Chicken Enchiladas

 

3 cooked chicken breasts, cubed

1 onion, diced

1 lg. clove garlic, crushed

2 T. vegetable oil

28 oz can whole tomatoes

1 T. chili powder

1 t. cumin

1 t. oregano

1/2 t. salt

1/8 t. pepper

1 pkg. flour tortillas

1 ½ c. Monterey Jack cheese

1 ½ c. cheddar cheese

Cook onion, garlic and chili powder in the vegetable oil until onion is tender. Stir in tomatoes, undrained; add spices. Break up tomatoes. Heat until boiling, reduce to simmer. Cook, uncovered until thickened (about 30 minutes). Dip each tortilla in sauce; sprinkle with chicken and cheese. Roll. Place seam side down in ungreased baking dish. Pour remaining sauce over top. Bake uncovered at 350 degrees for 30 minutes. Serve with sour cream. 

Cooks note: This recipe was given to me by Betty Jane Adams, the wife of Jay Adams, our former pastor. She prepared it for us once when we came to visit. I like to make it for our family Christmas celebration. 

Kale with Kielbasa (Stamppot)

 

1 lb. kale 

6 large potatoes

3 T. butter

1/2 cup of milk, warmed

1 lb. smoked kielbasa

Salt

Cut kale leaves off the stems and slice the leaves into narrow strips. Peel the potatoes, quarter and place in a Dutch oven. Add water until potatoes are barely covered; top with kale and kielbasa. Cover and bring to a boil. Boil on a low flame for about20 minutes or until the potatoes are done. Remove the kielbasa, pour off any cooking liquid that remains, and mash the vegetables with a fork or a potato masher. Add the butter and the milk and stir the whole into a creamy consistency. Slice the kielbasa and place it on top of the stamppot. 

Hot Chicken Salad

 

2 c. cubed cooked chicken

2 c. thinly sliced celery

2 c. 1/4 in. toasted bread cubes, divided 

1 c. mayonnaise

1/2 c. toastad chopped almonds

2 T. lemon juice

2 t. grated onion

1/2 t. salt

1/2 c. shredded cheddar cheese

Preheat oven to 450 degrees. Combine all ingredients except cheese and 1 cup of bread cubes. Pile lightly into 6 individual casserole dishes. Sprinkle with cheese and remaining bread cubes. Bake for 10-15 minutes. 

Robyn's Tuna Casserole

5  oz. can tuna, drained
10.5 oz. cream of mushroom soup
1/2 c. fresh mushrooms, sliced
1 stalk broccoli, cut in small pieces
medium onion, diced
1/4 c. Miracle Whip 
12 oz. macaroni noodles, cooked

bread crumbs (can sautéd in butter first)

Combine first 7 ingredients. Sprinkled bread crumbs on top. Bake at 375 degrees for 1 hour.

Lemon Ginger Pork or Chicken

2 med onions, diced 

3 mushrooms, diced 

5 cloves garlic, diced 

small zucchini, diced 

1 T. fresh grated ginger 

2 c. chicken broth 

1/4 c. soy sauce

1/4- 1/2 c. lemon juice

fresh ground black pepper 

4 c. cubed pork or chicken

1 or 2 T. corn starch to thicken

1/2 pk oriental rice or bean noodles, cooked

Sauté meat in oil until cooked through, set aside. Sauté onion on low heat in a little butter or cooking oil until slightly brown. Add mushrooms, garlic, and zucchini and sauté for another minute. Add cooked meat, broth, ginger, lemon juice, soy sauce, and pepper. Bring to a boil. Combine corn starch with 1/4 c. water and slowly stir into sauce. Continue stirring until sauce has thickened. Remove from heat. Serve over noodles. 

Goulash

2 c. dry macaroni noodles 
1 lb ground beef

1 lg onion, diced

jalapeño peppers (to taste), diced 

1 qt whole canned tomatoes

15 oz can tomato sauce

1 t oregano 

1 t. paprika

2 t. garlic powder

Cook noodles according to package directions, drain, and set aside. Meanwhile, brown beef, onions, and peppers until onions are tender. Drain grease and add remaining ingredients. Simmer for 30 minutes. Pour over cooked noodles and mix well. 

Pizza Rice

3 cups dry rice, cooked
2 lbs. ground beef, browned
6 oz. sliced pepperoni
8 oz. cream cheese, cubed
1/4 c. chopped fresh basil
32 oz. spaghetti sauce
1/2 c. shredded cheddar cheese

Combine all ingredients except cheddar (Cream cheese should remain in cubes) and place in 13 X 9 inch baking dish. Bake in a 350 degree oven until heated through (about 30 minutes). Sprinkle with shredded cheddar. Bake 5 minutes more.

Baked Vegetables with Smoked Sausage

Quantities depend upon preference and how much food you need:

Ready to go in the oven!

carrots 
sweet potatoes
white potatoes 
onions 
kale
smoked sausage
olive oil

Peel the carrots, potatoes, and onions. Slice about 1/8-1/4 inch thick. Cut onion slices into quarters. Chop kale. Slice smoked sausage about 1/4-1/2 inch thick. Place everything in a glass baking dish and drizzle  with olive oil. Stir so everything is thinly coated with the oil and baked for about an hour at 425 degrees, stirring occasionally. 

Buffalo Chicken Salad

 This is another one of my improvised recipes. Ingredients: shredded chicken flavored with Texas Pete, chopped lettuce and baby spinach, sliced cherry tomatoes, diced cheddar cheese, and diced avocado. Topped with a dressing of sour cream, salsa, and a little more Texas Pete. The measurements are up to you.  

BLT Salad

This is one of those "recipes" I've created that isn't really a recipe. It's my answer to how to make BLT's gluten free- just subtract the bread. Fresh shredded lettuce, chopped garden ripe tomatoes, crispy crumbled bacon, and a dollop of mayo. Mix and enjoy.

Tuna Cashew Casserole

7 oz. can tuna, drained
10.5 oz. can cream of mushroom soup
1/4 c. water
1 c. celery, chopped
1/4 c. onions, chopped
1/2 c. cashew nuts
1 can chow mein noodles, divided

Mix together first six ingredients. Add half of the noodles. Pour into a casserole dish and top with remaining noodles. Bake at 350 degrees for 1 hour.

Quiche

8 servings

9-inch unbaked pie crust
4 eggs
¼ t. salt
¼ t. pepper
2 c. ½ and ½ or evaporated milk
8 slices bacon, crumbled or ½ lb. sausage, browned
1 t. onion powder
1 c. shredded cheddar cheese

Put meat, cheese, and onion powder in bottom of crust. Combine remaining ingredients and slowly pour into crust. Bake at 425 degrees for 15 minutes, then at 300 degrees for 30 minutes. Let stand for 10 minutes before cutting.

Corn Tortilla Chicken Lasagna

12 Servings

18 corn tortillas (6 inches)
3 c. cubed cooked chicken breast
2 c. black beans
24 oz. salsa
1½ c. sour cream
1 can sliced black olives, drained
1½ c. shredded Monterey Jack
1½ cups shredded cheddar

In a greased 13-in. x 9-in. baking dish, arrange six tortillas. Layer with 1 cup chicken, 2/3 cup beans, 1 cup salsa, ½ cup sour cream, 1/3 of olives, ½ cup Monterey Jack cheese and ½ cup cheddar cheese. Repeat layers twice. Cover and bake at 350° for 25 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Southwest Lasagna

1 lb. hamburger, browned & drained
2 T. chili powder
2 t. ground cumin
1 t. garlic powder
1 lb. shredded cheddar cheese
8 cooked lasagna noodles
24 oz. mild salsa
1 c. sour cream


Combine hamburger, salsa, and spices.



In a separate bowl, combine sour cream and 3/4 of the cheddar cheese. 



Place a small amount of meat sauce on the bottom of a 13X9 inch pan. Place four of the noodles on top of the sauce. Place half of the cheese mixture on top of the noodles, then half of the meat sauce. Repeat layers of noodles, cheese, and meat mix. Top with remaining cheddar cheese.

Bake at 350 degrees for 30 minutes. Let stand 15 minutes before serving.

Mina B.'s Chicken Broccoli Casserole

3 chicken breasts, cooked and cubed
2 pkg. frozen broccoli
1 can cream of chicken soup
1/2 c. mayonaise
2 eggs
1 T. dried onions
crushed cheese croutons

Cook broccoli until done, drain. Beat together soup, mayonaise, eggs, and onions. Mix with broccoli and chicken. Put in a 9X9-inch baking dish. Top with crushed croutons. Bake at 350 degrees for 30 minutes.

Chop Suey {2 recipes}

Chop Suey
1 lb. lean pork, cut in bite sized pieces
1 lb. veal, cut in bite sized pieces
2 c. chopped onions
3 c. chopped celery
1 green pepper, chopped
1/2 c. molasses
1 can mushrooms
1 can bean sprouts
flour (to thicken)
3 T. chop suey sauce

Fry meat for 10 minutes. Fry onion and celery 10 minutes. Put all together and add water to nearly cover. Put in chopped green pepper. Simmer an hour, adding more water if necessary. Then add molasses, seasoning, mushrooms, and sprouts. Thicken with flour (No amount listed. Cornstarch would be more consistent with Chinese cooking. I'd say 1 or 2 tablespoons mixed with 1/4 to 1/3 cup cold water.); stir in chop suey sauce.

Chicken Chop Suey
meat of choice (you can use pork, veal, beef, or chicken)
1 c. celery, chopped
1/2 c. onion
1 can each of cream of mushroom soup and cream of chicken soup or 1 can chop suey vegetables
3/4 c. rice, uncooked
2 T. soy sauce
1 can water
1 t. salt
1/2 t. pepper

Brown meat, celery, and onion. Combine all ingredients and bake at 350 degrees for 1 1/2 hours.

Roasted Garlic Chicken Pizza

The picture totally does not do this justice! It was sooo good.

Crust:

• 3 c. warm milk
• 4 T. sugar
• 1t. salt
• 2 T. yeast
• 4 c. bread flour
• 2 c. whole wheat flour
• 1/2 c. melted butter

Combine milk, sugar, and yeast. Add salt. Slowly stir in flour to make a soft dough. Knead until smooth. Spread the butter on the bottom of three cookie sheets. (Mine were 12x9, 14x10, and 16x11.) Roll out dough to fit pans and gently place into the pans. Bake in a 350 degree oven for about 10 to 15 minutes until dough is no longer sticky, but not browner. Top with sauce, toppings, and cheese. Bake for an additional 10 to 15 minutes until cheese is melted and crust is crisp on bottom.

 

Sauce:

• 10 oz. Philadelphia Italian Cheese & Herb Cooking Creme
• 8 oz. cream cheese
• 2 c. drained yogurt (put yogurt in a strainer for several hours to drain)

Beat together, spread on pizza crusts.

Toppings:

• 3 lb. chicken breasts, cooked and cut in bite size slices (or shredded)
• 1 c. sliced raw mushrooms
• 2 heads roasted garlic, peeled and mashed (place whole heads in glass baking dish and bake at 350 degrees until soft)
• 24 oz. mixed shredded cheese

Combine chicken and garlic, spread on pizzas. Sprinkle on mushrooms. Top with cheese.

Beef Tostadas

Yeild: 6 servings

3 c. flour (all purpose or whole wheat)
5 t. baking powder
1 1/4 c. milk
1 lb. ground beef
2 garlic cloves, minced
4 oz. can green chiles
1 envelope taco seasoning
3/4 c. water
16 oz. refired beans
cooking oil (for frying tostadas)
toppings: salsa, shredded lettuce, diced tomatoes, shredded cheddar, cheese, sour cream

Combine flour and baking powder. Slowly add in milk to make a soft dough. Cover and set aside. Brown the beef and garlic; drain. Add chiles, taco seasoning, water, and refried beans. Cook until heated through; keep warm. Divide the dough into six portions and roll each into a 7-inch circle. In a deep-fat fryer or deep skillet, heat oil to 375 degrees. Fry tostadas until golden, turning once. Drain on paper towels. Top each tostada with meat mixture and toppings of choice.

Tuna Salad



A little bit more mayo than usual, but still good!



2 cans tuna, drained

1 small onion, diced

small handful of fresh spinach, chopped

1 carrot, grated

1/4 c. dried cranberries

1/4 c. grated cheddar cheese

1/4 c. chopped walnuts

1/4 c. sunflower seeds

1/4-1/2 c. mayonaise

Combine tuna, vegetables, dried fruit, cheese, nuts, and seeds. Add mayonaise to taste. Serve in a bowl or wrapped in lettuce or a flour tortilla.

Recipe notes: You can vary ingredients and amounts to suit your taste. I've added flax seed, wheat germ, and raisins at different times. The batch of tuna salad shown in the picture had some fresh diced tomato added.

Taco Pitas

1 lb. ground beef, browned & drained
corn
black beans
chopped green onions
chopped avocados
chopped tomatoes
taco seasoning
shredded cheddar cheese

Mix all ingredients. Scoop into pitas and serve.