Warm Spinach Dip - Recipes Qaraqish
- Vegetable cooking spray
- 1 medium onion, chopped (about 1/2 cup)
- 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup Pace® Picante Sauce
- 4 ounces shredded part-skim mozzarella cheese (about 1cup)
- Tortilla chips or fresh vegetables
- Spray
a 2-quart saucepan with the cooking spray and heat over medium heat for
1 minute. Add the onion and cook until it's tender, stirring
occasionally.
- Stir the
spinach and flour in the skillet. Gradually stir the milk in the
skillet. Cook and stir until the mixture boils and thickens. Stir in the
picante sauce and cheese and cook until the cheese is melted. Serve
with the tortilla chips for dipping.
Warm Spinach Dip - Recipes Qaraqish
Mom's Famous Chicken Soup - Recipes Qaraqish
- 3 cups water
- 3 chicken-flavor bouillon cubes
- 1 medium onion, coarsely chopped (about 1 cup)
- 2 medium carrots, cut into 1-inch pieces (about 1 cup)
- 1 medium potato, cut into 1-inch pieces (about 1 cup)
- 1 cup frozen peas
- 1 cup frozen whole kernel corn
- 1 can (26 ounces) Condensed Cream of Chicken Soup
- 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 4 slices American pasteurized process cheese product
- 1 tablespoon Louisiana-style hot sauce (optional)
- Heat
the water, bouillon, onion and carrots in a 4-quart saucepan over
medium-high heat to a boil. Reduce the heat to low. Stir in the potatoes, peas and corn. Cook until the vegetables are tender, stirring
occasionally.
- Stir
in the soup and chicken and cook until the mixture is hot and
bubbling. Add the cheese. Cook and stir until the cheese is melted.
Stir in the hot sauce, if desired
Mom's Famous Chicken Soup - Recipes Qaraqish
- 2 cans (10 3/4 ounces each) Tomato Soup
- 2 cans water
- 8 teaspoons butter, softened
- 8 slices Pepperidge Farm White Calcium Enriched Sliced Sandwich Bread
- 8 slices Kraft Singles (American pasteurized prepared cheese product)
- Heat the soup and water in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
- Spread the butter on the bread slices.
- Place 4
bread slices, butter-side down, into a 12-inch skillet. Top with the
cheese slices and remaining bread slices, butter-side up. Cook over
medium heat until the sandwiches are lightly browned on both sides and
the cheese is melted.
Tomato Soup & Grilled Cheese Sandwich - Recipes Qaraqish
- 1 package (8.5 ounces) corn muffin mix
- 1/2 cup Pace Picante Sauce
- 1/2 cup shredded Cheddar cheese
- Heat the oven to 400°F. Lightly grease an 8-inch square baking pan.
- Prepare the corn muffin mix according to the package directions but do not bake. Spread half the batter in the pan. Top with the picante sauce and cheese. Spread the remaining batter on top.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Picante Cornbread Squares - Recipes Qaraqish
