Mesa Grill Cheese Dip

5 pounds white cheese melt

1 1/2 quarts milk

15 ounces canned diced green peppers

8 ounces finely chopped onions

3 ounces white pepper

2 ounces finely chopped cilantro

2 tablespoons finely diced jalapeño

1 tablespoons cumin

The ingredients should be cooked in a double boiler (or a crockpot will do) until melted through. Then add more milk and stir until it reaches the desired consistency.

James Snyder, the most recent general manager, told ArkansasOnline the white cheese melt in the recipe can be substituted with Kraft Velveeta Queso Blanco. He said the cheese melt has been used for 15 years to save money, though the original recipe likely called for specific kinds of cheese.

Southwestern Beans

1 16-oz. pkg. dried pinto beans
6 C. water
1 meaty ham bone
2 med. onions, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 10-oz. can tomatoes with chilies, chopped and undrained
2 tsp. brown sugar
1 tsp. salt
1 tsp. chili powder
1 tsp. dried whole basil
1 tsp. dried whole oregano
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. dried whole thyme
1/2 tsp. dry mustard
Dash ground red pepper
2 bay leaves

Sort and wash beans; place in a Dutch oven. Cover with water 2″ above beans, and bring to a boil; cover and cook 2 minutes. Remove from heat, and let stand 1 hour. Drain beans, and return to Dutch oven. Add 6 cups water, ham bone, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender. Remove ham hock and bay leaves. Cut ham from hock; chop. Return ham to beans. Yield: 8 servings.

Dad’s Pasta Salad

1 lb Shell Macaroni
1 lb Deli Turkey
1 lb Deli Ham
2-3 Ribs of Celery
1/2 Onion (Green Onion can be substituted)
20 oz Can of Pineapple Tidbits (Drain liquid, reserve for other use)
2 Hard-boiled eggs, diced
2 8oz containers of vanilla yogurt
1/2-3/4 cup of mayo
1 cup cubed cheddar cheese (more or less to taste)

Boil pasta, add everything together, eat.

 

Almost White Castle Dip

1  1/2 lbs. ground beef
1 pkg. dry onion soup mix
1 can mushroom soup
1 lb. Velveeta cheese (opt.)
Butter
1 lg. onion, chopped
package of Dinner Rolls

Brown onion in butter sauce. Combine soups and ground beef, make into small patties. Fry in browned onion/butter sauce. Serve on “bun” (ie dinner roll). (Or brown onion in butter sauce then brown ground beef and drain grease. Add both soups and cheese. Heat until cheese is melted. Spread over buns.)