Saturday, November 13, 2010

Congratulations - Ellen Busch, Winner of $100 dollar gift certificate to Cantina Laredo

Submitted by Janice Brown

1/2 stick butter

4 T flour

1 t paprika

1 t chili powder

1 t ketchup

1/2 t dry mustard

1/2 t cumin

1/2 t pepper sauce

2 cups milk

1/2 lb Velveeta cheese

1/2 t red pepper

1/2 t garlic powder

Melt butter in a sauce pan then mix in flour; cook 1 minute until paste-like.

Add in paprika - pepper sauce ingredients; mix thoroughly.

Add in rest of the ingredients; cook together until thick; stir constantly so it does not burn.

Janice Brown
Conway, AR

Queso Dip

Submitted by Ellen Busch - Winner Selected by Cantina Laredo


2 tablespoons vegetable oil

1 cup chopped yellow onion

1 teaspoon Mexican chili powder

1 cup chopped seeded tomato

2 teaspoons minced garlic

8 ounces white Cheddar cheese (1/2 pound), shredded (about 2 cups)

8 ounces Monterey Jack cheese (1/2 pound), shredded (about 2 cups)

1 10 oz cup canned, chopped mild or hot green chiles

3 tablespoons sour cream

2 tablespoons chopped fresh cilantro

1 teaspoon ground white pepper

1/4 teaspoon salt

Cooking Directions:

Heat the vegetable oil in a medium saucepan over medium heat until hot.

Add the onion and chili powder and cook, stirring, until soft.

Stir in the tomato and garlic and cook, stirring, for another 2 minutes.

Reduce the heat to medium-low and add the cheeses and chiles. Cook, stirring constantly, until the cheese melts, about 2 minutes.

Stir in the sour cream, cilantro, white pepper, and salt.

Serve with your favorite tortilla chips.

Ellen Busch

Submitted by Lynann Papan
6 8-oz blocks of cream cheese

8 oz of shredded Monterey jack cheese

2 cans Rotel

1 lb of spicy ground sausage

1 lb of regular ground sausage

(Sometimes I use taco meat instead of sausage.)

Brown the sausage. Add the cheeses and melt. Add the Rotel. Heat for 20 minutes or so. Serve with tortilla chips. It is YUMMY!


Lynann Papan

Submitted by Tommie Parker
Monterey Jack cheese-2cups shredded

Chedder Cheese- 1 cup shredded

1clove garlic-chopped

1teaspoon oregano(I like more)

1teaspoon cumin (I like more)

1/2 teaspoon paprika

1pepper-chopped (your choice of pepper)

1tablespoon olive oil

1 tablespoon unsalted butter

1/2 teaspoon basil

1 cup diced tomatoes in juice (16 oz)

Melt butter & oil in large pan, low-medium heat, add the garlic, pepper,add the tomatoes, herbs, cheeses. Heat slowly, melt & mix ingredients. Top with chopped tomatoes, shallots, capers & sunflower seeds. Serve with favorite chips, crackers, tortillas.

Tommie Parker

Submitted by Kevin Hamman
1/2 stick butter

4 Tbsp flour

1 tsp paprika

1 tsp chili powder

1 tsp cumin powder

1 tsp pepper sauce

1 tsp cayenne pepper

1/2 tsp garlic

1 Tbsp ketchup

dash of tabasco sauce

2 cups milk

1/2 pound American Cheese

Melt the butter and then mix in flour. Add remaining ingredients and mix then add cheese and melt. Enjoy!

Kevin Hamman

Submitted by Elizabeth Kellett
1 lb Velvetta cheese chopped into small squares 1can Rotel 1can Rotel blended in a blender to juice consistency Cumin powder to taste

In a large bowl mix first 3 ingredients together and microwave 3-4 minutes at a time stirring in between. Melt completely and add cumin powder to taste. Stir well and serve hot with tortilla chips. Yum

Simple but a family favorite.

Elizabeth Kellett

Submitted by Mitch
2 cans of rotel

1 packet of dry taco seasoning

1 block of mexican velveeta cheese

1/2 pound of hamburger meat

Slice cheese into cubes. Combine the 2 cans of rotel (with juice for extra kick) with the cheese in a microwaveable bowl. Microwave the cheese/rotel mixture for 2 minutes, then stir. Repeat the process until cheese is all melted. Brown hamburger meat and drain grease. Add in the dry taco seasoning along with a half cup of water. Place the cooked seasoned hamburger meat in the melted cheese. Done!

*Diced habaneros can be added to the dip to give it a super kick!

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