Italian Roast Beef Sandwiches

Ingredients:
1 pound roast (lean)
1 16 oz. can of beef broth
1 package Italian Parmesan dip mix
1 t. salt
1 small onion thinly sliced
1 medium green bell pepper thinly sliced
French rolls

Place roast in crockpot, add all ingredients. Cook on high for 8 hours. Then on low for 2-4 hours or until meat is tender and shredded. Serve on french rolls.

Meatloaf

Ingredients:
2 1/2 pounds ground chuck
1 cup fresh bread crumbs
1 package Onion & Chives Dip Mix (See substitutions)
2 lightly beaten eggs
1/2 cup milk

Mix all ingredients together and bake in a loaf pan for 1 hour and 45 minutes at 350 degrees. Pour off any grease as it accumultes. Top with Ketchup the last 15 minutes if desired.

Substitute other dip mixes such as Garlic, Chipotle, Italian Parmesan, Onion & Bacon or Fiesta Dip for a unique main dish.

Mexican Lasagna

Ingredients:
1 lg. bag taco chips
1 (15 oz.) can tomato sauce
1 med. onion, chopped
3 T. olive oil
1 lb. Monterey Jack cheese, grated
2 lbs. ground beef, lean
16 oz. sour cream
1 package Fiesta Dip or Green Chile dip mix
1 pt. small curd cottage cheese
1 (6 oz.) can chopped ripe olives

Cook beef, onion in oil. Add tomato sauce. Simmer 10 minutes. In a bowl combine sour cream, dip mix, cottage cheese and olives. Bake in 9 x 13 x 2 inch pan. Layer bottom with taco chips, crushed. Next add half the meat mixture, then pour the cheese mixture on top. Next, add layer of Monterey Jack cheese. Add remaining meat mixture. Cover with foil. Bake at 350 degrees for 1 hour. Let stand 10 minutes before cutting.

Slow-cooked Fiesta Swiss Steak

Ingredients:
2 T. oil
2 1/2 to 3 lbs. meat
3 lg. carrots, diced
3 lg. stalks celery, diced
1 med. or lg. onion, diced
1 green pepper, diced
1 package Fiesta Dip mix
Water
1 qt. tomatoes, crushed

Topping:
1 T. butter
1/2 cup chopped peanuts
2 T. parmesan cheese

Combine cabbage, cauliflower, celery, onion and bell pepper. In separate bowl, mix sour cream, mayonnaise, vinegar, cucumber red onion dip mix and sugar, let sit in refrigerator for 30 minuts. Toss cabbage mixture with dressing mixture when ready to serve. Make topping by melting butter in small fry pan, then add peanuts to coat. Remove from heat, cool slightly & add parmesan cheese. Sprinkle over coleslaw and serve.

Cheesy Potatoes

Ingredients:
1 large package frozen hash brown potatoes (any type)
1 package Onion & Chive Dip Mix
8 oz. sour cream
1 can cream of chicken soup
2 cups grated cheddar cheese

Mix all together and put into a casserole dish.
Top with buttered corn flake crumbs (if desired).
Bake covered for 1 and a half hours in a 325 degree oven.
Uncover the last 10 minutes.

Cucumber Coleslaw

Ingredients:
2 cups shredded red cabbage
2 cups shredded green cabbage
1 c. cauliflower, chopped
1 c. celery, chopped
1 package cucumber red onion dip mix
8 oz. sour cream
8 oz. mayonnaise
1 T. wine vinegar
1 T. sugar
1/2 c. green onion, chopped
1/4 c. green pepper, chopped

Mix all together and put into a casserole dish.
Top with buttered corn flake crumbs (if desired).
Bake covered for 1 and a half hours in a 325 degree oven.
Uncover the last 10 minutes.

Cucumber Potato Salad

Ingredients:
2 pounds cooked potatoes, diced
1 onion, diced
1/2 c. celery, diced
1/2 c. radishes, diced
4 hard boiled eggs
1 c. sour cream
1/2 c. mayonnaise
1 package cucumber red onion dip mix
2 T. mustard

Combine first 4 ingredients in a large bowl. Then in a smaller bowl, cut up boiled eggs. Stir in sour cream, mayonnaise, cucumber red onion dip mix and mustard. Then add this mixture to the large bowl and mix well.

Mashed Potato Casserole

Ingredients:
2 cups shredded red cabbage
4-5 cups hot or cold mashed potatoes
1 package onion & chive mix
1 8 oz. cream cheese
2 eggs
2 T. flour
1 T. butter

Mix potatoes with the rest of the ingredients until fluffy. Spoon into a casserole dish. Bake 300 degrees for 35 minutes.

Fiesta Beans & Rice

Ingredients:
Vegetable spray (Pam)
1 med. onion, chopped
2 minced garlic cloves
1 (16 oz.) can pinto beans, rinsed
and drained
1 (14 1/2 oz.) can stewed tomatoes,
undrained
1 (8 oz.) can whole tomatoes, undrained, chopped
1 package Fiesta Dip mix
1/2 tsp. salt
2 1/4 c. rice
1/2 c. green pepper, chopped

Spray non-stick pan with Pam. Saute onion and garlic until tender, 2 minutes. Stir in beans, tomatoes, Mexi-Dip and garlic salt. Bring to boil. Reduce heat and simmer 5 minutes. Stir in green pepper. Simmer 5 minutes. Cook rice. Place rice on plate. Pour bean mixture on top.

Spinach - Artichoke Casserole

Ingredients:
3 pkg. frozen chopped spinach
1 pkg. frozen artichoke hearts
1 jar marinated artichoke hearts
1 (8 oz.) cream cheese
1/3 c. butter
1/3 to 1/2 c. milk
1 package onion & chive dip mix

Beat cream cheese, butter, milk and green onion. Dip mix until creamy. Layer artichoke hearts on bottom of ungreased casserole. Mix 1/2 creamy mix with drained spinach, pour over artichoke hearts. Pour remainder of creamy mix over top. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.