This past weekend was our church's middle school's annual snow camp. This year they only had us do two meals for them, Sat.'s lunch and dinner. And they specifically wanted the chili dog bar and the fajita bar's again. Yes, they were sure. The thing is, from my perspective, that's not cooking for them, it's just doing prep work and serving. But they were insistent, so that's what we went with.
When I got to GFS (Gordon Food Service) Friday to purchase what we needed, I found out that they now no longer carry the huge bag of Bugles in-store. They are available by the case, to be ordered ahead of time. But I wanted them the next day, and no I didn't want a whole case worth. I didn't want to go with Potato chips, cuz then I should also buy that kind of chip dip, and they always go through more bags of potato chips than other products. Hum mm... I was going to go with pretzel sticks, but Brandon (my driver :-> ) didn't think middle schoolers were that fond of pretzels. More Hum mmm. And then the stock boy suggested corn chips. I hadn't seen any big bags of corn chips on the shelf and wasn't interested in a case of the individual sized bags. There were three big bags of their brand of corn chips on the shelf - sort of hiding by leaning against the shelf support. I took them.
Later I got to thinking about a comment the stock boy had made - about how everybody likes dipping corn chips into chili. Then I got to thinking about how I usually have a half of the can of chili sauce left over anyways .... inspiration hit :-) Hey, who just said "Ought oh"?!!!? o;-p
I also heard a couple of you ask why do I buy such a big can of chili sauce, if I usually have half of it left. Because buying one big can of it at GFS, is still less expensive than buying three small cans of it at the grocery store. So we usually just stick what's left in our freezer and use it later at some point in time.
But like I said, this time I got inspired. I'm gonna try and type this out for you more recipe style .... but there will be commenting mixed in to.
Improvised Chili Based Dip Recipe:
1/2 of an institutional sized can of Chef Mate (TM) Hot Dog Chili Sauce With Meat.
(stock # 2336841. current price - $6.64)
4 Tablespoons Butter *
1 1/2 man's fist sized Spanish Onion **, finely minced
1/3 of a five (5) pound bag of Shredded Cheddar Cheese ***
~ Thourally spray the inside of your crock pot with pan coating spray
~ Dump the Hot Dog Chili Sauce into the crockpot.
~ In a sprayed small skillet, melt the butter and then add the finely minced onion.
~ Dump the onions and the shredded cheddar on top of the chili sauce in the crock pot.
~ Mix everything together, put the lid on, turn the crock pot onto High, and wait.
About twenty minutes later, we stirred it to see if it had gotten hot enough to melt the cheese. It was almost all of the way there. Then we did a taste test. Drats. It pretty much just tasted like the chili, which wasn't bad, just wasn't what I was aiming for.
~ Melt another four(4) Tablespoons of Butter * in the small skillet and add an additional whole and half large sized finely chopped Spanish onion **.
~ Top the onion with about 1/3 Cup of Garlic Powder (which we had there due to needing to use it later for the peppers and onions for fajitas)
~ Add about 1/4 Cup of Woster-chester-shire-sauce (aka: Worcestershire Sauce (TM) ;-p) (which was also on hand to use on the peppers and onions)
~ It is now harder to tell when the onions have sauteed to clear, due to the Worc. Sauce coloring... but when they have, dump the pans contents into the crock pot.
~ also dump in about 1/4th of what is now left in the bag of cheese ***
~ and add about 1/3 of the five(5) pound tub of Sour Cream (which was also on hand for the fajita bar).
~ Mix everything thourally, put lid back on, and LEAVE ALONE!! ("Heat escapes when you take that lid off..." o;-p)
Wait another twenty minutes or so and do another taste test. You then have a decision to make. "Will the kids really appreciate this dip, or should we just save it for ourselves?" o;-p
They not only liked the dip, they came back for seconds and thirds of it! We only had about half of a regular sized chip dip container (I save empty containers to re-use for leftovers) left over to bring home.
Warning, this does make a very thick dip which rather plops / oozes off of the spoon onto the plate. But it was GOOD!!!
No, I didn't remember to take a picture of the finished product. Sorry. I had moved onto making the gooey Rice Krispie treats o;-p.
When your making this recipe, feel free to combine the *, **, and ***'s and add the Worcest. Sauce, Garlic Powder and Sour Cream right from the get go, instead of waiting and adding them in later. ;->
Thought I should post this improvised recipe right away, so some of you can use it next Sunday for your Super Bowl get togethers.
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I 'plan' on linking this particular posting up to:
~ "Making Your Home Sing Monday('s)", are hosted by Nan, at 'Mom's the Word (I love to hear)' (http://momstheword--livingforhim.blogspot.com/).
~ "Homemaker Mondays ... Yours, Mine & Ours", are hosted by Jen, at '11th Heaven's Homemaking Haven' (http://rtheyallyours.blogspot.com/).
~ "Market Yourself Monday", are hosted by Sumo, at 'Sumo's Sweet Stuff' (http://sumossweetstuff.blogspot.com/)
~ "Tempt My Tummy Tuesday('s)", are hosted by Lisa, at 'Blessed with Grace' (http://blessedwithgrace.blogspot.com).
~ "Tuesdays at the Table", are hosted by Cole, at 'All The Small Stuff' (http://allthesmallstuff-cole.blogspot.com/).
~ "Kitchen Tip Tuesday('s)", are hosted by Tammy, at 'Tammy's Recipes' (http://www.tammysrecipes.com/).
~ "Tasty Tuesday('s)", are hosted by Jennifer, at "Balancing Beauty and Bedlam" (http://www.beautyandbedlam.com/)
~ "Whatever Goes Wednesday('s), hosted by Michelle, at 'Someday Crafts'
~ "Full Plate Thursday('s), hosted by Miz Helen, at 'Miz Helen's Country Cottage' (http://mizhelenscountrycottage.blogspot.com/)
~ "(Foodie Friday's)", are hosted by "Gollum" (aka: Michael), at 'Designs by Gollum' (http://designsbygollum.blogspot.com/)