Spaghetti Pie

original recipe here

Here is our finished recipe, looks nothing like hers, but was yummy!

Broccoli Cheese Soup

original picture from mel's kitchen

original recipe here

Ingredients:
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

Directions:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Serves 4

Honey Lime Chicken Enchiladas

original recipe can be found here.

1/3 cup honey

1/4 cup lime juice (from our last basket)

1 Tablespoon chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)

1 pound monterey jack cheese, shredded

2 cups green enchilada sauce

1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover chicken marinade (our chicken absorbed all the marinade). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.

Eggplant Mushroom Lasagna

original recipe found here

Ingredients:

2 tablespoons olive oil or spray

1 medium onion, chopped

2 cloves garlic, minced

1 large eggplant, washed and cut into 3/4 inch cubes

2 cups sliced mushrooms

1-16 ounce can tomato sauce

1-16 ounce can tomatoes, with liquid

1 teaspoon dry oregano

1 teaspoon basil

1/2 teaspoon freshly-ground black pepper

1/8 teaspoon crushed red pepper flakes

2 cups shredded mozzarella

1 cup low-fat cottage cheese (or more)

1/4 cup chopped parsley

8 ounce lasagna noodles

1/2 cup grated parmesan cheese

Directions:

In large saucepan, sauti onion and garlic in the olive oil until onion is softened. Add the next ingredients through pepper flakes. Cover and cook over medium heat for 15 minutes. Uncover and cook 25 minutes more. In a bowl, combine cottage cheese, mozzarella, and parsley. Cook, rinse and drain lasagna noodles.

Preheat oven to 350 degrees.

Assemble: Lightly coat 9x13 inch pan with non-stick spray. Layer noodles, cheese mixture, 1/4 cup Parmesan, then eggplant sauce. Repeat. Bake, uncovered for 30 minutes until heated through.

****I'll be honest, I have never precooked the noodles in lasagna. I did this time just to see, and it was a good idea. There isn't enough heavy sauce to cook the noodles in the 30 minutes. I cooked our pasta for about 8 minutes.

Anaheim Chile Relleno Casserole

*this is really good

Casserole Ingredients:
8 Anaheim Chiles; roasted, peeled and seeded

3 Eggs

1 1/2 cups Monterey Jack cheese with peppers or regular jack

1 1/2 cup Milk

1/2 cup Flour; plus 1 tbsp

1 pinch Salt and Pepper

1/2 teaspoon Cumin

1 dash Cayenne; if you like some heat

Sauce Ingredients:

1/2 cup onion; diced

1 16-oz can Tomatoes; dice, in juice

1/2 teaspoon Cumin

1/2 teaspoon Black pepper

2 dashes Cinnamon

garlic; minced

Preparation:
Clean your peppers of seeds and veins, cut in half width wise.
In blender add eggs, milk, flour, salt, pepper, cumin and pulse a few times, do not over blend
Butter Casserole dish or grease.
Layer the chilies, then the egg mixture, then the cheese.
Repeat layers, top with just a small dash of Cayenne if you like a little heat.
Bake for 55 minutes at 350* then let rest for 15 minutes before you cut or it will be watery.

While casserole is baking, add the sauce ingredients to the blender and just pulse a few times, heat in sauce pan, bring to simmer, and simmer for 45 minutes.

Hamburger Steak with Onions and Brown Gravy

Ingredients
1 pound ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

Directions
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes

King Ranch Chicken Casserole

(picture taken from Southerplate.com)

■1 onion, chopped
■2 tablespoons vegetable oil
■2 cups shredded cooked chicken
■1 can cream of chicken soup*
■1 can cream of mushroom soup*
■4 ounce can diced green chilies
■15 ounce can diced tomatoes, drained
■1 teaspoon chili powder
■1/4 teaspoon salt
■1/4 teaspoon garlic powder
■1/4 teaspoon pepper
■12 – 14 corn tortillas (six inch) or a bag of Doritos
■2 cups shredded cheddar cheese

Place oil in large skillet. Add onions and saute over medium heat until onions are lightly browned. Add chicken, cream soups, chilies, tomatoes, and all seasonings. Stir and cook over medium heat until bubbly.

Tear tortillas into small pieces or break up Doritos. Place half of pieces in 9×13 inch dish. Top with 1/2 of chicken mixture and 1/2 of cheese. Top with remaining tortilla pieces, remaining chicken mixture, and remaining cheese. bake at 350 for thirty minutes, or until bubbly and lightly browned around the edges.

Chicken Pot Pie

For the filling:

1 Cup of chicken, cooked and diced (more if you want)

2 1/2 Cups Frozen Mixed Veggies, thawed (I used the one with peas, carrots, green beans and added diced hash browns as well)

1 Can Condensed Cream of Chicken Soup (I was out and used Cream of Mushroom)

1/4 Cup Milk or Sour Cream (I used milk)

1/4 onion, chopped (if desired)
Salt and Pepper to taste

Mix it all together and spread it into the bottom of a 9 in pie plate or similar dish

For the crust:
1 cup baking mix (bisquick, pioneer, etc)
1 egg
1/2 cup milk

Mix it all together and spread it around on top (dough will be thinnish). Bake in 400 degree oven for25 to 30 minutes or until golden brown on top and bubbly.

Goulash

1 lb hamburger meat

¼ to ½ package small elbow macaroni

¼ to ½ onion, chopped

1 can stewed tomatoes, undrained

1 can whole kernel corn, drained

1 can tomato sauce

1 can black beans

Salt and Pepper to taste

Brown hamburger meat with onions, drain and set aside. Cook your macaroni, drain and set aside. In a dutch oven dump browned hamburger meat, macaroni, stewed tomatoes (undrained), tomato sauce, corn (drained) and rinsed black beans. Salt and pepper to taste and cook for about 1 hour on low heat.

*You may want to eye ball the amount of macaroni you add. This is also very versatile you can add many different kinds of beans, omit the corn, etc.

Jambalaya

2 Tablespoons vegetable oil
3/4 cup (4 oz) smoked ham, diced
1 smoked sausage, sliced 1/2 inch thick
1 pound boneless port loin, cubed
1 1/2 cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic
1/2 teaspoon hot pepper sauce
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon thyme
4 medium tomatoes, peeled and chopped
1 8-ounce can tomato sauce
1 14-1/2 ounce can chicken broth
1/2 cup chopped green onion
2 cups rice

In a large Dutch oven, heat oil over medium heat. Stir in ham, sausage and pork; saute until lightly browned, stirring frequently, 4-8 minutes. Stir in onion, celery and pepper, saute until crisp-tender, about 5 minutes. Stir in next 8 ingredients. Cook over medium heat, stirring constantly and scraping pan bottom for 5 minutes. Stir in tomatoes, cook for 5-8 minutes. Stir in tomato sauce and chicken broth, bring to a boil. Stir in green onion and rice. Bake, covered, in a 350 degree oven until rice is tender, about 20-25 minutes. Remove bay leaves and serve immediately.

Notes by me: I usually double this recipe, and we freeze half. I had to digitize this recipe as it is yellow and worn and I am deadly afraid it will disintegrate and I won't have it to refer to anymore.

It is the best recipe ever! To think it was in a free pamphlet almost 20 years ago at the State Fair of Texas in the Agriculture Building.

Taco Soup

I love this stuff! It's easy and you cook it in the crockpot!

2 pounds hamburger meat
1 onion, chopped
2 cans Ranch Style beans, rinsed
1 can Pinto Beans, drained
1 can corn, drained
3 cans stewed tomatoes, not drained
1 1/2 cups water
1 packet taco seasoning
1 packet ranch style dressing mix

Brown meat and onion. Drain. Put in the crock pot. Dump ranch style beans in, pinto beans in, corn in, and tomatoes in. Mix taco seasoning and ranch dressing mix together with the water. Pour over all. Stir and let cook on low until hot. Top with crushed tortilla chips, cheese, sour cream, or whatever.