

1/2 lb Italian or breakfast sausage – cooked, crumbled and drained

1 – onion – finely diced

Salt to taste

Pepper to taste

Italian seasoning to taste

1 small jar pizza sauce

8 oz. Mozzarella cheese

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Combine meats

Season to taste

Spoon equal parts of meat on bottom half of each bun

Spoon pizza sauce on top of meat

Add diced onion

Sprinkle cheese on the other half of the bun

Bake 400 – open face style – for 5 – 10 minutes until cheese is bubbly

Put sandwich together – drizzle with melted butter – sprinkle with garlic salt

Cut in half

The Pizza Pantry served these delicious sandwiches with a pickle spear and Ruffles Potato Chips

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Bob’s Pizza Pantry                                    

 

 

Mini Calzone Appetizers

 

1 lb Italian sausage – cooked, crumbled and drained

1 small jar pizza sauce

8 oz shredded mozzarella cheese

2 cans biscuits – each rolled into flat circles

Spoon equal portions of sausage on 1/2 of each biscuit circle

Pour on equal portions of pizza sauce on to meat

Sprinkle on Mozzarella cheese

Fold other half over – crimping to seal

Make 2 small slits on each top

Bake 375 – 10 – 15 minutes

 

 

 

 

 

 

Tortilla Rollups

1 – 8 oz pk cream cheese

1 – 8 oz pk shredded cheddar

1 – 16 oz can refried beans

1 – 2 oz jar pimiento

1 – 4.5 can chopped ripe olives

1 – 4.5 can green chilis

1 – 1 oz pk ranch dressing mix

1 – 8 pk lg flour tortillas

Mix in food processor until smooth – cream cheese, cheddar cheese and refried beans

Add pimiento, olives, chilis and ranch mix

Spread mixture evenly on tortillas

Roll up jelly roll style

Wrap in plastic wrap

Chill at least 4 hours or over night

Slice and serve

Makes 25 – 30

BBQ Nachos

Tortilla Chips

Pulled Pork or chicken

Refried Beans – homemade

BBQ sauce

Pepper Jack Cheese Sauce

BBQ Rub

Sour Cream w/Cilantro

Jalapeno Pepper Slices

Black Olive Slices

Green Onion Slices

Spread chips on platter

Heat and layer meat, beans, bbq sauce and cheese

Sprinkle with bbq rub

Garnish with sour cream, peppers, olives and onions

 

 

Mexican Cheesecake

2 (8 oz.) pkg cream cheese, softened

1 (3 oz.) pkg cream cheese, softened

2 eggs

10 oz. shredded Pepper Jack cheese

1 (4 1/2 oz.) can chopped green chilies, drained

2 tablespoons chili powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1 c. sour cream

1 c. salsa

1/4 c. pitted ripe olive slices

Preheat oven to 325 degrees.

Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer. Add shredded cheese, chilies and seasonings; pour into greased 9 inch springform pan. Bake 30 – 40 minutes. Loosen cake from rim of pan, cool before removing rim of pan, chill. Just before serving, top with sour cream, and spoon part of salsa onto center; surround salsa with sliced black olives and spoon remaining salsa around edge. Serve with Frito Scoops.

 

 

 

 

 

BBQ Shrimp

1 lb butter

1 lg bottle Italian dressing

1 small can black pepper

5 lbs medium shrimp – raw shell on

2 lemons – halved

 

Melt butter in a large iron skillet

Add Italian dressing and pepper and cook until heated

Add shrimp

Squeeze lemon juice over shrimp and toss in the lemon

Saute over medium heat until shrimp are opaque

Do NOT over cook!

Have plenty of french bread for soppin’