Prepare 1 carton TASTE ADVENTURE CHILI (any variety: Red Bean Chili, Black Bean Chili, Lentil Chili or 5-Bean Chili). Follow preparation directions on package then chill. Once chilled, mix in 1 cup sour cream or plan yogurt. Garnish with cilantro or parsley.

• 5 or 6 large pre-baked potatoes
• 1 carton TASTE ADVENTURE JAMBALAYA
• 1/2 cup chopped green onions
• 1 cup grated cheese

Cook JAMBALAYA mix according to package directions. Cut the precooked baked potatoes lengthwise and scoop out and reserve insides. In bowl combine half of the potato insides (about 2 cups) with the cooked Jambalaya, green onions, and cheese. Stuff mixture back into the potato skins and arrange them in an 8" x 8" x 2" baking pan. Bake in 350F oven for 20 minutes. Use the remaining potato insides for soup.

• 3 cups water
• 3/4 cup enchilada sauce
• 1/2 cup frozen corn
• 2 corn tortillas cut into 1/2" squares
• 1 1/2 cups TASTE ADVENTURE INSTANT PINTO BEANS
• tortilla chips
• grated cheese

In sauce pan combine water, enchilada sauce, and corn. Bring to a boil and cook until corn is tender. Stir in INSTANT PINTO BEANS and tortillas and remove from heat. Cover 5 minutes and serve topped with broken tortilla chips and grated cheese. Makes 4 servings.

• 1 carton TASTE ADVENTURE CHILI (Red Bean Chili, Black Bean Chili, or 5-Bean Chili)
• 2 cups water
• 8 oz. processed cheese cut into cubes

In sauce pan combine CHILI MIX and water and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add cubes of cheese to chili and stir until melted. Serve with lots of chips. Delicious on baked potatoes also.

• 1 1/2 cups TASTE ADVENTURE INSTANT PINTO or BLACK BEANS
• 1 1/2 cups boiling water
• guacamole (mix together 1 large ripe avocado, 2 Tbs. chopped green onion, 1 Tbs.
• lemon juice & 1/4 tsp. salt)
• 1/2 cup sour cream
• 1/2 cup salsa
• 1 1/2 cups grated cheese
• 1/2 cup chopped olives
• 1 cup chopped tomatoes
• tortilla chips

Combine TASTE ADVENTURE REFRIED BAN MIX with boiling water and cover for 5 minutes. Spread refried beans on 10 inch platter then top with guacamole. Carefully spread sour cream over the guacamole and top with salsa. Sprinkle on grated cheese, olives, and tomatoes. Serve with lots of chips.

• 6 hot dogs or veggie dogs and buns
• 1 carton TASTE ADVENTURE CHILI (Red Bean, Black Bean, Lentil or 5-Bean)
• chopped onions
• grated cheese

Prepare chili according to package directions. Put hot dogs in buns and top with hot chili, onions, and grated cheese.

• 1 cup graham cracker crumbs]
• 1/2 cup flour
• 2 tsp. baking powder
• 1 cup flaked coconut
• 1 cup TASTE ADVENTURE INSTANT PINTO BEANS
• 1 (12 oz.) package chocolate chips
• 1 cup chopped nuts
• 1/2 cup (1 stick) melted butter or margarine
• 14 oz. can sweeten condensed milk (not evaporated milk)

Preheat oven to 375F. Combine all the dry ingredients listed above and mix well. Add the melted butter and sweeten condensed milk and mix until moistened. Drop by rounded tablespoon onto baking sheet. Bake 375F oven for about 10 minutes.

• 2 cups uncooked macaroni
• 1 cup chopped carrots
• 1 medium sized chopped bell pepper
• 1 medium size chopped onion
• 2 1/2 cups water
• 1/2 tsp. salt
• 1 carton TASTE ADVENTURE CHILI MIX (Red Bean Chili, Black Bean Chili, or 5-Bean Chili)
• 1 1/2 cups grated cheddar cheese

In large sauce pan boil macaroni for about 10 minutes (do not overcook). Drain macaroni and transfer to 2 1/2 quart casserole dish. In large sauce pan add carrots, bell pepper, onion, water, salt, and CHILI MIX. Bring to boil, reduce heat and simmer for 10 minutes. Add chili mixture to casserole dish and mix with the boiled macaroni. Top with cheese and bake in 350 F for 15 to 20 minutes.

• 1 large chopped onion
• 1/2 cup chopped carrots
• 1 cup frozen peas
• 2 1/2 cups water
• 1 carton TASTE ADVENTURE SPLIT PEA or GOLDEN PEA SOUP

In sauce pan combine onions, carrots, water, and peas and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in PEA SOUP MIX. Cover 5 minutes and serve.

• pizza dough for 1 large pizza
• 1 cup TASTE ADVENTURE REFRIED BEANS or INSTANT BLACK BEANS
• 1 cup boiling water
• 1/2 cup enchilada sauce
• 2 cups grated jack cheese
• 3 cups shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup chopped green onions

Add boiling water to INSTANT BEAN MIX and cover for 5 minutes. Roll pizza dough and put on a large pizza pan. Spread a layer of beans on the crust then pour enchilada sauce over the beans. Next, add the cheese and bake in 425 F oven for about 20 minutes until the crust is golden brown. Remove from oven and top with remaining ingredients. Serve with salsa, sour cream, or guacamole.

• 1 diced potato
• 1 chopped onion
• 1 clove pressed garlic
• 2 tsp. vegetable oil
• 3 cups water
• 1/2 cup frozen peas
• 1/2 tsp. salt
• 1 tsp. sugar
• 1 carton TASTE ADVENTURE BOMBAY CURRY
• 1 (14 oz) can coconut milk
• 1 Tbs. lemon juice

In large soup pan sauté potato, onion, and garlic with oil until slightly tender. Add water, peas, salt, sugar, BOMBAY CURRY MIX, and coconut milk then bring to a boil. Reduce heat to slow boil and simmer 10 minutes, stirring occasionally. Remove from heat and add lemon juice before serving.

• 1 large diced potato
• 1 Tbs. vegetable oil
• 1 carton TASTE ADVENTURE BOMBAY CURRY
• 2 cups water
• 4 or 5 large flour tortillas
• Indian condiments: mango chutney, lime pickle, or mint chutney

Preheat oven 350F. In sauce pan sauté the onions and potatoes with the vegetable oil until slightly tender. Add BOMBAY CURRY and water and bring to a boil. Reduce heat, cover with lid and simmer for 10 minutes,stirring occasionally. Roll mixture into tortillas (burrito style) and place on baking sheet. Bake for about 20 minutes until lightly brown and crispy, Serve with chutney or Indian pickle.

Cut bell peppers lengthwise and remove sees and stems. Parboil peppers in about 1 inch of water for 5 minutes. Drain off water and arrange peppers in an 8"x8"x2" baking dish. In sauce pan sauté onions and garlic with the oil until slightly tender. Add water and SANTA FE FIESTA MIX and bring to a boil. Cover with lid and simmer for 10 minutes. Stuff mixture into bell peppers. Pour tomato sauce over stuffed peppers and top with grated cheese, Bake 350F oven for 25 minutes.

Preheat oven to 350F. In large pan sauté onions, carrots, celery, and garlic in the vegetable oil until slightly tender. Add water and BOMBAY CURRY MIX and bring to a boil. Reduce to low and simmer for 10 minutes. Add CURRY LENTIL SOUP MIX and half of the Swiss cheese and mix briefly. Transfer mixture to a 2 1/2 quart casserole dish and top with remaining cheese. Bake for 20 minutes until hot and bubbly. Makes 8 servings.

Combine all ingredients and mix well. Chill before serving with chips or vegetable sticks.