Friday, January 24, 2014

Creamy Chicken Enchiladas*

Creamy Chicken Enchiladas

2 lbs chicken breast, cooked and shredded
½ onion chopped
1 can of corn
Family size can of Cream of Chicken Soup
2 1/2 c. milk
2 c. sour cream
16 oz. jar salsa verde (or 1 1/2 cans of green enchilada sauce)*
2 tsp. cumin
8 oz. cottage cheese
8 soft taco shells
2 c. shredded cheese

Directions
Combine chicken, onion, and drained can of corn.
Whisk together soup, milk, sour cream,enchilada sauce, and cumin in a large saucepan. Heat on low for 10-15 minutes until mixture is smooth and warm, stirring occasionally.
Meanwhile, spread a large spoonful of cream cheese onto a tortilla.
Top with chicken mixture and roll up.
Place enchiladas in a 9x13 baking dish.
Cover with sauce, top with cheese and bake at 350 degrees for 35 minutes.

* means this is an item that the storehouse does not provide






Navy Bean Soup


Beef Creole with Rice

Beef Creole with Rice

Cook until brown...
1 lb. ground beef
1/3 cup chopped onion
1/4 tsp garlic salt

Add...
1 medium green pepper, thin strips
2 cups diagonally sliced celery
Juice from 1 (16 oz) can tomatoes
1 tsp chili powder
2 tsp salt
1/4 tsp pepper

Heat to boiling, reduce to low heat, simmer, covered, 15 to 20 minutes stir occasionally

Blend, in cup
1 tb flour
1/4 cup water

Gradually stir into meat mixture and cook, stirring constantly, until thickened.

Add...
1 can tomatoes

Heat thoroughly.
Serve over...
3 cups hot cooked rice

Sloppy Joes

Sloppy Joes
1 lb. ground beef
1 onion, chopped
salt & pepper to taste
2 TB flour
1 cup tomato sauce
1/2 cup catsup
1 tsp dry mustard
1/2 tsp sage
1/2 tsp chili powder

Brown beef and onion in a skillet - season with salt and pepper. When cooked through sprinkle with flour and stir.  Blend in remaining ingredients.  Simmer for one hour.  Serve on hamburger buns or bread.

If you have a bell pepper, it's great to add in as well.

Roast Beef (for sandwich meat)

Roast Beef (for sandwich meat)

Ingredients

  • 1 beef roast
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 bulb garlic
  • olive oil
  • sea salt
  • freshly ground black pepper

Before doing anything, preheat your oven to 475°F...

Wash the vegetables, peel the onions and carrots and roughly chop them.
Then put the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil.


Prepare a small bowl with olive oil, salt, pepper and some thyme. Mix it all together!
After rub it all over the meat. Place the beef on top of the vegetables.


Place the roasting tray in the oven and turn the heat down to 400°F.
Cook the meat for 1 hour for medium beef, 5 to 15 minutes less for medium-rare and leave it 10 to 15 minutes more for well done beef.

Sausage, egg, and cheese biscuits

1 lb sausage, form into 6 patties
6 eggs - for a perfect circle use the ring from a canning jar (grease it with shortening first) in the pan, crack the egg into the lid, once it looks mostly white, remove the ring to flip (or cover with the skillet lid until fully cooked through.
6 slices cheese, 1/8 inch thick

Biscuits

Hot Volcano Rice

Hot Volcano Rice
In a skillet, cook until brown....1 pound ground beef
Add 1 chopped onion, continue cooking until onion is translucent.

Make one can of tomato soup per the directions on the can.

Cook 3 cups rice per the directions on the bag.

Shred about 2 cups of cheese.


Layer in individual bowls or deep plates with the rice on the bottom, then the meat mixture, and the cheese on top of that.  Pour some tomato soup over - your Volcano just erupted.

Cheese Sandwich Casserole

Cheese Sandwich Casserole

Saute in a pan with 1 tablespoon butter or oil…..
1 onion, chopped
1 bell pepper, chopped
1 can sliced mushrooms

Layer in greased baking dish…..
6 slices bread
6 slices cheese (⅛” thick)
cooked vegetables
6 slices bread

Pour over all, a mixture of……
2 eggs, beaten
2 ½ cups milk
1 tsp salt
⅛ tsp pepper
¼ tsp dry mustard

Chill in refrigerator so milk mixture will soften bread.
Bake at 350* for 1 hour