1 lb. ground meat (hamburger or venison), well browned
1 medium onion, chopped
1 pkg. taco seasoning mix
2 c. grated sharp Cheddar cheese
2 pkgs. refrigerated Crescent rolls
Taco "fixings" Brown meat and onion together.
On a lightly greased baking stone or heavy round cookie sheet, separate out triangles, and arrange in a slightly overlapping circle with the wide part towards center (make a wreath) - let the tips (little ends) drape over sides. Arrange meat mixture on top of crescent tolls in a circle; top with cheese; flip little ends over the meat mixture. Bake according to package directions until lightly browned.
1 lb. ground meat (beef or venison)
1 medium onion, chopped
1 brick pasteurized process cheese (like Velveeta®)
1 jar picante sauce or salsa
Brown meat and onion; drain well. Put meat mixture in slow cooker with picante sauce. Melt Velveeta® in microwave, and add to meat mixture. Keep slow cooker on "warm"; serve dip over nacho chips and jalapeno peppers if desired.
Frozen spinach Knorr® vegetable soup mix
6 oz. low-fat sour cream
2/3 c. light mayonnaise
1 large sourdough loaf, hollowed out
Drain thawed spinach in a colander at least 1 hour before you prepare this recipe. Use kitchen shears to snip up spinach more finely. In a medium-sized bowl, mix all ingredients. Serve in a bowl or a hollowed-out large sourdough loaf. Cube sourdough bread and toast it in 350 oven until brown. Serve spinach dip with crackers and cubed sourdough bread.
The Big Sandwich!
Assorted sliced deli meats
Assorted sliced cheeses
Oil (preferably olive oil) & vinegar
Salt & pepper
Thinly sliced tomatoes
Thinly sliced green peppers
Thinly sliced red onions
Pickled green peppers (or pepperchini's), drained
Thinly sliced Soft cream cheese with garlic and chives
1 large loaf of round Shepherd’s Bread (or other crusty bread)
Cut a slice at the top not very deep into the bread and remove the insides of the bread leaving it hollow. Spread cream cheese spread on sides and bottom, covering well. This will help seal the bread’s freshness. Start constructing your sandwich with a layer of cheese being sure to cover the entire bottom of the bread going around in a circle.
The first layer of cheese should come up sides a little. Follow with a layer of each type of meat. After the meat layers add the tomato and onion, then sprinkle with oil and vinegar and salt and pepper; add some sliced pickled peppers. Repeat the process, ending with a layer of cheese. Be sure to press down all layers well: you want this sandwich to be very compact.
Be sure to fill the bread completely to the top. Spread cream cheese spread on the inside of the bread top you cut off. Place top of bread back onto sandwich, being sure to align it so it looks like it was never cut off. Wrap tightly with plastic wrap and refrigerate for at least 1 hour before serving. To serve, cut like a pie into wedges.
Serves 8 (can serve more or less depending on the size of your bread).