Zesty Franks Ole

Zesty Franks Ole
Zesty Franks Ole

2 teaspoons Pure Wesson Vegetable Oil
2 cloves garlic, minced
1 can (10 oz each) Ro*Tel Diced Tomatoes and Green Chilies, undrained
1 can (16 oz each) Rosarita Vegetarian Refried Beans
1 pkg (12 oz each) Hebrew National Quarter Pound Beef Franks, each cut into 8 slices
1/3 cup chopped fresh cilantro
1/3 cup sliced green onions (1/3 cup = about 3 onions)
Finely chopped jalapeno peppers, optional
1 bag (10 oz) tortilla chips

Heat oil in medium saucepan over medium heat. Add garlic; cook and stir 2 minutes. Stir in tomatoes with chilies, beans and franks. Bring to a boil; reduce heat. Cover; simmer 5 minutes or until hot.

Stir in cilantro, green onions and jalapeno peppers to taste, if desired. Simmer, uncovered 5 minutes or until hot. Transfer mixture serving platter.

Serve with tortilla chips.

Makes: 10 servings (about 1/3 cup dip and 1 ounce chips each)



Kilauea Island Spread

Kilauea Island Spread
Kilauea Island Spread

1 pkg. (1 1/2 oz) blue cheese, crumbled
1 pkg. (8 oz) cream cheese, softened
1/4 cup macadamia nuts, finely chopped
1 tablespoon crystallized ginger, finely chopped
1 can crushed pineapple, well drained (8 oz)

In a small bowl, mix blue cheese and cream cheese until smooth. Stir in nuts, ginger and pineapple.

Serve with mild flavored crackers, like water crackers, chunks of Hawaiian bread or chunks of sweet tender rolls.

Makes 2 cups.