Recipes with dressings and sauces

Buffalo Chciken Dip

Buffalo Chicken Dip

2 cups shredded cooked chicken
1 (8 oz.) package cream cheese, softened
1/2 cup FRANK'S

Mexican Stuffed Peppers

4 Medium to large green or red bell peppers
1 ½ lbs. Lean ground beef
1 C. Chopped onion

Roasted Corn Pudding

1/4 C. Buffalo wing sauce
6 ears Fresh corn
3 Tbsp. Butter
1 Onion,

Recipe of the Month: Apricot Mustard Glazed Ham

INGREDIENTS:

3/4 cup apricot preserves
1/3 cup yellow mustard
1/3 cup

Roasted Mushroom Soup

Roasted Mushroom and Fennel Soup with Ranch Cream

1/4 C. (1/2 stick) Unsalted butter cut into small cubes
3/4 C. Heavy cream
1 large Onion

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