Tag Archives: green onions

Cowboy Beef Dip

1 lb. ground beef
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green pepper
1 can (10 3/4 oz.) nacho cheese soup, undiluted
1/2 cup picante sauce or salsa
1/4 cup sliced ripe olives
1/4 cup (half a small can) chopped green chilies
1/4 tsp dried oregano
1/4 tsp pepper
1/4 cup shredded cheddar cheese
1/4 cup chopped green onions
2 Tbsp. sour cream
Extra chopped sweet peppers
Tortilla Chips for dipping

In a large skillet, cook the beef until meet is no longer pink. Add chopped onions and sweet peppers and cook until tender. Drain. Stir in soup, salsa, ripe olives, chilies, oregano and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally to keep from sticking.

Pour into serving dish and top with shredded cheese, sour cream, green onions and peppers, as desired.

Serve warm with tortilla chips.

Chicken Breast Smothered with Spinach & Mushrooms

3 cups fresh spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon rotisserie chicken seasoning
2 slices provolone cheese, halved

In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Sprinkle chicken with seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

Serves 4

Hash Quiche

1 can corned beef hash
1 cup shredded Swiss cheese
1 tsp. celery salt
¼ cup chopped green onions
4 eggs
1 cup milk
½ cup biscuit mix

Combine has and one egg. Mix well and press into lightly greased 9: pie pan (quiche dish) to form crust. Sprinkle celery salt, cheese and half of green onions into hash crust. Mix remaining eggs and biscuit mix until smooth. Blend in mile and pour over all. Sprinkle with remaining green onions. Bake at 375 for 35-40 minutes. Let stand 5 minutes before cutting.

Recipe submitted by Cande.

Chicken Chalupas

16 oz. grated Monterrey Jack Cheese
16 oz. grated sharp Cheddar Cheese
1-2 bunches Green Onions, chopped
2 cans Cream of Chicken Soup
1 (4 oz.) can chopped Green Chilies
1 pint Sour Cream
1 cup sliced Black Olives
4 lg. Chicken Breasts, boiled, skinned, boned and cut into one inch pieces
12 6″ Flour Tortillas

Combine cheeses, reserve half for topping and half for filling. Divide green onions in two equal portions. In bowl, mix half the cheese, half the onions, soup, chilies, sour cream and olives. Set aside 1 1/2 cups of this mixture for topping. Add chicken to the remainder of the filling and mix well. Put 3 heaping Tbsp. of filling on each tortilla and roll. Place tortillas seam side down in a lightly oiled baking dish. Arrange tortillas in a single layer (use a second baking dish if necessary). Spread reserved topping mixture over tortillas. Cover with remaining cheeses and onions. Refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.

– From Nana’s Recipe Collection

Fumi Salad

This recipe was given to Kim from her pastor’s wife, Lori.

1 bag shredded cabbage
2 pkgs. Oriental Ramen Noodles, crushed (reserve seasoning packets for dressing)
1 bunch green onions, chopped
1 small bag sunflower seeds

Dressing:
1/2 cup sugar
1/2 cup olive oil
1/3 cup cider vinegar

Mix oil, vinegar, and packages of seasoning ahead of time and chill. Just before serving, toss cabbage, noodles, onions and sunflower seeds with the dressing.

BLT Spread

1 cup mayonnaise
2 (8-oz.) packages cream cheese, softened
1 1/2 tsp. coarsely ground pepper
1 cup shredded lettuce
7 slices bacon, cooked & crumbled
1/2 cup chopped tomato
1/4 cup chopped green onions
3 oz. (3/4 cup) cheddar cheese, shredded
Crackers

Combine mayonnaise, cream cheese and pepper in small bowl. Beat at medium speed, scraping bowl often, until smooth.

Spread mayonnaise mixture onto bottom of 9-inch round serving dish. Top with lettuce, bacon, tomato, green onions and cheese. Serve with crackers.

Beef & Onion Cheese Ball

2 2½ oz. pkgs. corned beef *
3 8 oz. pkgs. Cream cheese
1 bunch green onions, chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. A-1 Sauce
1 Tbsp. Accent
Garlic Salt to taste

Chop one pkg. of corned beef. Mix with cream cheese, chopped onions, Worcestershire sauce, A-1, Accent and garlic salt.

Chop remaining pkg. of corned beef. Roll cheese ball in beef to cover outside. Refrigerate. Allow to stand at room temp. a while before serving for better dipping.

* Use the deli-sliced corned beef found in the deli meat section of the grocery store (near the bologna). Common brands are Carl Buddig and Land ‘O Frost. Do not use canned corned beef.

Recipe from Shauna

Baked Crab Rangoon

4 oz. cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, finely chopped
12 won ton wrappers

Preheat oven to 350°F. Spray 12 (2-1/2-inch) muffin cups with cooking spray.

Mix cream cheese, mayo, crabmeat and onions. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.

Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve.