- Half brick of Velveeta cheese
- 4 tablespoons sour cream
- Small can Rotel tomatoes
- Small can Hatch chiles
Place above ingredients in bowl. Microwave until melted, but not overheated. (I check every 20 seconds.) Stir together. Add chili powder and garlic salt to taste. Serve hot with corn chips. If leftovers, microwave cautiously before consuming.
- 2 large eggs
- 1/2 tablespoon sour cream
- Squirt of sriracha sauce
Beat above ingredients together. Add a heavy dusting each of chili powder, garlic salt, onion salt and dry mustard. Fry in medium hot pan with small amount of bacon grease or olive oil. Serve as with any breakfast egg dish.
Wilted spinach and fruit salad
- Six to eight slices of salami
- 1 cup of fresh baby spinach
- 1 apple
- 1 cup of strawberries
- 1/2 cup shredded cheese (jack or some blend)
- 1/2 cup small manzanilla olives
- 1/4 cup pickled jalapenos
- 1/4 cup pickled pepperoncinis
Chop apple and strawberries into small, bite-sized portions.
Slice salami so finely it is almost minced. Fry slowly in a wide pan, being careful not to burn. Once well cooked, add several splashes of olive oil and turn the heat up. Place spinach in pan with salami and olive oil. Cook quickly, turning spinach frequently to coat with salami grease and olive oil. Add a tablespoon or so of rock salt while cooking.
Turn hot spinach and salami shreds out into bowl. Mix in chopped fruit. Add cheese, olives and peppers. (Peppers may be omitted per taste.) Dress very lightly with a favored salad dressing if desired. Serve with spinach still warm.