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FareShare Gazette -- July 2012 Recipes

This FareShare Gazette -- July 2012 Recipes recipe uses Reduced Fat Pepper Jack Cheese Cubed, Low Fat Cream Cheese At Room Temperature, Parmesan Cheese, Canned Black Beans Rinsed And Drained, and Cayenne Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 8 oz
• 8 oz
• 1/2 cup
• 3/4 cup
• 2 tsp
• 1 tsp
• 2 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place cheeses in 1 1/2-quart slow cooker, cover and cook until cheeses are melted, about 30 minutes.

2. 2

   Mix in remaining ingredients, except dippers, cover and cook until hot, 1 to 1 1/2 hours.

3. 3

   Variation: Omit chopped green chile, cayenne and hot sauce. Add 1/4 pound

4. 4

   Publication: 1,001 Best Slow-Cooker Recipes

5. 5

   Exported from A Cook's Books - Recipe Management for Macintosh.

6. 6

   Top off each glass with ice, and soda water. Stir with a cocktail spoon and enjoy.

7. 7

   Place the bacon, broccoli, cauliflower and onions in a large salad bowl.

8. 8

   In a small bowl, whisk the sugar, vinegar and Dijon mustard.

9. 9

   Slowly drizzle in the oil, whisking to make an emulsion.

10. 10

    Mix in the mayonnaise and seafood seasoning.

11. 11

    Season with salt and pepper.

12. 12

    Pour the dressing over the vegetables and toss.

13. 13

    Prep Time: 10 min

14. 14

    Inactive Prep Time: 10 min

15. 15

    Cook Time: 5 min