1 lb. ground beef 1 small onion, chopped (1/4 c.)
1 (1 3/4 oz.) envelope taco seasoning mix
1 c. water
1/4 c. bottled taco sauce
1 (10 oz.) package frozen chopped spinach
4 0z. (3/4 c.) diced cooked ham
cooking oil
12 corn tortillas
1 c. sour cream
1 c. (2 oz.) shredded Monterey Jack cheese
In a skillet, cook beef and onion til beef is browned and onion is tender. Drain off excess fat. Stir in dry taco mix, water, and taco sauce. Add frozen spinach and ham. Cover and cook til spinach thaws breaking up spinach with fork. Simmer, covered, 5 minutes. In a small skillet heat oil. Dip tortillas into oil just until soft and limp, 5 to 10 seconds. Drain on paper toweling. To assemble casserole, spoon 1/3 cup meat mixture onto each tortilla. Roll up. Place, seam side down, in greased 13x9x2 inch baking dish. Cover with foil. Bake in 350 F. oven 30 t0 35 minutes. Uncover; spread sour cream over tortillas. Sprinkle cheese over all. Return to oven to heat sour cream and melt cheese, about 5 to 10 minutes. Serves 4 to 6.
Thursday, July 30, 2009
Chicken Squares
8 oz. soft cream cheese
4 T. butter or margarine, melted
4 cups cooked, cubed chicken
1/4 c. milk
2 T. chopped green onion
1 can (4 oz.) chopped green chiles (opt.)
1/4 tsp. pepper
1/2 tsp. salt
2 cans (8 oz. each) refrigerated crescent rolls
2 T. melted butter or margarine
1 1/2 c. seasoned croutons, crushed, or your favorite dressing mix
Blend cream cheese and 4 tablespoons melted butter. Add chicken, milk, onion, green chiles, pepper, and salt. Mix well.
Separate crescent dough into 8 rectangles (4 per can). Press perforations together firmly, to seal. Spoon about 1/2 cup of meat mixture on one side of center. Fold other side over mixture and seal edge of dough, top, bottom, and side. Brush each roll with melted butter; then dip into crouton or dressing crumbs. Place on an ungreased baking sheet and bake 20 to 25 minutes, or until golden brown. Serve hot with a chicken gravy or any favorite cream sauce. Good with hot cream of chicken or mushroom soup, diluted with about 1/2 can of milk.
4 T. butter or margarine, melted
4 cups cooked, cubed chicken
1/4 c. milk
2 T. chopped green onion
1 can (4 oz.) chopped green chiles (opt.)
1/4 tsp. pepper
1/2 tsp. salt
2 cans (8 oz. each) refrigerated crescent rolls
2 T. melted butter or margarine
1 1/2 c. seasoned croutons, crushed, or your favorite dressing mix
Blend cream cheese and 4 tablespoons melted butter. Add chicken, milk, onion, green chiles, pepper, and salt. Mix well.
Separate crescent dough into 8 rectangles (4 per can). Press perforations together firmly, to seal. Spoon about 1/2 cup of meat mixture on one side of center. Fold other side over mixture and seal edge of dough, top, bottom, and side. Brush each roll with melted butter; then dip into crouton or dressing crumbs. Place on an ungreased baking sheet and bake 20 to 25 minutes, or until golden brown. Serve hot with a chicken gravy or any favorite cream sauce. Good with hot cream of chicken or mushroom soup, diluted with about 1/2 can of milk.
Wednesday, July 29, 2009
Mexican Chicken Corn Chowder
1 1/2 lbs. boneless, skinless chicken breasts
1/2 c. chopped onion
3 T. butter or margarine
2 chicken bouillon cubes
1 c. hot water
1/2 - 1 tsp. ground cumin
2 c. half and half
2 c. shredded Monterey Jack cheese
1 pkg. (16 oz.) frozen corn
1 can (4 oz.) chopped green chilis - undrained
1/4 - 1 tsp. hot pepper sauce
1 medium tomato, chopped
fresh cilantro, chopped
Cut chicken into bite-sized pieces. In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half and half, cheese, corn, chilis and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro, if desired. Yield 6 - 8 servings (2 qts).
1/2 c. chopped onion
3 T. butter or margarine
2 chicken bouillon cubes
1 c. hot water
1/2 - 1 tsp. ground cumin
2 c. half and half
2 c. shredded Monterey Jack cheese
1 pkg. (16 oz.) frozen corn
1 can (4 oz.) chopped green chilis - undrained
1/4 - 1 tsp. hot pepper sauce
1 medium tomato, chopped
fresh cilantro, chopped
Cut chicken into bite-sized pieces. In a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve bouillon in hot water. Add to pan along with cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half and half, cheese, corn, chilis and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro, if desired. Yield 6 - 8 servings (2 qts).
Cream Cheese Frosting
1 8 oz. pkg. of cream cheese
1 cube butter or margarine
4 c. powdered sugar 1 tsp. vanilla
few drops food coloring (optional)
Cream together cream cheese and butter. Add powdered sugar and vanilla and food coloring, if desired.
1 cube butter or margarine
4 c. powdered sugar 1 tsp. vanilla
few drops food coloring (optional)
Cream together cream cheese and butter. Add powdered sugar and vanilla and food coloring, if desired.
Maryann's Sugar Cookies
1/2 c. shortening (Crisco)
1/2 c. butter or margarine
2 c. sugar
2 eggs
Cream together the above ingredients.
1 c. sour cream
1 tsp. vanilla
Blend into creamed mixture.
4 1/2 c. flour
1/2 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
Sift together and add to above mixture. Refrigerate 1 - 2 hours for easier handling (dough is very gooey). Roll out at least 1/4 " thick on floured surface. Bake at 350 F. for 10 - 12 min.
Cool then frost with Cream Cheese Frosting.
1/2 c. butter or margarine
2 c. sugar
2 eggs
Cream together the above ingredients.
1 c. sour cream
1 tsp. vanilla
Blend into creamed mixture.
4 1/2 c. flour
1/2 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
Sift together and add to above mixture. Refrigerate 1 - 2 hours for easier handling (dough is very gooey). Roll out at least 1/4 " thick on floured surface. Bake at 350 F. for 10 - 12 min.
Cool then frost with Cream Cheese Frosting.
Molasses Crinkles
3/4 cup shortening (Crisco)
3/4 cup sugar
1 egg
1/4 cup molasses
2 1/4 cup flour (wheat, white, or mixture)
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger
Mix shortening, sugar, egg, and molasses. Stir in dry ingredients. Roll into balls the size of walnuts. Roll tops in sugar. Place on ungreased baking sheet 2" apart. Bake at 350 F. for 10 - 12 min. Just until set. Recipe can be doubled.
3/4 cup sugar
1 egg
1/4 cup molasses
2 1/4 cup flour (wheat, white, or mixture)
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground ginger
Mix shortening, sugar, egg, and molasses. Stir in dry ingredients. Roll into balls the size of walnuts. Roll tops in sugar. Place on ungreased baking sheet 2" apart. Bake at 350 F. for 10 - 12 min. Just until set. Recipe can be doubled.
Monday, July 27, 2009
Quick and Easy Beef Stroganoff
1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, crushed
2 T. butter
2 T. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. rosemary
2 T. minced fresh parsley OR 2 tsp. parsley flakes
1 can cream of mushroom soup
1 c. sour cream
4 - 6 servings of rice
Saute ground beef, onion, and garlic. Drain off grease. Add butter, flour, and seasonings. Cook 5 min. Add soup. Simmer 10 min. Stir in sour cream. Heat, but do not boil. Serve on hot rice. Garnish with parsley if desired.
1/2 c. chopped onion
1 clove garlic, crushed
2 T. butter
2 T. flour
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. rosemary
2 T. minced fresh parsley OR 2 tsp. parsley flakes
1 can cream of mushroom soup
1 c. sour cream
4 - 6 servings of rice
Saute ground beef, onion, and garlic. Drain off grease. Add butter, flour, and seasonings. Cook 5 min. Add soup. Simmer 10 min. Stir in sour cream. Heat, but do not boil. Serve on hot rice. Garnish with parsley if desired.
Meatloaf
2 eggs - beaten
2 lbs. ground round
1/4 - 1/3 lb. sausage
1 c. tomato or V-8 juice
1 c. bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 grated carrot
1/2 onion grated
1 tsp. parsley flakes
1 tsp. basil
1 tsp. sage
Mix well. Bake at 350 F. for 1 1/4 - 1 1/2 hours. Drain grease off and top with sauce the last half hour.
Sauce:
1/4 c. brown sugar
1/2 c. catsup
1/2 tsp. nutmeg
1 tsp. dry mustard
2 lbs. ground round
1/4 - 1/3 lb. sausage
1 c. tomato or V-8 juice
1 c. bread crumbs
1 tsp. salt
1/2 tsp. pepper
1 grated carrot
1/2 onion grated
1 tsp. parsley flakes
1 tsp. basil
1 tsp. sage
Mix well. Bake at 350 F. for 1 1/4 - 1 1/2 hours. Drain grease off and top with sauce the last half hour.
Sauce:
1/4 c. brown sugar
1/2 c. catsup
1/2 tsp. nutmeg
1 tsp. dry mustard
Five Spice Beef and Rice
1 lb. ground beef
1 Tbl. olive oil (opt.)
3/4 c. finely chopped onion
dash of pepper
1/2 small bay leaf
1/8 tsp. EACH garlic powder, thyme, and oregano
1 can cream of mushroom soup
1 can diced tomatoes (14.5 oz.)
5.5 oz. can V-8 juice (opt.)
1 c. minute rice
1/2 - 1 cup grated cheddar cheese
Brown meat (in olive oil), add onion, cook until tender. Stir in seasonings, soup, tomatoes, V-8 juice, and minute rice right from box. Bring mixture to a boil, reduce heat; simmer for five min., stirring occasionally. Sprinkle top with grated cheddar cheese. Cover to melt cheese (about 2 min.).
1 Tbl. olive oil (opt.)
3/4 c. finely chopped onion
dash of pepper
1/2 small bay leaf
1/8 tsp. EACH garlic powder, thyme, and oregano
1 can cream of mushroom soup
1 can diced tomatoes (14.5 oz.)
5.5 oz. can V-8 juice (opt.)
1 c. minute rice
1/2 - 1 cup grated cheddar cheese
Brown meat (in olive oil), add onion, cook until tender. Stir in seasonings, soup, tomatoes, V-8 juice, and minute rice right from box. Bring mixture to a boil, reduce heat; simmer for five min., stirring occasionally. Sprinkle top with grated cheddar cheese. Cover to melt cheese (about 2 min.).
Chicken Broccoli Casserole
3 pkgs. frozen broccoli OR equivalent fresh broccoli
4-6 chicken breasts OR 2 chickens, cooked & boned
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. curry powder
2 Tbsp. lemon juice
Cook broccoli and place in bottom of 9x13 casserole dish. Place chicken pieces over it. Make sauce out of soup, mayonnaise, curry powder, and lemon juice. Spread over chicken and broccoli. Cover with foil and bake 1/2 to 3/4 hour at 350 F., or until completely heated through. Serve over hot fluffy rice.
VARIATIONS: Ham & asparagus; Turkey & peas (use same sauce)
4-6 chicken breasts OR 2 chickens, cooked & boned
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. curry powder
2 Tbsp. lemon juice
Cook broccoli and place in bottom of 9x13 casserole dish. Place chicken pieces over it. Make sauce out of soup, mayonnaise, curry powder, and lemon juice. Spread over chicken and broccoli. Cover with foil and bake 1/2 to 3/4 hour at 350 F., or until completely heated through. Serve over hot fluffy rice.
VARIATIONS: Ham & asparagus; Turkey & peas (use same sauce)
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