Dips, Dressings, Marinades, and Mixes

1 C pineapple juice 

1/4 C vinegar

2 Tbs soy sauce

4 Tbs corn starch

1/4 C brown sugar

Add all ingredients to a small sauce pan. Cook over medium high heat until thick and clear.

2 (10 ½ oz cans) bean dip or 1 can refried beans mixed with 3 Tbs (1 pkg) taco seasoning mix

3 medium finely diced tomatoes

3 medium size ripe avocados, mashed 

1 bunch of finely chopped green onions

2 Tbs lemon juice 

1 C chopped black olives

½ tsp salt or onion salt 

1 small can green chilies (optional)

1/4 tsp pepper  

shredded cheddar cheese

1 C sour cream 

Doritos or tortilla chips

½ C mayonnaise (optional)

In a 9 X 13-inch pan spread the bean dip or, if using the refried bean and salsa mixture, mix the beans and salsa to a spreading consistency and spread over bottom of pan. In a bowl mash the avocados. Add the lemon juice, salt and pepper. Mix well. Spread over the bean mixture. In another bowl mix sour cream, mayonnaise (optional) and taco seasoning mix. Spread on top of the avocado layer. Top with tomatoes, green onions, olives, green chilies (if desired) and shredded cheddar cheese. Serve with Doritos or tortilla chips. Dip all the way to the bottom.

½ to 1 lb ground beef, browned and drained 

1 pkg taco seasoning

2 15 oz cans diced tomatoes & chilies with liquid 

1 lb Velveeta cheese, cubed

Combine all ingredients in a greased slow cooker. Cover and cook on low heat 3-4 hours or on high 1 ½ hours, stirring every 30 minutes until cheese is melted. Serve with fresh flour tortilla strips or tortilla chips.  Yield: 12-15 servings