Quick and easy Nacho Cheese dip for a tasty snack or as a side dish with you summer picnic. This recipe originates from New Mexico where I lived for a short while many years ago. Nice place to visit but I was not crazy about living in New Mexico as I like to be surrounded by lots of green grass and trees! Sorry, don’t meat to offend anyone… just my opinion.

Ingredients:

• 1 pound ground beef
• 8 oz. Velveeta Cheese
• 1 can Cream of Mushroom Soup
• 16 oz. Picante Sauce (Medium)
• 1/4 C milk
• Tostido Corn Chips

Do this:
Brown the ground beef in a large saucepan on medium-high heat. Once browned, lower heat and add cubed Velveeta cheese stirring until melted. Add cream of mushroom soup (undiluted) to meat mixture and stir to combine. Now add the Picante sauce and the milk. Bring to a slow simmer for a few minutes and serve with corn chips. I like to pour the dip on my chips or you may place the hot dip in a bowl.

Brown the ground beef in a large saucepan on medium-high heat.

Lower heat then add 8 oz. cubed Velveeta cheese and add to ground beef. Stir until melted.

Stir in undiluted Cream of Mushroom soup, picante sauce and milk. Simmer for a few minutes and serve with corn chips.

 
My sister-in-law Camilla makes this pasta sauce each time we are visiting her in Sweden and usually on a day when we’ve been busy shopping and need a quick meal for the hungry family. This only takes 30 minute to make and tonight I decided to change it a bit by adding some chicken and omitting the peas. I am giving you both her recipe and the version I made tonight for our supper. This sauce is just wonderful! Try it – you will love it!

*Camilla’s Recipe:
5 servings

Ingredients:

• 1/2 pound bacon
• 1 leek, quartered and sliced
• 1 C creme fraiche
• 1 C milk
• 1/2 C frozen peas
• pasta
• salt/pepper to taste

Greasy Pot Recipe:
 5 servings

Ingredients:

• 1/2 pound bacon
• 1 boneless chicken breast
• 1 leek, quartered and sliced
• 1 C creme fraiche (or whipping cream)
• 1 C milk
• pasta
• salt/pepper to taste

Do this:

Cut bacon and chicken into small pieces. Brown the bacon until crispy and place in a bowl. Sauté leek in the bacon grease until translucent and place in bowl with the browned bacon. Pour bacon grease into heated dutch oven and brown the chicken pieces. When chicken has browned, add the bacon, leeks, creme fraiche, and milk. Salt & pepper to taste. Simmer for 10 minutes to incorporate flavors and thicken slighty with Wondra Flour. The sauce will get thicker after it is poured onto the pasta.
Start boiling the pasta when all sauce ingredients are simmering.

*Follow the same procedure with Camilla’s recipe omitting the chicken and add the frozen peas to the sauce.

Cut bacon into small pieces and brown in frying pan. Remove from grease and place in bowl

Slice and quarter leek 

Sauté chopped leeks in bacon grease until translucent. Place in bowl with browned bacon 

Leeks and bacon in bowl 

Cut boneless chicken breasts into small pieces and brown in bacon grease

Add the leeks and bacon to the browned chicken

Simmer for 10 minutes after adding the creme fraiche and milk. Thicken slightly with Wondra flour and serve on pasta

Rullader is simply browned small rolled pork and is extremely delicious in my opinion (and the family) but what made it really special was the sauce that was just full of flavor. This was our Sunday dinner today along with Crash Hot Potatoes from The Pioneer Woman’s website and a simple fresh fruit salad of watermelon, cantaloupe melon and grapes.

Ingredients:
Makes 20 rullader, serves 5-6

• 2 1/2 lb. bonless pork roast
• salt/pepper

Sauce:

• 1 onion, chopped
• 1 T karo syrup
• 1 T bouillion (Better Than Bouillion)
• 1/4 C red wine
• 2 C water
• 1 tsp black pepper

Do this:

Cut pork into 1/4″ slices cutting across the meat. Pound with a meat tenderizer on both side of each peice. Roll tightly securing with 2 toothpicks and brown both sides in oil until dark brown. Place browned rullader on platter and cover to keep warm while you make the sauce. Reserve any oil and browned bits in the pan and saute the onions until translucent. Drizzle onions with Karo syrup and let boil for a couple of minutes then add the rest of the ingredients and simmer for 10 minutes to evaporate the wine’s alcohol adding more water as necessary. Thicken sauce with a tablespoon of flour (Wondra) and pour over rullader. 
Cut pork into 1.4″ slices and pound both sides with meat tenderizer

Roll each slice and secure with 2 toothpicks

Brown the rolled meat in oil until well browned on both sides

Pour sauce over browned rullader

Crash Hot Potatoes

Fruit salad