Recipes by Susan:
Easy Chicken Pot Pie
1/3 cup margarine
1/3 cup flour
salt and pepper
1 3/4 cup chicken broth
2/3 cup light cream or half and half
5 carrots and 1 bunch of broccoli florets (steamed or blanched)
3-4 chicken breasts (parboiled in bite size pieces)
1 package of refrigerated pie crusts (enough for two crusts-Pillsbury is a good one!)
Heat oven to 350. Put one crust into bottom of a large casserole or pie plate. Bake 8-10 minutes.
In a saucepan, heat margarine over low heat until melted. Blend in flour. Cook over low heat stirring until smooth. Stir in broth and milk. Heat to boiling, stirring constantly. Add chicken and veggies. Stir all together and add salt and pepper to taste.
Pour filling into baked pie crust. Cover with the second pie crust and prick holes in the crust with a fork. Bake for 30 minutes!
Tangy Pork Chops
4 pork chops 1/2 inch thick
1/2 t. salt
1/8 t. pepper
2 medium onions
2 celery ribs
1 green pepper
1 can stewed tomatoes
1/2 c ketchup
2 T. cider vinegar
2 T. worchestire sauce
2 T. brown sugar
1 T. lemon juice
1 beef bullion cube
2 T. cornstarch
2 T. water
Place chops in crockpot - sprinkle with salt and pepper. Add the onions, celery, tomatoes, green pepper. Combine ketchup, vinegar, sugar, worc. sauce, lemon juice and bullion and pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth, stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice.
Floramo's Marinade
1/3 cup ketchup
1/3 cup Italian dressing
1/3 cup Classic Coke
Mix all together and pour over meat. Marinade overnight and then baste often while grilling.
Velvet Almond Fudge Cake
Mix with mixer in a large bowl:
1 pckge choc. cake mix
4 eggs
1 pckge choc instant pudding
1 cup sour cream
1/2 cup water
1/4 cup vegetable oil
1/2 tsp. each of vanilla and almond extract
When well mixed, add one package of chocolate chips with a spoon by hand.
Bake in a bundt pan 350 for 60-70 minutes.
For frosting --- beat 1 pint whipping or heavy cream with 3 o4 packages of single serve instant cocoa mix, 1 tbsp. instant coffee and confectioners sugar to taste. Frost cake after cooling.
Overnight Coleslaw
1 medium head of cabbage shredded
1 chopped green pepper
1 chopped red onion
2 carrots, shredded
1 cup sugar
Dressing: 2 tsp sugar, 1 tsp dry mustard,1 tsp celery seed,1 tsp salt, 3/4 cup vegetable oil, 1 cup vinegar.
Combine first four ingredients. Sprinkle with sugar and set a side. In saucepan, combine dressing ingredients and bring to a boil. Remove from heat and pour over veggies, stirring to cover evenly. Cover and put in frig overnight. Stir well before serving. 12-16 servings.
Cannellini and Escarole Soup with Garlic Oil
4 thick slices of bacon, cut crosswise into 1/2 inch strips
1 small head of escarole, coarsely chopped
4 garlic cloves , 1 minced-3 crushed
1/4 tsp crushed red pepper
salt and freshly ground black pepper
3 15oz cans cannellini beans, drained and rinsed>
2 cups chicken stock or broth
2 tbsp extra virgin olive oil
2 tbsp. freshly grated parmesan cheese
In a large saucepan, cook the back over moderately high heat until crisp, about 6 minutes scraping all the time. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tbsp of the fat and return the saucepan to moderately high heat. Add the escarole, minced garlic and red pepper and season with salt and black pepper. Cook, stirring, until the escarole wilts, about 2 minutes.
Meanwhile, in a blender, puree half the beans with the chicken stock until smooth. Add the pureed and whole beans, bacon and 1 1/2 cups of water to the saucepan and bring to a boil. Reduce the heat to moderately low and cook until the escarole is tender, about 10 minutes.
Meanwhile, in a small skillet, cook the crushed garlic in oil over moderate heat until golden, discard the gaRlic. Drizzle the soup with garlic oil and sprinkle with the parmesan.
Black Bean Burritos
2tsp veg. oil
1/2 med. onion finely chopped
2 minced garlic cloves
1 19 oz can black beans, undrained
1 cup salsa, divided
2 tbsp chopped fresh cilantro
1 tsp chili powder
1 tsp ground cumin
4 burrito size tortillas
3/4 cup shredded cheddar cheese
sour cream, optional
Heat oven to 350. Coat an 8" square baking dish with cooking spray. In medium skillet, heat oil over medium heat. Add onion and cook 3 minutes, until soft. Add garlic and cook 1 minute.
Stir in beans (with liquid) 1/2 cup salsa, cilantro, chili powder, and cumin.
Bring to a boil. Reduce heat to low and simmer 10 minutes.
Spoon 1/2 cup bean mixture into center of each tortilla. Roll up tortillas and transfer, seam side down, to baking dish. Sprinkle with cheese. Bake 8-10 minutes. Serve with remaining salsa and sour cream if desired.
Pasta Primavera
Bring 2 quarts of water to a boil. Add 1 tsp salt. Cook 1 cup julienned carrots 3 minutes, then add 1 cup each julienned zucchini and yellow squash.
Cook 1 minute more until all veggies are tender-crisp. Drain.
Meanwhile, bring 2 cups heavy cream, 1 tbsp minced garlic and 3/4 tsp. salt to a boil in a medium saucepan. Reduce heat and simmer 10 minutes.
Transfer to blender and add 1 cup freshly grated parmesan or asiago cheese.
Puree until smooth.
Toss veggies, cream sauce, 2 tbsp chopped fresh parsley, 1/4 tsp freshly ground pepper and salt to taste with 1 pound penne pasta, cooked according to package directions. Sprinkle top with 1 cup chopped fresh tomato and 1/4 cup freshly grated parmesan cheese. Makes 6 servings....
Red Chicken Chili
2 tsp olive oil
3 cups chopped onion (not sure if this was a typo but I only put in 3 small
to medium onions
1/4 cup chili powder
1 1/2 tsp oregano
1 1/2 tsp cumin
3/4 tsp salt
2 minced garlic cloves
3 cups chicken stock
1 16 oz can kidney beans, drained
1 15 oz can black beans, drained
1 14.5 oz can whole tomatoes, undrained and chopped
3 cups diced cooked chicken
1/2 cup shredded cheddar (reduced fat extra sharp if you have it-I just used regular)
1/2 cup low-fat sour cream (I didnt use this)
Heat oil in a large dutch oven over med high heat. Add onion-saute 5 minutes. Add chili powder and next 4 ingredients (powder through garlic); saute 30 seconds. Add chicken stock , beans, and tomatoes; bring to a boil. Reduce heat to medium low; simmer 30 minutes. Stir in chicken; simmer 15 minutes. Serve with cheese and sour cream. Yield 8 servings of 1 cup each.
Susan's Crockpot Roast
1 tbsp veg. oil
1 beef roast
2 large onions, quartered
1 clove garlic, crushed
3/4 cup beef broth
1/4 cup catsup
1 tsp salt
1 tsp Worcestire sauce
1/2 tsp pepper
Heat oil in skillet. Add meat and brown on both sides. In slowcooker add all of the remaining ingredients. Add browned meat and juices to slowcooker. Cook on medium heat for 6 hours or so. After you cook the beef for 6 hours or so you take everything but the meat out and puree in a blender. Then you slice the beef in 1 inch thick slices and put it back into the slowcooker with the blended gravy and cook for another 1/2 hour or so.
Smothered Steak
2 lbs sirloin steak tips (I used a 1 lb NY sirloin and cut it up into pieces)
2 tbsp flour
16 oz can stewed tomatoes
2 green peppers (I used 1 1/2)
2 medium onions
3 tbsp soy sauce
Put flour in slow cooker. Add meat and vegetables that have been sliced in big chunks and stewed tomatoes. Cook 6 hours on low. Serve over rice.
Apple Crisp
4 cups sliced tart apples
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup marg. or butter softened
3/4 tsp. cinnnamon
3/4 tsp. nutmeg
Heat oven to 375. Grease 8x8 square pan. ARrange apples in pan. Mix remaining ingredients. Sprinkle over apples. Bake about 30 minutes. Serve warm.
**This definitely needs whipped cream. With the cream, it was delicious!
Favorite Christmas Molasses Cookies
Cream 3/4 cup of softened margarine or butter with 1 cup sugar. Add 2 eggs
and 1/4 cup molasses. IN a separate bowl, combine 2 cups flour, 2 tsp baking
soda, 1 tsp cinnamon,1/2 tsp salt,1/2 tsp ginger, and 1/2 tsp cloves. Mix
together with creamed mixture, wrap in wax and paper and refrigerate
overnight.
Roll dough into 1 inch balls and then roll them in granulated sugar. Bake 350 for 8-10 minutes.
Slow Cooked Lemon Chicken
6 bone-in chicken breast halves (skin removed) , about 3 lbs
1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
2 tbsp butter or marg.
1/4 cup water
3 tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bullion granules
2 tsp minced fresh parsley
Hot cooked rice
Pat chicken dry with paper towels. Combine the oregano, seasoned salt, and pepper; rub over chicken. In skillet over med. heat, brown chicken in butter. Transfer to a 5 qt slow cooker. Add water, lemon juice, garlic and bullion to the skillet. Bring to a boil, stirring to loosen browned bits. Pour over chicken. Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer. If desired, thicken cooking juices and serve over chicken and rice.
Moraccan Meatballs with Sauteed Carrots and Onions
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cinnamon
1 teaspoon cayenne
1-1/2 pounds USDA Fresh Ground Beef
1 tablespoon Aptera Extra Virgin Olive Oil
1 cup thinly sliced yellow onion
1 cup thinly sliced carrots
1 cup Webvan Reduced Chicken Stock
Nutty Basmati Rice
In a medium-size bowl, combine the spices and the ground beef and mix
together with your hands. Pinch off about 1 tablespoon of the meat mixture,
roll it with your hands into a ball, and set aside. Repeat the process until
all of the meat has been formed into balls.
Heat the olive oil in a large sauté pan over medium-high heat until it's
rippling. Add the meatballs and sauté until they begin to brown. Add the
onions and carrots and continue sautéing until they're soft. Add the chicken
stock and simmer for 5 minutes. Serve over basmati rice.
Makes 4 servings
Easy Raisin Scones
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or margarine, cut into chunks
1 1/4 cup raisins
3/4 cup buttermilk
1 egg white, lightly beaten, for glaze
sugar for glaze
In large bowl, combine flour, 1/4 cup sugar, baking powder, soda and salt.
Cut in butter until mixture resembles course meal. Mix in raisins, then mix
in buttermilk with a fork. Gather dough into ball and knead on lightly
floured board about 2 minutes. Roll or pat dough out 3/4 inch thick. With
sharp knife, cut into 3 inch triangles. Space apart on greased baking
sheets. Brush tops with egg white, sprinkle with sugar. Bake in preheated
425 oven for about 15 minutes or until nicely browned. Serve with butter or
jam. Makes 1 dozen.
Lazy Lasagna
8 oven-ready lasagna noodles
1 lb ground beef
1 bell pepper , preferably yellow or red cut into narrow strips
1/2 cup water
1 bunch broccolini with ends trimmed or 3 cups broccoli florets
1 26 oz jar marina or arrabbiata sauce ( I just used Ragu)
1 cup part-skim ricotta cheese
1 cup pizza shreds (or some other shredded cheese blend)
1. Soak noodles in hot water to cover 5-8 minutes until softened, being
careful they dont stick together.
2. Meanwhile, heat a 10 or 12 inch skilletr over med high heat. Add beef
and bell pepper and cook, stirring to break up clumps of meat for 6 minutes
until beef is no longer pink. Add water and broccolini. Reduce heat, cover
and simmer about 3 minutes until broccolini is crisp-tender. STir in
marinara sauce, reduce heat to med low.
3. Take noodles from water, tear in half lengthwise and add to skillet. Stir
to mix and coat. Dot with spoonfuls of ricotta and sprinkle with shreds.
4. Cover and simmer 5-8 minutes until cheese melts. Serves 4--Time 28
minutes.
Mozzerella and Tomato Salad
Cut up chunks of mozzarella cheese and slice grape or cherry tomatoes in half. Put in a bowl. Mix together some really good extra-virgin olive oil and some fresh minced garlic. Pour over the salad and add salt and pepper to taste. Dont do this ahead of time as the salad gets too strong-tasting! Sometimes I add some sliced cucumber or peppers too.
Sirloin Steak with Garlic Butter
0.5 cup butter
2 teaspoon garlic powder
4 garlic, minced
4 - 1/2 inch thick sirloin steaks
salt and pepper to taste
1. Preheat grill for high heat.
2. In a small saucepan, melt butter over medium low heat with garlic powder and minced garlic. Set aside.
3. Sprinkle both sides of each steak with salt and pepper.
4. Lightly oil grate, and place meat on grill. Cook for 4 to 5 minutes per side. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
Potato Casserole
1/4 cup butter
1/4 tsp pepper
1 tsp salt
2 cups sharp cheddar, shredded
4 chopped scallions
2 tbsp butter
6 medium potatoes
1 cup sour cream
Peel and chop potatoes coursely. Cook until tender and cool completely. In saucepan over low heat, combine cheese, 1/4 cup butter, and stir til melted. Remove from heat and blend in sour cream, scallions, salt and pepper. Fold mixture into potatoes. Place in 2 qt casserole dish. Dot with 2 tbsp butter Bake 350 for 25 minutes.
Broccoli Cauliflower Casserole
Cut 1 head of cauliflower and 2 big stalks of broccoli into big florets.
Blanch in boiling water. Put in a 9x13 buttered casserole dish. Cover with
slices of Velveeta (like my mom uses) or a bag of shredded cheddar. Melt 1
1/2 sticks butter (yes, this is another diet recipe :) ) and mix with 1
sleeve of Ritz crackers that have been finely crushed along with 1/4 cup
romano cheese. Sprinkle cracker mix over broccoli and cauliflower. Bake 350
20-30 minutes.
Pork Roast
Mix 1 cup catsup, 1 pack Lipton onion soup, 2/3 cup brown sugar and 1/2 cup
red wine vinegar. Put tenderloin in baking dish, cover with mixture and
then cover with foil. Bake 2-3 hours at 350 or until meat is done.
Tomato Pudding
Put one can of canned or stewed tomatoes in a casserole dish. Sprinkle liberally with pepper. Melt 1/4 stick butter or marg and add to mixture. Break 2 1/2 slices of bread into 1/2 inch to 1 inch pieces and add. Add 1/2 tsp cinnamon and a good 1/4 cup sugar. Put in oven at 350 for 35 minutes.
Crockpot Roast
Mix 2 cans cream of mushroom soup, 1 packet of dried onion soup and 1 1/4
cups of water in the crockpot. Add pot roast and coat with mixture. Cook on
low for 8 hours, stirring once in a while.
Wild Rice Pork Chops
Put a package of boneless pork chops in the crockpot. Pour one can of
Campbells Chicken with Wild Rice soup over it and cook on low all day. I
made mashed potatoes and steamed green beans with it and it was really
delicious!
Chicken Caeser Salad
1 2lb roasted chicken, skinned or boneless breasts that have been grilled
11 cups torn romaine lettuce
1 cup red bell pepper strips
3 tbsp olive oil
1 1/2 tbsp fresh lemon juice
2 tsp Worcestershire sauce
2 tsp dijon mustard
1/4 tsp sugar
1/4 tsp salt
1/4 tsp black pepper
1 crushed garlic clove
1 1/2 cup croutons
1/2 cup freshly grated parmesan cheese
Shred chicken with two forks to measure 3 cups meat. Combine chicken, lettuce and bell pepper in a large bowl.
To prepare vinaigrette, combine oil and next 7 ingredients (oil through
garlic) in a bowl, stirring well with a whisk. Pour over salad, toss well.
Sprinkle with croutons and cheesee, toss gently to combine. Makes 6
servings.
Chicken Piccata
1 cup all-purpose flour
1/3 teaspoon paprika
salt and pepper to taste
1 pound skinless, boneless chicken breast meat
1/4 cup vegetable oil
4 ounces fresh mushrooms, sliced
1/4 cup lemon juice
3/4 cup chicken stock
1/3 teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 Rinse chicken and pat dry, then cut into medallions or thin pieces. In a shallow bowl or plate, mix together flour, paprika, salt and pepper. Dredge/coat chicken pieces in seasoned flour. In a large skillet, heat oil and saute chicken pieces in hot oil until light golden brown (about 45 seconds each side). Remove chicken from skillet and set aside.
2 To skillet add mushrooms, lemon juice, and stock/water. Simmer all together until smooth, light sauce develops. Add garlic. Add chicken and simmer 1 minute more, then add artichoke hearts just before removing from heat.
Makes 6 to 8 servings
Spinach Squares
4 tbsp melted butter
3 eggs
1 cup flour
1 cup milk
1 tsp salt
1 tsp baking powder
2 8 ounce packages orange shredded cheddar cheese
2 packages of frozen chopped spinach (small packages)
2 tbsps fresh onion, chopped fine
Thaw spinach in frig night before. Preheat oven to 350. Grease a 13x9 pan. Take spinach and wring excess water out with hands (get as much water out as you can). Beat eggs in large mixing bowl. Add flour milk, salt, baking powder, and melted butter with mixer. Then by hand, add onion, cheese and spinach. Mix well (mixxture will be thick). Pour into pan and spread evenly. Bake 35 minutes - Cool for 45 minutes and cut into small squares. Serve warm
Mom's Rice Pudding
In a slow cooker, combine 2 cups water, 2 cups milk, 1 cup rice and 1/4 stick of butter. Also addd the zest of 1/2 to 1 lemon and as many raisins as you like in it. I think I use about a cup. Cook on medium until most of the liquid is absorbed. Take off heat. Add 3 egg yolks that have been mixed with 1 cup of sugar and 1 tsp . vanilla. Serve warm plain or with whipped cream.
French Meat Pie
1 lb. ground beef
1 lb. ground pork
3 medium potatoes
1/2 to 1 tsp cinnamon (add amount according to your taste)
salt and pepper to taste
1/2 tsp garlic powder
pie crusts (for the bottoms she just buys the frozen pie crusts in foil pans, for top crust she uses the Pillsbury refrigerated pie crusts)
Peel and dice potatoes. Add to both the ground beef and ground pork in a big pot. Add cinnamon, garlic powder, and salt and pepper to taste and stir. Then add only enough water to cover mixture in the pot and cook on medium until the potatoes are done. Drain mixture in a strainer. Then mash the mixture with a potato masher until it is very fine. Pour into pie shell and then put the top crust on. There should be enough of a mixture to make 2 pies probably Bake for an hour at 350 or freeze.
Bottom Round Roast with Onion Gravy
1 Bottom Round Roast
1 bay leaf
6 onions
1 tbsp. vinegar
salt and pepper to taste
Slice onions and put in the bottom of a large dutch oven or pan. Put
roast (add salt and pepper to it) on top and add 1 tbsp. white
vinegar. Add bayleaf. On top of the stove, get it going on high and
then turn it down to simmer and cook on the top of the stove for 3-4
hours (try not to take the cover off). When its done remove the
roast. In a separate mixing cup, mix 1 tbsp. flour and 1 cup water
and add to onion mixture to make the gravy. Cook for a few minutes.
Greek Pasta Salad
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar
3 cups fresh sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
4 ounces black olives
12 ounces sliced pepperoni sausage, each slice cut in half
2 1/2 cups cooked macaroni
In a large bowl, whisk together oil, vinegar, garlic
powder, basil, oregano, black pepper, and sugar. Add cooked pasta,
vegetables, cheese, olives, and pepperoni; toss until all ingredients are well
coated. Cover, and chill 2 hours or overnight.
Easy Peach Cobbler
1 29 ounce can of peaches, drained (the woman who gave me this recipe
said to buy the peach halves and then slice them as it came out better
than using alreday sliced canned peaches which were more mushy)
5 slices white bread
1 1/2 cups sugar
2 tbsp .flour
1 egg, beaten
1 stick butter or margarine melted
Preheat oven to 350. Place fruit in baking dish (8x8). Cut crust from
bread and cut each slice into five strips. Place strips over peaches.
Mix sugar, flour, egg and margarine. Blend well, and pour over bread
strips. Bake 35 to 45 minutes until golden brown.
Turkey Cutlets with Cranberry Pan Sauce
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 lb. turkey cutlets
1 Tbs. vegetable oil
1 cup chicken broth
1/8 tsp. thyme
Pinch red-pepper flakes
1 cup whole-berry cranberry sauce
1 tsp. grated orange peel
1 Tbs. butter
1. In shallow bowl, combine flour, salt, and pepper. Dredge cutlets in
flour mixture. In large nonstick skillet, heat oil over medium-high
heat. Add cutlets and cook until browned, about 3 minutes. Turn cutlets
and cook 2 minutes longer. Transfer to platter; keep warm.
2. Increase heat to high, and add broth, thyme, and pepper flakes to
skillet. Boil broth until liquid is reduced by half, about 3 minutes.
Stir in cranberry sauce and orange peel; cook until slightly thickened,
about 4 minutes. Remove from heat; stir in butter. Spoon over warm
cutlets.
Apricot Chicken Curry
1 Tbs. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into chunks
1 tsp. curry powder
2 tsp. grated ginger
2 garlic cloves, minced
1 cup chicken broth
1/2 cup apricot preserves
1/3 cup coconut flakes
2 tsp. grated orange peel
1 Tbs. cornstarch
3 green onions, sliced
1 cup cherry tomatoes, halved
Cilantro (optional)
1. In large nonstick skillet, heat oil over high heat. Add chicken and
cook, stirring occasionally, until cooked through, about 5 minutes.
Transfer to bowl. Add curry powder, ginger, and garlic to skillet, and
cook for 30 seconds, stirring.
2. Stir in broth, apricot preserves, coconut flakes, and orange peel;
bring to a boil. Dissolve cornstarch in 1 Tbs. water; whisk into sauce
and bring to a boil. Stir in green onions and tomatoes, and cook 1
minute more. Stir in cooked chicken and heat through, about 1 minute.
Transfer to serving bowl, and sprinkle with cilantro, if desired.
Homemade Applesauce
8-10 apples, peeled, cored and sliced
1/2 cup sugar
1/2 cup water.
Throw everything in the slow cooker and cook til desired tenderness.
Layered Chicken and Black Bean Enchiladas
2 cups diced chicken breast meat
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream
Preheat the oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium heat, and spray with
vegetable cooking spray. Saute chicken with cumin and coriander until
chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro,
black beans and green chilies.
Spread half of the enchilada sauce over the bottom of an
11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if
necessary. Spoon half of the chicken mixture over the tortillas, and
sprinkle with half of the cheese. Spoon the remaining enchilada sauce
over the cheese, and make another layer of tortillas. Layer the remaining
chicken mixture over the tortillas. Cover dish with a lid or aluminum
foil.
Bake for 30 minutes in the preheated oven. Remove the
cover, and sprinkle the remaining cheese over the top. Return to the oven,
uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
Sweet Potato Casserole
3 cups cold mashed sweet potatoes
1/2 cup sugar
1/2 cup melted butter
2 eggs, beaten
1/3 cup milk
1 teaspoon vanilla
1/2 cup flaked coconut
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tbsp melted butter
1/4 cup flour
In a mixing bowl, beat potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in coconut. Spoon into a greased 2 ½ qt. baking dish. Combine topping ingredients (last four ingredients) until well blended. Sprinkle over the sweet potatoes. Bake, uncovered, at 350 for 35-40 minutes until golden brown.
Chicken Paprika
1 tbsp. butter
1 1/2 tbsp veg. oil
8 to 10 chicken pieces
2 large onions, diced
5 carrots , sliced very thin (dime size)
4 cups chicken broth
2 cups sour cream
3 tbsp plus 1 tsp sweet paprika
about 2 tbsp flour
salt and pepper to taste
In a large frypan, heat half the butter and half the oil over med high heat until oil begins to splatter. Brown half the chicken, about 4 minutes on each side. Remove the chicken and set aside. Repeat with the remaining butter, oil and chicken. Add the onions and carrots to the pan and cook about 6 minutes until golden brown and soft. Add the chicken broth and bring to a boil over high heat. Gradually whisk in the sour cream and paprika ; reduce the heat to moderately low and add the chicken pieces. Let simmer about 45 minutes, partially covered. Place flour in a small cup and add about 1/3 cup of the hot liquid from the frypan; stir well to create a smooth paste. Add half the flour paste to simmering pan and let cook another 5 minutes, or until thicker. If the sauce doesnt look thick enough, add the remaining flour paste. Add salt and pepper and mix in the remaining paprika. Serve over egg noodles.