Recipes

Mexican Salad
from Rosanne Markham

1 head lettuce, shredded 1 15 oz. can kidney beans or black beans, drained 2 medium tomatoes chopped and drained 1 small can chopped green chilis 1 small can sliced olives 1/2 C. shredded cheese

Dressing Blend: 1 large avocado mashed 1/2 C sour cream 2 Tbsp. Italian salad dressing 1 tsp. instant minced onion 3/4 tsp. chili powder 1/4 tsp salt

Top salad with coarsely crushed corn chips

1. Stir together softened cream cheese, 3/4 cup cheese, bell pepper, and parsley. 2. Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Spread 3 tablespoons cream cheese mixture on each rectangle. Roll up, starting at 1 short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle bites with remaining ¼ cup cheese. 3. Bake at 350° for 13 to 15 minutes or until golden brown. Note: To make ahead, place unbaked bites on ungreased baking sheets, and freeze 1 hour or until frozen. Place bites in zip-top plastic freezer bags; store in freezer up to 1 month. Place frozen bites on ungreased baking sheets. Bake at 350° for 15 to 17 minutes or until golden brown.
 * Parmesan Bites--from Melissa Heaton**
 * Ingredients**
 * 1 (8-ounce) package cream cheese, softened
 * 1 cup grated Parmesan cheese, divided
 * 1 small red bell pepper, chopped
 * 1/4 cup fresh parsley, chopped
 * 2 (8-ounce) cans refrigerated crescent dinner rolls
 * Preparation**

Shannon Butler
 * Salvadorean Quesadillas**

Dry Ingredients (mix separately first) 1 1/2 cup Bisquick 1/2 cup rice flour 1/3 cup sugar 3/4 cup parmesan cheese 1 t. baking powder

Wet Ingredients (mix together) 1 cup milk 2 eggs 3/4 stick of butter (softened or melted) 2/3 cup sour cream 1/2 8 oz. cream cheese fold dry ingredients into wet ingredients until mixed; pour into 9x12 pan and sprinkle with sesame seeds before baking; bake at 375 degrees for 25 minutes.