Neldas Cheese Salsa Recipes

CHARRED SALSA TWO WAYS

Steps:

• Place a grill pan over medium-high heat and heat for 5 minutes.
• Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
• Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
• Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
• To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.

NELDA'S SAUSAGE AND RICE DRESSING

Steps:

• Cook rice mix according to package directions; set aside. , In a Dutch oven, saute the onion and celery in butter until tender. Stir in the remaining ingredients. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes or until a thermometer reads 160°.

COTIJA CHEESE SALSA

Steps:

• Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
• Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.

CONFETTI CHEESE SALSA

Steps:

• In a large bowl, combine the first six ingredients. Combine the salad dressing and salsa; pour over cheese mixture and toss gently. Serve with chips. Refrigerate leftovers.

FRESH SALSA WITH COTTAGE CHEESE

Steps:

• Chop onions, peppers, cilantro, and tomatoes by hand. Place in a large bowl; stir in garlic and salt.
• Mix in Shamrock Farms Cottage Cheese.

NELDA'S MACARONI AND CHEESE

Steps:

• Start cooking the macaroni.
• In a medium saucepan on medium high heat, melt the butter, then whisk the flour in and, still stirring, let it cook for a few minutes until it starts to thicken. (You may have to turn down the heat a little to keep it from scorching.).
• Start whisking the milk into the butter/flour mixture till combined.
• Still whisking, add in the Velveeta and the sharp cheddar. Keep stirring until all the cheese has melted and the mixture is smooth. Remove from heat. Stir in salt and white pepper to taste. You can also add a few shakes of ground mustard if you like.
• By this time the macaroni should be cooked. Drain the macaroni, put it in whatever dish you're using, then pour the cheese sauce over it and mix.

NELDA'S CHEESE SALSA

Steps:

• Mix the Good Seasons Italian dressing according to package, using the vinegar, water and oil.
• Mix the cheese, onions, tomatoes, black olives, green chilies and cilantro together.
• Pour Good Seasons Italian dressing over all.
• Refrigerate until needed.
• Serve with Wheat Thins or Tortilla chips.
• I use more olives than calls for and just slice or chop up the amount I like.
• To get the full recipe, it is best to use a solid block of cheese.