Pastry: 2 1/2 cups flour
1 tsp salt
3/4 cup shortening
1/4 cup chilled butter, cut into small pieces
4-6TBS of ice cold water
FILLING:2-3 chicken breasts (bone in or boneless, about 1lb)
3 Yukon Gold or russet potatoes (or really, whatever you have, sometimes I use a yam or turnip!)
3 carrots, chopped
2 tsp chicken bouillon granules
1/2 tsp salt
1/4 cup flour
1/4 cup cold water or chicken broth
1/2 cup frozen peas, or broccoli, or both
You can really throw anything you want into this pie! Get creative! Make your pie crust. Google it if you don't know how. Or come over. But the trick to not over work the crust, otherwise it will be tough.
Boil chicken about 18 min, reserve water. Add potatoes and carrots to chicken water and summer until veggies are semi tender, about 12-15 min. Meanwhile, chop up the chicken. Remove the veggies from the simmering broth with a slotted spoon and set aside with the chicken pieces. Measure the broth and add water if necessary, to make 2 1/2 cups. Return to the pan and simmer stirring in bouillon and salt. (You could skip this step and just use 2 1/2 cups of canned chicken broth.)
Preheat the oven to 350 degrees
Stir the flour into the cold water in a small bowl or measuring cup. Stir into the broth and increase the heat to medium. Stir constantly until the broth thickens. Add the chicken to the broth along with the potatoes, carrots and peas. Stir to combine. Pour filling in to the pastry-lined pie dish cover with the top crust, seal and flute the edges, and cut a slit in the top for the steam to escape. Back 40 min, or until the crust is light brown. Serve Immediately.
Tuesday, December 13, 2011
Chinese Haystacks-Holly Martineau
Cook some rice, enough to feed your family.
1 pound grilled or broiled boneless, skinless chicken breasts, or 3 cups chopped cooked chicken
course salt, fresh ground pepper
Chow mien noodles
2 celery ribs, diced
1/2 c slivered/chopped raw almonds
1 20 oz can of pineapple tidbits, drained
Mandarin Oranges
1/2 cup coconut
maraschino cherries
Cut up veggies like green pepper, red pepper, lightly steamed carrot slices
Shredded cheese
Chicken gravy. Use your own tried and true gravy recipe, or use this trashy, but yummy one: 1 can condense cream of chicken soup1 cup sour cream1/2 cup milk Serve all the condiments over rice.
1 pound grilled or broiled boneless, skinless chicken breasts, or 3 cups chopped cooked chicken
course salt, fresh ground pepper
Chow mien noodles
2 celery ribs, diced
1/2 c slivered/chopped raw almonds
1 20 oz can of pineapple tidbits, drained
Mandarin Oranges
1/2 cup coconut
maraschino cherries
Cut up veggies like green pepper, red pepper, lightly steamed carrot slices
Shredded cheese
Chicken gravy. Use your own tried and true gravy recipe, or use this trashy, but yummy one: 1 can condense cream of chicken soup1 cup sour cream1/2 cup milk Serve all the condiments over rice.
Baked Chicken and Potatoes Italiano- Holly Martineau
6 medium Russet potatoes, peeled and quartered lengthwise
2 medium white onions, thickly sliced
1/4 cup olive oil, divided6 chicken thighs
6 chicken drumsticks(OR you can use 6 chicken breasts instead of the other cuts of chicken)
2 TBS FRESH rosemary leaves, or 2 tsp dried Coarse salt
Freshly ground black pepper
Preheat oven to 400 degrees
Place potato and onion pieces in a sheet pan and drizzle 2 TBS olive oil, stir/toss to cover them all.
Remove the skin from the chicken pieces if desired. Rub the remaining 2 TBS olive oil all over the chicken. Place Chicken among the potatoes on the baking sheet. Sprinkle the rosemary on the chicken. Sprinkle the salt and pepper generously over all. Bake for 30 min. Turn the potatoes and onions and continue baking until the chicken is cooked through and the veggies are tender, 15-25 more min. Transfer to a serving dish and serve immediately with a green veggie, and butter beans and bread.
2 medium white onions, thickly sliced
1/4 cup olive oil, divided6 chicken thighs
6 chicken drumsticks(OR you can use 6 chicken breasts instead of the other cuts of chicken)
2 TBS FRESH rosemary leaves, or 2 tsp dried Coarse salt
Freshly ground black pepper
Preheat oven to 400 degrees
Place potato and onion pieces in a sheet pan and drizzle 2 TBS olive oil, stir/toss to cover them all.
Remove the skin from the chicken pieces if desired. Rub the remaining 2 TBS olive oil all over the chicken. Place Chicken among the potatoes on the baking sheet. Sprinkle the rosemary on the chicken. Sprinkle the salt and pepper generously over all. Bake for 30 min. Turn the potatoes and onions and continue baking until the chicken is cooked through and the veggies are tender, 15-25 more min. Transfer to a serving dish and serve immediately with a green veggie, and butter beans and bread.
Friday, December 2, 2011
Homemade Mac and Cheese
Ingredients
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
Directions:
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
Directions:
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
NOTE: I would top it with cheese instead of the breadcrumbs, and only bake it until cheese was melted, or maybe broil it until crispy. -Heidi Wood
Pigs in a Blanket-Heidi Wood
INGREDIENTS:
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS:
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375°F. for 12 to 15 minutes or until golden brown.
**I skip the cheese and slice the hotdogs lengthwise for my kids.
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS:
Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
Bake at 375°F. for 12 to 15 minutes or until golden brown.
**I skip the cheese and slice the hotdogs lengthwise for my kids.
Curry Chicken & Rice- Lorie Gardine
2 T. olive oil
1 onion, thinly sliced
2 tsp. curry powder
1/2 c. plain yogurt
3/4 c. heavy cream
1/2 tsp. kosher salt
1/2 tsp. pepper
1-14.5 oz. can diced tomatoes, drained
(If you like tomatoes, use 2 cans)
1 rotisserie chicken, shredded
(Or shredded chicken breasts)
2 c. white rice, cooked according to package directions
1 bunch fresh cilantro, chopped
In a large skillet over medium heat, add olive oil. Once the oil runs quickly in the pan, add the onions. Cook until golden brown, about 10 minutes. Sprinkle with curry powder and cook, stirring for 1 minute. Add yogurt and cream and simmer for 3 minutes. Stir in salt and pepper and tomato. Remove from heat. Stir in chicken. Serve over rice with cilantro sprinkled on top.
1 onion, thinly sliced
2 tsp. curry powder
1/2 c. plain yogurt
3/4 c. heavy cream
1/2 tsp. kosher salt
1/2 tsp. pepper
1-14.5 oz. can diced tomatoes, drained
(If you like tomatoes, use 2 cans)
1 rotisserie chicken, shredded
(Or shredded chicken breasts)
2 c. white rice, cooked according to package directions
1 bunch fresh cilantro, chopped
In a large skillet over medium heat, add olive oil. Once the oil runs quickly in the pan, add the onions. Cook until golden brown, about 10 minutes. Sprinkle with curry powder and cook, stirring for 1 minute. Add yogurt and cream and simmer for 3 minutes. Stir in salt and pepper and tomato. Remove from heat. Stir in chicken. Serve over rice with cilantro sprinkled on top.
Wednesday, November 30, 2011
Ham and Cheese Quiche
Ingredients
Pie crust (I buy a box which usually comes with two crusts)
ham
cheese
half pint whipping cream
1 large egg
oregano
salt
pepper
*Modifications: I sometimes sauté some onion and pepper and it adds a nice flavor. You could also use leftover turkey or chicken instead of ham, and also experiment with other ingredients like zucchini, corn, spinach, etc.
Directions
Preheat oven to 350 degrees F
Prepare pie crust according to directions on the box (usually requires leaving out at room temperature for 15 minutes from the fridge). Place crust in glass Pyrex pie dish and press down to take the shape of the dish.
Cut up your ham (or chicken), cheese of choice, sauté onion/pepper if you would like. I don't really have measurements so you can just put how much you want, to fill up the pie crust.
In a medium bowl, whip up an egg and add half pint of whipping cream. Mix in oregano, salt, and pepper to taste.
Add the liquid to the pie and make sure the ham/cheese are covered.
Fold over the edges and place in the oven for about 25-30 minutes or until the edges are brown and the contents of the quiche are semi-firm.
Enjoy!
Pie crust (I buy a box which usually comes with two crusts)
ham
cheese
half pint whipping cream
1 large egg
oregano
salt
pepper
*Modifications: I sometimes sauté some onion and pepper and it adds a nice flavor. You could also use leftover turkey or chicken instead of ham, and also experiment with other ingredients like zucchini, corn, spinach, etc.
Directions
Preheat oven to 350 degrees F
Prepare pie crust according to directions on the box (usually requires leaving out at room temperature for 15 minutes from the fridge). Place crust in glass Pyrex pie dish and press down to take the shape of the dish.
Cut up your ham (or chicken), cheese of choice, sauté onion/pepper if you would like. I don't really have measurements so you can just put how much you want, to fill up the pie crust.
In a medium bowl, whip up an egg and add half pint of whipping cream. Mix in oregano, salt, and pepper to taste.
Add the liquid to the pie and make sure the ham/cheese are covered.
Fold over the edges and place in the oven for about 25-30 minutes or until the edges are brown and the contents of the quiche are semi-firm.
Enjoy!
Potato Chip Chicken-Heidi Wood
Ingredients
2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips
Directions
To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight. (I don't always marinate. Sometimes I just coat the chicken in butter and move on.)
Preheat oven to 375 degrees F (190 degrees C).
Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips
Directions
To Marinate: Put chicken breasts in a nonporous glass dish or bowl. Drizzle melted butter or margarine over chicken and season with salt and ground black pepper. Cover dish and refrigerate overnight. (I don't always marinate. Sometimes I just coat the chicken in butter and move on.)
Preheat oven to 375 degrees F (190 degrees C).
Put potato chip crumbs in a shallow dish or bowl. Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.
Chicken Spinach Salad-Rachel Naylor
Ingredients:
2 C cooked, cubed chicken
2 C grape halves
1 package of spinach leaves
2 C sliced celery
1 package of corkscrew pasta, cooked and drained
1/2 cucumber, sliced
3 green onions, sliced
Dressing:
1/2 C vegetable oil
1/4 C sugar
2 Tbs white wine vinegar
1 tsp salt
1/2 tsp dried minced onion
1 tsp lemon juice
2 Tbs minced fresh parsley
Directions: Toss all salad ingredients in a large bowl. Cover and refrigerate. Combine all dressing ingredients in a jar; mix well and refrigerate. Just before serving, pour dressing over salad and toss.
2 C cooked, cubed chicken
2 C grape halves
1 package of spinach leaves
2 C sliced celery
1 package of corkscrew pasta, cooked and drained
1/2 cucumber, sliced
3 green onions, sliced
Dressing:
1/2 C vegetable oil
1/4 C sugar
2 Tbs white wine vinegar
1 tsp salt
1/2 tsp dried minced onion
1 tsp lemon juice
2 Tbs minced fresh parsley
Directions: Toss all salad ingredients in a large bowl. Cover and refrigerate. Combine all dressing ingredients in a jar; mix well and refrigerate. Just before serving, pour dressing over salad and toss.
Honey Lime Enchiladas-Jodi Selu
Preheat oven to 350
1/3 c. Honey
1/4 c. Lime Juice
2 ½ tsp chili powder
2 cloves or ½ tsp garlic powder
1 lb chicken (approx. 2 breasts-cooked and shredded)
8 freshly cooked tortillas
2+ c. shredded Monterey jack cheese
14 oz can Green Enchilada Sauce
¾ c half and half
· Combine honey, lime juice, chili powder, and garlic. (I double this marinade so I have a lot left over for sauce)
· Add to the shredded chicken. Let this set while you cook tortillas. (You can leave it as long as you want to marinate in the refrigerator).
· Roll the enchiladas placing chicken and cheese inside the tortilla, and place in a baking dish.
· Add the enchilada sauce and half and half to the remaining honey lime sauce. Pour over enchiladas and sprinkle with cheese.
· Bake 30 minutes, or until cheese is melted and browning. I “broil” the enchiladas for a few minutes before I take them out to make the tops kind of crispy.
1/3 c. Honey
1/4 c. Lime Juice
2 ½ tsp chili powder
2 cloves or ½ tsp garlic powder
1 lb chicken (approx. 2 breasts-cooked and shredded)
8 freshly cooked tortillas
2+ c. shredded Monterey jack cheese
14 oz can Green Enchilada Sauce
¾ c half and half
· Combine honey, lime juice, chili powder, and garlic. (I double this marinade so I have a lot left over for sauce)
· Add to the shredded chicken. Let this set while you cook tortillas. (You can leave it as long as you want to marinate in the refrigerator).
· Roll the enchiladas placing chicken and cheese inside the tortilla, and place in a baking dish.
· Add the enchilada sauce and half and half to the remaining honey lime sauce. Pour over enchiladas and sprinkle with cheese.
· Bake 30 minutes, or until cheese is melted and browning. I “broil” the enchiladas for a few minutes before I take them out to make the tops kind of crispy.
Arroz con Pollo-Raquel Bell
Olive oil
1 lb. Chicken (I use breast chicken only)
1 tsp. Paprika
¼ tsp. Salt
¼ tsp. Ground pepper
1 Bell pepper
1 Celery stalk
½ Onion
2 Garlic cloves
1 Can of stewed tomatoes
½ c chicken broth
2 TBSP Water
2/3 c rice
½ oregano
1 Bay leave
1 TBSP capers rinsed and drain
½ saffron threads
1 c frozen green peas
1c roasted red peppers
1. Preheat the oven to 350 F. In a large skillet heat the oil. Add the chicken and sprinkle: salt, paprika and pepper. Make sure to keep turning the chicken, until browned. Then, placed the chicken in a baking casserole.
2. Now, in the skillet, bring together the garlic, onion, bell pepper, and celery; cook for about 5 minutes or until softened.
3. Add the tomatoes, broth and water. Bring them to a boil. Remove from the heat. Add the rice, capers, oregano, saffron and bay leaf.
4. Transfer to the casserole and bake for about 25 min. Stir in the peas and roasted peppers. Cover and baked for about 15 more minutes or until the liquid is absorbed.
I have omitted the saffron threads, capers and the roasted red peppers when I have done this dish and it is really good. Saffron threads add a lot of flavor to this dish though.
1 lb. Chicken (I use breast chicken only)
1 tsp. Paprika
¼ tsp. Salt
¼ tsp. Ground pepper
1 Bell pepper
1 Celery stalk
½ Onion
2 Garlic cloves
1 Can of stewed tomatoes
½ c chicken broth
2 TBSP Water
2/3 c rice
½ oregano
1 Bay leave
1 TBSP capers rinsed and drain
½ saffron threads
1 c frozen green peas
1c roasted red peppers
1. Preheat the oven to 350 F. In a large skillet heat the oil. Add the chicken and sprinkle: salt, paprika and pepper. Make sure to keep turning the chicken, until browned. Then, placed the chicken in a baking casserole.
2. Now, in the skillet, bring together the garlic, onion, bell pepper, and celery; cook for about 5 minutes or until softened.
3. Add the tomatoes, broth and water. Bring them to a boil. Remove from the heat. Add the rice, capers, oregano, saffron and bay leaf.
4. Transfer to the casserole and bake for about 25 min. Stir in the peas and roasted peppers. Cover and baked for about 15 more minutes or until the liquid is absorbed.
I have omitted the saffron threads, capers and the roasted red peppers when I have done this dish and it is really good. Saffron threads add a lot of flavor to this dish though.
Chinese Chicken Salad-Jill Billings
Dressing (mix this first and let sit).
1/2 cup sugar
2 t salt
2 t pepper
1 cup oil
1/2 cup rice vinegar
1/4 cup white vinegar
Now the main salad part...
2 cans water chestnuts
1 pkg slivered almonds
2 heads lettuce (use your favorite kind, even spinach would work)
4-5 chicken breasts boiled and shredded
1/2 pkg wonton wrappers fried and crushed
Mix all together and add the dressing and wonton wrappers right before serving. My whole family loves this.
1/2 cup sugar
2 t salt
2 t pepper
1 cup oil
1/2 cup rice vinegar
1/4 cup white vinegar
Now the main salad part...
2 cans water chestnuts
1 pkg slivered almonds
2 heads lettuce (use your favorite kind, even spinach would work)
4-5 chicken breasts boiled and shredded
1/2 pkg wonton wrappers fried and crushed
Mix all together and add the dressing and wonton wrappers right before serving. My whole family loves this.
Cafe Rio Pork, Rice, & Dressing-Lindsay McConkie
PORK
Mix or blend equal parts salsa and brown sugar (usually about 1 cup of each for a medium sized pork roast). Cook in crock pot on low or in oven at 250 degrees for about 8-10 hours.
Shred the pork with about an hour left to cook.
RICE
4 Tbsp butter
4 1/2 cups chicken broth (or 2 1/2 cups if using instant rice)
2 1/2 cups rice
1 1/2 tsp salt
Pepper to taste
Juice and zest of 4 small limes or 2 large
4 Tbsp chopped cilantro
1/2 tsp cumen
Melt butter and use it to coat the rice. Add all other ingredients and cook until rice is done.
DRESSING
1 lime
2-3 Tbsp salsa verde
1/8 tsp cayenne pepper or Tabasco sauce
1/2 bunch cilantro (including the stems)
2 medium garlic cloves
1 bottle of Ranch
Blend all ingredients (including lime juice and grated peel to taste). Return finished dressing into the original Ranch bottle.
Serve with black or pinto beans, lettuce, pico de gallo, tortilla strips or any other garnishes of your choice. Enjoy!
Mix or blend equal parts salsa and brown sugar (usually about 1 cup of each for a medium sized pork roast). Cook in crock pot on low or in oven at 250 degrees for about 8-10 hours.
Shred the pork with about an hour left to cook.
RICE
4 Tbsp butter
4 1/2 cups chicken broth (or 2 1/2 cups if using instant rice)
2 1/2 cups rice
1 1/2 tsp salt
Pepper to taste
Juice and zest of 4 small limes or 2 large
4 Tbsp chopped cilantro
1/2 tsp cumen
Melt butter and use it to coat the rice. Add all other ingredients and cook until rice is done.
DRESSING
1 lime
2-3 Tbsp salsa verde
1/8 tsp cayenne pepper or Tabasco sauce
1/2 bunch cilantro (including the stems)
2 medium garlic cloves
1 bottle of Ranch
Blend all ingredients (including lime juice and grated peel to taste). Return finished dressing into the original Ranch bottle.
Serve with black or pinto beans, lettuce, pico de gallo, tortilla strips or any other garnishes of your choice. Enjoy!
Navajo Tacos-Esther Rigby
I use nalley's chili con carne and then for the dough i use this recipe (this dough recipe i also use for regular dinner rolls and cinnamon rolls)
2 cups very warm water
1 tablespoon yeast
1/4 cup shortening
1/3 cup sugar
1 egg
1 tsp salt
5-7 cups of flour
Combine first 6 ingredients and 2 cups of flour and mix, then add flour 1 cup at a time until a soft dough forms (don't let it be too sticky) let rise 1 hour. (for cinnamon rolls i roll out the dough and spread melted butter, a generous portion of brown sugar, cinnamon, and chocolate chips. roll up and cut out, then let raise for an hour and bake at 350 for 13-15 minutes) Then roll out into individuals balls (makes about 24) and let rise another 1 1/2 to 2 hours. if doing dinner rolls bake at 350 for 13-15 minutes. otherwise heat oil in skillet and fry!
2 cups very warm water
1 tablespoon yeast
1/4 cup shortening
1/3 cup sugar
1 egg
1 tsp salt
5-7 cups of flour
Combine first 6 ingredients and 2 cups of flour and mix, then add flour 1 cup at a time until a soft dough forms (don't let it be too sticky) let rise 1 hour. (for cinnamon rolls i roll out the dough and spread melted butter, a generous portion of brown sugar, cinnamon, and chocolate chips. roll up and cut out, then let raise for an hour and bake at 350 for 13-15 minutes) Then roll out into individuals balls (makes about 24) and let rise another 1 1/2 to 2 hours. if doing dinner rolls bake at 350 for 13-15 minutes. otherwise heat oil in skillet and fry!
Roast Beef Sandwiches & Au Jus-Heidi Wood
Sliced roast beef
Provolone cheese
Gsalt
Parmesan cheese
Butter
Au Jus packet (Prepare following instructions on back)
I buy sliced roast meat from the grocery store deli...a 1/2 pound usually makes 3-4 sandwiches. Take hogi buns...slice lengthwise, butter and sprinkle with garlic salt and parmesan cheese, then toast in the oven.
Then put the meat and cheese on the toasted buns, and wrap in tin foil. Bake abour 15-20 minutes, until meat is warm and cheese is melted. Serve hot and dip in Au Jus.
Provolone cheese
Gsalt
Parmesan cheese
Butter
Au Jus packet (Prepare following instructions on back)
I buy sliced roast meat from the grocery store deli...a 1/2 pound usually makes 3-4 sandwiches. Take hogi buns...slice lengthwise, butter and sprinkle with garlic salt and parmesan cheese, then toast in the oven.
Then put the meat and cheese on the toasted buns, and wrap in tin foil. Bake abour 15-20 minutes, until meat is warm and cheese is melted. Serve hot and dip in Au Jus.
Beef Enchiladas-Raquel Bell
Ingredients:
2 minced garlic cloves
3tsp chili powder
1tsp groun cumin
1tsp dried oregano
2 (8oz) can of tomato sauce
2 lb. Ground beef
½ onion
1 can chopped mild green chilies
1 c of shredded cheddar cheese
6-8 md. Sized tortillas
Preheat the oven to 400 F. Brown meat with onion, garlic, chili powder, oregano and cumin. Stir in tomato sauce and green chilies; bring mixture to a boil. Reduce heat and simmer until thickens slightly, about 5 minutes. Spoon filling into tortillas and fold placing down in baking pan; sprinkle cheese on top and bake about 20 minutes.
2 minced garlic cloves
3tsp chili powder
1tsp groun cumin
1tsp dried oregano
2 (8oz) can of tomato sauce
2 lb. Ground beef
½ onion
1 can chopped mild green chilies
1 c of shredded cheddar cheese
6-8 md. Sized tortillas
Preheat the oven to 400 F. Brown meat with onion, garlic, chili powder, oregano and cumin. Stir in tomato sauce and green chilies; bring mixture to a boil. Reduce heat and simmer until thickens slightly, about 5 minutes. Spoon filling into tortillas and fold placing down in baking pan; sprinkle cheese on top and bake about 20 minutes.
Super Easy Chicken Noodle Soup- Jill Billings
2-4 chicken breasts boiled and shredded
8 oz. home made country pasta egg noodles
4 T chicken bullion
2 c celery
2 c carrots
Boil all until done, about 15 to 20 min. Then I thicken the soup with corn starch and pour the soup over mashed potatoes like a gravy. I have used the church's canned potato flakes.
8 oz. home made country pasta egg noodles
4 T chicken bullion
2 c celery
2 c carrots
Boil all until done, about 15 to 20 min. Then I thicken the soup with corn starch and pour the soup over mashed potatoes like a gravy. I have used the church's canned potato flakes.
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