[Aggie Mama]

I've tried it with Rotel (didn't have any fresh tomatoes), but I don't like it as much as with the fresh tomatoes and red onions. However, Ranch Style beans makes a nice black beans with jalapenos that works nicely and saves you a few steps. I hate to peel jalapenos, b/c the next day I can't put my contact lenses in. =P

[Timeout]

Thanks for the tip. I'm lazy, I use the canned jalapenos. You're right about the Rotels...better in cooked recipes, not for a salad. And I've tons of tomatoes left from our party last weekend.

Which reminds me....here's a VERY EASY, but lovely appetizer. It was the only item at our party that we ran out of. (These ran out before the meatballs)

TOMATO/BASIL ROUNDS

Take very fresh white bread and use your round cookie cutter ( or a champagne glass) to cut two rounds out of each slice of bread.

Spread each slice with mayonaisse, sprinkle with paprika.

Slice ripe Roma (plum) tomatoes (cold) about 1/4 inch thick. Place a tomato slice on each piece of bread. Salt and pepper to taste.

Top each piece with a crisp, cold basil leaf.

(If they need to be stored for a while, put a slightly damp cloth in the storage container with the rounds. Layer the rounds with wax paper)

The basil flavor practically "explodes" in your mouth...guests will gobble these up...and they're pretty to boot!

[daisyscarlett]

AM-Wow, that black bean salad sounds wonderful....

L...am pasting in your garlic baked hashbrown recipe here for easy retrieval....

LODWICK's Garlic Hashbrown Baked Potato Casserole

Approximately 2lbs frozen hash brown spuds (I can only find the 30oz size, but that's ok.)

8oz sour cream
1 can nacho cheese soup
6 chopped green onions - or to taste
2/3 cup melted butter
16 oz melted Kraft Hot Mexican Velveeta (which is not really hot.)

Mix it all up, sprinkle w/paprika
Bake 1 hour @ 350, or till golden brown -

L:(when does one add the garlic butter seasoning (prebaking I assume) and how much)