Aggie Longhorn Dip Recipes

AGGIE-LONGHORN DIP

Steps:

• Brown and drain meat and onion.
• Season with salt, pepper, garlic powder.
• Add soups, Rotel & chiles.
• Simmer to blend flavors, 30 minutes to 1 hour.
• For best flavor, make a day before serving. Good to serve from a crockpot.
• Do not freeze - it gets too runny!

OLIVE GARDEN 5-CHEESE LASAGNA (COPYCAT RECIPE)

Steps:

• Melt butter with medium heat in heavy 1 quart saucepan.
• Add flour and stir until well blended; cook until frothy.
• Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
• Cook and stir until thickened (3-4 minutes).
• Chill while mixing other ingredients.
• Drain and mince tomatoes and garlic.
• Place other cheese filling ingredients in 3-quart mixing bowl with tomatoes and garlic.
• Add 1-1/2 cups of cooled cream sauce and mix until well blended.
• Refrigerate, reserving 1/2-cup for later use.
• Cook lasagna noodles according to package directions.
• Cool under cold water and drain.
• Place 3 lasagna noodles in a 9x13x2 lightly oiled baking dish, overlapping slightly.
• Spread 1-1/2 cups cheese filling over noodles; sprinkle with one cup mozzarella and 1/4-cup fontina cheese.
• Repeat pasta and cheese layering; top with remaining three lasagna noodles.
• Spread 1/2-cup of reserved cream sauce over top and cover lightly with foil.
• Preheat oven to 350 and bake for 1 hour.

MEXICAN POLENTA CASSEROLE

Steps:

• Preheat oven to 400°F.
• Cook onions in nonstick pan until they start to soften, then add shredded chicken, spices, and tomato sauce. Simmer about 10 minutes.
• Spread polenta in bottom of 13 x 9 pan.
• Spread refried beans over polenta.
• Spread meat mixture over beans.
• Top with shredded cheese.
• Bake for 30-45 minutes. (Until all hot and bubbly and cheese is melted to your liking).

SUMMER SAUSAGE

Steps:

• Mix all ingredients with hands.
• Shape into 20 1/2lb logs.
• Wrap individual logs in plastic wrap.
• Refrigerate for 24 hours.
• Bake on 300 degrees for 1 hour uncovered in a pan with a rack.
• Cool and wrap in plastic wrap.
• Freeze or refrigerate until ready to use.

EGGPLANT BOLOGNESE

Steps:

• Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.
• Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.

LAZY DAISY SQUARES

Steps:

• Beat eggs, add sugar gradually, add vanilla.
• Sift flour, baking powder and salt, add to sugar and egg mixture.
• Heat milk and shortening to boiling point (I do this in the microwave) pour over other mixture and mix well.
• Bake in 9 inch pan at 350F for 20 minutes. Remove from oven and white still hot add the coconut mixture on top and return to oven to brown (5-10 minutes).

MARGARET'S OLD-TIMEY BEEF STEW

Steps:

• Brown the beef, in small batches, in oil.
• Return browned beef to the pot.
• Add the next 11 ingredients and bring to a boil.
• Cover, lower heat and simmer for 2 hours.
• When meat is almost done, add the carrots, onions, and potatoes.
• Cover and cook until vegetables are tender.
• If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
• Push vegetables and meat to one side of the pan and stir in flour mixture into stew.
• Cook and stir until gravey thickens and boils.
• Remove bay leaves before serving.