Gameday Salsa
Ingredients From our Produce Department: 6 small tomatoes (you may substitute 1 can of whole tomatoes) 1 onion 1 Jalapeño peppper 1 clove of garlic 1 lime 1/2 cup to 3/4 cup cilantro From the grocery aisles: 2 cans diced tomatoes with green chilies From our bulk area: 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon ground cumin Optional: 1 lemon Shrimp Pita Bread Instructions: Add whole tomatoes into blender or food processor. Add the two cans of diced tomatoes with green chilies. Chop the onion and add 1/4 cup to the blender. Add one clove of chopped garlic to the blender. Slice the Jalapeño, then add to the blender ...
Hearty MultiGrain Snack
Hearty MultiGrain Snack Featuring MultiGrain Cheerios® Prep time: 15 Min Total time: 60 Min Makes: 8 servings (1/2 cup each) Ingredients : 1 egg white 1/4 teaspoon salt 1/3 cup packed brown sugar 1 teaspoon ground cinnamon 3 cups MultiGrain Cheerios® cereal 1/2 cup coarsely chopped pecans Directions: Heat oven to 300°F. Lightly grease cookie sheet. In large bowl, beat egg white on high speed until foamy; beat in salt. Gradually beat in brown sugar until thick and glossy. Gently stir in cinnamon, cereal and pecans until completely coated. Spread as thinly as possible on cookie sheet. Bake 12 to 15 minutes or until ...
Spinach Vegetable dip
Made by You:Recipes by our friends and customers... Today's recipe courtesy of A Thrifty Mom! "Dips of any kind happen to be one of my favorite treats to make for a party or social event. They feed a large group, and are budget friendly especially when you use great resources like WinCo’s bulk Bins." For this dip you will need 3 tablespoons of WinCo’s Dry Vegetable Soup base (bin #2172) sold in their bulk bins. I was able to get enough for 3 batches of dip for only *$1.03 ( or .34 a batch). *Prices may vary by location and are subject to change without notice.
Split Pea Soup
Soak split peas in water overnight, then add ham bone, onion, celery, carrots, parsley. Heat to boiling, cover. Simmer 4 - 5 hours until peas are tender and liquid is partially cooked down. Season to taste with salt and pepper. Makes 8 servings. INGREDIENTS: 2 cups dried split peas • 1 ham bone • 3 stalks celery, chopped fine • 3 carrots, chopped • 3 qts. water • 1 large onion, minced • 1 sprig parsley Featured Ingredient: Green Split Pea Bean Bin# 1640
Country Gravy Mix
Stir 2.5 oz Country Gravy Mix into 8 oz. of cold water and mix well. Add 8 oz. of VERY hot water and mix until desired consistency is achieved. INGREDIENTS: Country Gravy Mix Bin# 1398
Cresent Mummy Dogs
Wrap up a hot dog in true mummy fashion in this fun Halloween take on classic Crescent Dogs. Prep Time: 30 Min Total Time: 50 Min Makes: 10 sandwiches INGREDIENTS: 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (Print Coupon) 2 ½ slices American cheese, quartered (2.5 oz) 10 large hot dogs Cooking spray Mustard or ketchup, if desired DIRECTIONS: Heat oven to 375°F. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice ...
Risotto Fontina
by Eleanor's Signature Catering 3 tablespoons olive oil 1 cup chopped onion 2 tablespoons chopped shallots 1/2 cup chopped red bell pepper 2 cups Vigo Imported Italian Arborio Rice (look for bright yellow standup bag) 6 cups chicken stock 6 ounces chopped Fontina cheese Saute olive oil, onion, shallots and red bell pepper for 5 minutes. Add Arborio Rice. Stir for 3 minutes. Warm up chicken stock in another pot. Slowly add chicken stock to pan, 1/2 cup at a time. Continue stirring until stock is absorbed, then add another 1/2 cup of stock. Repeat and continue until all the stock gone. Usually takes 25 minutes. But totally worth it! Take ...
Real Hummus
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans. INGREDIENTS: 1 clove garlic • 1 cup cooked garbanzo beans • 4 tablespoons lemon juice • 2 tablespoons tahini • 1 clove garlic, chopped • 1 teaspoon salt • black pepper to taste • 2 tablespoon olive oil Featured Ingredient: Garbanzo Beans (Chickpeas) Bin# 1638
Instant Potatoes
Mashed Potatoes: 2/3 cup water • 1 tbs. milk • 1 tbs. butter or margarine • ¼ teaspoon salt • 2/3 cups potato flakes Heat water, milk, butter and salt to boiling. Remove from heat: stir in potatoes just until moistened. Let stand until liquid is absorbed (30 seconds); whip with fork until desired consistency. Double Quick Dinner Rolls: In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1 cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl. Cover and let dough rise in warm place until doubled, ...
Instant Refried Beans
Place 1½ cups instant refried beans in a bowl. Add 2 cups boiling water. Stir well. Cover 5 minutes and serve. Variation; for a richer flavor, add 1 or 2 tablespoons butter to beans before adding boiling water, stir to dissolve. INGREDIENTS: 1½ Cups instant refried beans • 2 cups water • 1-2 tbs. butter (optional) Featured Ingredient: Instant Refried Beans Bin# 1862
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