1 lb. dry ziti pasta
1 onion, chopped
1 lb. lean ground beef
2 (26 oz.) spaghetti sauce
1 ½ cup sour cream
6 slices of provolone cheese
6 oz. mozzarella cheese, shredded
2 Tablespoons grated Parmesan
Bring a large pot of slightly salted water to a boil. Add ziti pasta, and cook until done, about 8 minutes. Drain
In a large skillet, brown onion and ground beef until done. Add spaghetti sauce, and simmer for 15 minutes.
Preheat oven to 350 degrees. Butter a 9x13 inch-baking dish; Layer as follows: ½ of the ziti, provolone cheese, sour cream, ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese (and a little more mozzarella if desired).
Bake for 30 minutes in the preheated oven, until cheeses are melted.
Tuesday, October 7, 2008
Mexican Chicken Casserole
½ pound tortilla chips
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
1 sm. Can green chilies (drained)
1 can cream of mushroom
1 can cream of chicken
1 onion, chopped
2 cups cooked and cut chicken or turkey
2 cups grated cheese (Monterey Jack)
1 soup can milk
1 sm. Can sliced black olives (optional)
Spray casserole dish. Crush tortilla chips in bag. Blend chilies, soups, milk, chicken, onion and olives. Put a layer of chips in bottom of casserole dish. Add half of soup mixture to chips. Top with cheese. Add another layer of chips; add remaining soup mixture, then cheese. Top off with some extra tortilla chips and cheese. Be a little generous with the chips or it will be too soupy. Cook 350 for 25-30 minutes.
Cottage cheese patties:
Mix together 1 cup of each of the following in a large bowl:
Diced onion
Cottage cheese
Bread Crumbs
Diced Celery
Grated Carrots
Chopped Nuts (any kind, I prefer walnuts)
Rolled oats (instant or regular)
All of the above items should be diced or chopped into a fairly small size so that the patties will stay together.
Beat well ½ tsp of salt into two eggs and add this to the above mixture. Let stand for 5 minutes.
Okay now this can get a little messy but you just press enough of the mixture together and flatten it on the counter about the size of a nice thick small patty. I like mine to be about 3 inches across and a ½” thick or so. It isn’t rocket science. Heat a generous amount of oil in a pan and with a spatula place the patties in the hot oil. The secret is to brown them really well on each side. Do not turn them until they are really brown or they will fall apart. Place them in a cake pan and cover with one can of Golden Mushroom soup diluted with about 1 cup of water to make a gravy. Bake at 350 for about 45 minutes until the gravy is bubbling. Enjoy.
Diced onion
Cottage cheese
Bread Crumbs
Diced Celery
Grated Carrots
Chopped Nuts (any kind, I prefer walnuts)
Rolled oats (instant or regular)
All of the above items should be diced or chopped into a fairly small size so that the patties will stay together.
Beat well ½ tsp of salt into two eggs and add this to the above mixture. Let stand for 5 minutes.
Okay now this can get a little messy but you just press enough of the mixture together and flatten it on the counter about the size of a nice thick small patty. I like mine to be about 3 inches across and a ½” thick or so. It isn’t rocket science. Heat a generous amount of oil in a pan and with a spatula place the patties in the hot oil. The secret is to brown them really well on each side. Do not turn them until they are really brown or they will fall apart. Place them in a cake pan and cover with one can of Golden Mushroom soup diluted with about 1 cup of water to make a gravy. Bake at 350 for about 45 minutes until the gravy is bubbling. Enjoy.
Chicken Burritos
In Crockpot
4-5 chicken breasts
Mix in bowl:
1 can refried beans
1 can corn, drained
1 can black beans, drained
1 cup salsa
1/2 package taco seasoning mix
Mix well and add to top of chicken in crockpot. Cook until done.Take out chicken and shred it. Return it to the crockpot to absorb the juices. Serve in warm tortilla topped with sour cream, cheese, tomatoes and lettuce. Serves approximately 10-12.
4-5 chicken breasts
Mix in bowl:
1 can refried beans
1 can corn, drained
1 can black beans, drained
1 cup salsa
1/2 package taco seasoning mix
Mix well and add to top of chicken in crockpot. Cook until done.Take out chicken and shred it. Return it to the crockpot to absorb the juices. Serve in warm tortilla topped with sour cream, cheese, tomatoes and lettuce. Serves approximately 10-12.
Enchilada Soup
1 large can rosarita enchilada sauce (yes this brand does taste the best)
1 can cream of chicken soup
1 can diced green chili¹s
1 can black beans drained and rinsed
1 small bag of frozen corn
1 can of chicken or you could boil and shred chicken to add.
Add all ingredients and then add water to get to a good soup consistence
and then cook in crockpot until ready to serve. Serve with crushed tortilla
chips.
1 can cream of chicken soup
1 can diced green chili¹s
1 can black beans drained and rinsed
1 small bag of frozen corn
1 can of chicken or you could boil and shred chicken to add.
Add all ingredients and then add water to get to a good soup consistence
and then cook in crockpot until ready to serve. Serve with crushed tortilla
chips.
Zuppa Sausage Soup
1 lb. of mild Italian sausage browned
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1Ž2 cups heavy whipping cream
1Ž4 cup chopped onion
Salt and Pepper to taste
Boil Chicken broth, kale, and onion until soft. Add browned sausage,
potatoes, and Italian sausage and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls
6 cups. Chicken broth
3 potatoes sliced
2 cups chopped kale
1 Tbs. Italian Seasoning
1 1Ž2 cups heavy whipping cream
1Ž4 cup chopped onion
Salt and Pepper to taste
Boil Chicken broth, kale, and onion until soft. Add browned sausage,
potatoes, and Italian sausage and let simmer. When potatoes are soft add
whipping cream. Serve hot with dinner rolls
Thursday, October 2, 2008
Chicken Lime Chili
Chicken Lime Chili
Boil 8 chicken breasts in 3 or 4 cans chicken broth. Cool & cube into bite size pieces.
Add to broth and chicken:
2 cloves garlic, chopped
1 onion, chopped
2 cans (small) mild green chilies
4 tsp. groung cumin
2 (12oz) cans shoepeg corn
4 cans Northwestern beans (white)
juice from 2 limes
Mix together well until warm throughout. Serve with sour cream, shredded cheese and tortilla chips. YUM!
Boil 8 chicken breasts in 3 or 4 cans chicken broth. Cool & cube into bite size pieces.
Add to broth and chicken:
2 cloves garlic, chopped
1 onion, chopped
2 cans (small) mild green chilies
4 tsp. groung cumin
2 (12oz) cans shoepeg corn
4 cans Northwestern beans (white)
juice from 2 limes
Mix together well until warm throughout. Serve with sour cream, shredded cheese and tortilla chips. YUM!
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