Pinto Bean Dip

2 cups raw pinto beans
1 large onion (chopped)
1 to 2 cups grated cheese
Salt to taste
1/4 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon cumin

Cook beans and chopped onion in 4 or 6 cups of water until the beans are tender, (approximately 4 hours). When the water has cooked out of beans add flavors and mash with a potato masher. Add 1 tablespoon butter and 1 cup of the cheese - stirring into the bean mixture. You may add a few drops of hot sauce to taste and sprinkle the other cup of cheese on top. Serve with nacho chips. (Taco seasoning can be used instead of the spices.)

One of my favorite recipes from Jil Abegg's "How to Save Big Money Grocery and Household Shopping Savers' Seminar", and Marie Rick's homemaking class.

Jacob's Howlett's Guacamole

It's pretty simple. You take 6-8 avocados and mash them with a fork or potato masher then add about half a bottle of Pace Picante Salsa. Use what ever heat level you like. Then add cubes of sharp cheddar unless you prefer different cheeses. Lastly you need to add some tapatio until it hot enough for you. Good luck. Call if you have any questions. Jake

Note from Susan: This is the BEST guacamole I've EVER had - I don't usually like guac, but I LOVE this. Serve it with some corn chips and you're in heaven! sb