I found this delicious dip on Pinterest. I served it at a family reunion and the bowl was licked clean. A couple of weeks ago, I hosted Bunco night and made it again. I have already had 5 people request the recipe. It's definitely a keeper. It seriously is so good.
2 cans(11 Oz. Can) Mexicorn, Drained
1 can(4 Oz. Can) Chopped Green Chiles
1 wholeBell Pepper, Chopped
3 wholeGreen Onions, Chopped
2 wholeJalapenos, Chopped (without Seeds)
8 ounces, weightShredded Cheddar Cheese
1 cupSour Cream
Mix all together. Chill in refrigerator until ready to serve. Serve with Fritos.
Why do we add salt to help boil water? At constant pressure under normal conditions, once water reaches boiling point, the water will not get any hotter.
In addition to adding some flavor, adding salt RAISES the boiling temperature so that the water can actually get hotter than 100 degrees C (212F) - and will cook your spaghetti faster.
When slicing a hard boiled egg, try wetting the knife just beforecutting. If that doesn't do the trick, try applying a bit ofcooking spray to the edge. Buy mushrooms before they "open." When stems and caps are attachedsnugly, mushrooms are truly fresh.
Microwave a lemon for 15 seconds and double the juice you getbefore squeezing.
The best way to store fresh celery is to wrap it in aluminumfoil and put it in the refrigerator--it will keep for weeks.
A dampened paper towel or terry cloth brushed downward on a cob ofcorn will remove every strand of corn silk.
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Ground spices really should be replaced every 6 months or so!Unless you know you will use them up fairly quickly, buy a bottlein partnership with a friend and split the contents.You'll each benefit from fresh spices.