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This page welcomes all recipes - all Fiesta! We welcome any recipes our readers would like to submit. We are looking for appetizers, main courses, side dishes, desserts - whatever! Just send us your “tried and true” recipe, either made from scratch or using pre-processed foods, shown on Fiesta. Be sure to include your recipe or meal idea, what piece of Fiesta is used, a photo, and how you would like it credited. Recipes should be submitted through e-mail. Thank-you! xxxxx Dipping Nachos 5 Nacho dips (I use chopped tomatoes, refried beans, guacamoli, sliced black olives, and sour cream) shredded cheddar cheese (may be melted) 1 jar salsa (mild to medium) 1 bag nacho chips (I prefer Restaurant style) If this recipe sounds vague, that’s because it is! Nacho ingredients are so much a matter of personal preference. Although I use “store-bought” for almost everything, I prefer to make my own guacamole, using mashed avocado, Miracle Whip salad dressing to aquire a creamy mixture, and a little salsa mixed in for taste. Refried beans can get extra kick by mixing in some nacho seasoning. Cheese can be melted, but my guests tend to make a big, sticky mess with it! Be sure to plan your dips so that they “zing” in the color in which each is used. Little “salt spoons” can be used to serve each for each ingredient in the relish tray. Nacho dips are served in a vintage relish tray: cobalt base, ivory center, and red, light green, yellow, and turquoise side inserts. Chips are served in a vintage No. 5 mixing bowl. Salsa is served in a vintage yellow 5-1/2 bowl. Cheese is served in a vintage llight green 5-1/2 bowl. - cobalt princess xxxxx Broccoli-Olive Fettuccini à Fiesta 1 box angel-hair pasta 1 jar 5 Brothers Fettuccini sauce 1 box or 1/2-bag chopped frozen broccoli (1 cup cooked fresh can be substituted) 1 can sliced or chopped black olives grated parmasian cheese Cook the pasta and drain well. Also cook the broccoli and drain well. Heat the fettuccini sauce in a separate saucepan, adding 2-4 T of parmasian cheese to taste. Drain the olives well, and pat dry with a napkin. Place the pasta on a serving plate (or serve on individual plates). Pour the sauce gently over the pasta, being careful not to “drown” the noodles. Gently spoon the broccoli about 1-2 inches from the edges of the pasta. Sprinkle the black olives on the center of the broccoli. Broccoli-Olive Fettucicni à Fiesta is served here on a post-86 black chop plate. I usually serve this meal using only post-86 black pieces. - cobalt princess