2 lbs potatoes (about 6 medium)
1 medium onion, chopped (about 1/2 cup)
1/4 c margarine or butter
1 T flour
1 t salt
1/4 t pepper
2 c milk
2 c shredded natural sharp Cheddar cheese (about 8 oz)
1/4 c fine dry bread crumbs
Paprika
Peel and dice potatoes. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 degree oven for 1 hour.
Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.
Monday, June 8, 2009
Chicken Chimichangas
2 cups cooked shredded chicken
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
Enchiladas
1/2 lb lean ground beef
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
Mexican Casserole
1 lb lean ground beef
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese
Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese
Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.
Pretzel Salad
1st LAYER
1 small package pretzels (crushed)
1/2 c butter (melted)
3 T sugar
Spread into bottom of baking pan. Bake at 400 degrees for 10 minutes
2nd LAYER
8 oz cream cheese
1 c sugar
4 1/2 oz container of Cool Whip
Mix thoroughly and spread on crust
3rd LAYER
1 large can of crushed pineapple (drained)
OR
1 large packed of frozen raspberries
4th LAYER
6 oz package of raspberry jello
2 c hot water
1 1/4 c of cold water and juice from crushed pineapple (water & pineapple combined equals 1 1/4 cup)
Partially set the jello and pour over the pineapple or raspberries. Before serving, cover with Cool Whip.
1 small package pretzels (crushed)
1/2 c butter (melted)
3 T sugar
Spread into bottom of baking pan. Bake at 400 degrees for 10 minutes
2nd LAYER
8 oz cream cheese
1 c sugar
4 1/2 oz container of Cool Whip
Mix thoroughly and spread on crust
3rd LAYER
1 large can of crushed pineapple (drained)
OR
1 large packed of frozen raspberries
4th LAYER
6 oz package of raspberry jello
2 c hot water
1 1/4 c of cold water and juice from crushed pineapple (water & pineapple combined equals 1 1/4 cup)
Partially set the jello and pour over the pineapple or raspberries. Before serving, cover with Cool Whip.
Gooey Carmel Corn
1 c butter
2 c brown sugar
1 1/2 c Karo syrup
1 t salt
Bring to a boil. Cook for 5 minutes, NO LONGER.
Add 1 1/2 t baking soda and 1 t vanilla. Pour over 6 qts of popped popcorn.
Note: Make sure you remove as many unpopped kernels as possible before pouring the carmel syrup over the popcorn. It will make your teeth much happier if you do.
2 c brown sugar
1 1/2 c Karo syrup
1 t salt
Bring to a boil. Cook for 5 minutes, NO LONGER.
Add 1 1/2 t baking soda and 1 t vanilla. Pour over 6 qts of popped popcorn.
Note: Make sure you remove as many unpopped kernels as possible before pouring the carmel syrup over the popcorn. It will make your teeth much happier if you do.
Pumpkin Roll
3 eggs
1 c sugar
3/4 c flour
2 t cinnamon
1/2 t salt
2/3 c pumpkin
1 t lemon juice
1 t baking powder
1 t ginger
1/2 t nutmeg
Beat eggs 5 min, gradually add sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and stir into pumpkin mixture. Pour into greased and flour 15x10x1 sheet pan. Bake 375 for 15 min. cool for 10 min. Carefully turn out onto a dish towel sprinkled with powdered sugar, roll towel and cake together and leave until cool. Unroll and spread with filling. Roll up again. Wrap in plastic and refrigerate or freeze.
FILLING
1 c powdered sugar
4 T butter
6 oz cream cheese
1/2 t vanilla
Beat cream cheese until smooth. Add butter and beat until creamy. Add remaining ingredients.
Note: I use parchment paper on the baking pan and spray it with cooking spray, then pour the batter onto the parchment paper. It makes it much easier to remove the cake without it tearing. Also, partially freezing the pumpkin roll makes it easier to cut.
1 c sugar
3/4 c flour
2 t cinnamon
1/2 t salt
2/3 c pumpkin
1 t lemon juice
1 t baking powder
1 t ginger
1/2 t nutmeg
Beat eggs 5 min, gradually add sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and stir into pumpkin mixture. Pour into greased and flour 15x10x1 sheet pan. Bake 375 for 15 min. cool for 10 min. Carefully turn out onto a dish towel sprinkled with powdered sugar, roll towel and cake together and leave until cool. Unroll and spread with filling. Roll up again. Wrap in plastic and refrigerate or freeze.
FILLING
1 c powdered sugar
4 T butter
6 oz cream cheese
1/2 t vanilla
Beat cream cheese until smooth. Add butter and beat until creamy. Add remaining ingredients.
Note: I use parchment paper on the baking pan and spray it with cooking spray, then pour the batter onto the parchment paper. It makes it much easier to remove the cake without it tearing. Also, partially freezing the pumpkin roll makes it easier to cut.
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