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Mexican Taco Dip
This is one of my go to recipes that is easy to make, a crowd pleaser and can be made two days ahead.
Mexican Taco Dip
One small can El Paso chopped green chilies , well drained
One (16 ounce) canned black olives, drained and chopped
1 -2 medium ripe tomatoes with some of the liquid squeezed out, diced
6 to 7 green onions chopped
10 ounces sharp, grated cheddar cheese
Marinade
2 tablespoons wine vinegar
3 tablespoons canola oil
1/2 to 3/4 teaspoon pepper
Salt to taste after you have mixed ingredients
Mix the first five ingredients together. Mix the marinade ingredients together. Combined marinade with chili mixture and mix well. Chill for a few hours to two days to blend flavors. Serve with scoop taco chips.
(Note before serving drain off ant excess liquid. )
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Japanese Noodle Salad
This recipe was served to me by Hawaiian friends when I visited there many years ago. It has become one of my all-time favorites. It is another make a day before recipe so is an easy addition to a dinner party or buffet. It is also a great pot luck dish. Even though there are a few steps it is easy to make. I am always asked for this recipe. You can leave the ham out if you want a vegetarian dish, but I love it with the ham. You will need to make this in a very large bowl, as the tossing becomes messy.
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