1 can refried beans
1/2 C Salsa
1/2 C Sour Cream
2 Tbl taco Seasoning
2 small chopped tomatoes
4 sliced green onions
1 can sliced olives
5 flour tortillas
2 C shredded lettuce
2 C shredded cheddar cheese
Combine beans, salsa and 1/4 C sour cream and half of seasoning. Mix well. Place one tortilla on baking sheet ( round cake pans work well). Top with 2 scoops of bean mixture, spread within 1/4 inch of the edge. Sprinkle with cheese. Repeat layers or tortilla, bean mixture and cheese 3 more times. To with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 C sour cream with the remaining seasoning. Spread evenly over the top of stack. Sprinkle with tomato, lettuce, and olives. Cut into wedges and serve with salsa.
Meat Loaf
1 lb. ground beef or turkey
1 egg beaten
1 pkg onion soup mix
8 saltine crackers crushed
1/2 C. tomato sauce
Mix together all ingredients and mix well with hands. Shape into a loaf and place in foil lined baking dish or bread pan. Bake at 350 for 1 1/2 hours. Remove from pan and let sit 15 minutes before slicing.
1 egg beaten
1 pkg onion soup mix
8 saltine crackers crushed
1/2 C. tomato sauce
Mix together all ingredients and mix well with hands. Shape into a loaf and place in foil lined baking dish or bread pan. Bake at 350 for 1 1/2 hours. Remove from pan and let sit 15 minutes before slicing.
Chicken Club Sandwich
Mayonnaise or salad dressing
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper
Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.
18 slices white bread, toasted
12 lettuce leaves
6 slices cooked chicken or turkey
18 slices tomato, about 3 med.
12 slices bacon, crisply fried
Salt and pepper
Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 slice chicken on each of 6 toast slices. Cover with second slice of toast. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third slice of toast; secure with wooden picks. To serve, cut diagonally into triangles. 6 servings.
Potato Broccoli and Cheese soup
3 cans Chicken Broth (14.5 oz each)
1 bag (24 oz) Shredded Hash browns
3/4 C. Celery finely chopped
1/2 C. Onion finely chopped
Shredded Carrots (3-4 large is usually good)
Broccoli (about 2-3 cups cut into small pieces)
3 T. Parsley Flakes
6 T. Flour
4 C Half and Half
3/4 lb. Velveeta Cheese cut in small chunks
3/4 lb. shredded Sharp Cheddar Cheese
Salt and Pepper to taste
Combine broth, vegetables and seasonings in large pot. Cover and simmer 10 minutes, until tender. Add hash browns and simmer 5 minutes until tender. Combine half and half with flour and add slowly for thickening. Heat and add cheese until melted. Serve!
1 bag (24 oz) Shredded Hash browns
3/4 C. Celery finely chopped
1/2 C. Onion finely chopped
Shredded Carrots (3-4 large is usually good)
Broccoli (about 2-3 cups cut into small pieces)
3 T. Parsley Flakes
6 T. Flour
4 C Half and Half
3/4 lb. Velveeta Cheese cut in small chunks
3/4 lb. shredded Sharp Cheddar Cheese
Salt and Pepper to taste
Combine broth, vegetables and seasonings in large pot. Cover and simmer 10 minutes, until tender. Add hash browns and simmer 5 minutes until tender. Combine half and half with flour and add slowly for thickening. Heat and add cheese until melted. Serve!
Easy Enchiladas
Flour or corn tortillas
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.
Bake 20 minutes or until hot at 325˚.
1 lb. ground beef or chicken
1 can green or red enchilada sauce
1 pkg. cream cheese
1 pkg. shredded cheese
Melt cream cheese in microwave until very soft. Add half of can of enchilada sauce to cream cheese, reserve remainder.
Cook beef or chicken and add to mixture.
Heat tortillas in microwave for about 20 seconds or until warm. Place mixture in tortillas and wrap.
Place enchiladas in baking dish.
Pour shredded cheese and remaining sauce over top.
Bake 20 minutes or until hot at 325˚.
Easy Homemade Pizza
Dough:
1 Tbls Yeast (or 1 packet)
1 C. Warm Water
1 Tbls. Sugar
1 Tbls. Oil
2 tsp Salt
2-2 1/2 C. Flour
Pre-heat oven to 450 degrees. Mix together yeast, water, sugar, oil and salt in a medium sized mixing bowl. Mix in enough flour to make a dough that is easy to handle (I use about 2 C, then sprinkle up to 1/2 C. flour on the counter to knead into it. If you put too much flour, you will have a tough dough.) Knead about 5 minutes. Let sit for 10 minutes.
While you wait for the dough, mix up your sauce:
1 small can Tomato Sauce
Italian Seasoning
Garlic Powder
Mix in seasonings with sauce, to taste. I don't measure, but I would guess around a Tablespoon Italian Season and a sprinkle of garlic to lightly cover top of the cup or bowl. Start slow and add more as needed.
Roll dough out on floured surface to the desired size and thickness. This usually makes about a 14" pizza. Roll edges in and pinch together to make a crust around the edge. Place on pizza baking pan or stone lightly dusted with corn meal. Bake about 8 minutes or until crust starts to turn light golden (Times may vary- I use a stone, with a pan it may be different). Remove from oven and top with sauce and favorite pizza toppings. Bake for another 10-12 minutes or until cheese is melted and browning.
Chicken Fried Rice
Makes: 8 Servings
3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.
3 tablespoons olive or canola oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
8 cups cooked white rice
2 cups mushrooms
1/3 cup scallions (green onions), chopped
2 cups fresh bean sprouts
1 lg egg
3 cups diced cooked chicken breast, approximately 2.5 pounds
3 teaspoons sesame oil
3 tablespoons soy sauce
3 tablespoons rice vinegar
black pepper to taste
In a large wok heat the olive oil over medium heat. Add ginger and garlic and sauté for 20 seconds. Turn heat up to high and add in mushrooms and cook, stirring frequently, for 5 minutes. Add in scallions and bean sprouts and cook 3 more minutes until vegetables start to soften. Add egg and mix in until cooked. Add in chicken pieces.
In a small container combine sesame oil, soy sauce and rice wine. Add cold rice and sauce to the wok. Fry on high heat, stirring frequently until rice is heated through. Season with black pepper if desired.
** Add or subtract vegetables based on preference. Cook the ones that take the longest first.
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