2 cans diced tomatoes, drained
1 can black beans, drained
1 14-oz can corn, drained
1 small red onion, chopped
½ bunch cilantro, chopped
¼ cup red wine vinegar
Salt & pepper, to taste


Mix all ingredients together. Refrigerate 30 minutes, then serve. If preparing ahead of time, mix all ingredients except the red wine vinegar. Mix in vinegar 30 minutes before serving.

Serve with Scoops tortilla chips so you can easily pick up the chunks.


Friend

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers
1/4 cup butter or margarine
1 Tbsp Worcestershire sauce
1-1/4 tsp seasoned salt
2-3 tsp red pepper sauce


Oven Directions: Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and crackers; set aside. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.


24 servings (1/2 cup each)


Chex

6 large eggs
1/4 cup mayonnaise
1 tsp Dijon mustard
1/8 tsp cayenne


Cover eggs with cold water by 1-1/2 inches in a 3-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water to stop cooking and let stand 5 minutes. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, and cayenne and stir with fork until smooth, then season with salt and pepper. Fill pastry bag with yolk mixture and pipe into egg whites.


6 hors d'oeuvre servings


Epicurious

6-oz. jar marinated artichoke hearts, drained & coarsely chopped
9-11 oz. pkg. frozen creamed spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 clove garlic, pressed
1/2 cup Parmesan cheese (2 oz.), freshly grated
Diced red bell pepper (optional)


Preheat oven to 375˚F. Coarsely chop artichokes using Food Chopper; place in Small Batter Bowl. Add spinach, mayonnaise and sour cream.

Press garlic into batter bowl using Garlic Press. Grate Parmesan cheese into batter bowl using Deluxe Cheese Grater; mix well. Spoon into Small Oval Baker.

Bake 20-25 minutes or until heated through. Garnish with bell pepper, if desired. Serve with Baked Pita Chips.


16 servings


Pampered Chef, All The Best

8 oz cream cheese, softened
12 pitted kalamata olives, finely chopped
1/4 cup red bell peppers, finely diced
1 garlic clove, pressed
2 Tbsp fresh parsley, snipped


Finely chop olives using Food Chopper. Finely dice bell pepper using Chef's Knife. In Classic Batter Bowl, combine olives, bell pepper, cream cheese, garlic pressed with Garlic Press and parsley; mix well.


12 servings


Pampered Chef, Season's Best-Fall/Winter 2006