Get the chips and when this comes out of the oven; dig in! Mexican Chorizo has a bit of heat, and it looks more like ground meat than the Spanish version, which is like a hard dry cured sausage. Lots of gooey cheese and it’s…

This salad is adapted from the Best of Bridge series, cookbooks that revolutionized cooking with their first book in 1976. Often, we had dinner parties, and everyone made a “new” recipe from one of the books.