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Walking Tacos • 1 lb. ground beef • 1 envelope reduced sodium chili seasoning mix • ¼ tsp. pepper • 1 can (10 oz.) diced tomatoes and green chiles • 1 can (15 oz.) ranch style beans • 5 packages (1 oz. each) corn chips • shredded cheddar cheese, sour cream and sliced green onions In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally. Just before serving, cut open corn chip bags. Add beef mixture and toppings. Dill Pickle Pasta Salad with Creamy Dill Dressing • 8 oz. whole wheat rotini • ⅓ cup sour cream • ⅓ cup mayonnaise • 3 Tbsp. pickle juice from the jar • 1 - 3 tsp. hot sauce • ¼ tsp ground pepper • ¼ tsp. salt • ½ cup thinly sliced celery • ½ cup chopped red bell pepper • ½ cup chopped dill pickles • ¼ cup finely chopped red onion • 3 Tbsp. chopped fresh dill Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain and rinse under cold water. Meanwhile, whisk sour cream, mayonnaise, pickle juice, hot sauce to taste, salt, and pepper in a large bowl. Add celery, bell pepper, pickles, onion, dill and cooked pasta. Toss to coat well. Let stand for at least 10 minutes, stirring once or twice before serving. Nutty Pimiento Cheese Balls • 2 oz. creamed cheese, softened • 8 oz. shredded cheddar cheese (about 2 cups) • 8 oz. shredded Monterey jack cheese (about 2 cups) • 3 Tbsp. mayonnaise • 3 Tbsp. drained chopped pimientos • 1 tsp. grated onion • ⅛ tsp. garlic powder • Pinch of salt • Pinch of pepper • 1½ cups finely chopped toasted pecans Process cream cheese in food processor until smooth. Add cheddar, Monterey jack, mayonnaise, pimientos, onion, garlic powder, salt and pepper and pulse to combine. Scrape into a bowl, cover and refrigerate for 30 minutes. Place pecans in a medium bowl. Roll cheese mixture into 1-inch balls and coat each ball evenly with pecans. Serve the cheese balls at room temperature or chilled. 58 • AUGUST 2023
Rueben Pickle Bites • 2½ Tbsp. mayonnaise • 1 Tbsp. ketchup • 1 tsp. prepared horseradish • ½ tsp. Worcestershire sauce • ¼ tsp. onion powder • 1-2 dashes hot sauce • 2 Tbsp. butter • 2 medium slices rye bread, crusts trimmed, cut into 18 pieces • 6 small slices pastrami or corned beef, cut into thirds (18 strips) • 2 slices swiss cheese, cut into 18 pieces • 36 sliced kosher dill pickle rounds Combine mayonnaise, ketchup, horseradish, Worcestershire, onion powder and hot sauce in a small bowl. Heat butter in a large skillet over medium high heat until melted. Add bread and cook, flipping once, until golden brown and crispy on both sides, 1 to 2 minutes per side. To assemble bites: onto each of the 18 toothpicks, thread a pickle slice, folded piece of pastrami or corned beef, a piece of bread and piece of cheese. Add ½ tsp. of mayonnaise mixture and finish the skewer with another pickle slice. Spicy Bisquick Sausage Balls • 3 cups all-purpose baking mix (such as Bisquick) • 1 lb. ground pork sausage • 1 (8 oz.) block medium cheddar, shredded • 1 (8 oz.) block pepper jack cheese, shredded • 6 Tbsp. whole mill • 2 Tbsp. grated yellow onion • 2 Tbsp. chopped fresh cilantro • Cooking spray Preheat oven to 350 degrees. Place baking mix, sausage, cheese, milk, onion, and cilantro in a small bowl. Press mixture together with hands until well combined. Shape into 1-inch balls and place 2 inches apart on a lightly greased (with cooking spray) baking sheet. Bake until lightly browned, 20 to 25 minutes. Serve warm. Bacon Wrapped Smokies • 14 slices bacon • 1 (14oz.) package smokies • ¼ cup brown sugar • 2 Tbsp. honey • ¼ tsp. garlic powder • Red pepper flakes (optional) • 42 toothpicks Preheat oven to 400. Line a baking sheet with parchment paper. Cut each piece of bacon into thirds, creating three shorter segments from each piece. Wrap each smokie in one of the short bacon segments. Insert a toothpick all the way through to hold the bacon in place. Transfer to baking sheet. In a small bowl mix brown sugar, honey, and garlic powder. Top each of smokie with ¼ tsp. of the sugar mixture. Sprinkle all of the smokies with red pepper flakes if desired, and transfer to oven until bacon is cooked through (25-30 minutes). Bacon-Pimiento Guacamole • 3 peeled and pitted ripe avocados • 2½ Tbsp. fresh lime juice • ¾ tsp. kosher salt • 14 oz. jar diced pimientos, drained • ¼ cup finely chopped red onion • 6 cooked and crumbled bacon slices • 2 Tbsp. chopped fresh cilantro • Tortilla chips Slow Cooker Grape Jelly Meatballs • 1½ cups grape jelly • 1 cup chili sauce • ½ cup BBQ sauce • 1 tsp. Dijon mustard • 1 tsp. Sriracha chili sauce • ½ tsp. kosher salt • ¼ tsp. black pepper • Cooking spray • 2 lbs. frozen meatballs • 2 Tbsp. finely chopped chives Whisk together grape jelly, chili sauce, barbecue sauce, mustard, Sriracha, salt, and pepper in a medium bowl. Toss to coat. Cover and cook on high until sauce thickens, 2 to 2 ½ hours, stirring halfway through. Top with chives and serve immediately. Coarsely mash avocados and mix with lime juice and kosher salt. Fold in pimientos, onion, bacon and cilantro. Serve with tortilla chips. Hometown CLINTON • 59
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V93 / 823 Clinton Christian Academy
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