Contributor:  Miriam Roberts
CC Original

Place in skillet:

1 lb ground beef
1/2 clove garlic
3/4 cup chopped onion (dry may be substituted)
1/2 cup chopped green pepper

Cook until meet is lightly browned and onion is tender.  Drain off grease.  Stir in:

8 oz. tomato sauce
1/2 cup ketchup
1 tsp sugar
3/4 tsp ground oregano
1 tsp salt
1/4 tsp pepper

Cover and simmer gently for 10 minutes.  Add:

8 oz softened cream cheese
1/3 cup grated Parmesan cheese

Heat until cream cheese is melted and well-combined.  Serve warm with nacho chips.  Makes 3 cups.

Printable Version

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Mash 2 ripe avocados.  Blend in:

1 chopped tomato
1/4 cup grated onion
1/2 teaspoon seasoned salt
1 tablespoon lemon juice

Makes 2 1/2 cups.

Note:  I don’t use that much onion.  Add only to taste.

Printable Version

The post Guacamole appeared first on The Cowley Cookbook.