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Welcome to Grandma Shearer's really big kitchen!
Over the past thirty years or so, Grandma has developed a pretty darn good line of award-winning snacks. So you would be able to enjoy her snacks to the maximum, she developed a few
finger-licking good recipes she'd like to share with you. Shearer's Snacks can be used in these recipes as the main feature of the meal or as hors d'oeuvres.
You might even come up with a few good recipes, too, and Grandma would love to hear from you!
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The Sideline Special
(a.k.a. Low-Fat, Spiced Up Guacamole Dip)
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1/2 Cup Canned Peas, Rinsed and Drained
1/2 Yellow Pepper, Chopped
2 Tablespoons Low-Fat Mayonnaise
1 Tablespoon Lemon Juice
1/4 Medium Avocado, Peeled, Pitted and Slightly
Mashed
1/2 Cup Chopped Tomato
1/4 Cup Finely Chopped Red Onion
1/4 Teaspoon Garlic Salt
1/4 Teaspoon Chili Powder
1 9 oz. Bag Shearer's Kettle Cooked Potato Chips
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MIX in a food processor or blender, peas, yellow pepper, mayonnaise and lemon juice until very smooth. TRANSFER to a mixing bowl and stir in remaining ingredients. COVER AND CHILL for at
least one hour. SERVE with Shearer's Kettle Cooked Potato Chips.
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Chicken Nachos
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1 Can Campbell's Cheddar Cheese Soup
1/2 Cup Pace Chunky Salsa
2 Cans Swanson (5 oz. each) Premium Chunk
Chicken, Drained
1 12.5 oz. Bag Shearer's Margarita Lime Tortilla
Chips
Chopped Tomato
Sliced Green Onions
Sliced Pitted Ripe Olives
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MIX soup, salsa and chicken in sauce pan and heat through. SERVE over Shearer's Margarita Lime Tortilla Chips. TOP with tomato, green onions and olives. SERVES 6
If desired, warm tortilla chips in microwave. Divide between 2 microwave-safe plates and microwave one plate at a time on HIGH for one minute.
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Scrambled Tortilla Eggs
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8 Eggs, Beaten
1 Cup Pace Chunky Salsa
2 Tablespoons. Butter or Margarine
1 Cup Shredded Monterey Jack Cheese
1 Cup Crumbled Shearer's Restaurant Style Tortilla
Chips
1 Large Avocado, Peeled, Pitted and Sliced
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MIX eggs and 2 tablespoons of Pace Chunky Salsa. HEAT butter in skillet. Pour in egg mixture. As eggs begin to set, stir lightly so uncooked egg mixture flows to bottom. Cook until set but
still moist. Stir in cheese and Shearer's crumbled tortilla chips. HEAT remaining chunky salsa in sauce pan. Spoon over eggs. TOP with avocado. Serve immediately.
SERVES 4.
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BLT Salad Toss
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1/2 Cup Pace Chunky Salsa
1/4 Cup Italian Salad Dressing
6 Cups Romaine Lettuce Torn in Bite-size Pieces
Tomatoes, Cut into Thin Wedges
2/3 Cup Sliced Pitted Ripe Olives
2 Cups Shearer's Bite Size Tortilla Chips
1/2 Cup Shredded Cheddar Cheese
3 Slices of Bacon, Cooked and Crumbled
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MIX Salsa and Dressing. TOSS lettuce, tomatoes, olives, Shearer's Bite Size Tortilla Chips and salsa/dressing mixture until evenly coated. TOP with cheese and bacon. Serve immediately.
SERVES 6 - PREPARATION TIME 20 minutes
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Chip Off the Old (Chocolate) Block Chips
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One 1 Pound Bag Chocolate Chips
(Dark or Semi-Sweet)
One 11.5 oz Bag Shearer's Rippled
Potato Chips
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MELT chocolate chips using a double broiler. With tongs, gently dunk chips into chocolate, and lay on wax paper. Let harden.
SERVE or store in airtight container.
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Potato Chip Cookies
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1 cup Softened Butter
1/2 Cup Sugar
1 3/4 Cup All Purpose Flour
3/4 Coarsely Crushed Shearer's Kettle Cooked
Potato Chips
1 Teaspoon Vanilla Extract
2/3 Cup Sifted Powdered Sugar
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Cream butter and sugar; beat untill fluffy. Add flour, potato chips and vanilla; beat well. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 10 to
12 minutes. Remove wire racks. When cookies are cool, sprinkle with powdered sugar.
Yield: 4 dozen.
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Mexican Chicken
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4 Boneless Chicken Breasts
2 Eggs
2 Cups Crushed Shearer's Jalapeņo Kettle Cooked
Potato Chips
4 Teaspoons Flour
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Mix eggs and flour thoroughly. Dip boneless chicken breasts in batter coating. Crush and lightly sprinkle Shearer's Jalapeņo Kettle Cooked Potato Chips. Bake at 350 degrees for 45 minutes
or until coating is crisp.
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Salsa Cruda
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4 Small Tomatoes Seeded and Diced
2 Tablespoons Finely Sliced Green Onion
1/2 Cup Finely Chopped Cilantro
1 Medium Jalapeņo Pepper Seeded and Finely
Chopped
1 Tablespoon Red Wine Vinegar
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Vegetable Oil
1/4 Tablespoon Salt
1/4 Tablespoon Fresh Ground Pepper
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Combine tomatoes, green onions, and cilantro in a non-reactive (non-metal) bowl
Add vinegar, lemon juice and oil
Mix well
Let rest and chill for 30 minutes to allow flavors to blend
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15-Minute Dinner Nachos Supreme
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1 lb. Ground Beef
1 Pkg. (1.25 oz.) taco seasoning mix
1 Can Campbell's ® (10.75 oz.) Tomato Soup
1 1/2 Cups Water
1 1/2 Cups Uncooked Minute ® White Rice
Pace ® Chunky Salsa
Shredded Cheddar Cheese
Shearer's Restaurant Style Tortilla Chips
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Cook beef and taco seasoning in skillet until browned. Pour off fat.
Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping. Serves 4.
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