Nancy's Delicious & Easy Salsa Dip

2 cups - Sour Cream

1 cup – Green Mountain Gringo Mild Salsa

1 packet – Hidden Valley Ranch Party Dip or Dressing Mix

Combine all ingredients. Chill for 1 hour. Great served with white corn chips or veggies. Enjoy!

Chicken Muenster

4 - Boneless Chicken Breasts

3 - Eggs

Seasoned Bread Crumbs

1 stick - Butter

1 can – Sliced Mushrooms

3/4 cup – Chicken Broth

6 or 7 slices – Muenster Cheese

Cut chicken into 2 inch pieces. Soak in beaten eggs for 1 hour. Remove and roll in seasoned bread crumbs. Saute in butter … it’s best to do this in 2 or 3 batches. Add more butter as needed. Put chicken broth over top. Bake at 350 degrees until cheese is melted, about 25 – 30 minutes. Serves 4.

Romaine Sesame Salad

Dressing:

1 cup – Red Wine Vinegar

2 or 3 cloves – Minced Garlic

2 tbsp – Sugar

1 tsp – Salt

1 1/2 cups – Vegetable or Canola Oil

Salad:

3/4 lb – Bacon, cooked and crumbled

3 heads – Lettuce

1/4 cup – Sesame Seeds

4 oz – Crumbled Bleu Cheese or Gorgonzola

In a food processor or blender, combine red wine vinegar with minced garlic, sugar and salt. While machine is running, slowly add oil. Chill.

Cook bacon. Drain and crumble.

Wash and chop romaine. Toast sesame seeds at 350 degrees for 6-8 minutes (be careful – they “turn” quickly). In a large salad bowl, toss greens with bacon and crumbled bleu cheese. Add dressing to coat. Toss again with sesame seeds and serve immediately.