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Queso
Mix together
8 oz. cream cheese
1/2 c. finely chopped tomatoes
1/2 of a 4-oz. can of chopped mild green chiles
1/21. chili powder
1/21. garlic powder
Heat over very low flame until just warm. Serve with com chips.
Navy bean soup
Soak overnight, pour off water, and cook in fresh water 1 1/2 c.-dry navy beans until soft; set aside.
Scrub and cut up and boil in a little water two carrots and one green pepper until well done. Puree these to make a broth. Saute, finely chopped, one onion and three large garlic cloves; add to broth. Boil two medium potatoes that have been cut up into little pieces; add to broth. Add beans and enough bean liquid to thin the broth to the desired consistency. Add salt and pepper to taste.
Onion soup
Chop and saute in butter: 8 med. onions, 2 med. cloves of garlic.
Add: 21. soy sauce, 3 c. water, 1 heaping t. parsely flakes, 5 bouillon cubes, salt and pepper to taste, bring to a simmer.
Sprinkle entire top of soup with a layer of grated Parmesan cheese and simmer without stirring for 35 to 45 min. Stir lightly once and simmer uncovered 1 hr.
Stuffed mushrooms
Chop stems of lilb. mushrooms; add 4 T. minced onion, 4 T. grated Parmesan cheese, 1 t. salt, 1/4 t. ground black pepper, 1 T. oil. Mix together and stuff into the caps of the mushrooms. Bake in well-oiled baking dish with a little water, covered at 375 for 10 min.
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