2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1/8 cup chopped fresh parsley
1 (12 ounce) can salmon, undrained
1 cup shredded Cheddar cheese
1 (4 ounce) can diced tomatoes and green chile peppers
1 1/2 pounds dried shrimp, peeled and deveined
1 (3.4 ounce) can tomato paste
1/2 cup beer
1 teaspoon salt
1 cup water
1 (8 ounce) package cream cheese, softened
2 tablespoons canola oil
2 tablespoons butter
1/2 teaspoon Worcestershire sauce
3 (8 ounce) cans sliced mushrooms
1 (8 ounce) container sour cream cheese
6 tablespoons margarine
1/2 cup chunky salsa
1/2 cup chopped green onions
Heat oil in a large skillet over medium heat and saute onions and garlic in vegetable oil until golden brown. Pour in the parsley and salmon, tossing until coated. Stir in the cheese and tomatoes. Remove slivers of the onion, but leave in whole.
Beat together margarine, butter, Worcestershire sauce, tomatoes, shrimp, Cheddar cheese and cooked chicken halves until well blended. Saute mixture in a large skillet over medium heat for about 30 minutes, stirring occasionally.
Add cream cheese, oil, margarine, butter, Worcestershire sauce, mushrooms, sour cream cheese and chunky salsa. Stir together. Continue stirring until all ingredients are evenly coated. Serve with tortilla chips.
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