As we considered themes for this year’s annual Reader Recipe Contest (see page 26), we noticed that there are some dishes that come in over and over — the theme notwithstanding. Here are our versions of some of the most common contest entries through the years.
Walking tacos, taco salads, taco pizzas, taco casseroles, even fish tacos have popped up in our reader recipe contests, but no taco-themed dish has appeared as many times as the beloved taco dip, with as many unique variations as you can imagine.
In a small mixing bowl, combine refried beans and taco sauce. In a shallow, microwave-safe dish (glass or ceramic pie plate works well), spread refried beans in an even layer. In the now-empty bowl, mix cream cheese, sour cream, and taco seasoning. Spread evenly across the refried beans, then cover with cheese. Heat in microwave 3 to 5 minutes, until cheese is mostly melted (be careful handling plate when removing from microwave). Sprinkle olives on top (if desired). Serve with tortilla chips or crackers.
Per serving: 275 calories, 21 grams fat (12 grams saturated fat), 13 grams total carbohydrates, 59 milligrams cholesterol, 554 milligrams sodium, 2 grams fiber, 10 grams protein.
Most of our readers believe stuffed mushrooms are best when made with cream cheese, and even better with sausage.
Remove mushroom stems from caps and finely chop stems. Arrange caps on a greased baking sheet. In a medium skillet over medium heat, melt butter and sauté sausage with chopped mushroom stems, continually breaking up the sausage until cooked through and moisture from mushrooms has evaporated. Remove from heat; mix in breadcrumbs, garlic powder, sage, thyme, pepper, and cream cheese.
Preheat oven to 400 F. With a small spoon, generously fill mushroom caps with stuffing, then sprinkle with Parmesan cheese. Bake until tops are golden, 15 to 20 minutes.
Per single-mushroom serving: 49 calories, 3.5 grams fat (2 grams saturated fat), 2 grams total carbohydrates, 10 milligrams cholesterol, 88 milligrams sodium, 0 grams fiber, 3 grams protein.
Macaroni salad is a favorite of our readers — showing up at potlucks, backyard barbecues, picnics, and family gatherings.
Cook macaroni according to package directions for tender pasta. Drain, rinse, and set aside to cool. In a large bowl, mix together mayonnaise, vinegar, mustard, sugar, celery seed, salt, pepper, and red onion. Add cooled macaroni, coating thoroughly with dressing. Mix in cubed cheese and chopped eggs. Store and serve cold. Makes about 4 pounds.
Per serving: 323 calories, 22 grams fat (5.5 grams saturated fat), 23 grams total carbohydrates, 54 milligrams cholesterol, 359 milligrams sodium, 1 gram fiber, 9 grams protein.
So many favorite recipes begin with Jell-O — and many take surprising twists and turns, from aspic to molds, salads with lettuce and celery, desserts with mayonnaise, or in this case, cottage cheese. There’s no guessing what’s in store when Jell-O’s on the menu.
In a large bowl, mix together diced strawberries, cottage cheese, and pineapple. In a medium bowl, whisk Jell-O powder into whipped topping until well blended. Fold whipped topping into cottage cheese and fruit. Refrigerate 2 hours to chill and set.
Per serving: 174 calories, 6 grams fat (5 grams saturated fat), 23 grams total carbohydrates, 8 milligrams cholesterol, 178 milligrams sodium, 1 gram fiber, 6 grams protein.
