I remember when I first got this recipe. I was in high school at the time, loitering around in the "copy room" (the teachers were having a potluck that day, and I was hoping to snag some leftovers). The "copy lady", affectionately known to me as Mrs. Kookal (at least, that's how I pronounced it), took pity on me and gave me a small sampling of the dish that she brought.
It was love at first taste.
I begged for the recipe. She gave it. I've since made this dish for about 80% of the potlucks I've ever attended, and every single time, someone asks for the recipe. It's even been published in Gooseberry Patch's Speedy Suppers cookbook. It's just that good. Thanks, Mrs. Kookal!
The backbone of this recipe is Velveeta Mexican. I know there are a lot of Velveeta haters out there, and I don't blame you. I'm trying to get away from processed foods myself. However, I have tried to make this other ways, and it just never works out the same. If you can figure out an all-natural way that tastes just as good, I'll give you a blue ribbon and my undying gratitude. Until then, I'm using my Velveeta.
- 1 can (14 1/2 oz) Mexican-style stewed tomatoes, cut up
- 12 oz. pasta, cooked
- 12 oz. Velveeta Mexican
- 1 can red kidney beans, drained and rinsed
- 1/2 cup chopped green pepper
- 1/3 cup (1 can) sliced black olives
- 1/3 cup sliced green onion
Drain tomatoes, reserving the liquid. Mix two tablespoons of reserved tomato liquid with cheese. Microwave on high for 2-3 minutes, stirring occasionally until cheese melts. Gradually blend in 1/3 cup reserve tomato liquid. Add pasta and remaining ingredients. Toss and serve (warm or cold). Serves 8.
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