Posted By: Mama Mangia 
Jul 14  # 1 of 83
Aunt Chilada's Chile Con Queso with Colored Tostada Chips

1 lbs cheddar cheese, shredded
1 lbs Monterey jack cheese, shredded
1 can (27 oz) green chilies, diced
1 cups sour cream
1 cup flour
3 tbsp crushed red peppers
2 tbsp black pepper
tbsp salt
1 cup yellow onion, diced

Combine all ingredients into mixing bowl and mix until well incorporated.

Melt in 350F oven.

Serve with colored tostada chips.
 Posted By: Mama Mangia 
Jul 14  # 2 of 83
Aunt Chilada's Huevos Rancheros

8 to 10 eggs, scrambled
cheese for topping
1 (large size) cans tomatoes
1 (small cans) green chilies, diced
2 lb yellow onions, diced
2 bunches cilantro, chopped
2 cups tomato puree
cup Tabasco sauce
cup vegetable oil

Heat vegetable oil in a medium stock pot.

Add all ingredients except eggs and cheese and bring to a boil.

Pour sauce over scrambled eggs and top with cheese.

Place in oven on low heat until cheese is melted.
 Posted By: Mama Mangia 
Jul 14  # 3 of 83
A&W Chili Dogs

1 Sabrett brand 2 ounce beef frankfurter (7" long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce
1 pound ground chuck
1 six ounce can Hunts tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Making the Chili Dog Sauce:
1. In a 2 qt. saucepan, brown the ground chuck, breaking into very small
pieces. Salt and pepper lightly while cooking. Do not drain the fat.
2. Add the remaining ingredients. Simmer, uncovered, 30−45 minutes until it
thickens. Stir occasionally.
3. Allow to cool, cover, and refrigerate until "Dog−Time". You'll be
microwaving what you need later.

Cooking your A&W Chili Dog
1. Bring a 2 qt. saucepan of water to a rolling boil.
2. Remove the saucepan from the heat, and add the desired number of
frankfurters to the water. Cover and let sit about 10 minutes.
3. After the franks are done, microwave the chili dog sauce until steaming.
(Only microwave what you need, save the rest) Then microwave each hot dog
roll 10 seconds....just enough to warm.
 Posted By: Mama Mangia 
Jul 14  # 4 of 83
McDonald's Filet−O−Fish

1 Van de Camps frozen breaded whitefish patty (or any square whitefish patty − not
extra crisp)
1 small, regular hamburger bun
1/2 slice real American cheese
dash salt

Tartar Sauce:
1/2 cup Miracle Whip
1/4 cup dill relish
2 teaspoons dried minced onion
2 teaspoons milk
1 teaspoon parsley flakes
1/2 teaspoon lemon juice
1/8 teaspoon granulated sugar

Preheat your deep fryer to 375−400 degrees. After its ready, cook frozen fish 3−5
minutes until done.
Remove and add a dash of salt.
Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add
about 1 Tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice american cheese centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and warm in oven's lowest setting for 8−10 minutes.
 Posted By: Mama Mangia 
Jul 14  # 5 of 83
Olive Garden House Dressing

8 ounces Paul Newman's Vinegar and Oil Dressing
1 clove garlic, peeled and minced
1/2 teaspoon Dried basil
1/2 teaspoon Dried oregano
3 packages Sweet and Low −− or
1 tablespoon Sugar

Put ingredients into the bottle of dressing and shake well. Refrigerate 24
hours before using.